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Cottage Cheese Pancakes (Syrniki)

with Blueberries


Put your hands up if you love cheesecakes. I am an absolute sucker for a delicious and creamy cheesecake and if I could, I think I would it eat every day. But sometimes you just dont have the time and the ingredients to make it or you are craving it at this very moment and realize you dont have all that you need in the fridge. 

For moments like that there is this recipe for cottage cheese pancakes, with doesnt require many ingredients as it doesn´t require much time. But you know what? It tastes amazing! And let me just say, I love these since I was a kid.

These delicious little pancakes are something every Russian kid grew up eating and every family has their own recipe for these. I never quite managed to get them right until my boyfriends mom showed me her recipe. So this recipe here that I am sharing today is an adaptation from her recipe. And I have her to thank for all those delicious moments we have lived with these yummy pancakes.

Get some greek yogurt or whip up some whipping cream for that extra something, top your pancake with it, add some blueberries and et voilà, your perfect breakfast is ready!


Happy Baking Lovelies!


Step by Step Video


Cottage Cheese Pancakes (Syrniki)

with Blueberries


  • 500g fat free quark

  • 100g sugar

  • 1 tsp vanilla extract

  • 65g flour + extra for forming the pancakes

  • 1 egg

  • 1 cup of fresh/frozen blueberries

  • 1 tbsp cornstarch

  • vegetable oil/coconut oil for frying


  1. In a large mixing bowl mix quark, sugar, vanilla extract, flour and egg until smooth.

  2. Mix blueberries with cornstarch and fold in to the batter.

  3. Heat a medium sized frying pan on medium heat with coconut oil or vegetable oil.

  4. Sprinkle some flour on a plate. Take a tablespoon-full of the pancake batter and put it onto the floured plate. Then sprinkle over some more flour and form into a pancake in your hands.

  5. Fry pancakes on medium heat until golden. Then turn around and fry from the other side.

  6. Be careful not to fry the pancakes too long so they do not turn too dark. You can reduce the heat to low to allow them cook slower.

  7. Add extra oil when needed. You want the bottom of the pan to be covered with oil when frying.

  8. Serve pancakes with some soured cream or greek yogurt.

  9. TIP. You can also use other berries or fruit instead of blueberries.

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