Syrniki with Custard — Farmer’s Cheese Pancakes with Custard

- 1040

Welcome to a delightful twist on a classic Eastern European breakfast! Syrniki, or farmer's cheese pancakes, are beloved for their tender texture and comforting flavor. This recipe takes them to a whole new level by simmering the freshly fried pancakes in a rich, homemade vanilla custard. The result is an incredibly decadent dish that's part breakfast, part dessert. It’s the perfect treat for a special weekend morning or a cozy brunch, offering a beautiful balance of crispy edges and a creamy, melt-in-your-mouth experience. Get ready to fall in love with your new favorite way to enjoy syrniki!

A plate of golden-brown syrniki (farmer's cheese pancakes) served in a pool of yellow custard.

Syrniki with custard

Cooking: 30 minutes
Quantity: 3 Servings
Per serving
Calories: 290 kcal
Proteins: 13 g
Fats: 14 g
Carbohydrates: 23 g

Ingredients for Syrniki

  • 200 g tvorog (farmer's cheese or quark)
  • 1 large egg
  • 30 g all-purpose flour (plus extra for dusting)
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • vegetable oil for frying

Ingredients for the Custard

  • 250 ml milk or cream
  • 1 egg
  • 2 teaspoons all-purpose flour
  • 25 g butter
  • 20 g granulated sugar
  • vanilla to taste

How to Make Syrniki with Custard

A white bowl containing farmer's cheese, an egg, salt, and sugar, ready to be mixed for syrniki.

In a deep bowl, mix dry farmer's cheese, a large egg, salt, and sugar.

Adding a spoonful of all-purpose flour to the cheese and egg mixture in a white bowl.

Add all-purpose flour.

The mixed syrniki dough resting in a white bowl.

Let the dough rest at room temperature for 15-20 minutes.


Let’s prepare the dough for the syrniki (a type of pancake made from farmer’s cheese). In a deep bowl, combine dry tvorog (a fresh, soft cheese similar to farmer’s cheese or quark), a large egg, salt, and sugar. If the tvorog is lumpy, press it through a fine-mesh sieve twice.

Add the all-purpose flour, along with vanilla or vanilla extract to taste.

Mix the ingredients well. Let the dough rest at room temperature for 15-20 minutes. While it’s resting, we’ll prepare the custard.

Whisking an egg and flour in a glass bowl to start the custard.

For the custard, whisk an egg and all-purpose flour in a bowl.

For the custard, whisk together the egg and all-purpose flour in a bowl. Stir the mixture until all the lumps are gone.

Pouring cold milk into the egg and flour mixture for the custard.

Pour in 50 ml of cold milk and mix.

Pouring milk into a stainless steel saucepan to heat for the custard.

Pour the remaining 200 ml of milk into a heavy-bottomed saucepan.

Pouring the egg mixture into hot milk in a saucepan to make custard.

Slowly pour the egg mixture into the boiling milk in a thin stream.


Pour in 50 ml of cold milk and mix. Set this mixture aside for now.

Pour the remaining 200 ml of milk into a heavy-bottomed saucepan. Add the granulated sugar and 1 teaspoon of vanilla extract. Heat the mixture until it boils, stirring to ensure the sugar dissolves completely.

Slowly pour the egg mixture into the boiling milk in a thin stream. At this stage, you must constantly stir the custard with a spatula or whisk. As soon as the custard thickens, add the butter and mix everything well again. The custard should not boil; it cooks in just about 2 minutes.

Two logs of syrniki dough being rolled in flour on a wooden board.

Roll the dough into logs and coat them in flour.

Now, let’s fry the syrniki. Divide the dough into 2 parts. Sprinkle some flour for dusting onto a plate or cutting board. Roll the dough into logs and coat them in flour.

Cutting a log of syrniki dough into small, thick rounds on a floured surface.

Cut into pieces about a centimeter thick.

Flattening a small piece of syrniki dough into a circular pancake shape.

Flatten them to form small circles.

Placing uncooked syrniki into a hot skillet with oil.

Place the syrniki in the pan, leaving some space between them.


Roll the dough log into a rope about 2-3 centimeters thick. Cut it into pieces about one centimeter thick.

Coat the syrniki in flour on both sides. Flatten them to form small circles.

Pour unscented vegetable oil into a wide, heavy-bottomed skillet and heat it up. Place the syrniki in the skillet, leaving a small distance between them. Fry until golden brown.

Flipping golden-brown syrniki in a skillet with a spatula.

Flip the syrniki and fry on the other side.

Flip the syrniki and fry on the other side. You can then place the syrniki on a paper towel to absorb excess oil and wipe the skillet clean. However, if you’re not concerned about extra fat, you can leave them as is.

Pouring creamy yellow custard over freshly fried syrniki in a black skillet.

Pour the hot custard into the skillet with the syrniki.

Pour the hot custard into the skillet with the syrniki. Pour it carefully along the edge of the pan so that the cream spreads evenly between the syrniki.

And there you have it—a truly special breakfast that is sure to impress! Serving syrniki in a warm custard bath not only adds a wonderful creaminess but also makes the dish feel exceptionally cozy and luxurious. For an extra touch, you can serve them garnished with fresh berries, a sprinkle of cinnamon, or a dollop of sour cream. This dish is a beautiful way to celebrate a slow morning and share a moment of comfort with loved ones. We hope you enjoy every spoonful of these delightful custard-soaked cheese pancakes!