Author Notes
These little Ukrainian rye and cottage cheese griddle cakes are delicious for breakfast or dessert. You can make the fruit sauce with any type of juicy fruit, like berries, cherries, or pears. —zahlicious
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Ingredients
- For the Syrniki (Griddle Cakes)
-
1 pound
farmer's cheese
-
3
eggs
-
2 tablespoons
vanilla sugar
-
1/4 teaspoon
salt
-
5 tablespoons
rye flour
-
1/4 teaspoon
baking powder
-
1
vanilla bean, seeds of
-
butter, for frying
- For the Strawberry Varenye (Strawberry-Honey Sauce)
-
1 pound
strawberries, hulled
-
3 tablespoons
lemon juice
-
2 ounces
honey
-
1 pinch
salt
Directions
- For the Syrniki (Griddle Cakes)
-
Combine all ingredients, except for butter, in a blender. Blend on high until the mixture is smooth and only tiny cheese lumps remain. Cover the batter and refrigerate for at least 1 hour, or overnight.
-
Heat a skillet over medium-low heat. Spoon the batter into the skillet. You will have to spread the batter into a circle, as it is very thick. Fry gently until the underside is golden, then flip and do the same to the other side.
- For the Strawberry Varenye (Strawberry-Honey Sauce)
-
Put the strawberries and honey in a saucepan over low heat. Once the strawberry juices start to run, turn up the heat to boil. Once the mixture hits a boil, immediately reduce the heat to medium low. Cook, stirring occasionally, until the strawberries are very soft and the syrup has thickened.
-
Cool and store in a jar in the fridge for up to 3 weeks.
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