I don’t always use cornmeal in my syrniki, but when I want to tweak the texture without altering the essence, it’s my go-to. The cheese remains the star, while the dough behaves a little differently—calmer, more composed.
Don’t aim to make these ‘as usual’. Cornmeal absorbs moisture more slowly, so initially, the batter may seem too soft. Adding more flour at this point could dry them out. Better to give the dough a few minutes and see how it changes.
What I love about these syrniki is their predictability in the kitchen. Once you find your perfect ratio, they form without stress, hold their shape well, and then it’s just a matter of using a good pan, medium heat, and a little patience.
Cornmeal Syrniki with Soft Texture
Ingredients
- 500 g Cottage Cheese Use fresh and dry cottage cheese.
- 150 g Cornmeal This provides a unique texture.
- 2 tbsp Sugar Adjust to your taste.
- 1 piece Egg Helps bind all ingredients together.
- 1 pinch Salt To enhance the flavor.
- for frying Oil Use vegetable oil.
Method
- In a large bowl, mix the cottage cheese, cornmeal, sugar, egg, and salt until smooth.
- Shape the dough into small patties, about 1 cm thick.
- Heat a pan with oil over medium heat.
- Fry the syrniki on both sides until golden brown, about 3-4 minutes per side.
- Place the cooked syrniki on a paper towel to absorb excess oil.
- Serve hot with sour cream, jam, or honey.
Notes
- Don't swap wheat flour for cornmeal 1:1. You'll need a bit less cornmeal.
- Let the dough rest for 5–10 minutes. The consistency will stabilize, making it easier to shape.
- Choose fine cornmeal. It gives a smoother texture without coarse bits.
- The dough should be soft but not runny. Don't try to make it firm immediately.
- Minimal coating before frying. Just enough to prevent sticking to your hands.
- Use medium heat. Cornmeal browns quicker.
- For baking, use less flour than for frying.
Private Notes
Tried this recipe?
Let us know how it was!I don’t see cornmeal pancakes as an alternative or substitute for the classic version. They are a unique option with their own character. The dough behaves differently, the texture after cooking is distinct, and there’s a slightly different rhythm to working in the kitchen — and that’s what I love about them.
Cornmeal doesn’t try to “take center stage.” It doesn’t overpower the cheese or impose its flavor, but it does change the overall experience. The pancakes turn out less doughy, more cohesive, and without that sticky softness that wheat flour sometimes brings. They are easier to manage if you take your time and let the dough rest a bit.
I make these pancakes when I want simplicity without the mundane. No experiments for the sake of experimentation, but also no automatic motions. This is a case where a small change in the ingredient truly impacts the result, rather than just sounding interesting in the recipe title.
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