Syrnyky Recipe

Prepare the cottage cheese

If your cottage cheese is very wet, place it into a fine-mesh sieve lined with cheesecloth or a clean kitchen towel and let drain for 15–30 minutes, or press gently to remove excess liquid. For a very smooth result, briefly pulse the drained cheese in a food processor or mash with a fork until mostly lump-free but still slightly textured.

Combine wet ingredients

In a mixing bowl, add the drained cottage cheese, 1 large egg, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Stir or beat gently until combined. Do not overwork into a completely smooth batter — small curds are traditional and give good texture.

Add dry ingredients

Sprinkle in 5 tablespoons all-purpose flour, 1/2 teaspoon baking powder (optional), and 1 teaspoon fine salt. Fold into the cheese mixture until a soft, slightly sticky dough forms. The dough should hold together when pressed. If it is too wet, add up to 1–2 tablespoons more flour; if too dry, add a teaspoon of milk or water.

Chill briefly (optional)

For easier shaping, cover the bowl and refrigerate the dough for 15–20 minutes. Chilling firms the mixture and reduces spreading while frying.

Lightly flour your work surface and hands (use the additional flour). Divide the dough into 8 equal portions (about 60 g each). Roll each portion into a ball, then flatten gently into rounds about 1–1.25 cm (1/2 inch) thick and 6–7 cm (2.5–3 inches) diameter. Lightly coat each patty in flour, shaking off excess — this creates a golden crust when frying.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Once the butter foams and the pan is hot but not smoking, add syrnyky in a single layer without overcrowding (work in batches if needed). Reduce heat slightly to medium-low to ensure even cooking without burning.

Fry each side for 3–4 minutes, or until deep golden brown and a crust forms. Flip gently and cook the other side another 3–4 minutes. The centers should be set and just warmed through. If the exterior browns too quickly while the interior is still cool, lower the heat and cover the pan briefly for 30–60 seconds.

Transfer cooked syrnyky to a plate lined with paper towels to absorb excess fat. Keep warm in a low oven (about 90–100°C / 200°F) while you finish remaining batches.

Serve syrnyky warm, spooning a dollop of sour cream alongside (about 1–2 tablespoons per pancake) and a spoonful of berry jam or fresh berries. Dust lightly with powdered sugar if desired. Syrnyky are best eaten immediately while tender and warm.