Chef Sabina Waldman was raised on this recipe. She shares: “Syrniki has been with me ever since my childhood in Riga. It’s one of those foods that instantly flood me with memories and warmth. My parents used to make syrniki for breakfast on Shabbat, and the sweet-sour smell of the frying pancakes became a symbol of home and togetherness. Everyone in our family had their own favorite way of eating them: my father liked to add sour cream, my mother preferred browned butter, my sister added jam — and I liked mine with heaps of sweetened condensed milk. On Shavuot, when we celebrate dairy foods, I always return to this recipe. My daughters and husband also have their own favorite toppings, and knowing that this tradition continues to live on in my family really warms my heart.”
Ingredients
1⅓ cups (250 grams) farmer’s cheese or ricotta
4 tablespoons (30 grams) powdered sugar
1 tablespoon vanilla sugar
½ teaspoon orange or lemon zest
½ teaspoon salt
1 egg
½ cup plus 1 tablespoon (80 grams) self-rising flour
1 tablespoon melted butter
4 tablespoons (40 grams) semolina flour
For frying:
2 tablespoons neutral oil
2 tablespoons unsalted butter
For serving:
Sour cream
Fresh berries (optional)
Preparation
- In a large bowl, mix all of the pancake ingredients except for the semolina until well combined.
- Spread the semolina on a large plate or tray.
- With wet hands, shape the mixture into patties about 8 cm (3 in) in diameter and 2 (¾ in) cm thick. Place them atop the semolina.
- Heat the neutral oil and 1 tablespoon of butter in a skillet over medium-low heat.
- Coat the patties in semolina and place them in the hot skillet. Fry 3–4 patties in each batch, for about 4 minutes on each side, until golden brown.
- To serve, place 1-2 patties in a deep plate, add a generous spoonful of sour cream and fresh berries, if desired.
