Syrnyky (plural) are made using curd cheese, which is both acidic and milky. My great-grandma used to make it once a week after she had milked the goat. White vinegar, milk, a flour sack towel, and an hour and a half are all that’s needed to make a farmer's cheese.
Some people enjoy their syrnyky with jam. I prefer mine without, as I relish the syrnyky textures: crusty on the outside, and soft, slightly acidic in the center. To compliment these flavors, I choose Creamy Caramel oolong. A non-acidic tea, its delicate creaminess won’t overpower the cheese pancakes. To better appreciate the combination, get to know the aromas of both the pancakes and the tea. They are so delicate that you can enjoy each of them separately and in balance: caramel, honey, and slightly burnt fresh milky crust.
Ingredients
8.8 oz Farmer’s cheese
2.5 tablespoons monk fruit sweetener
3 tablespoons all-purpose flour
1 medium egg
1/5 teaspoon kosher salt
3 tablespoons all-purpose flour for coating
1 tablespoon sunflower oil
Garnish
Honey, to taste
1 tablespoon sour cream
In a medium bowl, combine cheese, sweetener, egg, flour, and a pinch of salt. The dough will be quite wet. Take a tablespoonful and make a thick, round shape as in the picture. Coat both sides of the raw syrnyky in extra flour. Repeat for the rest of the dough.
Place a stainless-steel pan onto medium heat and add oil. Wait until the oil is very hot. Add the flour-coated pancakes to the pan and fry each side for 2 minutes. Cover the pan with the lid for one more minute to let the dough finish cooking inside the pancakes. When plating, I recommend drizzling the pancakes with honey and adding sour cream on the side for dipping.
I hope you enjoy this dish that comes from a special place: my home.
