Syrniki Russian Pancakes Gluten Free Low Gi Recipes

RUSSIAN CHEESE PANCAKES (SYRNIKI)

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.

SYRNIKI

Steps:

• Serve immediately with your favorite syrup, fruit or whipped cream.

SYRNIKI - RUSSIAN PANCAKES (GLUTEN-FREE, LOW-GI)

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.

GRANDMA'S RUSSIAN PANCAKES (THIN STYLE)

Steps:

• Beat eggs a little, add sugar and half of milk and beat again.
• Sift flour, baking powder and salt, add to egg mixture and beat till smooth.
• Then add balance of milk, the melted butter and vanilla and mix until smooth.
• Heat a very lightly greased 6 or 8 inch skillet over medium heat. Remove pan from heat and pour 2-3 tablespoons of batter into the center of skillet, then lift and tilt the skillet to spread the batter.
• Return pan to heat and cook till bottom is light brown (about 1 minute). Turn pancake with a spatula and cook other side for about 30 seconds. Turn out onto paper towel.
• Repeat with remaining batter, greasing skillet occasionally and stirring.
• batter as needed.

RUSSIAN PANCAKES

Steps:

• In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
• Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
• Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

BLUEBERRY PANCAKES (LOW GI WITH OATS)

Steps:

• Put the blueberries in a sieve and rinse under cold water. Grate the zest from the orange into a small saucepan; squeeze the juice and add the sugar. Bring to a boil and boil for 1 minute. Add blueberries, bring back to the boil and then turn down the heat. In a medium bowl blend together the water and corn flour and add to the blueberry mixture. Stir over medium heat until the syrup thickens and the blueberries release some juice and begin to soften. Remove from the heat and set aside.
• for the pancakes, put the flour, baking powder, oats and sugar into a large bowl. Separate the eggs, putting the yolks into a measuring jug and the whites into a bowl. Add the milk and vanilla to the yolks and then whisk into the dry ingredients. Beat the egg whites until stiff and then fold into the batter carefully.
• Brush a heated skillet with the melted butter and drop 2 or 3 TBS of the batter into the pan, leaving space in between, as the pancakes will spread. Cook for about 2 minutes, then turn over and cook 2 minutes longer until golden. Repeat with the remaining batter, brushing the pan each time with the melted butter, to make 8 pancakes altogether.
• Serve topped with the blueberry sauce.