I still don’t know why, but I only learned to make truly delicious syrniki in the last couple of years. Before that, they were more like a dense lump of dough made with flour—something you could probably use to hammer in a nail the next day, but definitely not the kind of cheese pancakes you’d want to eat.
So here’s how to make them:
Start with 400 grams of homemade tvorog (about 14 ounces; use less for a smaller batch). Add 1–2 eggs—use one if the tvorog is wet, two if it’s dry. Mix in about four tablespoons of sugar, a pinch of salt, and a dash of vanilla. Stir gently to avoid turning the mixture creamy; keep some small curds of tvorog intact by mixing lightly. Then add 3–4 tablespoons of flour and mix again, gently.
Next, sprinkle a little flour on a plate. Shape the syrniki by hand, coat them lightly in flour, and place them in a skillet. Cook to your preference—we like them a bit crispy, but cook them however you enjoy.
Serve with honey and sour cream or with sweetened condensed milk. Give them a try; even people who aren’t fans of tvorog might fall in love with these. Good luck!
