Russian syrniki pancakes
Try something different on Pancake Day with a stack of Russian syrniki pancakes. Made with cottage cheese for a fluffy texture and sweet honey and raspberries for flavour, they are delicious served as a stack with jam and yogurt.
- Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.
- Put a little butter in a nonstick frying pan set over a medium-low heat. When it starts to sizzle, spoon 3 tbsp batter into the pan to create a small round pancake. Depending on the size of your pan, you will be able to cook 2-3 pancakes at the same time.
- Fry for 3-4 mins until the underside is golden, then flip over and fry for another 3-4 mins, until golden and cooked through. Repeat with the remaining batter, until you have 12 pancakes.
- Serve in stacks of 3 pancakes with 1 tbsp of jam spooned over, a dollop of yogurt, a few berries and a dusting of icing sugar.
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