Recipe by: Evgeniya Kalacheva
Source: Evgeniya’s Mum
Russians often eat this for breakfast or children’s snacks. Serve with honey, sweetened condensed milk, jam, sour cream or maple syrup
Ingredients (Cottage Cheese)
- 1 liter fresh milk (room temperature)
- 1 liter Greek yogurt (room temperature)
- Cottage cheese from above
- 2 eggs
- 1 pinch salt
- 1 tsp vanilla (powder – bean pounded- ) or extract)
- 1 tsp baking powder
- 3-4 Tbsp semolina flour
Instructions (Cottage Cheese)
- Mix the milk and yogurt (whisk is good) until its uniform.
- Using a double boiler or put a glass bowl over a pan with boiling water, heat mixture over low fire while mixing until you see bubbles and the texture is changing (the milk will curdled to soft cheese texture).
- Turn off the first and leave the mixture to cool down.
- Filter the mixture using a colander and muslin fabric / cheese cloth.
- Leave for 1-2 hours to drain as much liquid out of it. Note, you can use the liquid to drink (cool down in the fridge first) or you can you can bake normal thin pancakes with flour or you can use this liquid to rub on your face / skin for beauty – it’s true J)
- Keep it in a refrigerator over night.
- Retain the solids.
- Next morning, mix up all the ingredients from the pancakes (including the cottage cheese).
- Make rounds and flat shapes with your hands.
- Fry them in batches with a small amount of oil over low heat with the lid on (this helps to steam the pancakes) ~2 mins until golden brown.
- Flip over and fry on the other side, same as above, again lid on.
- Enjoy your meal!
Download PDF version here: Evgeniya Kalacheva Russian Syrniki (Cottage Cheese Pancakes)