Syrnyky

Ingredients

Curd

• 600 gsyr, Ukrainian fresh curd cheese, dry

Batter

• 2eggs
• 3 tbspsugar
• 4 tbspplain flour, or semolina
• a pinch of salt
• 1 tspvanilla

To fry

• sunflower oil, or butter and oil

To serve

• smetana
• cherry or apricot varennya
• honey
• fresh berries

Optional

• poppy seeds
• dried apricots, chopped

Directions

1. Sieve it, and sieve it twice if it is at all coarse. This is what gives a smooth creamy centre rather than a grainy one.
2. Mix it with the eggs, sugar, salt and vanilla. If using semolina, let the mixture stand 20 minutes so it swells before shaping. Add only enough to hold the mixture together, and keep it soft and slightly sticky.
3. Stir in poppy seeds or chopped dried apricots if you want them. Now shape them with floured hands into thick discs about 2 cm deep.
4. Keep them thick, since the appeal is a soft creamy middle inside a crisp crust. Dust the outside in flour, tapping off the excess. Too much flour on the outside burns in the pan before the syrnyk is cooked.
5. Keep the heat moderate throughout, since these need time for the centre to set. Fry 3 to 4 minutes a side until deep golden. Do not press them down, which forces out the moisture that keeps them tender.
6. Turn them once and handle them gently, because they are soft. If the outsides are dark and the centres still cold, finish them in a 180°C oven for 5 minutes.
7. Drain them briefly on kitchen paper. Serve them hot with smetana and varennya spooned over.

Technique

• Syrnyky and syrniki are the same dish under Ukrainian and Russian names.
• Semolina in place of flour is very common and gives a softer texture.
• Homemade curd from soured milk is noticeably better than shop-bought.

Substitutions

• Quark or dry cottage cheese, drained and sieved.
• Semolina in place of flour.

Variations

• Baked rather than fried.
• With poppy seeds through the mixture.
• Zapikanka, made as one baked casserole.

History

Small, pan-fried pancakes made from a mixture of fresh farmer’s cheese, egg and a small amount of flour, documented across Ukraine and the wider Eastern European region for many generations as a beloved breakfast dish, typically served with sour cream, jam or honey. Its farmer’s cheese base, rather than a standard flour-based batter, reflects Ukraine’s strong dairy tradition and gives syrnyky their characteristic soft, slightly tangy interior distinct from ordinary pancakes. Syrnyky remain one of the most commonly prepared breakfast dishes across Ukrainian households, valued as a comforting, protein-rich start to the day.

Frequently asked questions

What is Syrnyky?

Syrnyky is a breakfast from Ukraine: fried curd-cheese pancakes with jam, smetana. Small, pan-fried pancakes made from a mixture of fresh farmer’s cheese, egg and a small amount of flour, documented across Ukraine and the wider Eastern European region for many generations as a beloved breakfast dish, typically served with sour cream, jam or honey. Its farmer’s cheese base, rather than a standard flour-based batter, reflects Ukraine’s strong dairy tradition and gives syrnyky their characteristic soft, slightly tangy interior distinct from ordinary pancakes. Syrnyky remain one of the most commonly prepared breakfast dishes across Ukrainian households, valued as a comforting, protein-rich start to the day.

How long does Syrnyky take to make?

Syrnyky takes 20 min of preparation and 20 min of cooking. The recipe makes about 14. It is rated easy to make.

What can I substitute in Syrnyky?

Yes, within limits. Quark or dry cottage cheese, drained and sieved. Semolina in place of flour.

What is the most important thing to get right in Syrnyky?

Sieve it, and sieve it twice if it is at all coarse. This is what gives a smooth creamy centre rather than a grainy one.