Russian Cheese Curd Pancakes

Late summer fruits with a splash of red wine and vodka gives this Russian dish from Diana Henry a special kick
By Diana Henry
Russian Cheese Curd Pancakes
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus straining and chilling
  • Effort: easy


For the black fruits

  • 150 ml red wine
  • 100 ml vodka, plus a slug more
  • 4 tbsp brown sugar
  • 6 tbsp cassis
  • 1/2 cinnamon stick
  • few strips lemon peel
  • 16 fresh firm figs, cut lengthways not quite all the way through
  • 12 firm plums, halved with stones removed
  • 300 g blackberries

For the pancakes

  • 900 g curd cheese
  • 1 egg
  • 1 egg yolk
  • 1 pinches salt
  • 4 tbsp caster sugar
  • 4-6 tbsp flour
  • 1/2 lemon, grated zest only
  • 1 tsp vanilla extract
  • 35 g unsalted butter
  • soured cream, to serve
  • icing sugar, for dusting


1. For the black fruits:. Put the wine, vodka, the sugar, 4 tablespoons of cassis the lemon peel and cinnamon stick in a pan and bring to the boil. Simmer until reduced by a third.

2. Put the figs and plums into the hot wine syrup. Cover and cook until the fruits are soft but not collapsing. Leave to cool.

3. Add the blackberries and pour a slug of vodka over the top. Drizzle with the remaining cassis.

4. For the pancakes: if the curd cheese is wet, strain over a bowl through muslin for a couple of hours, until the moisture is removed.

5. Mix the cheese with all the other ingredients, apart from the butter, cover loosely and chill for several hours.

6. Melt some butter in a pan and fry spoonfuls of the pancake mixture on both sides until golden. Serve with a the black fruits and some soured cream. Dust with icing sugar.

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