Syrniki with Rice Flour

Syrniki with rice flour are classic cottage cheese pancakes made with a more modern flour, and they suit breakfast especially well. The recipe comes together in 30 minutes for 6 portions, and the finished syrniki can be served warm with sweet toppings such as fresh strawberries mashed with sugar.

Cottage cheese gives the syrniki their base and tenderness, while eggs help the mixture hold its shape during frying. Rice flour binds the mixture and gives the outside a slightly denser crust with a neutral taste, and a pinch of salt plus a pinch of sugar keep the flavour balanced without making the batter noticeably sweet. Coconut oil is used for frying, although regular vegetable oil also works.

Watch the texture when shaping the syrniki so the pieces stay even and cook at the same rate. The mixture is rolled into a log on a floured surface, then cut into equal pieces, and the recipe author gets 12 syrniki. Shaping the pieces with a glass makes the syrniki look neat, keeps the work quick, and helps the syrniki stay plump.

Cook the syrniki over low heat for about 4 minutes per side so the outside browns gently and the inside has time to cook through. Ready syrniki should be golden on both sides and still look full rather than flat. Place the fried syrniki on paper towel after cooking so any excess oil is absorbed before serving.

Rice flour can be replaced in the same quantity if needed. Wheat flour gives a slightly softer result, while oat flour adds a light grainy texture. The recipe itself also allows either coconut oil or regular vegetable oil for frying, so the method stays the same even if the frying fat changes.

Serve the syrniki with sweet toppings if you want to stay close to the original idea. Fresh strawberries mashed with sugar are suggested in the recipe, and the mild flavour of cottage cheese works well with simple fruit toppings. Syrniki are best served just after frying, when the crust is still delicate and the centre stays soft.

Keep cooked syrniki in the refrigerator for up to 3 days in a closed container. Unfried batter keeps for no more than 12 hours, because cottage cheese releases moisture and the texture gets worse. Cooked syrniki can also be frozen: cool the syrniki to room temperature, freeze the syrniki in a single layer for 1 to 2 hours, then transfer the syrniki to a bag and keep the syrniki frozen for up to 2 months. Reheat the syrniki in a dry frying pan or in the oven at 160°C for 10 minutes.

Questions about this recipe

How long do syrniki with rice flour take to make?

Syrniki with rice flour take 30 minutes in total, and all of that time is active cooking time. Mixing takes about 10 minutes, and each batch fries for about 3 to 4 minutes per side over low heat.

How many calories are in syrniki with rice flour?

The source gives about 150 kcal per 100 g for syrniki with rice flour. A separate note on the page says the number can be around 170 to 190 kcal per 100 g when 5% fat cottage cheese is used and the exact amount depends on the fat content of the cottage cheese.

What can I use instead of rice flour in syrniki?

Rice flour can be replaced with the same amount of wheat flour or oat flour. Rice flour gives a denser crust and a neutral taste, wheat flour makes the syrniki a little softer, and oat flour adds a lightly grainy texture.

Can I freeze cooked syrniki?

Yes, cooked syrniki freeze well. Cool the syrniki to room temperature, freeze the syrniki in a single layer for 1 to 2 hours, then transfer the syrniki to a bag and keep the syrniki frozen for up to 2 months. Reheat the syrniki in a dry pan or in the oven at 160°C for 10 minutes.

How long do cooked syrniki keep in the fridge?

Cooked syrniki keep in the refrigerator for up to 3 days in a closed container. Unfried syrniki batter keeps for no more than 12 hours because cottage cheese releases moisture and the texture becomes worse.