QiMeal
Quark Pancakes (Syrniki)
Quark Pancakes (Syrniki) · ready in 22 min · 2 servings · 347 kcal per serving · easy · 7 ingredients
Syrniki are tender Eastern European quark pancakes, lightly sweet and pan fried until golden with a soft curd rich center.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
- kcal
- 347
- Difficulty
- easy
Ingredients · 2 servings
- 300 gQuark, drained if wet
- 1Egg, beaten
- 50 gFlour, sifted
- 30 gRaisin, rinsed and dried
- 10 gSugar
- 1 gSalt
- 15 gButter
Equipment
stovetop, bowl, fork, spatula, skillet, spoon, plate
Instructions
- Gather Ingredients
Gather the quark, egg, flour, raisin, sugar, salt, and butter, then set out a bowl, fork, spatula, skillet, spoon, and plate. · 4 min
What to look for: All ingredients are measured and the tools are within reach.
- Mix Batter
Mash the quark with the egg, sugar, and salt until mostly smooth, then stir in the flour to make a thick, soft batter. · 4 min
What to look for: The batter looks thick, pale, and slightly grainy from the quark.
- Fold Raisin
Fold the raisin through the batter and let it stand for 2 minutes so the flour hydrates and the mixture becomes easier to shape. · 2 min
What to look for: The batter holds a soft mound on the spoon.
- Shape Pancakes
Scoop 6 small portions onto a lightly floured plate, pat each into a round cake, and dust the surfaces with a little flour. · 4 min
What to look for: Each cake is round, lightly coated, and holds together when lifted.
- Fry Pancakes
Melt the butter in a skillet over medium heat, add the cakes, and fry for 3 to 4 minutes per side until deep golden. · 8 min
What to look for: The outsides are golden brown with crisp edges.
- Serve Warm
Transfer the pancakes to a plate and serve warm while the centers are tender and the browned edges are still crisp. · 1 min
What to look for: The pancakes sit slightly puffed and golden on the plate.
Nutrition (per serving)
| kcal | 347 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 42 g |
| of which sugars | 20 g |
| Fat | 9 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 295 mg |
Nutri-ScoreB
Allergens
Contains: milk, eggs, gluten
May contain: sulphites
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm in a lightly buttered skillet over medium low heat for 2 to 3 minutes per side until hot.
Ingredient substitutions
Quark
- Dry quark: Use a firm quark so the batter keeps its shape.
Egg
- Large egg: Use 1 large egg for the same binding strength.
Flour
- Plain flour: Keep the amount modest so the pancakes stay tender.
Raisin
- Honey: Use only if you accept a smoother pancake without fruit pieces.
Sugar
- Honey: Reduce any added water because honey loosens the batter.
Salt
- Fine salt: Measure carefully because a small amount balances the sweet dairy batter.
