Baked High-Protein Syrnyky
Oven-baked syrnyky skip the frying and the splatter: while they bake, you have time to make the coffee. Oat flour holds them together, a spoonful of honey brings gentle sweetness, and a hot oven gives them golden, lightly crisp faces. We serve them with thick Greek yogurt and fresh berries for a breakfast that keeps you going until lunch.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Level
- Easy
- Per serving
- 305 kcal
Ingredients
For the syrnyky
-
What to use instead
Oat flour is easy to make: blitz rolled oats in a blender to a fine powder. Rice flour works in the same amount.
To serve
Makes: 12 syrnyky
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
-
Step 1: Heat the oven
Heat the oven to 200°C (400°F) and line a baking sheet with parchment. If your cheese looks wet, leave it in a sieve for 10 minutes to drain: excess whey makes syrnyky spread.
-
Step 2: Use smooth curd
Use ready-made smooth cheese, so there is nothing to sieve. This is what makes the syrnyky tender rather than grainy.
-
Step 3: Mix the dough
Add the egg, honey, vanilla and salt and stir well. Add the 40 g oat flour and mix into a soft dough that holds its shape and only slightly sticks to your hands. Leave it for 5 minutes so the flour can absorb the moisture.
-
Step 4: Shape the syrnyky
Divide the mixture into 12 portions of about 50 g. Roll each into a ball with damp hands, coat in the remaining oat flour and flatten into 2 cm thick discs. Neaten the sides with a knife; even syrnyky bake evenly.
-
Step 5: Bake the first side
Arrange them on the sheet 2–3 cm apart and lightly brush the tops with oil. Bake for 15 minutes, until the undersides are golden.
-
Step 6: Flip and finish
Carefully turn them with a thin spatula and bake another 8–10 minutes, until both sides are golden and the syrnyky spring back when pressed.
-
Step 7: Serve
Let them sit on the sheet for 3–4 minutes to firm up so they don't break. Serve warm with Greek yogurt and fresh berries.
Tips & variations
-
Tip
Dry 5% farmer's cheese works best: fat-free cheese turns rubbery, and very wet cheese forces you to add more flour.
-
Swap
Oat flour is easy to make: blitz rolled oats in a blender to a fine powder. Rice flour works in the same amount.
-
Variation
Stir 40 g finely chopped dried apricots or the zest of half a lemon into the mixture, and cut the honey to 2 tsp.
-
Storage
Keep in an airtight container in the fridge for up to 3 days. Reheat for 5 minutes in a 180°C (350°F) oven or in a dry covered frying pan.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 305 kcal | 1,220 kcal |
| Protein | 30 g | 120 g |
| Fat | 11 g | 44 g |
| Carbohydrates | 22 g | 88 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
