Russian Quark Pancakes Syrniki
Serves 3
Quark, cottage cheese, curd cheese – different names of the same fresh dairy product made by warming soured milk until it separates into curd and whey and then strained. For some reason people underestimate this product although it has been widely known to ancient Greeks and Indians as it is packed with proteins, vitamins, calcium and phosphate. One of the ways to bring this goodness into your diet is Russian Quark Pancakes Syrniki – sweet dish, usually consumed for breakfast and always children’s favourite. So shall we start?
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients for Syrniki
  1. 450g Quark
  2. 3 tbsp Soured Cream + for serving
  3. 2 tbsp Sugar
  4. 1 tsp Vanilla
  5. Zest of 1 Lemon
  6. Juice of ½ Lemon
  7. 50g Semolina
  8. 75g Flour
  9. 30g Raisins
Ingredients for Coolie
  1. 200g Raspberries
  2. 100g Caster Sugar
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Instructions
  1. In a large bowl mix together quark, soured cream, sugar, juice and zest of lemon and vanilla.
  2. Next add flour and semolina and mix well until fully combined. Mixture should be quite firm.
  3. Add raisins mix well and let it rest for 20-30min.
  4. Meanwhile make the coolie by bringing to the boil raspberries and sugar in a small pan. Simmer for 10 min until berries will start falling apart.
  5. Sieve the coolie to get rid of the seeds. Bring the seedless coolie to the boil again and boil it on medium flame until it thickens. Set aside to cool down.
  6. Now let’s get back to syrniki. The mixture should become even firmer by now and you should be able to roll small balls out of it. Use one big table spoon of mixture per ball and you should end up with pprox.. 17 balls. (that of course depends on the size of your spoon and precision)
  7. Heat the frying pan with 2 tbsp of vegetable oil. Place few balls on to the pan and squash them into pancakes pprox.. 15mm thick. Fry until golden brown on each side. When frying a new batch, you might need to add extra oil.
  8. Serve syrniki with raspberry coolie, soured cream and fresh berries. (optional)
  9. Note: the best type of quark to use is Eastern European “twarog” it has no salt or water added to it and also much firmer. You can find it in many big supermarkets or Eastern European shops. (Polish or Russian)
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