Fluffy Farmers Cheese Apple Pancakes (Syrniki)
- Prep
- 15 min
- Cook
- 12 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Russian
Traditional Eastern European comfort food featuring tangy farmers cheese pancakes studded with fresh apple pieces. The vinegar and baking soda reaction creates exceptionally fluffy, cloud-like pancakes with a tender crumb and subtle sweetness. Perfect for weekend brunch or as a cozy dessert, these syrniki offer a wonderful balance of creamy cheese richness and bright apple flavor. The light flour coating ensures a golden exterior while keeping the inside moist. Serve warm with jam and sour cream for an authentic experience that transforms simple ingredients into something truly special.
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Ingredients
- 2 cups farmers cheese, homemade or store-boughtricotta cheese1:1vegetarian
slightly different texture
- 4 large eggs
- ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- ½ cup all-purpose flour, for dredginggluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 3 Tbsp granulated sugar
- ½ tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 medium apple, any variety, peeled, cored and finely diced
- light olive oil, canola or vegetable oil, for sauteing
Method
11 steps- 1
Combine farmers cheese, eggs, flour, sugar, salt and cinnamon in large bowl
- 2
Mix with electric hand mixer on medium speed until well blended
- 3
Combine baking soda and vinegar in small ramekin until fizzing
- 4
Pour vinegar mixture into batter and mix until well blended
- 5
Fold in diced apples with spatula
- 6
Heat non-stick pan over medium-low heat and add oil
- 7
Place flour in shallow bowl for dredging
- 8
Scoop heaping tablespoon of batter and coat generously with flour
- 9
Pat pancake between hands to remove excess flour
- 10
Saute 3 minutes per side over medium-low heat until bubbles form on top
- 11
Transfer to platter and serve warm with toppings
Tips
Let batter rest briefly after mixing as it will thicken slightly, making pancakes easier to handle and shape.
Use medium-low heat to ensure pancakes cook through without burning the exterior before the inside sets.
Pat flour-coated pancakes gently between hands to remove excess coating while maintaining their round shape.
Good to Know
Refrigerate up to 2 days covered. Reheat gently in pan or microwave.
Batter can be prepared 2 hours ahead and refrigerated. Cook just before serving.
Serve immediately while warm with jam, sour cream, honey, or powdered sugar.
Common Mistakes
Use medium-low heat to avoid burning exterior before interior cooks through.
Don't overmix batter to avoid tough pancakes.
Pat flour coating gently to avoid breaking delicate pancakes.
Substitutions
Gluten-Free Swaps
may affect texture
General Alternatives
FAQ
Can I make these without the apple?
Yes, traditional syrniki are often made without fruit. Simply omit the apple and proceed with the same method for classic cheese pancakes.
What if I don't have farmers cheese?
Ricotta cheese works as a substitute, though drain excess liquid first. Cottage cheese can work but blend it smooth for better texture.
How long do these keep?
Store cooked pancakes in refrigerator up to 2 days. Reheat gently in a pan or microwave until warmed through before serving.