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Baked goods

Syrniki: quark pancakes with raisins

Name: Syrniki: quark pancakes with raisins
Yield: About 12 pancakes
Cuisine: Eastern European
Ingredients: 300 g Quark (farmer's cheese); 2 Eggs; 3 tbsp Superfine sugar; to taste Raisins; pinch Salt; as needed All-purpose flour (for coating); as needed Vegetable oil

Small quark pancakes with eggs, sugar, and raisins, coated in flour and pan-fried in vegetable oil. Makes about 12 pancakes.

Eastern European cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 15 min
Servings: About 12 pancakes
Difficulty: Easy

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Syrniki are small cheese pancakes made with quark (farmer's cheese), eggs, and a little sugar, coated in all-purpose flour just before frying. Instead of raisins, you can use cranberries, candied fruit, or walnuts. Follow these guidelines when preparing them:

Choose dry, full-fat quark, and blend it if needed to remove any lumps.
Soak the raisins in warm, not hot, water for 20 minutes, then pat them dry.
Beat the sugar with the egg yolks, and avoid adding too much sugar, or the pancakes will become tough.
Do not add flour to the batter; use it only for coating.
Fry in vegetable oil, as the pancakes burn easily in butter.

Ingredients

Quark (farmer's cheese) 300 g
Eggs 2
Superfine sugar 3 tbsp
Raisins to taste
Salt pinch
All-purpose flour (for coating) as needed
Vegetable oil as needed

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Instructions

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Use smooth quark without lumps for the pancakes. Blend lumpy quark or mash the lumps with a spoon.
Separate the egg yolk from the white. Refrigerate the white briefly to chill it, and beat the yolk with the sugar.
Beat the chilled white with a pinch of salt using a whisk or fork.
Pat the raisins or cranberries dry with a kitchen towel to remove moisture. You can replace them with candied fruit or walnuts.
Stir the raisins, cranberries, and egg yolk into the quark. Mix gently and gradually fold in the beaten egg white, along with a little cinnamon if desired. Shape the mixture into balls and coat them in flour.
Heat a skillet and test its temperature by sprinkling a pinch of flour into the dry pan: when the flour turns cream-colored, the skillet is ready. Then add 2 tbsp vegetable oil.
Fry the pancakes on both sides, adding a little oil as needed. Drain the cooked pancakes on a paper towel or napkin.
Serve with sour cream, honey, or jam.
Tip: Pancakes stored in the refrigerator may taste different later, but you can easily restore their tender texture.
All you need is cream and ½ cup boiling water. Place the pancakes in a skillet, sprinkle with sugar, pour the water and cream over them, and cook for 5 minutes.

Tip: Flatten the flour-coated balls with your palm into thick pancakes and fry over medium heat. Over high heat, the flour would brown before the cheese inside warms through.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 65 kcal
Protein: 4.6 g
Carbohydrates: 6.8 g
of which sugars: 5.8 g
Fat: 2.2 g
of which saturates: 1.0 g
Fiber: 0.1 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tvarohové syrníky s hrozienkami