Name: Syrniki Recipe (Ukrainian Cheese Pancakes) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Ukrainian
Ingredients: 1 lb farmer’s cheese (or well drained ricotta or cottage cheese); 2 eggs; 1 tsp vanilla extract; ½ cup all-purpose flour (plus ½ cup for dredging); ½ tsp baking powder; ¼ cup sugar; ¼ tsp salt; ½ cup dried cherries or raisins (optional); 8 tbsp avocado oil (or vegetable oil, for frying)

Jump to Recipe

Introduction

Syrniki are delightful Ukrainian cheese pancakes that offer a perfect balance of creamy and crisp textures. Made with farmer’s cheese and lightly fried, they make a wonderful breakfast or dessert treat. Adding dried fruit like cherries or raisins brings a pleasant sweetness and extra flavor.

Three small golden-brown round pancakes with slightly crispy edges are placed on a white textured plate with a swirl pattern. Each pancake is topped with a dollop of white cream and several fresh dark blue blueberries. Additional blueberries are scattered around the pancakes on the plate. A dusting of powdered sugar lightly covers the pancakes and blueberries. A spoon with a black handle and gold neck rests on the left side of the plate, holding a piece of pancake with cream and blueberries. The background is a white marbled texture, with a leafy branch with dark green leaves and blueberries positioned to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb farmer’s cheese (or well-drained ricotta or cottage cheese)
2 eggs

1 tsp vanilla
½ cup all-purpose flour (plus ½ cup for dredging)

½ tsp baking powder
¼ cup sugar

¼ tsp salt
½ cup dried cherries or raisins (optional)
8 tbsp avocado oil (or vegetable oil or any light oil for frying)

Instructions

Step 1: If using dried fruit, soak cherries or raisins in hot water in a small bowl to soften while you prepare the batter. Skip this step if not using fruit.
Step 2: In a large bowl, whisk the eggs, then add the farmer’s cheese and vanilla. Sift in the flour, sugar, baking powder, and salt, mixing with a fork until combined. The batter will be thick, similar to dough.
Step 3: Divide the batter in half if using dried fruit, and stir the softened fruit into one half. You can also mix the fruit into the entire batter if preferred.

Step 4: Prepare a plate with ½ cup flour for dredging. Using a cookie scoop, portion the batter onto the flour, gently rolling to coat. Shape each portion into a patty by pressing it lightly in your hands, removing any excess flour.
Step 5: Heat 3-4 tablespoons of oil in a large nonstick skillet over medium heat. Test if the oil is hot by sprinkling a bit of flour into the pan; if it sizzles, it’s ready.
Step 6: Fry the syrniki in batches without crowding the pan. Cook for about 3-4 minutes on each side until golden brown. Drain on paper towels and let cool slightly.

Step 7: Serve warm, dusted with powdered sugar, drizzled with maple syrup or honey, or topped traditionally with sour cream and fresh berries or preserves.

Tips & Variations

Try using well-drained ricotta or cottage cheese if farmer’s cheese is unavailable; just ensure it’s not too wet.
Mix in dried fruit only into half the batter to offer both plain and fruity pancakes.

Use a nonstick skillet for best results and prevent sticking during frying.
Serve syrniki with sour cream and fresh fruit for an authentic Eastern European experience.

Storage

Store leftover syrniki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, syrniki can be frozen for up to 1 month; thaw before reheating.

How to Serve

Three small golden-brown pancakes are stacked on a white scalloped plate, each pancake topped with a dollop of creamy white yogurt or cream and decorated with several plump, dark blue blueberries dusted lightly with powdered sugar. A gold and black fork is placed to the left side of the plate. Nearby, a small white bowl is filled with more fresh blueberries, and a jar of orange-colored jam with a spoon rests on the white marbled surface. In the background, a partial view of another white plate shows additional pancakes. Some green leaves are placed at the bottom right corner, adding a natural touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of farmer’s cheese?

Yes, you can use well-drained cottage cheese, but make sure to remove as much moisture as possible for the right batter consistency.

Do syrniki need a lot of oil for frying?

A moderate amount of oil is sufficient to prevent sticking and achieve a golden crust. Typically, 3-4 tablespoons per batch works well.