Russian Pancakes Straight from the Babushka’s Cape

An enthusiastic cook, my 13-year-old grand daughter Ella received a crêpe pan for Christmas. Our conversation about it inspired thoughts of crêpes, blintzes, blinis, Swedish pancakes and my mother’s creative license recipe for Russian Pancakes.

My mother introduced them to my sisters and me with a dramatic fantasy version of their origin involving a brave babushka’s escape across Siberia’s icy tundra in raging blizzards, with her ancient recipe for Russian Pancakes hidden in the hem of her cape. By the time mother finished the story we were drooling for the treat and crying for the brave babushka.

Under Mother’s watchful eyes we followed the simple recipe and then took turns gently frying our pancakes. As we brought our dusted wonders to the table none of us expected their ethereal, almost custard texture or tart jelly and mild sour cream flavor. That morning Russian Pancakes became our family’s favorite weekend breakfast.

Mother’s stories were never about verifiable details (across the icy tundra to save a pancake recipe? Hide a list of 8 ingredients into a cape because you might forget one?). Mother’s stories were lessons, and to this day whenever I think about those pancakes I feel the magic of that inspired babushka.

Hints

1. A single pancake in a non-stick, 7-8” skillet is the easiest way to cook these. It helps to have 3 or 4 of those. If you don’t, use a non-stick griddle and leave room between each pancake.
2. The jelly or jam needs to be tart to hold up to the fresh cheese and sour cream. If what you have on hand isn’t tart, squeeze a little lemon juice into it.
3. A small, hand held strainer works well for sprinkling the powdered sugar.
4. Preparing for a group: although the texture will be compromised, the cooked pancakes will hold for about 15 minutes in a 200º oven if they are on a buttered platter and covered lightly. Serve pancakes on preheated plates.
5. Similar to Blinis, Blintzes and Crepes, this recipe works well as a savory first course. Savory versions will be the next posting.

Ingredients

1 scant cup all purpose flour
1 cup eggs (about 4)
1 cup small curd cottage cheese
1 ¼ cup sour cream or crème fraiche
Milk if necessary
¼ # unsalted butter
1 cup currant jelly or jam
¼ cup powdered sugar

Procedure

1. Process flour, eggs, cottage cheese and 1 cup of sour cream or crème fraiche into a pourable batter. If it’s too thick to pour easily, add a little milk. Don’t over process or the gluten will stretch and make the pancakes tough.
2. Heat a non-stick skillet or griddle over medium heat. Add butter and heat until it bubbles but does not brown.


Pour or ladle batter into pan

3. Pour or ladle batter making 5-6” circles. Pancakes should not touch. Cook until slightly brown on edges.
   

   Perfectly Browned

   Turn and cook about a minute, just until batter sets. Transfer to heated and buttered platter or plate, turning pancakes over so browned side is down.

4. Drop 2 tsp. of jelly or jam onto each pancake, followed by 2 tsp. of sour cream. Fold two sides toward each other with one overlapping. Add ½ tsp. sour cream on top and a small bit of jam on the sour cream. Dust the pancake and surrounding plate with powdered sugar. Serve immediately.