Russian syrniki pancakes recipe
Try something different on Pancake Day with a stack of Russian syrniki pancakes. Made with cottage cheese for a fluffy texture and sweet honey and raspberries for flavour, they are delicious served as a stack with jam and yogurt.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 405 calories / serving
Ingredients
- 180g plain flour
- 1 tsp baking powder
- 2 medium eggs, beaten
- 50ml milk
- 4 tbsp honey
- 225g cottage cheese
- 100g raspberries, chopped, plus extra to serve
- 2 tbsp unsalted butter
- 4 tbsp raspberry jam
- 100g natural yogurt
- 1 tsp icing sugar, to dust
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Shop ingredientsEach serving contains
- Energy
- 1710kJ 405.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 26g
of the Reference intake
Carbohydrate 60.9gProtein 17.2gFibre 1.8g
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- Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.
- Put a little butter in a nonstick frying pan set over a medium-low heat. When it starts to sizzle, spoon 3 tbsp batter into the pan to create a small round pancake. Depending on the size of your pan, you will be able to cook 2-3 pancakes at the same time.
- Fry for 3-4 mins until the underside is golden, then flip over and fry for another 3-4 mins, until golden and cooked through. Repeat with the remaining batter, until you have 12 pancakes.
- Serve in stacks of 3 pancakes with 1 tbsp of jam spooned over, a dollop of yogurt, a few berries and a dusting of icing sugar.
- See more Pancake Day recipes
