Gluten-Free Traditional Russian Syrniki
Indulge in the delightful taste of Gluten-Free Traditional Russian Syrniki, a recipe that transforms a beloved Slavic classic into a celiac-friendly treat without compromising its rich flavor. Made with creamy, well-drained cottage cheese, a touch of vanilla, and gluten-free all-purpose flour, these golden, pan-fried cheese pancakes are soft, slightly tangy, and subtly sweet. The dough is easy to handle and comes together quickly, making these ideal for a cozy breakfast or brunch. Fried to perfection in butter or oil, they have a crispy exterior that perfectly complements their tender interior. Serve your syrniki warm, topped with a dollop of sour cream, a drizzle of honey, or a spoonful of jam, and enjoy a comforting dish that combines tradition with allergen-friendly ingredients. Whether you're familiar with Russian cuisine or exploring it for the first time, this recipe is a must-try for its simplicity, authenticity, and gluten-free appeal.
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Recipe Information
Ingredients
- 400 grams Cottage cheese (preferably full-fat, well-drained)
- 80 grams Gluten-free all-purpose flour
- 1 large Egg
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Vegetable oil or butter (for frying)
- 2 tablespoons Gluten-free flour (for dusting)
Instructions
In a medium mixing bowl, combine the well-drained cottage cheese, egg, granulated sugar, vanilla extract, and salt. Mix well until smooth and creamy. You can use a fork or handheld mixer to achieve a consistent texture.
Add the gluten-free flour and baking powder to the wet ingredients. Gently mix until the dough comes together. The dough should be slightly sticky but manageable. If it's too wet, add a tablespoon of flour at a time until it holds its shape.
Sprinkle a clean surface with a little gluten-free flour. Scoop out a small portion of the dough (around 2 tablespoons) and roll it into a ball using your hands. Flatten the ball gently to form a small disc about 1.5 cm thick. Repeat with the remaining dough.
Dust each disc with a light coating of gluten-free flour to prevent sticking while cooking.
Heat a large non-stick skillet over medium heat and add vegetable oil or butter. Once the skillet is hot, place the syrniki in the pan, leaving space between each one. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Reduce the heat if they brown too quickly.
Transfer the cooked syrniki to a plate lined with paper towels to remove excess oil.
Serve warm with your choice of toppings, such as sour cream, jam, fresh berries, or honey.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 36.8 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 370 mg | 28% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
