Syrniki from the Great British Bake Off Celebrations.

I’m a bit at sixes and sevens with my blog posting recently.  I started writing this post last week but the WordPress app kept crashing on my ipad. I had nearly finished it too and the whole thing was lost.  I was fuming and ended up giving it up on the night.  Now I’m trying to type it on my laptop while crossing my fingers at the same time.

Anyway, you’ve all probably gathered I’m a real Bake Off fan and I love watching the series.  I did apply for series 2, the one that Jo Wheatley won back in 2011.  But looking back I could never put myself under that pressure. I would cry my eyes out if Paul Hollywood said my cake tasted like wallpaper paste or like rubber. So I have immense admiration for all the contestants who take part in the series.  I’m content with baking from the book and trying out new recipes without Paul and Mary commenting on it.

Instead I have the critical eye and tastebuds of my family. My son is usually the one who comes out with all the comments, like “That looks like a giant turd” or “It tastes like cat wee!” Then again he is fifteen and being nice to Mum isn’t what he does!  The same went for when I tried to make Syrniki the other day for breakfast.

Syrniki? Well I wondered what they were, too!  According to the recipe in The Great British Bake Off Celebrations book on page 68, they are “a treat for Easter morning” and are “the festive version of the thick Russian breakfast pancakes popular also in Ukraine and Poland.” They are usually made with local soft cheese to produce a thick pancake batter.  The recipe in the book used Quark.  I had bought a tub of Quark the week before to go in a recipe but ended up not using it. The recipe also was quite fiddly because you had to separate the eggs.

First Quark was mixed in a large bowl along with some sugar and a little lemon zest.  After that I added in some plain flour and then some egg yolks.  The egg whites were whisked separately and then folded in to the mixture. Finally I added some raisins to the batter.

The batter came out really thick, even thicker than American pancakes or drop scones.  I fried two of them at a time and asked my children to stand with a plate ready to get one as they were being cooked.  My son took one look at them and said “I’m not eating them, they’ve got raisins in!” My daughter ate one and said the cheese made it taste “wierd”. So I cooked a couple for myself and tried them out.

IMG_2559
Syrniki-a type of thick Russian pancake.

I served the Syrniki with some blueberries. You could also have them with yoghurt, jam or maple syrup. I found them filling and the taste did not put me off like it was with my children.  I guess it’s what you’re used to, these had less sugar in them.

Would I make Syrniki again? Probably not as my family weren’t keen on them and I found having to separate eggs a bit of a faff first thing in the morning when everyone is hungy and wanting their breakfast.

Happy Baking.

Love Sam xx

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