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Russian buckwheat pancakes (syrniki) with flax seeds and maple syrup
A Middle-Eastern take on traditional Russian syrniki, these buckwheat pancakes are gluten-free, sweetened with maple syrup and fragrant with the exotic flavours of cardamom and orange.
Servings 4 servings
Ingredients
- 2 cups well-drained ricotta tvorog or cottage cheese
- 2 eggs mixed well
- 3 teaspoons maple syrup
- A couple of drops vanilla extract
- A pinch of sea salt
- Zest of half an orange optional
- a pinch of cardamom
- 8 tablespoons buckwheat flour or more, as needed
- 4 teaspoon flax seeds
- Vegetable oil or light olive oil for frying
Instructions
- Combine eggs with maple syrup, salt, orange zest, vanilla extract and cardamom. Add the ricotta cheese and mix well. Add the flour and mix, starting from 6 tablespoons and increasing as necessary (butter shouldn't be too thin and should stay on the spoon instead of running off it). Fold in the flax seeds.
- In a large, heavy-bottomed frying pan, heat vegetable oil on medium heat. Add in the batter in scoops, using 2 tablespoons, well-floured hands or an ice cream scooper. Cook for a couple of minutes until buckwheat pancakes fry on one side. Flip over, lower heat to low, and continue cooking for an additional 5 minutes. Remove to a large platter and cover, keeping pancakes warm until serving. Repeat with the rest of the batter.
- Serve buckwheat pancakes (syrniki) immediately with maple syrup and butter.