Syrniki (Ukrainian Cottage Cheese Pancakes)
The Quirky Foodster Team
Ingredients
- Farmer's cheese (tvorog) or well-drained cottage cheese — 500 g (1 lb 2 oz)
- Large eggs — 2
- Granulated sugar — 3 tbsp
- All-purpose flour, plus extra for shaping — 5 tbsp
- Vanilla extract — 1 tsp
- Fine salt — 1/4 tsp
- Sunflower oil, for frying — 3 tbsp
Method
- Press the farmer's cheese through a sieve or mash well with a fork so there are no large lumps.
- In a bowl, mix the cheese with the eggs, sugar, vanilla and salt until smooth.
- Add the flour and stir until just combined; the dough should be soft but hold its shape.
- With floured hands, shape the mixture into 12 small, flat rounds about 1.5 cm (1/2 in) thick.
- Heat the oil in a frying pan over medium heat. Fry the patties for 3-4 minutes per side, until golden brown and cooked through.
- Drain briefly on paper towel and serve warm.
Introduction: Syrniki are a beloved breakfast across Ukraine, made from tvorog (a fresh farmer's cheese similar to a dry cottage cheese).
Cultural Background: Syrniki are a beloved breakfast across Ukraine, made from tvorog (a fresh farmer's cheese similar to a dry cottage cheese). Nearly every Ukrainian household has its own version, often passed down from a grandmother, and they are just as common on a weekday table as they are for a leisurely Sunday breakfast with sour cream and jam.
Tips: Drain the cheese well the night before if it looks wet, or the patties will fall apart. Keep the heat at medium so the centre cooks before the outside burns. A light dusting of flour, not a thick coating, keeps them tender.
Variations: Add raisins or dried cranberries to the batter for extra sweetness. For a savoury version, omit the sugar and vanilla and add chopped dill and spring onion. Vegetarian: already vegetarian as written. Standard recipe is vegetarian. Not authentically made vegan; no genuine vegan version included.
Storage: Store cooled syrniki in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a dry frying pan over low heat for 2 minutes per side, or in a 160°C (320°F) oven for 8 minutes.
FAQs:
Q: Can I use ricotta instead of tvorog?
A: Yes, ricotta is a reasonable substitute, though drain it well first as it is wetter than traditional tvorog.
Q: Why did my syrniki fall apart in the pan?
A: This usually means the cheese was too wet; drain it further or add an extra tablespoon of flour.
Q: Are syrniki gluten-free?
A: Not as written, but the flour can be swapped for a gluten-free blend with good results.
- Farmer's cheese (tvorog) or well-drained cottage cheese — 500 g (1 lb 2 oz)
- Large eggs — 2
- Granulated sugar — 3 tbsp
- All-purpose flour, plus extra for shaping — 5 tbsp
- Vanilla extract — 1 tsp
- Fine salt — 1/4 tsp
- Sunflower oil, for frying — 3 tbsp
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