Syrniks are like pancakes, but better! Here is a simple way to bake it.
Recently I have found ryazhenka in Whole Foods. Ryazhenka is a traditional Russian beverage, fermented baked milk similar to kefir, but honestly I like ryazhenka much better. Ryazhenka is a very good source of health promoting bacterias, as well as healing and supporting drink for gut microbiota. But one more Russian superfood hasn’t gained deserved popularity. It’s tvorog, Russian cottage (or farmer’s) cheese. When cottage cheese is salty and its clods are middle size, tvorog is a bit sour with smaller clods. Sometimes you can find a very smooth, creamy one. As ryazhenka and kefir, it’s either fermented food and a good source of fats and proteins. Every Russian/Ukrainian grocery store sell tvorog. I buy Krestiansky Soft Cheese by Lifeway in Royal Market Food & Bakery in SF because of its decent fat content. All other “tvorogs” contain less fat. In Russia and Ukraine, you can find a really fat and delicious tvorog in any grocery store or on а farmers’ market. Tvorog can be eaten raw – add some cream and berries, it’s delicious!
There is a bunch of recipes containing tvorog that are suitable for a LCHF/keto-diet. Syrniks are one of the simplest ways to have tvorog for breakfast. You can cook few sheets of syrniks, freeze some and use this stock when you have no time for cooking.
These dairy products are suitable for keto/LCHF-diet. BUT:
- If you have a casein-free diet, avoid it.
If you are on a weight losing stage of your diet, take it as a treat – not too often
BAKED LCHF-SYRNIKS (RUSSIAN KETO CHEESE PANCAKES)
- 500 g tvorog
- 2 eggs
- 3 tbsps flour (coconut or almond)
- 1 tbsps psyllium
- ½ tsp baking powder
- 1-2 tbsps sweetener
- 1 tsp coconut oil or ghee
- sour cream or cream for serving
Mix together all ingredients except flour. You can add vanilla or cinnamon to taste. Tvorog can be a bit sour, then you would need some sweetener. Sometimes you don’t need it at all, just give it a try. Add flour, you may need more or less than 3 tbsps. The dough should be dense enough so you could shape balls.
Spread foil on a sheet, grease it by butter or ghee. Make the balls from the dough, you would want your hands to be wet so that the dough doesn’t stick to your finders. Slightly flatten each ball and place them on by one on the foil. Set the oven to 120C/250F, bake syrniks for 10-12 minutes and check if they rose up a bit. Set the oven to 160-180C/320-360F and bake them another 5 minutes/ until syrniks become golden on top.
Serve immediately with sour cream or with heavy cream plus berries. You can also let them cool down, freeze, and use them later – get syrniks out of your refrigerator the night before you use them.
Here’s my Syrniks list of ingredients on iHerb. My referral code is KLK579. I’d be happy if you use it: You get a discount while I get the reward to spend on buying new ingredients and trying more recipes to share.
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