On the morning of February 24th, 2022, Russian missiles marked the beginning of the full-scale invasion of Ukraine — a country I have a deep, personal connection to. My Ukrainian partner had introduced me to a modern, vibrant nation full of warmth, hospitality, and deeply rooted culinary traditions. I had fallen in love with its cities, its people, and especially its food — subtle, soulful, and crafted with care.
As the war unfolded, the places I had come to know were devastated. Streets I once walked were reduced to rubble. Kitchens that served generations of family recipes went silent. I felt helpless.
This recipe collection is more than a culinary project — it’s an act of remembrance and resilience. A way to preserve what war tries to erase. To share, even in crisis, the warmth of a Ukrainian kitchen.
Sidenote: The hardcover version of this recipe book raised almost 2.000 GBP, which were used to help rebuild a bombed music school in Kyiv.
Syrniki — Ukrainian Cottage Cheese Pancakes
A personal note:
This recipe came together after experimenting with several versions to find the perfect texture. The key ingredient is Twarog — a fresh Eastern European cottage cheese you can easily find in most Polish supermarkets. If unavailable, ricotta works as a substitute, though you’ll need to strain it more thoroughly.
These golden pancakes are soft on the inside, slightly crisp on the outside, and traditionally served with sour cherry jam or marmalade. Ideal for breakfast, brunch, or just a comforting afternoon treat.
Ingredients
- 500g Twarog (or ricotta, well-drained)
- ¼ cup sugar
- ¾ cup flour
- ½ tsp baking soda
- 3 eggs
- ½ tsp vanilla extract
- Flour (for dusting)
- Sunflower oil (for frying)
Method
-
Drain the cheese
Place the Twarog in a clean kitchen towel and squeeze out any excess liquid thoroughly. -
Mix the dry ingredients
In a large bowl, combine flour, sugar, and baking soda using a fork. -
Add wet ingredients
Mix in the Twarog, eggs, and vanilla extract. Stir with a fork until it becomes a crumbly but cohesive dough. -
Shape the dough
Roll the dough into small balls (about 4–5 cm diameter). Lightly dust your hands and a plate with flour. -
Flatten and shape
Press each ball into a thick disk. Optionally, use a glass and a circular motion to create a more uniform, slightly triangular shape. -
Optional: Chill
Store in the fridge for up to 2 days if preparing in advance. -
Fry the pancakes
Heat ¼ cup sunflower oil in a pan over medium heat. Once hot, reduce to low and add the syrniki. Fry each side for ~3 minutes until golden brown. -
Drain & serve
Let them rest on a paper towel. Serve warm with marmalade or sour cream. Enjoy!