A classic Russian dessert that I like to serve for breakfast, which is convenient because the dough—or batter; actually it’s somewhere in between—can rest overnight (or longer). Serve with sour cream and jam.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Squeeze the cottage cheese in a towel until quite dry; combine in a bowl or food processor with the sour cream, yolks, granulated sugar, flour, and salt and blend until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
Step 2
Preheat a griddle or large skillet over medium-low heat for a couple of minutes; at the same time, preheat the oven to 200°F. Add about 2 tablespoons butter and, when it is hot, begin to shape the dough into 3-inch patties, 1/2 to 1 inch thick. Add as many patties as will fit comfortably in the pan, then cook until lightly browned on the bottom, 3 to 5 minutes. Turn and cook until the second side is brown, another 3 to 5 minutes. Keep the finished cakes warm in the oven while you cook the remainder, adding butter as needed, until they are done; dust with confectioners’ sugar if you like and serve immediately, with sour cream and jam.
