“Sir Nicky” aka Syrniki is a traditional Ukrainian, Belorussian and Russian breakfast/brunch meal I always enjoyed growing up. I discovered whenever I served it to friends in North America, they raved about it! So, I’m sharing it with you in the hopes that you will find it an uplifting alternative to your regular breakfast menu.

Introduction from Brad

Here is an introduction to the idea from Brad, my partner, who has discovered its appeal:

“Sir Nicky” – this is how I can pronounce and remember how to say the name of these absolutely delicious cottage cheese pancakes from Eastern-European cuisine. The proper anglicized spelling of the Cyrillic ‘сырники’ is Syrniki. But, remembering “Sir Nicky” will at least allow you place your order and be understood! Plus, I learned that ‘Sir’ means ‘cheese’.
Growing up in Canada, my exposure to cottage cheese was either (a) non-existent as a young child (my mother wasn’t much into healthy foods), or (b) later in life, it was a ‘scoop on the side’ of a salad or vegetable plate – something I ate because I understood it was ‘good for me’.
It wasn’t until Iryna made me her “Sir Nicky” that I had any idea you could make fried pancakes from cottage cheese. In fact, the first time she made them, I had no idea what was different, or what the key ingredient was. I just enjoyed them so much that I think I ate nine – yep, 9! They were such a welcome change from my regular breakfast choices!
Iryna often makes them with raisins which adds a bit of sweetness (I do have a sweet tooth!). We top them with sour cream or yogurt and garnish with fresh berries or fruit. And then I slather (even that verb sounds appropriately Slavic) on the maple syrup. Yum!! If you haven’t had these before, you’re in for a real treat! Serve them to your family for Sunday breakfast or brunch. I feel confident in saying that your family will likely ask for a repeat performance the following weekend!

The main ingredient of “Sir Nicky” aka Syrniki is cottage cheese or pressed dry cottage cheese (another name is farmer’s cheese).

What is cottage cheese?

According to healthline, cottage cheese is considered a fresh cheese. So, it does not undergo an aging or ripening process to develop flavor. Cottage cheese is made from the curds of various levels of pasteurized cow’s milk including non-fat, reduced fat, or regular milk. It is high in protein and calcium, both of which have been associated with weight loss. Cottage cheese is packed with casein protein. Casein is slowly absorbed, promotes muscle gain, and helps prevent muscle breakdown. It can help reduce the risk of developing insulin resistance and heart disease. It can also help improve bone health and provide antioxidant protection. However, it is not a good choice if you are lactose intolerant.

What is pressed dry cottage cheese or farmer’s cheese?

According to berkeleywellness, farmer’s cheese, also known as dry curd cottage cheese, is made from milk that is cultured (to curdle it) and then pressed to separate out the liquid whey, leaving behind the solid curds. It has little or no calcium because the calcium drains away with the liquid. So, does most of the lactose, making it a good option for people with lactose intolerance. In effect, farmer’s cheese is just cottage cheese that is pressed to remove most of the moisture. Regular cottage cheese has more calcium because it retains more of the liquid.

Which cottage cheese should you use?

The choice of a particular type of cottage cheese and brand is personal. It depends on nutritional and health aspects, taste, and availability. In my recipe, I use Western Pressed Dry Cottage Cheese sold in Ontario, Canada. Western brand cottage cheese has only 2 ingredients: skim milk and bacterial culture. It’s a high-protein, low-lactose product.

I prefer the pressed dry type because I have slight lactose intolerance and, having tried several brands, I prefer the taste, texture and Syrniki results from using Western. But experiment yourself and satisfy your own preferences.

In the United States, you can reference recommendations from The Cornucopia Institute and look for cottage cheese brands according to their Cottage Cheese Scorecard. Choose brands that contain limited added ingredients and are minimally processed.

Toppings

Traditionally, “Sir Nicky” are served with sour cream and a selection of fruit or berries. Plain Greek yogurt can be substituted for sour cream. You can also add your favorite jam or maple syrup.