Syrnyky (Ukrainian Cottage Cheese Pancakes)
Tender golden syrnyky made from cottage cheese, fried to a crispy crust — a beloved Ukrainian breakfast that pairs wonderfully with sour cream or jam.
Ingredients
- quark cheese (5–9%)500 g
- egg1 pcs
- sugar3 tbsp
- flour5 tbsp
- vanillin1 pinch
- sunflower oil (for frying)3 tbsp
- sour cream for serving100 g
- salt1 to taste
Instructions
Push the cottage cheese through a sieve or thoroughly mash it with a fork until smooth and free of lumps.
Add the egg, sugar, vanillin, and salt, and mix until well combined.
Gradually add the flour, stirring constantly — the dough should be soft and not stick to your hands.
With damp hands, shape the mixture into round patties about 1.5 cm thick and coat them on all sides in flour.
Heat the oil in a skillet over medium heat.
Fry the syrnyky for 3–4 minutes on each side until golden brown.
Place the finished syrnyky on a paper towel to remove excess oil, and serve warm with sour cream or jam.
More recipes
Borsch
Rich ruby-red borsch made with pork broth, stewed beets and fresh cabbage, served hot with sour cream, garlic and fragrant garlic bread rolls.
Kyiv Borsch
The richest of all borschi: a hearty broth made from beef and lamb, beetroot braised with meat, beans, tart apples, and a fragrant garlic-and-lard dressing made according to an old Kyiv recipe.
Lviv Borsch
A hearty beef-broth borsch with smoked sausages — a signature Galician dish served hot with sour cream and fresh herbs.
Poltava-style borsch with galushky
A rich beet borsch made with chicken or duck broth and delicate buckwheat flour galushky — a signature dish of Poltava cuisine.