Syrniki

🔥 Prep

• Place 500 g Tvorog in a mixing bowl.
• Crack 1 pcs Egg into the bowl.
• Measure out 2 tbsp Sugar and add to the bowl.
• Measure out 3 tbsp Flour and set aside.
• Measure out 1 tsp Vanilla and set aside.
• Soften 2 tbsp Butter for frying and keep it ready.

🔥 Cook

• 1. In the bowl with Tvorog, Egg, Sugar, Vanilla, and Flour, mix until a smooth, slightly sticky dough forms.
• 2. Divide the dough into 6–8 equal portions and shape each into a flat patty about 1 cm thick.
• 3. Heat a non‑stick skillet over medium heat and melt 1 tbsp of the softened Butter.
• 4. Place the patties in the skillet, leaving space between them, and fry for 3–4 minutes until the underside is golden brown.
• 5. Flip each patty, add the remaining 1 tbsp Butter to the pan, and fry another 3–4 minutes until both sides are golden and the interior is set.
• 6. Transfer the cooked Syrniki to a plate lined with paper towel to absorb excess fat.

🔥 Serve

• Dust the warm Syrniki with powdered sugar or a drizzle of honey.
• Serve with a dollop of sour cream or Greek yogurt on the side.
• Accompany with fruit jam, fresh berries, or a compote for added sweetness.
• Enjoy immediately while hot and tender.