Tvorog Pancakes | Syrnyky

Traditional syrniki are made with relatively low-moist fresh cheese and don’t need a lot of flour. Less flour helps maintain a low-carb diet and appreciate the natural taste of cheese in cooked pancakes. Syrniki are light-textured, soft, and fluffy, with only a hint of sweetness and vanilla. Serve them hot or warm with a dollop of sour or whipped cream. The more elements you add, the more exciting this dessert becomes. You can add fresh seasonal or preserved berries and fruits. On top of the cream, sprinkle syrniki with sliced and toasted nuts, cocoa nibs, or any other crunchy crumbs to add more texture and flavor variety to the dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 275F. Pour kefir into a baking dish to fill it 3" high. Place into the oven for 1 hour. Turn off the heat and keep it in the oven for another 30 minutes. Transfer the curds into a cheesecloth and strain the whey. Refrigerate fresh cheese in a closed container for 1 week. 1 quart of kefir makes 200 g of fresh cheese.

Step 2

Combine 200g of fresh cheese, 1 egg yolk, pinch of salt, 1 tbsp sugar, 1/2 tsp baking powder, 50g flour, and 1 tsp vanilla extract in a food processor bowl. Process until smooth.

Step 3

Place a tamagoyaki pan with 7 cavities over medium heat. Spray it with some avocado oil or clarified butter. Use a measuring scoop to portion the batter and transfer it into the cavities. Reduce the heat to a minimum, cover with a lid, and cook for about 5 minutes.

Step 4

Flip the pancakes to cook them on low heat on the other side for another 3-5 minutes, covered. Meanwhile, prepare warm plates, cream, and toppings. Serve pancakes when golden brown on both sides, hot or warm.

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