Low Sodium Syrniki
Elevate your breakfast game with this delightful recipe for Low Sodium Syrniki, a classic Eastern European treat made healthier with minimal salt. These tender cheese pancakes are crafted with creamy farmer's cheese (or drained ricotta), a touch of vanilla, and a zing of lemon zest, offering a light and fluffy texture with just a hint of natural sweetness. Easy to prepare in under 30 minutes, they’re golden-brown on the outside and irresistibly soft inside, perfect for serving with unsalted Greek yogurt or sour cream and fresh berries or fruit preserves. Whether you’re seeking a low sodium option or simply craving a comforting breakfast, these Syrniki are sure to please while letting the natural flavors shine.
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Recipe Information
Ingredients
- 400 grams Farmer's cheese (or drained ricotta)
- 2 large Eggs
- 120 grams All-purpose flour
- 25 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Vegetable oil (for frying)
- 100 grams Greek yogurt or sour cream (unsalted, for serving)
- 100 grams Fresh berries or fruit preserves (optional, for serving)
Instructions
In a medium mixing bowl, combine the farmer's cheese, eggs, granulated sugar, vanilla extract, and lemon zest. Use a fork or whisk to mix until the texture is smooth and the ingredients are well incorporated.
Gradually add the flour to the mixture, stirring gently until a soft, slightly sticky dough forms. Avoid overmixing to keep the pancakes tender.
Lightly dust your hands with flour. Scoop about 2 tablespoons of the dough, roll it into a ball, and then flatten it gently into a small patty about 1 cm thick. Repeat with the remaining dough.
Heat a non-stick skillet over medium heat and add the vegetable oil. Once the oil is hot, place the syrniki in the skillet, leaving enough space between each piece to flip them easily.
Cook the syrniki for 2-3 minutes on each side, or until they are golden brown and crispy on the outside. Reduce the heat slightly if they brown too quickly.
Transfer the cooked syrniki to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process for the remaining patties, adding more oil to the skillet if necessary.
Serve the syrniki warm with a dollop of unsalted Greek yogurt or sour cream, and garnish with fresh berries or fruit preserves if desired.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 50.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1024 mg | 22% | |
*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.
