Syrnyky Caramel Recipe

Drain and press cottage cheese

If the cottage cheese is very wet, place it in a fine mesh sieve and press over a bowl for 15–20 minutes, or line a sieve with cheesecloth and squeeze gently to remove excess whey. You want moist but not watery cheese.

Combine wet ingredients

In a medium bowl, beat the egg lightly with the granulated sugar (3 tbsp), vanilla extract and salt until sugar begins to dissolve and mixture is pale.

Mix cheese and batter

Add the drained cottage cheese to the egg mixture. Using a fork or rubber spatula (or for very smooth syrnyky, pulse briefly 3–4 times in a food processor), combine until the curds are broken down but still slightly textured.

Add flour and rest

Fold in 3/4 cup of the flour at first. If the mixture is very wet, add up to the remaining 1/4 cup until you can form small patties that hold together. The batter should be sticky but manageable. Cover and refrigerate for 15–30 minutes to firm up (this makes shaping easier).

Shape patties

Lightly dust a work surface with flour. Scoop about 2 tablespoons of mixture per pancake (about 1.5–2 inches thick) and form into rounds, flattening slightly to about 3/4 inch thickness. Dust each lightly with flour and shake off excess.

Heat pan and fry

In a large nonstick or cast-iron skillet, heat the butter and oil over medium heat until butter foams. Add the syrnyky in a single layer without crowding. Fry 3–4 minutes per side, until deep golden brown and crisp on both sides and cooked through. Reduce heat if they brown too quickly.

Drain and keep warm

Transfer cooked syrnyky to a wire rack set over a baking sheet or a plate lined with paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Prepare cream and butter

Measure the heavy cream into a heatproof liquid measuring cup and warm slightly (microwave 20–30 seconds) so it won't seize the caramel.

Make dry caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp water over medium heat. Gently swirl the pan (don’t stir) until the sugar dissolves and then turns an amber color. Watch closely — sugar can go from amber to burnt quickly.

Finish caramel with cream

When the sugar reaches a deep amber, remove the pan from heat and carefully pour in the warm cream a little at a time while whisking (it will bubble violently). Whisk until smooth.

Add butter and salt

Return the pan to low heat, whisk in the 3 tbsp butter until incorporated, then whisk in 1 tsp salt and 1 tsp vanilla. Simmer 1 minute until slightly thickened. If too thick, add a tablespoon of warm cream or milk to reach desired consistency. Let cool slightly; sauce will thicken as it cools.

Warm syrnyky and plate

Arrange 3–4 syrnyky per serving on warmed plates.

Add sour cream and caramel

Place a dollop (about 2 tbsp) of sour cream or Greek yogurt beside or on top of the syrnyky. Spoon warm caramel sauce generously over the pancakes — about 2–3 tablespoons per serving, or to taste.

Garnish

Sprinkle with powdered sugar if using and scatter fresh berries around. Serve immediately while syrnyky are warm and caramel is silky.