Syrniki (Ukrainian Farmer‑Cheese Pancakes)

Ingredients

Contains dairy, egg, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Drain the tvorog if it’s wet: place it in a fine sieve or cheesecloth over a bowl and let sit 10–15 minutes, or press lightly to remove excess whey.

   Well‑drained cheese gives firmer syrniki that hold together; ricotta needs longer draining.

   15 min
2. 2

   Transfer the drained tvorog to a bowl and break it up with a fork or pass through a coarse sieve until mostly smooth.

   A few small curds are fine and give good texture; avoid completely puréeing.

3. 3

   Add the beaten egg, granulated sugar, vanilla and salt to the cheese and mix until combined.

   Taste a tiny pinch to check sweetness — adjust before adding flour if you prefer sweeter syrniki.

4. 4

   Stir in 60–80 g of the flour a little at a time until the mixture is soft but holds together; reserve any extra flour for dredging.

   The exact flour needed varies with the moisture of the cheese; the batter should be sticky but shapeable.

5. 5

   Cover the bowl and chill the mixture in the refrigerator to firm up for easier shaping.

   If short on time, you can skip chilling, but patties will hold their shape better after resting.

   15 min
6. 6

   Lightly flour your hands and a work surface, divide the mixture into 8 equal portions, shape each into a 1–1.5 inch (2.5–4 cm) thick patty, and dredge both sides lightly in flour.

   Pressing a small indentation in the center helps them cook evenly.

7. 7

   Heat a large skillet over medium heat, add the oil and butter and let the butter foam but not brown.

   A mix of oil and butter prevents the butter from burning while giving good flavor.

8. 8

   Working in batches if needed, fry the syrniki 3–4 minutes per side until well browned and cooked through.

   Lower the heat if they darken too quickly; cooked syrniki should be golden with a soft interior.

   12 min
9. 9

   Transfer cooked syrniki to a plate lined with paper towel to drain briefly, then serve warm with sour cream, jam and/or a dusting of powdered sugar.

   They can be reheated in a skillet or oven and keep 2–3 days refrigerated.