The Recipe · No.811 · Syrniki

Syrniki, and Where to Source It

The curd has to be dry. If yours is wet, press it in cheesecloth first; otherwise you keep adding flour to compensate, and the extra flour turns these light little pancakes heavy and gummy.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook10 min
Makes4 servings
CuisineRussian
Cook it with
Stovetop
Can you make Syrniki in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Part One
The Ingredients — and where to get them
Farmer's cheese
Dry tvorog or pressed cottage cheese; wring out any liquid first. A dry curd is essential.
1 lb
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Egg yolk
A loose binder without adding much liquid. A fresh pasture yolk enriches them.
1
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Flour
Just a little to bind, plus some for dusting. Fresh-milled adds flavor.
3 tbsp
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Sugar
Kept low so they do not scorch before cooking through. An unrefined sugar works.
2 tbsp
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Vanilla
A little for a sweet backnote against the tangy cheese.
1/2 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Smooth the curdPress the cheese through a sieve, then mix with the yolk, sugar, vanilla, and flour.
  2. ShapeRoll into a log, cut thick pucks, and dust the faces in flour.
  3. FryCook in oil over medium-low about four minutes a side until golden and puffed.
  4. ServeServe warm with sour cream and jam.
Part Three
The Toolkit

Fine sieve · Skillet · Spatula

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