Syrnyky with Orange Zest and Strawberries
Orange zest turns an everyday breakfast of farmer’s cheese into something brighter. The zest of a single orange lends plenty of aroma without adding moisture, so the batter stays firm and holds its shape while frying. Fresh strawberries and a few mint leaves dress the plate up for summer mornings.
What sets this version apart is the two-stage cooking: the pancakes first brown in the pan, then finish for a few minutes in the oven. That way they cook through evenly and don’t stay damp in the center, a common problem when thick cheese pancakes are cooked on the stovetop alone.
A few tips: Use dry, well-drained farmer’s cheese (9% fat or lower in moisture). Wet cheese needs more flour and turns the pancakes rubbery. If the mixture spreads, add one more spoonful of flour, but no more, since too much makes the pancakes tough. Swap strawberries for any seasonal berries such as raspberries or blueberries; trade the confectioners’ sugar for honey if you prefer.
Serve right away while the crust is still crisp. You can shape the batter the night before and keep it in the fridge until morning, then fry just before serving.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Zest the orange, then finely chop or grate it; set aside part of the zest for garnish. Combine the zest with the cheese, half the flour, egg, sugar, and salt, and mix well.
Shape the mixture into 4-5 round pancakes and dredge them in the remaining flour.
Fry the pancakes on both sides until golden in a heated, oiled pan.
Transfer the pancakes to a parchment-lined baking sheet and place in an oven preheated to 350°F (180°C) for 5-6 minutes. Meanwhile, cut the strawberries into small slices.
Serve the pancakes with strawberries, garnished with orange zest, mint, and confectioners' sugar.
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