Russian Cottage Cheese Pancakes

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These tender Russian cottage cheese pancakes are crisp on the outside and pillowy soft within, with a delicate sweetness that pairs beautifully with sour cream and fruit jam. A beloved breakfast staple across Russia and Eastern Europe, they come together in minutes from a handful of pantry staples. Serve them hot, dusted with powdered sugar and a generous spoonful of berry preserves.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 10 gSugar
• 19 gProtein
• 320 mgSodium
• 190 mgPotassium
• 145 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the pancake batter

• 500 g (about 2 cups) full-fat cottage cheese, well-drained
• 2 large eggs
• 4 tablespoons all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1/2 teaspoon lemon zest (optional)

For frying and serving

• 3 tablespoons neutral vegetable oil (such as sunflower or canola)
• 1 tablespoon unsalted butter
• Sour cream, for serving
• Raspberry or strawberry jam, for serving
• Fresh berries and powdered sugar, for serving

Directions

1. Drain the cottage cheese thoroughly by pressing it in a fine-mesh sieve or cheesecloth for 10 minutes; excess moisture is the enemy of crisp pancakes. Place the dry curds in a large mixing bowl and mash gently with a fork until no large lumps remain.
2. Add the eggs, sugar, vanilla extract, salt, and lemon zest (if using) to the cottage cheese. Stir with a fork or wooden spoon just until evenly combined, working the mixture as little as possible to keep the pancakes tender.
3. Sprinkle in the 4 tablespoons of flour and fold it through the batter until it forms a soft, scoopable dough that holds its shape when pressed. If the mixture feels wet, add one more tablespoon of flour.
4. Lightly flour a clean work surface. Scoop about 2 heaping tablespoons of batter per pancake and roll each portion into a ball, then flatten into a 1 cm (1/2 inch) thick patty about 5 cm (2 inches) wide. Dust both sides with a thin layer of flour.
5. Heat the vegetable oil and butter together in a nonstick or cast-iron skillet over medium heat until the butter foams and a pinch of flour sizzles on contact. Fry the pancakes in batches of 3 to 4, leaving space between them, for 2 to 3 minutes per side until deeply golden brown and crisp.
6. Reduce the heat slightly if the outsides brown before the centers set. Flip carefully with a thin spatula and cook the second side until golden. Transfer finished pancakes to a paper-towel-lined plate to drain briefly, then keep warm in a low oven while cooking the rest.
7. Serve the pancakes hot, topped with a dollop of sour cream, a spoonful of jam, fresh berries, and a light dusting of powdered sugar. They are best enjoyed warm on the day they are made.

Cook’s Notes

• For the most authentic texture, use full-fat dry-curd cottage cheese or farmer cheese; very wet American-style cottage cheese must be drained thoroughly or the pancakes will fall apart in the pan.
• Do not overmix the batter. A few small lumps of curd are desirable and give the pancakes their characteristically tender, slightly nubby interior.
• Test the pan temperature with a tiny piece of batter before cooking the whole batch; if it spreads too quickly, the oil is too hot, and if it sits without sizzling, wait another minute.
• A 1:1 swap of half the all-purpose flour with semolina gives a slightly nuttier flavor and a crisper crust that holds up well under toppings.
• Leftover pancakes keep in the refrigerator for up to 2 days and reheat beautifully in a dry skillet over low heat, restoring their crisp edges.

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