For Christmas I got the ‘Official 2017 Great British Bake Off’ calendar. Every month there’s a new recipe for try out. April’s recipe is to make some Russian style pancakes called, ‘Syrniki’.
In Russia, on Easter morning they traditionally eat these pancakes for breakfast. However, they are also enjoyed as a desert, not only just in Russia, but also in Ukraine and Poland too. They served with a portion of lovely fresh berries and soured cream, yoghurt and honey, or maple syrup and jam. These pancakes are made out of a cream cheese, Quark and contain raisins for extra flavour.
The word ‘Syrniki’, means cheese in Russian!
I didn’t know what to expect when I made them. Cheese in pancake? How odd!! However, they surprised me and tasted great! You could really taste the lemon flavour in them! Instead of serving them with the traditional sides, I added my own Easter twist to them! What do you think?
Here’s the recipe from my calendar if anyone would like to have ago and sample them this Easter morning;
- 400g Quark
- 4 tbsp Caster Sugar
- 1 large unwaxed lemon
- 100g Plain Flour
- 3 Eggs
- pinch of salt
- 50g Raisins
- 1 – 2 tbsp sunflower oil for frying
To serve (your choice):
- Fresh Berries and Soured Cream
- Yoghurt and Honey
- Maple Syrup and Jam
- Put the Quark into a large mixing bowl. Add the sugar and lemon zest.
- Add the flour into the bowl and stir with a wooden spoon, until well combined.
- Separate the eggs, putting the egg whites into another bowl, and the yolks into the Quark mixture.
- Add the salt to the egg white mixture and whisk until stiff peaks form.
- Sprinkle the raisins over he Quark mixture.
- Carefully fold in the egg whites, 1/3 at a time, to make a thick but very light fluffy batter.
- Place a frying pan over medium heat and add a couple of tsp of oil.
- When the oil is hot enough, add 2 tbsp of batter and gently ease it using a palette knife, into a disc shape (about 7.5cm across and 1cm thick). If you have enough room in your pan add another 1 or 2 pancakes and cook them all at the same time. If not, cook one at a time!
- Cook the batter for 2 – 3 minutes, until puffed and the underside is rich. deep golden brown. Carefully flip the pancake over, using your palette knife, and cook for another 2 minutes.
- Once cooked, remove them onto a warm serving plate, quickly dust with caster sugar and serve immediately.
Disclaimer: Recipe take from ‘The Great British Bake Off Official 2017 Calendar’.