ASMR Russian Syrniki Recipe! 🧀 How to Make Perfect Cheese Pancakes in Europe & Switzerland🇨🇭

Get ready for a delicious ASMR experience! Today, we're making traditional Russian Syrniki using local ingredients found in Europe and Switzerland. These fluffy, mouthwatering cottage cheese pancakes are perfect for breakfast or dessert! Follow along with soothing ASMR sounds as we prepare and cook them step-by-step. Discover how easy it is to bring a taste of Russia to your kitchen with this simple recipe. Don't forget to subscribe for more tasty ASMR recipes!
You’ll need to find 500 grams of cheese. I bought it at a grocery store in Switzerland, either Coop or Migros. This cheese is very similar in texture to Russian cottage cheese (tvorog). If you have cottage cheese from a Russian store, that’s great, but if not, this option will work well. The essence of this recipe is to make fluffy syrniki (cheese pancakes) without the typical cottage cheese from Russia.

So, let’s begin. You need 500 grams of cheese. The consistency of this cheese is denser than ricotta, about twice as dense. It’s a more mature cheese. We’ll need to add 1 or 2 small eggs. For 500 grams of cheese, we also need about 200 grams of flour. The proportions are approximate since the density of the cheese depends on its fat content. A fat content of 35% or more would be ideal for a dense cheese.

Mix in 1 or 2 small eggs and around 100 grams of flour. Add about 100 grams of sugar. If you want sweeter syrniki, feel free to add more sugar, but it’s also possible to make them without sugar, which won’t significantly affect the structure. However, syrniki with sugar will be a bit denser. Sugar adds a bit more density to the cheese pancakes. You can also add some vanilla and mix until you get a soft dough, like in the video. The dough should be sticky.

You can roll the dough into balls with your hands, dusting them with flour on a cutting board. Alternatively, you can wet your hands with water to prevent the dough from sticking. After forming a moist ball, roll it in flour. Once the syrniki are ready, you’ll fry the balls. While you're shaping the syrniki, some of them might absorb the flour. To maintain their shape, you can roll them in flour again before frying.

As you see in the video, to give the syrniki a uniform shape, I use a glass and rotate the almost-formed ball inside the upside-down glass. This is one way to make evenly-shaped syrniki. Fry them over low heat in butter. Use a good non-stick pan so the syrniki won’t stick. This way, you won’t need much butter. If you're frying on a dry pan, the syrniki will need to be cooked over very low heat for a longer period. Personally, I prefer them fried in butter, and my family finds them tastier this way.

If you have any questions, feel free to ask in the comments, and I’ll gladly respond. When serving syrniki, sour cream is a must. I buy 15% cream, which is labeled as “cream” in stores. In Russian, it's called “smetana” (sour cream). If it's “light,” it’s usually around 15% fat, but regular cream can have up to 30% fat. That’s fine, but the cream will just be denser. In Russia, sour cream with a higher fat content is also used, but for syrniki, a lower fat cream works better. You can enjoy syrniki with jam, sweet sauces, or chocolate syrups, whichever you prefer. Syrniki with honey are also very delicious.

Bon appétit! See you in the comments!

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