RUSSIAN CHEESE PANCAKES (SYRNIKI)
Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
- Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
- Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g
SYRNIKI (Сырники / FARMER'S CHEESE PANCAKES)
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Provided by Darra Goldstein
Categories Breakfast Dinner Cheese Pancake Kid-Friendly Quick & Easy Soy Free Peanut Free Tree Nut Free
Yield Makes 12 pancakes, serves 4
Number Of Ingredients 10
Steps:
- In a medium bowl, beat the egg yolks into the farmer's cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.
- Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.
- Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.
- Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.
SYRNIKI - RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI)
Unlike regular pancakes, these pancakes are very light and fluffy. They are very low in carbohydrates and high in protein, making them a much better choice for breakfast compared to regular pancakes. These pancakes usually contain raisins, but I omitted them in order to avoid a blood sugar spike. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 25m
Yield 9 pancakes, 3 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
- Add flour, sugar, baking powder and salt and mix well.
- Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
- Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
- When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
- While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
- Cook on medium heat until bubbly and the blueberries are breaking down.
- Dissolve cornstarch in water, add to the pan and stir.
- Turn off the heat when the sauce is thickened.
- Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
- Infuse love and serve immediately.
Nutrition Facts : Calories 392.1, Fat 24, SaturatedFat 13.5, Cholesterol 199.3, Sodium 329.8, Carbohydrate 23.9, Fiber 1.3, Sugar 16.1, Protein 21.2
RUSSIAN PANCAKES
Make and share this Russian Pancakes recipe from Food.com.
Provided by seattlelove
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
- Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
- Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!
Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 2.6, Cholesterol 48.8, Sodium 131.8, Carbohydrate 8.9, Fiber 0.2, Sugar 1.3, Protein 3.9
GLUTEN FREE, LOW GI, VIETNAMESE PORK STIR-FRY
Yes, both Gluten free and low GI! A good dish, I go heavy on the cilantro, and suggest using a wok if you have one. The time includes the marinading.
Provided by kelly in TO
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
- For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
- Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.
- In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
- Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.
Nutrition Facts : Calories 460.5, Fat 34.2, SaturatedFat 9.7, Cholesterol 91.4, Sodium 436.1, Carbohydrate 13.2, Fiber 3.1, Sugar 7.3, Protein 24.7
More about "syrniki russian pancakes gluten free low gi recipes"
SYRNIKI RECIPE - RUSSIAN CHEESE PANCAKES | BABAGANOSH
From babaganosh.org
Ratings 103Calories 133 per servingCategory Breakfast
- Prepare the batter: In a large bowl, crumble the farmers cheese into little pieces with a fork. Add 2 eggs and mix well. Add 1/2 cup flour (reserve 1/3 cup for step 2), sugar, and salt. Mix well, using the fork to break apart any clumps of flour or farmer's cheese. Add raisins, if using. The 'batter' will be thick like dough, not like traditional pancake batter.
- Form the syrniki pancakes: Prepare a small bowl with about 1/3 cup flour - you will use it to dredge the pancakes. Scoop out approximately 1/4 cup pancake dough at a time. (See recipe notes below) Use your hands to gently flatten the dough into a small patty. Dredge the pancake with flour on both sides. Shake off the extra flour and set aside until you are ready to cook the syrniki pancakes.
- Cook the syrniki pancakes: In a large skillet, heat 3-4 tablespoons of vegetable oil, and gently place the flour-dredged cheese pancakes into the pan using a spatula. Cook on medium-low heat for about 4-5 minutes per side, or until each side is golden brown. Place on a paper towel to cool. Do not crowd the pancakes - cook them in 2-3 batches if necessary.
- To serve, sprinkle with powdered sugar, or drizzle with maple syrup, honey, whipped cream. Or try these syrniki the traditional Russian way - with sour cream and your favorite fruit preserves.
SYRNIKI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (15)Total Time 15 minsCategory Breakfast, BrunchCalories 636 per serving
LOW CARB HEALTHY SYRNIKI (COTTAGE CHEESE PANCAKES)
From mattsfitchef.com
4.7/5 (11)Total Time 10 minsCategory BreakfastCalories 338 per serving
THE ULTIMATE GUIDE TO COOKING SYRNIKI (RECIPE) - RUSSIA …
From rbth.com
UKRAINIAN SYRNIKI RECIPE (CHEESE PANCAKES)
From natashaskitchen.com
SYRNIKI RECIPE (UKRAINIAN CHEESE PANCAKES) - LENA'S KITCHEN
From lenaskitchenblog.com
KETO SYRNIKI RECIPE INSPIRED BY THE RUSSIAN CLASSIC
From anediblemosaic.com
SYRNIKI – RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI) RECIPE - FOOD.COM
From pinterest.com
RUSSIAN SYRNIKI PANCAKES | TESCO REAL FOOD
From realfood.tesco.com
RUSSIAN SWEET CHEESE PANCAKES SYRNIKI (MADE WITH CURD CHEESE)
From vikalinka.com
SYRNIKI RECIPE (RUSSIAN CHEESE PANCAKES) - ALYONA’S COOKING
From alyonascooking.com
COTTAGE CHEESE PANCAKES (HIGH PROTEIN UKRAINIAN/RUSSIAN SYRNIKI)
From lavenderandmacarons.com
SYRNIKI GLUTEN FREE RECIPE - EVERYTHING MARINA
From everythingmarina.com
UKRAINIAN CHEESECAKE PANCAKES (SYRNIKI) - GIRL AND THE KITCHEN
From girlandthekitchen.com
You'll also love