Syrnyky Cottage Cheese Pancakes
Good syrnyky taste of cheese first and foremost, not flour, so we use just enough flour for the mixture to hold its shape. They form a thin golden crust on the outside and stay tender, almost creamy, inside. We love them hot, with cold sour cream and a spoonful of tart berry jam.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 395 kcal
Ingredients
Makes: 10 pancakes
Shopping list
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Method
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Step 1: Use smooth curd
Use ready-made smooth cheese, so there is nothing to sieve. Skip the blender — it makes the mixture runny. If the cheese is wet, squeeze it in cheesecloth first.
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Step 2: Mix the dough
Add the egg, sugar and salt and mix well, then stir in 60 g flour. The mixture should be soft and slightly sticky but hold its shape when rolled into a ball.
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Step 3: Shape the syrnyky
Dust the counter with flour, roll the mixture into a 5 cm (2 in) thick log and cut it into 10 pieces. Flatten each into a 1.5–2 cm thick patty, coat in flour and neaten the sides with a knife.
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Step 4: Heat the oil
Heat the oil in a frying pan over medium heat until it just shimmers. Syrnyky placed in cold oil soak up fat and spread.
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Step 5: Fry the first side
Add the syrnyky, leaving space between them, turn the heat down to medium-low and fry for 3–4 minutes, until the underside has an even golden-brown crust.
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Step 6: Flip and finish
Carefully turn them with a spatula, cover the pan and cook for another 3–4 minutes. The lid lets the centres heat through and the syrnyky puff up slightly.
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Step 7: Serve them hot
Transfer to a plate and serve straight away with sour cream and jam.
Tips & variations
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Tip
Dry, mild farmer's cheese with 5–9% fat makes the best syrnyky. Fat-free cheese gives dry results, and very wet cheese forces you to add too much flour.
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Tip
Resist adding extra flour 'just in case': the pancakes turn dense and rubbery. A slightly sticky mixture is normal — the flour coating takes care of it.
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Variation
Stir in a handful of plumped raisins or some grated orange zest, and use a spoonful of honey instead of sugar.
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Storage
Keep in the fridge for up to 2 days. Reheat in a dry, covered pan for 2 minutes per side.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 395 kcal | 1,580 kcal |
| Protein | 25 g | 100 g |
| Fat | 20 g | 80 g |
| Carbohydrates | 27 g | 108 g |
Approximate values calculated from standard ingredient data.
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