Ukrainian Syrniki Recipe (Cheese Pancakes)

You must try these simple yet delicious Ukrainian syrniki with Farmer's cheese. They known as tvorog pancakes. Soft on the inside, golden outside. Yum!

Danielle Dolinsky sent me an interesting email a while back; a recipe for her Ukrainian syrniki, also known as tvorog pancakes. It’s her specialty and it was featured on the Martha Stewart Show (sounds soo soo dreamy!).

Here’s a link to her syrniki recipe and a step-by-step video from the show. I haven’t experimented with a store-bought cheese but I can tell you Mom’s homemade cheese creates a very soft dough; more delicate to handle but had amazing results.

Thank you Danielle for sharing your recipe. We’ve enjoyed your Ukrainian syrniki several times and I am currently craving them again.

Ingredients for Ukrainian Sirniki:

15 oz (about 2 cups) farmers cheese, homemade (aka Tvorog) or storebought
4 large eggs
3/4 cups all-purpose flour, plus about 1/2 cup more for dredging
3 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 tsp white vinegar
1 cup raisins
2-3 Tbsp extra light olive oil for each batch

Toppings:

Fresh fruit or jam, sour cream, powdered sugar; whatever you like!

Ukrainian Syrniki Recipe

How to Make Ukrainian Syrniki:

1. In a large bowl, mix together 15 oz of cheese, 4 eggs, 3/4 cup flour, 3 Tbsp sugar and 1/2 tsp salt.

Ukrainian Syrniki Recipe-2

Ukrainian Syrniki Recipe-3

2. Place 1 tsp baking soda in a small bowl and add 1 tsp vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.

Ukrainian Syrniki Recipe-4

Ukrainian Syrniki Recipe-7

3. With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.

Ukrainian Syrniki Recipe-8

Ukrainian Syrniki Recipe-9

4. Heat a large non stick skillet over medium heat, add 2-3 Tbsp extra light olive oil.

5. Add 1/2 cup flour to a small bowl. Place a heaping tablespoon or flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.

Ukrainian Syrniki Recipe-10

Ukrainian Syrniki Recipe-11

Ukrainian Syrniki Recipe-12

6. Once the skillet and oil are hot, place patties directly into the skillet as you mold them. Saute until golden brown, about 3-4 minutes each side, flipping once during cooking.

Ukrainian Syrniki Recipe-13

7. Transfer to a plate and serve with your favorite toppings. I’m old school so I like sour cream, fruit and powdered sugar.

Are these pictures making you hungry? I’m gurgling in my gut… I better get started on another batch of cheese.

You must try these simple yet delicious Ukrainian syrniki with Farmer's cheese. They known as tvorog pancakes. Soft on the inside, golden outside. Yum!

Ukrainian Syrniki Recipe (Cheese Pancakes)

4.96 from 22 votes
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
You must try these simple yet delicious Ukrainian syrniki with Farmer's cheese. They known as tvorog pancakes. Soft on the inside, golden outside. Yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6
Servings: 4 -5

Ingredients

  • 15 oz about 2 cups farmers cheese, homemade or purchase 2 packages.
  • 4 large eggs
  • 3/4 cups all-purpose flour + 1/2 cup for dredging
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup raisins
  • 2-3 Tbsp extra light olive oil for each batch

Toppings:

  • Fresh fruit or jam sour cream, powdered sugar; whatever you like!

Instructions

  1. In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar and salt.
  2. Place baking soda in a small bowl and add vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.
  3. With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.
  4. Heat a large skillet over medium heat, add 2-3 Tbsp extra light olive oil.
  5. Add 1/2 cup flour to a small bowl. Place a heaping tablespoon of flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.
  6. Once the skillet and oil are hot, place patties directly into the skillet as you mold them. Saute until golden brown, about 3-4 minutes each side, flipping once during cooking.
  7. Transfer to a plate and serve with your favorite toppings like sour cream, fruit and powdered sugar.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ali
    March 26, 2018

    Can i subsitute for ricotta cheese i dont have Farmers cheese thanks Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Ali, I haven’t tried the ricotta substitution so it is difficult to guess what other adjustments would need to be made. Ricotta is considerably more moist/wet than farmer cheese. If you experiment, please let me know how it goes 🙂 Reply

  • Nancy
    March 6, 2018

    I know the raisins might absorb a little liquid. Would you change the amount of flour if I dont use raisins? or just proceed with the recipe as is?

    I just saw this dish advertised here: http://fathomaway.com/review-arthurs-nosh-bar-montreal/?utm_source=Fathom+Newsletter&utm_campaign=808a4192b7-EMAIL_CAMPAIGN_2018_03_06&utm_medium=email&utm_term=0_fd909d041f-808a4192b7-314646541

    So looking for a way to make them at home!!! Nice addition of protein which I love.

    Can you substitute quark, or cottage cheese? Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Nancy, proceed as is. There is no need to make any changes if omitting raisins. What a fun article! thanks for sharing 🙂 Also, I think quark and cottage cheese would contain too much liquid to work well in this recipe without other adjustments. Reply

  • Chad Peterson
    March 4, 2018

    Hello Natasha! I wanted to check these out after seeing them delectably eaten on Good Mythical Morning, and stumbled across your recipe which looks fantastic! I have one question, though: I am allergic to milk, so is there anything you can think of that would make a suitable substitute for the cheese, or am I right to say that the cheese is kind kf the point of the dish?

    Thanks!
    Chad Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Chad, since the majority of these is the cheese ingredient it would be very difficult to replace. Sorry 🙁 Reply

  • Paula Mollica
    January 24, 2018

    How many calories? Reply

    • Natasha's Kitchen
      January 24, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Paula! Reply

  • Louise
    December 30, 2017

    Hi. I am making syrniki to serve with caviar. Will this recipe work with savory? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Louise, these are intended to be more sweet than savory. These Deruny is what I would serve instead. Reply

  • Angelina
    November 11, 2017

    Natasha thank u so much for creating these recipes, and making them so accessible, easy to understand, and all the right flavors. I love how you describe in detail how to make, and then condense the information. It comes In so handy to a amatuer cook like me! I love your vids, recipes, and time you take to respond back to qs:) thank you. Reply

    • Natasha's Kitchen
      November 11, 2017

      Hello Angelina! You’re welcome, I’m glad to hear you are enjoying the recipes so much! Thanks for following and sharing your encouraging, thoughtful comments! 🙂 Reply

  • Trenna Dawson
    October 8, 2017

    I am making Syrniki for a Dessert for a Russian themed dinner party prior to watching the film Doctor Zhvago. Can I pre cook them as am a guest responsible for the dessert? Am putting raspberry jam, fresh raspberries and creme fraiche as your picture shows.
    Thank you in advance Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Hi Trenna, I really do think these are best fresh – they are puffy and so soft when freshly cooked but they can be reheated on a skillet and will still taste great. Those toppings sound great! Reply

  • Lisa
    June 11, 2017

    These are beyond delicious!! Tasted just like the ones I had in Ukrainian earlier this year. Reply

    • Natasha's Kitchen
      June 11, 2017

      I’m happy you enjoy the recipe Lisa! Thanks for sharing your fantastic review! Reply

  • Ingrid
    March 26, 2017

    great blog and recipes 🙂 I tried these today, but they turned to charcoal on the outside within seconds, yet remained almost raw in the middle. what am I doing wrong? wrong skillet, too much/too little oil? too much heat? hope you can help me 🙂 Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Ingrid, if that is the case, the skillet is probably way too hot. It should not be anywhere near black within seconds. Definitely turn the heat way down. A non-stick pan is easiest to use for this recipe. Reply

  • Larisa
    March 21, 2017

    Hi, I just made and ate syrniki. I didn’t add raisins cause my boys don’t like them. Also when u have a recipe with salt and baking powder just use self rising flour instead. That’s it. How simple. Anyway, thanks cause they turned out perfect, not gooey but soft and crispy. Try it, I think u just might love it with this flour. I used farmers cheese from Russian store. Perfect consistensy not liquidy at all. Reply

    • Natasha's Kitchen
      March 22, 2017

      Thanks your sharing your review and tips Larisa! 😀 Reply

    • December 10, 2017

      So did you not use any salt or baking soda and just used the self rising flour instead? Same measurement? Reply

  • Yulia
    February 26, 2017

    Finally finally, Natasha, мои сырники получились))) Sorry for using Russian) I love this recipe, you know I’ve tried so many and I love syrniki, but I never could make them the way I wanted them to be and this recipe is perfect!!! And not only the recipe, I love how you take pictures and even the dumbest person can cook really well with the help of your website) I love food, I love good food, so I cook, because if you want to do something good – do it yourself. I am so happy I was recommended your website, it is perfect for every day recipes. Thumbs up, Natasha! Your recipes stand second after Jamie Oliver’s one in my personal rating of cooking recources! Thank you! Reply

    • Natasha's Kitchen
      February 26, 2017

      You’re very welcome Yulia! Thanks for following and thanks for the great compliments! 😀 Reply

  • Galina Mayzel
    February 26, 2017

    These look amazing!!! Can I substitute coconut flour for regular flour? Reply

    • Natasha
      natashaskitchen
      February 27, 2017

      Hi Galina, I haven’t tried it that way but I imagine it would work. If you experiment, let me know how it goes 🙂 Reply

  • W
    February 26, 2017

    Have to admit, I was skeptical because I’m not a fan of cottage cheese usually. But these were very tasty and a hit with my kids. The only change I made was to use potato flour instead of regular wheat flour as we’re trying to cut back on the refined wheat. Besides, I figured potatoes were very Russian/Ukrainian anyway 🙂 But the potato flour worked just fine – gave them a hint of ‘latke’ flavor, which is never a bad thing. (Did make the texture a bit ‘gooey-er’ than regular flour likely does, which my family likes, but others might not) It’s an option, though, for anyone needing to make these gluten-free. Reply

    • Natasha's Kitchen
      February 26, 2017

      Glad to hear you enjoy the recipe! Thanks for sharing the tips 🙂 Reply

  • Helga
    December 16, 2016

    These look tasty! But syrniki are not only Ukrainian, they’re Russian, Belarussian, Latvian, and Luthuanian 🙂 Reply

  • Garbelka
    November 19, 2016

    I made these this morning and I have added cranberries instead of raisins. The tasty pan cakes came out very fluffy, however I had to let them cool for 10-15 minutes for them to be a bit harder and therefore tastier. The right of the pan hot pancake did not exactly appeal to me at first with the hot gooey consistency. I would give 3.5 stars. Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Hi Garbelka, since farmer’s cheese is a dryer cheese, they should be fluffy rather than gooey, I wonder if maybe you added too much batter and made them thicker than normal? Reply

    • Masha
      January 8, 2017

      Hi! These tasted delicious but mine fluffed up like a pancake and really expanded in the pan. Maybe I did something with vinegar/soda.. Reply

      • Natasha
        natashaskitchen
        January 8, 2017

        Thank you for sharing! 🙂 Reply

  • Inna
    October 29, 2016

    Made these for breakfast today for the first time. Very easy recipe. Husband and I both loved them. Definitely will be making them again! Thanks! Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Inna, thank you for such a nice review on the recipe and you are welcome 😁. Reply

  • Luiza
    September 4, 2016

    Made this recipe twice but without raisins and loved it. Thank you! Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Thank you for the nice review Luiza and you are welcome 😀. Reply

  • Viktoriya
    July 19, 2016

    Natasha, do you think these sirniki will turn out well using ricotta cheese? Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Viktoriya, I haven’t tested with ricotta but ricotta is a more moist cheese than farmer’s cheese so you will have to make other adjustments. Without testing it myself, I hesitate to guess how you should change it up. It does sound like a great experiment! If I try it, I will definitely let you know :). I do need a good ricotta pancake recipe on my blog! 😉 Reply

  • Tanya
    July 10, 2016

    I love this recipe! What I like to do is instead of putting the mixture in four, I use cream of wheat or corn meal. The outside becomes crunchy and it’s really good! Thanks for the wonderful recipes, make my life so much easier! God bless! Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Oh wow that sounds so tasty with a crunchy exterior and soft interior. You’re making me so hungry! Reply

  • Tzivia
    May 27, 2016

    Mmmmm yummmm love cheese patties haven’t made since Chanukah maybe I’ll do a fry up pf these on Sunday morning tho am wondering what’s a good substitute to put in place of the raisins I don’t mind em but my folks and sissy do lol these look really way tantalizing and tempting have a gr8 awesome weekend luv cheers Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      HI Tzivia, you could try diced dried apricots or leave them out completely. I have a very similar recipe posted that uses apples and they are also really good 🙂 Reply

      • Tzivia
        May 27, 2016

        Oh hmmmm apricots that’s very interesting and would add color apple is also another option will keep these in mind thanx hun and let the weekend fun begin Reply

        • Natasha
          natashaskitchen
          May 27, 2016

          Thanks Tzivia. Have a great weekend! Reply

  • Olga
    May 24, 2016

    Great recipe! I didn’t add raisins, my family doesn’t like raisins, and I didn’t dredge them in flour, didn’t really have time, and they still turned out really really good and yummy and fluffy and soft and…… well you get the point! Thank you Natasha! Thumbs up from my family! Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Olga, thank you for such a nice review 😄. Thank you for sharing it with us! Reply

  • May 9, 2016

    These are amazing! Very light and fluffy! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Hi Annie! I’m so happy you enjoyed the recipe 🙂 Reply

  • Viktoria
    May 8, 2016

    preheat your oven 350F. Prepare your baking dish, line with aluminum foil and cover with cooking spray that contains flour. Use your ice cream scoop and scoop it on your baking dish about one scoop on each pancake. Bake for 10 minutes then remove. Pancakes are double in size. Meanwhile heat your skillet over medium heat with oil and transfer your pancakes on skillet and continue cooking until golden-brown color on both sides. Easier, less mess, your hands are clean. less flour its make your pancakes more fluffy… Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Thank you for sharing that tip! Reply

  • Shaden
    May 5, 2016

    Can you replace the raisins with chocolate chips? Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Hi Shaden, I haven’t tried it that way but I think it could work. Let me know if you try it! 🙂 Reply

  • Dawn
    March 28, 2016

    I am wondering what I can use to substitute for the farmers cheese. Is that cottage cheese. Never heard of it b4 and I want to make these Thanks. Reply

  • Lena
    February 24, 2016

    Hi Natashenka!

    I’m a newlywed and my husband thinks im such a good cook hehe even tho I never though I can cook ;/ thank you soooo much for your webside and such easy and tasty recipes! You are so awesome! 🙂 I also wanted to ask you if you think its ok to prepare sirniki night before and fried them in a morning? our breakfast is usually at 5:30am :/ Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Lena, I’m so happy to hear that my blog is a blessing to your family 😊. For the syrniki, I would prep everything the night before and add baking soda/vinegar mixture in the morning. Reply

      • Lena
        February 24, 2016

        ok awesome! Thank you so very much for responding! 🙂 can’t wait to taste them! 😉 Reply

  • Cristina
    February 22, 2016

    They are so freaking good!!! Thank you!! Thank you !! Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      You are welcome Cristina and thank you for such a nice review 😁. Reply

  • anatoly
    January 1, 2016

    I didn’t make sirniki by your recipes that true, but they will still taste different then Russian or Ukrainian sirniki. You can still call them Natasha Sirniki, not Ukrainian. Why don’t you try my daughter favorite we call it ” Lazy vareniki” Reply

  • Monik
    September 27, 2015

    I ate syrniki in Russia and I got in love for it.
    I just made it and it turns out to be totally different from the one I ate.
    It is also really really heavy. I don’t know if I made something wrong, but I am sad… I want so much to eat this again.
    The appearence of it is perfect, but tastes totally wrong 🙁

    mine: https://instagram.com/p/8J5yfVxAbY/?taken-by=monica.galafassi Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      These are normally very light and fluffy and they go down easy :). It sounds like something went wrong. Did you change anything un the recipe? Did you use Farmers cheese (it’s tempting to substitute, but it doesn’t work well with other wet cheeses). It’s hard to say what could have gone wrong without being there. Did you use any different ingredients? At what point did you recipe look different from what I have in the pictures? Reply

  • Lyn
    August 5, 2015

    I have a similar recipe, but with the option of using манна крупа instead of flour. I think this makes the dough stiffer, without taking away from the taste of the cheese. Reply

    • Natasha
      natashaskitchen
      August 5, 2015

      Thank you for sharing! I haven’t tried that. I actually don’t have much experience with манна крупа. What else do you use it for? Reply

  • Inna
    April 10, 2015

    Loved the sirniki!  Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      That’s awesome! Thanks Inna 🙂 Reply

  • Diana
    December 28, 2014

    I just came upon your site and I love all your Ukranian Russian recipes. I wanted to let you know, I make these all the time and grew up with my momachka and babushka making these little treats for me. My favorite dish growing up. I also used to add sugar to the sour cream when I was little but know to make it fancy I add maple syrup or honey to the sour cream to make a nice topping. This is great for when you have left over Ricotta and cottage cheese in the fridge. I have used all kinds of cottage cheese and ricotta. I even used low fat and fat free versions with whole wheat flour. I just drain the liquid out and add extra flour to make the consistency right. I also sometimes just mix with a fork to not over beat the ingredients. I have made these with dried cranberries and they are delicious. I love making these. They are inexpensive , so easy and satisfying. I can’t wait to try your recipes. Thanks for giving us your delicious recipes.

    Do you have any recipes for Honey cake (medivik) I would love to make it. Since my grandmother died and i do not remember the recipe. She would make it for us all the time in a bundt cake dish. My father loved it. I would love to surprise him and make it for him. It’s one of the few deserts he would eat because it was not so sweet. That was a favorite the cake and crepes she would make all the time. I still can not perfect the crepe. The way she made them always perfect.

    Thanks
    Diana Reply

  • Emma Aleksandruk
    July 5, 2014

    These look so delicious! What kind of farmer’s cheese did you use? Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      It was my homemade version. There’s a link in the recipe above 🙂 Reply

  • Ross S.
    June 28, 2014

    After hearing about these from a Ukrainian friend of mine, I found your recipe and made them this morning for the first time. Wow… so great! Thank you for the easy and tasty recipe! I used no-salt-added farmer cheese and separated two of the eggs (to only use the whites from those two) and everything turned out great. Reply

    • Natasha
      natashaskitchen
      June 28, 2014

      I’m so happy you enjoyed them! We love them too. I always make them when I make cheese 🙂 Reply

  • Lilya
    February 28, 2014

    Natasha. I just love sirniki, they are my favorite childhood food. But I have made them only a handful of times trying different recipes, they were either too runny or had too much flour that I could taste it. All these reviews are so postitive! So, I don’t know why mine did not turn out. I just tried making them and for some reason after mixing my tvorog with hand mixer it became very runny, almost like the consistancy of the dough for nalisniki. I could not shape them. So, I just took a small skillet and poured it to make large American-sized pancakes. I did beat on lowest and very short time until it just mixed all the ingredients. Although the lowest on that mixer still seemed too high. What do you think if I try beating the egg and sugar separately, adding flour, mixing again, and then folding it into the tvorog with spoon? Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      You may have had a more moist tvorog cheese. Was it homemade and was it pretty well drained (not wet like cottage cheese?). It is a pretty delicate dough though, but it definitely should be thicker than nalesniki dough. I hope that helps 🙂 Reply

  • Michal
    January 20, 2014

    Спасибо Наташа! Я съел эти вкусные блины на украинских фестивалях здесь, в Чешской Республике, попробуйте сами! Reply

  • Lilly
    January 2, 2014

    I made these this morning for the first time ever! They turned out perfect and delish! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      Awesome, thank you for a good report Lilly :). Reply

  • Angie
    November 23, 2013

    Would cottage cheese work for these? Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      I haven’t tried with cottage cheese but I think it would have to be drained really well if using cottage cheese since farmers cheese is quite a bit drier Reply

  • October 15, 2013

    They look lovely! I’m making them this weekend after I buy some farmer’s cheese. Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      Enjoy!! 🙂 These are such a treat! Reply

  • October 15, 2013

    perfect timing! I was just talking to my dad and they were making these for breakfast… i was so jealous! then i see this post, i’ll just have to ‘zakotat rykova” and make them myself! Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      They are so easy to make and truly delicious! I hope you love the recipe! Reply

  • vera
    October 14, 2013

    Will ricotta cheese work for this? Reply

    • Natasha
      natashaskitchen
      October 14, 2013

      Ricotta is probably going to make these too thin. They are already super soft and tender when you are dredging them with flour. I think ricotta would make them too soft and make it very difficult to dredge. Reply

  • Julie
    July 26, 2013

    mmm.. JUST finished making these and my 7-year old just finished eating them.. =) “Mom! these are the best EVER!” -were his exact words =)
    i didn’t put any raisins in. He doesn’t like raisins at all and i used coconut oil to fry them in. They were delicious! Thank you, Natasha! Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      Awww, that’s so sweet 🙂 Thanks for sharing that with me. Reply

  • Ashley Danaila
    May 18, 2013

    Natasha, I am gluten intolerant and made your recipe with all purpose gluten free flower. Not sure if its what is making the syrniki more runny but they don’t hold their shape like yours and others I’ve had at my inlaws. Do you have any suggestions? My husband still likes them but I want them to look and hold together like my mother inlaws 🙂

    Thank you! Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      I don’t have experience with gluten-free flour. I think it probably ha to do with tE flour if that’s the only thing you’ve done differently. Does your family make them with gluten free flour? Reply

  • Odiri
    May 10, 2013

    What do I do when my syrniki has lumps of tvorog. Do I need to blend or mash the tvorog before adding it? Reply

    • Natasha
      natashaskitchen
      May 10, 2013

      If that has hard clumps, mash them to soften up the cheese. Reply

  • Lena
    May 6, 2013

    Forgot to rate it Reply

    • Natasha
      natashaskitchen
      May 6, 2013

      Thank you so much Lena 🙂 I’m so glad you loved the recipe! Reply

  • Lena
    May 6, 2013

    Made these last weekend…loved, loved, loved them! This recipe is better than my mom’s 😉 Thank you. I’ll try to make my own tvorog for the next batch. I’ve made a few recipes from your website, so far loved every one if them. My favorite part is the ingredients and measurements for us, living in U.S.
    Thank you again! Reply

  • February 25, 2013

    Do you strain the farmer’s cheese beforehand or does the flour absorb the cheese’s liquid? Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Did you buy one thy is juicier? If there is visible liquid to strain, you should strain. Reply

  • February 10, 2013

    Mom made these last night and I dreamt about eating more! Reply

  • Anna
    December 16, 2012

    I have searched for this recipe for over a year now! This was my favorite breakfast food when I studied in L’viv. Thank you so much for sharing! I can’t wait to try it out. Reply

    • Natasha
      natashaskitchen
      December 16, 2012

      You’re welcome! I hope it brings back memories for you 😉 Reply

  • Lana
    September 30, 2012

    Great recipe!!! This one is definitely my favorite recipes for cottage cheese pancakes!!! My husband absolutely love it as well! Thank you for sharing! I shared this recipes on my blog and recommended your site for yummy recipes, as they are really yummy. Reply

    • Natasha
      natashaskitchen
      September 30, 2012

      You are very welcome Lana 🙂 Reply

  • inna
    September 29, 2012

    i’ve made these several times and it is the best recipe for cheese pancakes we have found. Definitly a keeper. Reply

    • Natasha
      natashaskitchen
      September 29, 2012

      Thank you so much for the compliment, I agree 🙂 Reply

  • Cherish
    September 19, 2012

    Made these today. I married an Asian man who likes everything spicy and rich in flavor. I was so positive he won’t like them but I made them anyway for my 2 year old daughter. Surprisingly, they both chumped them down smacking their lips and licking jam off their fingers. This recipe will now become one of my family favorites. =) Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      September 19, 2012

      You made me smile Cherish. I’m so glad that your family loved them 😀 Reply

  • August 15, 2012

    I love all these Russian recipes!!! My wife is from Russia, so I am very familiar with a lot of these recipes, but there are a few that she’s never prepared, so I will be visiting again to print some of them out. Reply

    • Natasha
      natashaskitchen
      August 15, 2012

      Welcome to the site John 🙂 Reply

  • Alla
    July 16, 2012

    Made this for breakfast and it was a really good recipe, Only thing is that I added more homemade cheese and sugar and I cooked them on butter 🙂 so they ended up kinda tasting like nalesniki 🙂 Reply

    • Natasha
      natashaskitchen
      July 16, 2012

      Great job on improvising Alla 😀 Reply

  • Luba Y.
    June 30, 2012

    Made these this morning! Very tasty! My first batch burned a little, I had the heat up too high, but than the other ones were nice and golden! 🙂 I looove anything with cheese! Thanks for posting this 🙂 Reply

    • Natasha
      natashaskitchen
      June 30, 2012

      You’re welcome, I’m glad the second batch worked out well 🙂 It’s been a couple months since I’ve made these. I need to make more cheese! Reply

  • lilly o
    June 10, 2012

    Here is a tip, if you can’t find a farmer cheese, just stop at mexican store and buy Mexican cheese Requeson; it tastes just like Russian cheese. Reply

    • Natasha
      natashaskitchen
      June 10, 2012

      Oh really? That’s great! I had no idea. Is it the same Mexican cheese at Winco that kinds looks like ricotta? Reply

  • SwitchfootLover1027
    April 14, 2012

    A few simple questions:

    1. Is this easy to make?
    2. Is this a dessert food with an Ukrainian origin?
    3. Is this a hot food?

    Can you answer them? Reply

    • Natasha
      natashaskitchen
      April 14, 2012

      They are pretty straightforward and easy to make, especially if you buy the cheese. It’s Ukrainian and it’s a breakfast food, best served hot. Reply

  • Kate
    March 24, 2012

    I just made these – they came out REALLY good. Not exactly the same as what I remember having in Ukraine, because they were a lot fluffier. Will definitely make again.

    BTW – I made my own cheese to use in these (out of whole milk and heavy cream cause it’s tough to find farmers cheese where I live, here is the recipe – http://everythingthatmattersradio.com/recipes/ricotta.html).

    Anyway, these are great with real maple syrup! Reply

    • Natasha
      natashaskitchen
      March 24, 2012

      Kate, thanks for the tips! I’m always curious to find new recipes for the cheese (everyone makes their cheese a little differently). I haven’t tried with real maple syrup but I definitely will next time! Reply

  • Anna
    March 8, 2012

    Great recipe! Thank you! I also like to make zapekanka from tvorog – it’s like a cheesecake but healthier and more dense. Great for breakfast with sour cream and tea Reply

    • Natasha
      natashaskitchen
      March 8, 2012

      That’s something I haven’t tried but it sounds wonderful! Reply

  • Vikulya
    March 1, 2012

    Oh, this is the best syrniki recipe that i ever tried. Amazing!!!!
    It melts in your mouth 🙂
    Thanks for posting! Reply

    • Natasha
      natashaskitchen
      March 1, 2012

      Thanks Vikulya 🙂 I’m happy you liked the recipe! Reply

  • February 18, 2012

    Mmmmm…syrniki- love them. They look delicious!!! Beautiful presentation as always 🙂 Reply

    • Natasha
      natashaskitchen
      February 18, 2012

      Thanks Inessa 🙂 Reply

  • Marina
    February 17, 2012

    These look delicious, i never thought of putting raisins but will definately try it next time. I also have this recipe on my food blog that i recently started but the recipes are quite different 🙂

    http://eatandtheneatsomemore.blogspot.com Reply

    • Natasha
      natashaskitchen
      February 17, 2012

      Yours do look scrumptious as well! I like your blog very much. Keep up the good work!! Reply

  • InnaL
    February 17, 2012

    I honestly cannot remember the last time I had these… Super excited for the recipe (new year resolution is to cook more :)–yes, finally ) Reply

    • Natasha
      natashaskitchen
      February 18, 2012

      Glad I can help with a resolution 🙂 Reply

  • February 17, 2012

    Thank you so much for posting this! Your version looks delicious! 🙂
    Have you tried putting craisins inside, or dried cherries? Reply

    • Natasha
      natashaskitchen
      February 17, 2012

      No, but that does sound really really good! I have cranberries on hand, I’ll try that next time. Thanks again for this amazing recipe! Reply

  • February 17, 2012

    Wow these look great! I think I have all the ingredients on hand… thus I might just have to make some today. 🙂 Reply

  • February 16, 2012

    The sirniki look so delicious! You’re right, the pictures make my mouth water.
    My favorite desserts are with tvorog. I put it in anything I can think of. I love that you put raisins in them. It’s such a great combination. Reply

    • Natasha
      natashaskitchen
      February 16, 2012

      Olga, what else do you like to make with tvorog? Reply

      • February 21, 2012

        Nalistniki are a favorite! I also make several different coffee cakes, a bundt cake with dry fruit, and delicious pastries/cookies. I also make a filling for yeast breads. Reply

        • Natasha
          natashaskitchen
          February 21, 2012

          Olga, I’m very glad you have your own blog to feature your wonderful recipes! I haven’t made coffee cake in awhile but that does sound good right now! Reply

  • February 16, 2012

    I am making something similar but will have to try this recipe too! Look very tempting and I have feeling that my kids will love this one!!! Reply

    • Natasha
      natashaskitchen
      February 16, 2012

      Sandra, I bet they will! My son enjoyed them too 🙂 . I’m really craving your organic burgers. Thanks. Thanks alot!! Reply

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