Russian Syrniki

I previously posted a recipe for Russian Farmer's Cheese (Tvorog) and now I'll post the recipe for Russian Syrniki--this is why I exercised my patience and went through the 15 hour process of making Farmer's Cheese. I've adapted the basic Syrniki recipe to be gluten free but you could easily make it with regular all-purpose flour, just leave out the xanthum gum. Syrniki is a Russian pancake and lots of people will serve them with berries and powered sugar. Some put fruit in the batter. I'm keeping these plain since I'm using a savory mushroom spread and using them as appetizers.

Ingredients (makes about 12 - 4 1/2" pancakes):

2 cups of Farmer's Cheese

4 large eggs
*1 cups gluten-free flour mix

3/4 cup gluten-free flour mix for dredging

3 Tbsp sugar
1/2 tsp salt

1 teaspoon xanthum gum or guar guar
1 tsp baking soda
1 tsp apple cider vinegar
olive oil for pan

*Click on the link for my gluten free mix towards the bottom of the link.

Directions:

In medium mixing bowl combine eggs, sugar, salt, xanthum gum, 1 cup of the flour and 2 cups of Farmer's Cheese and mix.

In a small bowl mix up the baking soda and apple cider vinegar.

Add the soda and vinegar mixture to batter and mix well by hand.

In a clean bowl or plate, add the remaining 3/4 cup of flour. Scoop a large spoonful of batter onto the flour and coat on both sides.

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As with most gluten-free batters this is sticky. Coat your hands with some of the flour and gently form little round patties. Do this until all of the batter is gone.

In a large non-stick skillet, drizzle about 1 tablespoon of olive oil and heat to medium. Arrange your pancake patties in pan ensuring they don't touch and you have enough wiggle room to flip them. Like pancakes they puff up. Cook for approx. 5 minutes or until golden brown then flip and cook for an additional 5. Plate them up with your choice of toppings or use my cheesy mushroom spread. :)