Syrniki are a fixture of Russian home cooking, and nearly every family has its own slightly different version. They’re a quick cottage cheese breakfast, pan-fried until golden on the outside and soft in the middle.

The key to good syrniki is getting the dough consistency right. Dry, crumbly cottage cheese holds its shape easily, while a wetter, softer curd needs a bit more flour or the patties will spread too much in the pan.

Add the flour gradually and judge by feel rather than sticking rigidly to a fixed amount — cottage cheese varies a lot between brands in how much moisture it holds, so the quantity that worked last time might not be quite right this time.

Frying over medium heat gives the best result: too high and the outside burns before the inside cooks through, too low and the syrniki soak up more oil than they should. Serve them warm with sour cream, berry jam, honey, or fresh berries, and a light dusting of powdered sugar on top never hurts if you want something sweeter.