oladky

Sirnichky are a Ukrainian specialty (although made by Russians, who call them tvorozhniky), and cottage cheese Oladky are similar, but lighter.

1967, Barbara Norman, “Bliny and Other Pancakes”, in The Russian Cookbook […], New York, N.Y.: Atheneum, →LCCN, →OCLC, page 107

Pancakes and oladky were widely consumed by Ukrainian peasants. […] Oladky were eaten with oil, butter, salo, sour cream, and^([sic]) or alone. […] Pancakes and oladky were mostly used as festive dishes by Ukrainians. […] Pies (pancakes, oladky) stuffed with beans, peas, cabbage, or mushrooms were occasionally fried using it [mashed potato].

2021 September 19, Natalia Bondar, Tetiana Golikova, “Culinary traditions and eating patterns of various Ukrainian regions”, in Diana Bogueva, Tetiana Golikova, Mark Shamtsyan, Ida Jākobsone, Maris Jakobsons, editors, Nutritional and Health Aspects of Food in Eastern Europe (Elsevier Traditional and Ethnic Food Series), London: Academic Press, →ISBN, pages 136 and 139

Fry oladky in a thick pan greased with melted butter. Put the dough in the pan with the help of a spoon dampened in water, and fry oladky on both sides until golden crusted.

2022 August, Maryna Bilokonna, “From the Domik Kitchen”, in PHA Is “Being Family”, College Station, Tex.: Program for Humanitarian Aid, archived from the original on 23 Sep 2026

Oladky, or thick pancakes, suit a holiday breakfast; in summer, add blueberries.

2022 October 24, Florence Fabricant, “Olly Olly Market Sets Up Shop in Chelsea”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 24 Oct 2022

The dishes of Ukrainians can be divided into the following groups: […] 3) baking: […] oladky, […]

2023, Liliia Sheremeta, “Ukrainian Dishes of the Holodomor-Genocide 1932—1933 Years: Names, Specificity of Cooking, Regional Aspect”, in The Ethnology Notebooks, number 5 (173 overall), Lviv: Institute of Ethnology, →DOI, →ISSN, →OCLC, page 1216, column 2