Syrnyky
Creamy cottage cheese pancakes, mastered. A healthy, satisfying breakfast classic that will keep you full for hours.
Few Ukrainian breakfasts bring as much comfort and nostalgia as syrnyky. Growing up, I always had fresh dairy at home, especially cultured cottage cheese. We ate it quite regularly and in various forms, from eating it raw to baking sweet and savory pies with it.
Even when breakfast feels uninspired and repetitive, a plate of delicate, golden syrnyky always lifts my mood.
This dish is classically has a pure flavor of butter, cottage cheese, and a hint of vanilla, and that’s what makes it so versatile. Think of this recipe as a classic base and adjust it to suit your taste best.
Here are a few popular twists you might consider trying:
| Add-ins to the dough | Toppings |
|---|---|
| Poppy seeds | Sour cream |
| Raisins | Honey |
| Citrus peel | Fruit jam |
| Chocolate chunks | Fresh fruit or berries |
| Rum flavoring | Nutella |
Besides these everyday kinds of syrnyky, I’ve also tried some really stunning, more complex restaurant-style ones:
Choose the variation that sounds best to you, and let’s get cooking. Make sure to follow the instructions carefully, as this dish can be a little tricky to get right.
Syrnyky
Creamy cottage cheese pancakes, mastered. A healthy, satisfying breakfast classic that will keep you full for hours.
Ingredients
Ingredients
Method
- 1Start by pushing the cottage cheese through a wide-mesh strainer. It takes some time, but it gives consistently good results.
- 2Mix everything except the flour. Once the mixture is uniform, gradually add the flour. The amount needed might vary, so add just enough to achieve a thick paste-like texture. The dough will be sticky.
- 3Chill the dough in the fridge for at least 30 minutes, or even overnight. It will strengthen it without adding too much flour.
- 4Generously dust your work surface with flour and transfer the dough onto it. Cover the dough with flour.
- 5Start preheating a non-stick pan with oil.
- 6Form the dough into a thick log. Using a floured bench knife, cut it into thick disks. Coat each piece with flour on all sides, then shape it into a round by gently pressing from the top until it reaches your preferred width and thickness. They are now ready to fry.
- 7Fry until golden on one side. reduce the heat to low, and cover the pan with a lid. Cook for about 5 more minutes, until the centers are cooked through and both sides are golden brown. Continue with the remaining batches.
- 8Serve warm with your favorite topping.
Questions & Answers
Can it be made gluten-free?
Can I just put the cottage cheese into a blender?
Some people do, but I don’t recommend it, as there’s a good chance of over-blending it.
Blending breaks down the curds of the cottage cheese and can make it too wet to form a proper syrnyky dough.
Experiences
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