Apple Syrniki with Farmer’s Cheese and Cinnamon
Apple syrniki are cheese pancakes with enough flour to hold their shape but not enough to make them taste like ordinary batter pancakes.
Apple syrniki are cheese pancakes with enough flour to hold their shape but not enough to make them taste like ordinary batter pancakes. Dry farmer’s cheese is important because wet cheese demands more flour and gives a heavier result. Grated apple adds sweetness and small soft pieces; squeezing it keeps the mixture manageable. Fry slowly so the middle heats through before the surface becomes too dark.
Recipe at a glance
Yield: 12 small pancakes; 4 servings. Prep: 20 minutes. Cook: 20 minutes. Total: 45 minutes, including 5 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Nonstick skillet, bowl, sieve, grater, spatula, food thermometer.
Ingredients and directions
Recipe card
Apple Syrniki with Farmer’s Cheese and Cinnamon
Equipment: Nonstick skillet, bowl, sieve, grater, spatula, food thermometer.
Ingredients
Instructions
Drain and mix
Drain cheese in a sieve if it releases whey. Mash with egg, sugar, 60 g flour, salt and cinnamon. Squeeze grated apple lightly, then fold it in.
Shape
Use the reserved flour on hands and board. Divide into twelve patties about 1.5 cm thick, pressing edges gently. Rest for 5 minutes so flour hydrates.
Fry
Heat oil in a nonstick skillet over medium-low heat. Fry in two batches for 4–5 minutes per side until golden and the centres reach 71°C (160°F). Lower heat if outsides darken too quickly.
Serve
Drain briefly on kitchen paper and serve warm. The centres should remain tender with a visible cheese texture, not raw flour.
Doneness checks
Pancakes are golden and centres reach 71°C (160°F) without raw flour.
Helpful tips
- Drain cheese before weighing if it is very wet.
- Squeeze excess juice from grated apple.
- Flour hands lightly rather than adding lots to the mixture.
- Keep the frying heat low enough for the centres to cook.
Troubleshooting
- Wet cheese or juicy apple makes the mixture loose. Drain and squeeze first; add a little flour only if still unshapeable.
- Drain cheese before weighing if it is very wet.
Serving ideas
- Serve with sour cream.
- Offer berry preserves separately.
- Add fresh apple slices alongside.
- Pair with tea for a warm breakfast.
Substitutions
Well-drained pressed cottage cheese can replace farmer’s cheese, but moisture varies. Pear can replace apple if grated and squeezed.
Variation
Add 1/2 teaspoon vanilla extract in place of cinnamon for a softer flavour.
Make ahead
Drain cheese a day ahead in the refrigerator. Mix and shape the pancakes shortly before cooking.
Storage and reheating
Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) in a covered skillet or oven. Freeze cooked pancakes for up to 1 month for quality.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Why do the patties spread?
Wet cheese or juicy apple makes the mixture loose. Drain and squeeze first; add a little flour only if still unshapeable.
Are syrniki ordinary pancakes?
No. Cheese is their main ingredient, and this dough is shaped rather than poured.
How to tell when it is ready
Pancakes are golden and centres reach 71°C (160°F) without raw flour.
Tips
- Drain cheese before weighing if it is very wet.
- Squeeze excess juice from grated apple.
- Flour hands lightly rather than adding lots to the mixture.
- Keep the frying heat low enough for the centres to cook.
Troubleshooting
- Wet cheese or juicy apple makes the mixture loose. Drain and squeeze first; add a little flour only if still unshapeable.
- Drain cheese before weighing if it is very wet.
Substitutions
- Well-drained pressed cottage cheese can replace farmer’s cheese, but moisture varies. Pear can replace apple if grated and squeezed.
Variations
- Add 1/2 teaspoon vanilla extract in place of cinnamon for a softer flavour.
Serving suggestions
- Serve with sour cream.
- Offer berry preserves separately.
- Add fresh apple slices alongside.
- Pair with tea for a warm breakfast.
Make ahead
Drain cheese a day ahead in the refrigerator. Mix and shape the pancakes shortly before cooking.
Storage
Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) in a covered skillet or oven. Freeze cooked pancakes for up to 1 month for quality.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Why do the patties spread?
Wet cheese or juicy apple makes the mixture loose. Drain and squeeze first; add a little flour only if still unshapeable.
Are syrniki ordinary pancakes?
No. Cheese is their main ingredient, and this dough is shaped rather than poured.
More recipes to try
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