If you prefer thicker syrniki, simply scoop a more generous portion of batter onto the pan and cook slowly over low heat. They’ll turn out tender and perfectly golden.
Those who once lived in Nõmme might remember the legendary Jannseni shop — and the unforgettable syrniki they sold there. These are my homage to that memory: simple, comforting, and best enjoyed with a spoonful of fresh jam, a handful of berries, and maybe a drizzle of agave syrup for that extra touch of indulgence.