Easy Farmers Cheese Syrniki with Mandarin Kumquat Compote
If you’ve never heard of syrniki before, you’re in for a treat. These tender, lightly crisp pancakes are a beloved Eastern European delicacy, traditionally made with farmers cheese and just a handful of wholesome, simple ingredients. They’re golden on the outside and soft on the inside, and somehow manage to feel both cozy and elegant at the same time.
What is Farmer’s Cheese?
Farmer’s cheese is a fresh, unripened cow’s milk cheese with a mild, slightly tangy flavor. It has a soft, crumbly texture that can be creamy or a bit dry, depending on how much whey is drained off. Because it isn’t aged, it doesn’t melt like cheddar or mozzarella.
It’s commonly used in Eastern European and Jewish cooking especially for dishes like syrniki, blintzes, pierogi, and cheesecakes, because it holds its shape well and has a clean, dairy-forward taste.
If you can’t find farmer’s cheese, good substitutes are dry-curd cottage cheese (blended smooth) or well-drained ricotta, though the texture will be slightly softer.
Ingredients you will need for farmer’s cheese syrniki
You’ll need only a handful of staple ingredients to make these easy farmer’s cheese syrniki:
1lb farmer’s cheese
1/24 cup sugar
1 cup gluten-free flour
2 eggs
1/4 tsp salt
1/2 cup golden raisons
How to make mandarin kumquat compote
Start by halving the mandarins kumquats, removing any seeds, then slicing the them into half-moon shapes. Add the citrus to a small saucepan with sugar and a splash of water, and cook until the fruit softens and the juices turn syrupy. Let the compote cool slightly before spooning it over the warm syrniki.
Tips for shaping and cooking syrniki
Syrniki dough should be soft but not sticky, so avoid adding too much flour or the pancakes will turn dense. Lightly flour your hands and gently shape the dough into small rounds, pressing them just enough to hold together. Keep them on the smaller side so they cook evenly.
When cooking, use medium heat and give the syrniki time to develop a golden crust before flipping, they’re delicate, so moving them too early can cause them to break. Cook in batches and avoid overcrowding the pan, and transfer the finished syrniki to a warm plate while you finish the rest.
Storage and reheating tips
Leftover syrniki can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat until warmed through and lightly crisped. The mandarin kumquat compote can be stored separately in the fridge and served chilled or slightly warmed.
If you make our Easy Farmers Cheese Syrniki with Mandarin Kumquat Compote, love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
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