Name: Syrniki with Ricotta Recipe
Cuisine: Russian
Ingredients: 450 gr of cottage cheese – see in notes; 250 full fat ricotta; 2 egg yolks (only yolks, otherwise the batter/dough would be too runny); 3 tbsp of sugar powder; 3-4 tbsp of semolina; 1 pack of vanilla sugar or 3-4 drops of vanilla essence; flour – basic white flour only used for forming and shaping syrniki before frying; vegetable oil with neutral taste for frying; for serving: sour cream, jam, honey, maple syrup

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Syrniki with Ricotta are a modern take on traditional Russian cottage cheese pancakes. Soft on the inside, lightly crisp on the outside, and delicately sweet, they make the perfect breakfast or dessert. By adding semolina, the texture becomes even more refined, resulting in pancakes that are irresistibly fluffy.

Syrniki pair wonderfully with sour cream, honey, or jam, making them a comforting dish enjoyed across generations. Whether you have nostalgic memories of them or are trying them for the first time, this recipe offers an easy way to bring an authentic Russian favorite to your table.

The History of Syrniki – A Russian Classic

Syrniki have been a staple in Russian cuisine for centuries, originating in rural households where fresh dairy was abundant. The name syrniki does not come from the Russian word for cheese, as many assume, but from the word “syroy,” meaning raw, referring to the raw tvorog (curd cheese) used to make them.

Traditionally, Russian families made syrniki as a protein-rich meal, using tvorog, a type of dry cottage cheese, as the base. The pancakes became a common breakfast item and are now found not only in home kitchens but also in Russian cafés, bakeries, and hotel buffets. Their combination of simplicity, nutrition, and satisfying flavor makes them a cherished dish across the country.

Why Cook Syrniki with Ricotta?

If you love soft, creamy pancakes with a light yet satisfying texture, syrniki are an excellent choice. Here’s why they’re worth making:

Easy and quick to prepare, ready in under 30 minutes.
The combination of ricotta and cottage cheese makes them light, airy, and melt-in-your-mouth soft.
Nutritious and high in protein, making them a healthy, filling breakfast.
Customizable and versatile, with both sweet and savory serving options.

With only a few ingredients and simple steps, syrniki make a perfect breakfast or dessert for any occasion.

Ingredients – Why They Work

Each ingredient in this Syrniki with Ricotta recipe is carefully selected to ensure a balanced texture and rich flavor.

Ricotta and Cottage Cheese – A combination of these cheeses creates a soft yet structured pancake. Using dry, full-fat cottage cheese ensures a better texture.
2 Egg Yolks – Helps bind the batter while keeping it dense and creamy.
Semolina – Absorbs excess moisture, preventing the pancakes from becoming too wet and helping them hold their shape.
Flour (for shaping only) – Regular white flour is used to lightly coat the syrniki before frying, preventing them from sticking to the pan.
Sugar and Vanilla Sugar – Add a hint of sweetness without overpowering the natural cheese flavor.
Baking Powder – Provides a slight lift, making the pancakes fluffier.
Butter or Oil for Frying – Ensures a crispy, golden-brown crust.

What Is the Best Cottage Cheese for Syrniki?

To achieve authentic Russian syrniki, choosing the right cottage cheese is crucial. The best option is full-fat, dry cottage cheese, commonly found in Eastern European grocery stores in the UK.

Where to Buy Cottage Cheese for Syrniki in the UK

While standard supermarket cottage cheese is often too wet, the ideal type is sold in Eastern-European shops under the name tvorog (творог). Here’s where to find it:

Russian and Polish stores like Kaspiy, Russkij Bazar, or Polostores
Eastern-European sections in large supermarkets like Tesco and Asda, which sometimes stock Polish-style twaróg.
Specialty markets and online shops selling Eastern European products.

Just for reference, I use this curd ch eese, I tested it many times in different recipes and it is always showing great results. The link is just to show how it looks, the red one is full fat and green package is half-fat. I recommend going for full fat cheese, as it is more tender. Half fat can be enjoyed on it own – with jam or honey, you can spread it on toast or mix with fresh berries.

If you can’t find tvorog, you can strain regular full-fat cottage cheese in a cheesecloth for a few hours to remove excess moisture. It is also not a nuclear science to make your own cottage cheese at home.

Why Add Semolina to Syrniki?

Semolina is the secret ingredient that makes these Syrniki with Ricotta extra soft and fluffy. Here’s why it’s essential:

Unlike wheat flour, semolina does not weigh down the batter or create a rubbery texture.
It absorbs excess moisture, preventing the pancakes from being too wet.
It helps syrniki hold their shape while keeping them light inside.

Since semolina takes longer to absorb moisture, always let the batter rest for at least 15 minutes before frying. This step is crucial for achieving the perfect consistency.

Why Use Only Egg Yolks Instead of Whole Eggs?

Using only egg yolks in syrniki batter ensures a denser, firmer texture. Here’s why:

Yolks add richness and help create a smooth, creamy consistency.
Egg whites add too much moisture, making the batter difficult to shape.
Without egg whites, syrniki hold their form better during cooking and don’t fall apart.

If you add egg whites, the batter may become too loose, resulting in cottage cheese soup instead of fluffy pancakes. Sticking to yolks only ensures the best results.

How to Make Syrniki with Ricotta

Making these delicious Russian pancakes is quick and easy:

Prepare the batter by blending cottage cheese until smooth, then mixing with ricotta, egg yolks, powdered sugar, vanilla sugar, and semolina. Let it rest in the fridge for at least 15 minutes, or ideally 3-4 hours for best texture.
Shape the pancakes by lightly flouring your hands, dividing the batter into 50-60g portions, and using the glass method to create smooth, even edges. So, the glass method: cover the batter ball with glass and rotate it on the floured surface. It will help to shape syrnik into nice round puck, and it will look nicely and appealing on the plate.
Fry in a heated pan over medium heat for 4-5 minutes per side until golden brown.
Serve warm with sour cream, honey, jam, or fresh berries.

What to Serve with Syrniki?

These pancakes pair beautifully with classic toppings, including:

Sour cream for a tangy contrast.
Honey for natural sweetness.
Berry preserves like raspberry, strawberry, or blackcurrant jam.
Sweet condensed milk for a rich and indulgent touch.
Powdered sugar and lemon zest for a light, refreshing flavor.

For a savory twist, try serving them with Greek yogurt and a drizzle of olive oil.

Why You Should Try This Recipe

Easy and foolproof method with step-by-step instructions.
Authentic Russian taste, inspired by traditional tvorog syrniki.
Perfect for breakfast or dessert.
Customizable with different flavors and toppings.

Whether you’re nostalgic for classic flavors or just looking for a new favorite pancake recipe, these Syrniki with Ricotta are guaranteed to impress.