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Russian syrniki pancakes recipe

Russian syrniki pancakes recipe

11 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 405 calories / serving
  • Healthy
  • Vegetarian


  • 180g plain flour
  • 1 tsp baking powder
  • 2 medium eggs, beaten
  • 50ml milk
  • 4 tbsp honey
  • 225g cottage cheese
  • 100g raspberries, chopped, plus extra to serve
  • 2 tbsp unsalted butter
  • 4 tbsp raspberry jam
  • 100g natural yogurt
  • 1 tsp icing sugar, to dust

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 29%
  • Sugars

    26g 29%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 60.9g Protein 17.2g Fibre 1.8g


  1. Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.
  2. 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.
  3. 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.
  4. 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.

See more Pancake Day recipes

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