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Ukrainian syrniki with raspberry compote
& Prosciutto di Parma

Prosciutto Dan Daniele

To serve:

Prosciutto di Parma

Sour cream


Salt to taste

Zest of half a lemon

Figs (optional)

Honey (optional)

Developed by cook, content creator and food-eater Emily Fedner.



2 lbs (4 cups) farmers cheese

3/4 cup flour

1/4 cup sugar

3/4 tsp salt

2 eggs

Raspberry Compote

4 cups raspberries

1/2 cup sugar


Combine all the syrniki ingredients in a large bowl. The batter will be dense. Refrigerate until ready to use.

Meanwhile, add raspberries and sugar to a saucepan. Cook for 5-7 minutes, using a wood spoon to help break the raspberries up. We’re aiming for a texture that’s not watery, but definitely looser than a traditional jam. Once you achieve the proper viscosity, remove the raspberry compote from heat and set aside.

Make your zesty sour cream by combining sour cream, a few pinches of sugar, a pinch of salt, and lemon zest in a bowl. Refrigerate until ready to use.

Time to get cooking! Heat neutral oil in a skillet over medium heat. Add the batter to the skillet - you can make the pancakes whatever size you like but I prefer them on the smaller side. Cook for a few minutes on each side until golden brown. 

To assemble: top the syrniki with zesty sour cream, raspberry compote, and a draping of Prosciutto di Parma. Optional: top some of the syrniki with sliced figs + honey drizzle instead of the raspberry compote for a sweeter flavor profile. 

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