These stacked beauties are known as syrniki – traditional Russian cottage cheese pancakes, pan-fried until golden and lightly crisp on the outside, soft and tangy on the inside. They are made primarily with farmer’s cheese (tvorog), which is similar to ricotta but drier and more crumbly, giving syrniki their distinctive texture and slightly tangy flavour. Because tvorog may be hard to find at your local supermarket, cottage cheese is the most common substitute, and many syrniki recipes are built around it. Small-curd, full-fat cottage cheese works best. Avoid low-fat/watery versions, as they can add too much moisture.

Ingredients

• 500 grams cottage cheese (small-curd, full-fat).
• 1 large egg
• 3 tablespoons granulated sugar
• 5 tablespoons all-purpose flour, plus extra for shaping
• 1 teaspoons vanilla extract
• 0.3 teaspoons fine salt
• 2 tablespoons neutral oil or butter, for frying
• 1 cups fresh blueberries, for topping
• 6 fresh strawberries, sliced, for topping
• 8 fresh mint leaves, for garnish

Method

1. If your cottage cheese is wet, strain it through a cheesecloth for 20-30 minutes to remove excess liquid. Press it through a sieve or mash well with a fork until smooth.
2. In a bowl, combine the strained cheese with egg, sugar, vanilla extract, and salt. Mix well, then gradually fold in 5 tablespoons all-purpose flour, plus extra for shaping until just combined (don’t overmix).
3. Cover and refrigerate the mixture for 20 minutes to firm up, making it easier to shape.
4. Dust your hands with a little flour. Scoop about 2 tablespoons of dough and shape into small, slightly flattened rounds, about 5-6cm wide and 2cm thick.
5. Heat 2 tablespoons neutral oil or butter, for frying in a non-stick skillet over medium-low heat. Fry the patties in batches for 7 minutes per side, until golden brown and cooked through. Reduce heat if they brown too quickly.
6. Transfer to a plate lined with paper towel to drain any excess oil.
7.  Stack 2-3 syrniki on a plate, top with blueberries and strawberries, and finish with a few sprigs of mint leaves.

Tips:

Since cottage cheese holds more moisture even after draining, you may need an extra 1 tablespoon or so of flour to get a dough that holds its shape without being sticky. Add it gradually, as you want the dough to just barely come together, not to turn stiff. Syrniki should not be fried in olive oil, as it has too much of a strong savoury smell. You’ll want to use a neutral vegetable oil such as canola or coconut oil.