Syrniki with Raisins – Cottage Cheese Pancakes Recipe

Step-by-step recipe

1. Very fresh, low-fat, curd-style cottage cheese makes the best syrniki with raisins. Put the cottage cheese in a bowl and mash it well with a fork or spatula.
2. Soak the raisins for 10–15 mins so they plump up a little. If you like, soak them in a splash of brandy, then rinse. Rum or whisky work instead of brandy too – they are very fragrant.
3. Grate the zest of 1–2 tangerines. Add the soaked raisins, white sugar and zest to the cottage cheese, crack in the egg and mix well so everything is evenly distributed.
4. Add 1 heaped tbsp of wheat flour to the cottage cheese and knead a dough. If the mixture crumbles or is a bit runny, add more flour – but the less flour, the tastier the syrniki. Keep in mind, though, that too soft a dough may fall apart in the pan.
5. Dust the work surface with flour and roll the dough into a log. Cut it into 12 equal pieces. Shape each into a thick round patty and coat generously with flour.
6. Heat the olive oil in a frying pan. Lay all the patties in the pan. Fry the syrniki over medium heat, covered, until golden brown. Turn them over and fry the other side.
7. Lower the heat if needed so the dough cooks through evenly. You can turn them often for more even browning. Don't overcook them – they should be a pleasant golden colour.
8. Arrange the syrniki on plates, 4 per serving, sprinkle with raisins, add sprigs of mint and a small bowl of tangerine jam or confiture. Serve hot with tea or warm milk.