Syrniki — Cottage Cheese Pancakes
Fluffy Ukrainian cottage cheese pancakes with berry compote. A 290-calorie breakfast that tastes like dessert. Traditional, high-protein, naturally filling.
- low-fat cottage cheese (dry-curd) 250g
- egg 1 large
- plain flour (or oat flour for gluten-free) 3 tbsp
- vanilla extract 1 tsp
- honey or erythritol 1 tbsp
- salt pinch
- olive oil (for the pan) ½ tsp
- fresh or frozen berries (for compote) 150g
- honey 1 tsp
- 1
Make the compote: heat berries with 1 tsp honey in a small saucepan over medium heat for 5–7 minutes until jammy. Set aside.
- 2
In a bowl, combine cottage cheese, egg, flour, vanilla, sweetener, and salt. Mix until a soft, slightly sticky dough forms. If too wet, add flour 1 tsp at a time.
- 3
Dust your hands with flour. Shape dough into rounds about 1.5cm thick and 6cm across. You should get 6–8 patties.
- 4
Heat a non-stick pan over medium-low heat. Add oil. Cook syrniki for 6–8 minutes per side until deep golden. Do not rush — low heat prevents burning while the interior cooks through.
- 5
Serve warm with berry compote and a dollop of Greek yogurt if desired.
Syrniki are Ukraine’s answer to breakfast pancakes, but made entirely from cottage cheese, so they are high in protein and naturally filling. The texture is somewhere between a pancake and a cheesecake: soft inside, golden outside.
These freeze beautifully. Make a double batch, freeze on a tray, then bag. Reheat from frozen in a 160°C oven for 12 minutes.
Frequently asked questions
Why do my syrniki fall apart?
The cheese is too wet. Drain it 30–60 minutes in a sieve, dry-curd cottage cheese is the whole secret.
Can I make them gluten-free?
Yes, oat flour swaps 1:1 for the plain flour in this recipe.
Do syrniki freeze well?
Very well. Fry, cool, freeze flat, then reheat in a dry pan or 160°C oven straight from frozen.
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