Discover the delightful world of Syrniki, beloved Eastern European cheese pancakes, with a sophisticated Italian twist! This recipe uses creamy ricotta instead of the traditional tvorog (farmer's cheese), resulting in exceptionally tender and fluffy pancakes that simply melt in your mouth. Paired with a quick and vibrant homemade strawberry sauce, these Ricotta Syrniki are perfect for a special breakfast, a weekend brunch, or a light dessert. Get ready to fall in love with your new favorite treat!
Ricotta Syrniki with Strawberry Sauce
Ingredients for Ricotta Syrniki with Strawberry Sauce
- 250 g ricotta
- 100 g strawberries
- 50 g lemon jam
- 1 egg
- 2 tablespoons ground breadcrumbs
- 30 g butter
- 1 teaspoon sugar
- 1 packet vanilla sugar
- salt to taste
- all-purpose flour
- vegetable oil
- mascarpone and powdered sugar for serving
- lemon juice and zest
How to Make Ricotta Syrniki with Strawberry Sauce
Place the ricotta in a deep bowl.
Crack a chicken egg into the bowl.
Add the ground white breadcrumbs.
Place the ricotta in a deep bowl. There’s usually a bit of liquid in the container with the cheese; add this liquid to the bowl as well – it will be useful.
Crack the chicken egg into the bowl, add salt to taste, sprinkle in the sugar, and add the packet of vanilla sugar.
Add the ground white breadcrumbs. Measure the breadcrumbs with a level tablespoon.
Add a tablespoon of lemon juice and a little lemon zest.
Add a tablespoon of lemon juice and a little lemon zest, then mix the batter thoroughly.
Divide the batter into equal parts.
Roll the batter into balls and flatten them slightly.
Dredge the syrniki in flour.
Divide the batter into equal parts. You will need 20-25 g of batter for one syrnik (a small cheese pancake).
Grease your palms with vegetable oil, roll the batter into balls, and then flatten them slightly.
Pour flour into a deep bowl and coat the syrniki (small cheese pancakes) in it. Shake off any excess flour. You can place the syrniki on a sieve and shake it gently – the excess flour will fall off.
Shake off the excess flour.
Heat a heavy-bottomed skillet and add a tablespoon of vegetable oil. Place the syrniki in the hot skillet and fry until golden brown on both sides.
Fry until golden brown on both sides.
Place the frozen strawberries in a skillet or saucepan and add the lemon jam.
Bring the sauce to a boil and cook for 1-2 minutes.
Once the syrniki are browned, add the butter to the skillet. Let it melt, drizzle the melted butter over them, and then transfer to an oven preheated to 189°C (375°F) for 5 minutes.
To make the strawberry sauce, place the frozen strawberries in a skillet or saucepan and add the lemon jam. If you don’t have lemon jam, add 40 g of sugar and the juice of one lemon.
Bring the sauce to a boil and cook for 1-2 minutes. Remove from the heat; this way, the berries will remain whole and red.
Pour the strawberry sauce onto a plate and arrange the syrniki on top.
Pour the strawberry sauce onto a plate and arrange the syrniki on top. Add some fresh strawberries.
Spoon the mascarpone cream over the syrniki and serve the dessert immediately.
Whip a little mascarpone with powdered sugar. Spoon the mascarpone cream over the syrniki and serve the dessert immediately. You can substitute mascarpone with whipped cream or vanilla ice cream.
We hope you enjoy every bite of these delicate Ricotta Syrniki! They are best served warm, fresh from the oven, with the sweet and tangy strawberry sauce. Don't hesitate to get creative with toppings – a dollop of sour cream, a drizzle of honey, or a scoop of vanilla ice cream are all wonderful additions. This recipe is a beautiful fusion of cultures, bringing comfort and elegance to your table. Enjoy sharing this delightful treat with your loved ones!
0 comments