Can you remember what your favorite childhood breakfast was? How often do you still eat it? Would you even want to try it now?
We had a few breakfasts on rotation when I was growing up; I remember oladyi, blini and sirniki. This weekend I finally had the chance to try making one of my old childhood favorites. It was so easy, this may be added to my adult breakfast rotation!
Sirniki are cheese based little cakes (“sir” means cheese in Russian). As with most Russian breakfasts, they can be made savory or sweet. I prefer mine savory so I can douse them in sweetened condensed milk and not go into an instant sugar coma.
The cheese is called “tvorog” – the closest American equivalent to this is farmers cheese which I found at Whole Foods but I believe there are a few popular brands that also make it (I actually plan on making it one day at home and will be sure to post about my experiment!). Tvorog is as common in Russia as cottage cheese in the US so there are a lot of recipes utilizing it. Find your local supplier because you’ll be seeing this cheese in many posts to come!
Ingredients (makes 5 sirniki):
- 1/2 lb farmers cheese
- 1 egg
- ~1 cup flour+ (I used whole wheat pastry flour with good results but traditionally all-purpose white flour is used)
- 1-2T butter for frying (my mom often does a 50/50 combo of butter and canola oil as well)
1. Mix cheese, egg and some of the flour. The amount of flour will depend on how “wet” your cheese is. You don’t want your dough to be too dry.
Your sirniki dough is ready! Yup, it’s that easy!!
2. Divide into little cakes
3. Cover in flour
4. Melt butter in a medium-high heated skillet
5. Fry for about 5 minutes on each side, until golden brown.
My favorite part… dig in!! 😀
I almost always eat my Russian breakfasts with sweetened condensed milk. Another favorite is cherry preserves mixed with sour cream. Mmmm (I actually did a play on that this morning with a maple brown sugar cranberry sauce and Greek yogurt combo. Yum!)
These are pretty mild flavored but I really love their texture. They are also a nice blank (not to be mistaken with bland!) canvas for lots of toppings.
Tell me about your childhood vs. adult breakfasts!!