Russian Syrniki pancakes
Try something different when you fancy a pancake – Russian Syrniki pancakes. Made with cottage cheese for a fluffy texture and sweet honey & raspberries for flavour, they are delicious served as a stack with jam & yoghurt.
Ingredients: (serves 4)
- 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
Method:
- 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.
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