Syrnyky with Cherry Sauce
Syrniki with berry sauce are a home-style dish that’s easy to ruin by adding too much flour. In this recipe the base relies mostly on dry farmer’s cheese and semolina, so the pancakes come out tender inside and crisp at the edges, while the sweet-tart cherry sauce becomes their natural companion.
Dry farmer’s cheese at 18% fat is the key to the right texture: a wet, paste-like cheese would have to be rescued with flour, and the pancakes would turn dense. Semolina, on the other hand, swells and binds the mixture just as well as an egg, which this recipe doesn’t even use.
Handy Tips
- Let the shaped pancakes rest for 10-15 minutes before frying so the semolina can swell.
- Instead of frying, you can place them on a silicone mat and bake them in the oven.
- The cherries in the sauce can be replaced with any tart berry.
Serve warm with sour cream or heavy cream. The sauce keeps well in the refrigerator for a few days.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Combine the cheese with the semolina (or corn flour), the sugar and vanilla sugar, the softened butter (50 g), and the salt, mixing well. Add the berries and fold them in gently. Shape small pancakes, dredge them in flour, and fry them in the remaining butter for 3-4 minutes per side until golden.
For the sauce, combine the berries with sugar in a small saucepan and set over medium heat. Dissolve the cornstarch in 1 tablespoon of water and stir it into the sauce in a thin stream, stirring constantly. Cook for 10-15 minutes. The sauce can be served warm or cold.
Serve the finished pancakes with the sauce, garnished with mint leaves and almond flakes.
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