Never cook cottage cheese pancakes like this: why they fall apart and burn

Syrnyky are one of the most popular options for breakfast, but they can be difficult to prepare. They may fall apart, stick to the pan, remain soggy inside, or, on the contrary, burn. The reason for such problems is the typical mistakes made when making the dough, choosing ingredients, and frying.

The FoodOboz editorial team will tell you about the basic rules for making syrnyky, as well as the mistakes to avoid. Find out what you are doing wrong and how to achieve the perfect result.

Why they fall apart

1. Wrong choice of cottage cheese. The basis of syrnyky is cottage cheese, so its quality directly affects the final result. Too wet cottage cheese makes the dough runny, causing the syrnyky to spread in the pan. To avoid this, squeeze the cheese through cheesecloth or a colander before use. The ideal option is medium-fat dry cottage cheese (5-9%).

2. Too much sugar. If you add a lot of sugar, it will melt during frying, which will lead to sticking and deformation. It is best to use a small amount of sugar and sweeten the finished dish with honey, jam or fruit.

3. The presence of baking soda or baking powder. Syrnyky do not need baking powder - baking soda changes the consistency of the dough, and it can lose its shape. It is better to add only egg yolks instead, especially if the cottage cheese contains a lot of moisture.

4. Excessive amount of flour. To prevent syrnyky from sticking to your hands, many people add extra flour, which makes them hard and dry. If the cottage cheese is wet, it is better to add a little semolina, which will absorb excess liquid and make the structure more tender.

Why they burn or remain soggy inside

1. Incorrect frying temperature. Syrnyky should not be fried in a pan that is too hot - they will quickly brown on the outside but remain raw inside. The best option is medium heat, which will allow you to cook the syrnyky evenly.

2. Poorly heated frying pan. If the frying pan is not hot enough, the syrnyky will start to absorb the oil, and they will turn out greasy and soft. Before frying,  make sure that the pan is hot enough. Drop a little dough - it should sizzle slightly.

3. Excessive or insufficient amount of oil. Too much oil makes the syrnyky greasy, and if there is not enough of it, they can burn. The best option is a combination of oil and butter, which will give a pleasant flavor and a beautiful golden crust.

How to make perfect syrnyky

• Use high-quality cottage cheese of medium fat content (5-9%) and squeeze out excess moisture if necessary.
• Add as little sugar as possible and do not use baking powder.
• Use only egg yolks if the cottage cheese is wet.

• Form the syrnyky and let them sit for 15-20 minutes to allow the semolina or flour to absorb excess liquid.
• Fry in a cast iron or non-stick skillet over medium heat.
• Do not cover the pan with the lid this will create condensation and the syrnyky may lose their shape.
• If they remain soggy inside, bake them at 150°C for a few minutes after frying.