Best 4 Syrniki Russian Pancakes Gluten Free Low Gi Recipes
**Syrniki: A Journey into the Delights of Russian Pancakes**
Embark on a culinary adventure into the heart of Russian cuisine with syrniki, a delectable treat that has captured hearts and taste buds for generations. These golden-brown pancakes, crafted with love and expertise, embody the essence of comfort food, offering a symphony of flavors and textures in every bite. As you delve into the recipes presented in this article, you'll discover variations of syrniki cater to diverse dietary preferences, including gluten-free and low-GI options. Prepare to be enchanted by the simplicity and versatility of this dish, as you unlock the secrets of creating perfect syrniki that will tantalize your senses and leave you craving more.
RUSSIAN CHEESE PANCAKES (SYRNIKI)
Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
- Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
- Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g
SYRNIKI
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Steps:
- Serve immediately with your favorite syrup, fruit or whipped cream.
Nutrition Facts : Calories 636 kcal, Carbohydrate 31 g, Cholesterol 218 mg, Fiber 1 g, Protein 28 g, SaturatedFat 17 g, Sodium 1327 mg, Sugar 12 g, Fat 44 g, ServingSize 12 pancakes (4 servings), UnsaturatedFat 0 g
SYRNIKI - RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI)
Unlike regular pancakes, these pancakes are very light and fluffy. They are very low in carbohydrates and high in protein, making them a much better choice for breakfast compared to regular pancakes. These pancakes usually contain raisins, but I omitted them in order to avoid a blood sugar spike. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 25m
Yield 9 pancakes, 3 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
- Add flour, sugar, baking powder and salt and mix well.
- Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
- Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
- When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
- While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
- Cook on medium heat until bubbly and the blueberries are breaking down.
- Dissolve cornstarch in water, add to the pan and stir.
- Turn off the heat when the sauce is thickened.
- Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
- Infuse love and serve immediately.
Nutrition Facts : Calories 392.1, Fat 24, SaturatedFat 13.5, Cholesterol 199.3, Sodium 329.8, Carbohydrate 23.9, Fiber 1.3, Sugar 16.1, Protein 21.2
SYRNIKI WITH POTATO
This stuff is really good for breakfast as an alternative to Oatmeal. It is heavy, filling, and extremely good. I got it from Russiansabroad.com.
Provided by lucky_lindy
Categories Breakfast
Time 45m
Yield 12 pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First clean and peel the potatoes and boil in salted water, drain and mash.
- Then drain the cottage cheese, sieve to remove lumps, and mix it with the mashed potato.
- Beat in raw egg, salt, sugar and half the flour. (For the sweeter version add raisins and more sugar now.)
- Stir well to form a stiff paste.
- Work on a floured surface and flatten into thick pancakes about 3 inches in diameter.
- Coat them with flour and fry in butter on each side until golden brown.
- Serve hot with sour cream well chilled.
Nutrition Facts : Calories 280.2, Fat 14, SaturatedFat 8, Cholesterol 67.3, Sodium 418.7, Carbohydrate 30.6, Fiber 1.4, Sugar 8.3, Protein 8.3
Tips:
- For a gluten-free option, use gluten-free flour or a blend of almond flour and coconut flour.
- To make the syrniki low-GI, use a combination of whole grain flour and almond flour.
- If you don't have a blender, you can mash the творог (farmer's cheese) with a fork or potato masher.
- To prevent the syrniki from sticking to the pan, use a non-stick skillet or grease the pan with butter or coconut oil.
- Serve the syrniki with your favorite toppings, such as sour cream, honey, fruit, or yogurt.
Conclusion:
Syrniki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you prefer them gluten-free, low-GI, or classic, there is a syrniki recipe out there for everyone. So next time you're looking for a tasty and satisfying meal, give syrniki a try!
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