The Ultimate Guide To Making Russian Pancakes

Pancakes in Russia are not just a part of the culture, they are truly everyone’s favorite dish – be it for dessert, a festive dinner, a snack or any meal in between; there is always a recipe that fits. The quintessence of the Russian love for pancakes culminates during the festival week of Maslenitsa, usually celebrated in February, symbolizing the end of winter and celebrating the sun. During Maslenitsa, you will find pancakes of all kinds with all possible fillings (and of course, the famous pancakes with caviar). We’ve selected some of the most popular fillings in the region just in case you feel experimental and want to try to cook your own pancakes at home.

How to cook Russian pancakes

500 ml (2 1/4 cup) milk
3 chicken eggs
200 grams flour
2 tablespoons of butter or oil
2 tablespoons sugar
1/2 teaspoon salt

Make sure all the ingredients are not frozen. Beat the eggs until little bubbles form. Add sugar and salt and mix well. Add a bit of milk and flour, keep on mixing and adding milk and flour until you get a homogeneous mass. Melt the butter and add it to the mixture. Warm up the pan until it’s burning hot. Pour the dough on pan in small portions so that it forms a thin even pancake. Fry on both sides.

Meat filling

350 grams boiled meat (pork or beef)
2 medium sized onions
salt and pepper to taste
butter for frying

Boil the meat and cut in small pieces. Cut onions in small pieces and fry in butter. Add meat to the onions in the pan. Add salt and pepper and fry for about 10 more minutes. Put the filling in pancakes, wrap and enjoy.

Chicken filling

500 grams chicken breast
2 tablespoons of sour cream
100 grams cheese
1 medium onion
1 clove of garlic (mashed)
salt and pepper to taste
butter for frying

Boil the chicken breast in salted water. Once it is cooked, cool it down and cut into small pieces. Dice the onion and pan fry, then mix in the chicken, add mashed garlic, sour cream and grated cheese. Add salt, pepper and mix thoroughly. Add the filling to the pancakes, wrap them and fry a few more seconds so that they keep their shape.

Egg filling

6 chicken eggs
green onion
salt and mayonnaise to taste

Boil eggs, then peal and cut in small pieces. Dice the onion. Mix the ingredients, add a bit of mayonnaise and salt. Put the filling on pancakes and wrap.

Cottage cheese with raisins filling

500 grams cottage cheese
2 tablespoons of sour cream
0.5 cup raisins
1 egg yolk
3 tablespoons sugar
1 teaspoon vanilla
butter

Mix the cottage cheese, egg yolk and sour cream. Thoroughly mix until it is a solid mass. Add sugar, vanilla and raisins. Mix once again. Cool it in the fridge for 1.5-2 hours. Meanwhile prepare the pancakes. Add the filling to the pancakes, wrap and fry them once again in butter for several seconds.

Mushrooms with Cheese Sauce Filling

500 grams champignon mushrooms
250 grams hard cheese
1 medium onion
2 tablespoons flour
2 tablespoons sour cream
1.5 cup milk
salt and pepper to taste

Cut champignons and onion in small pieces and pan fry for about 10 mins until cooked. Mix in the flour. Add milk, sour cream, salt and pepper. Mix thoroughly and simmer for 10 minutes or until cooked. Add the filling to the pancakes and roll them. Put the rolled pancakes in a baking dish, add some grated cheese on top and bake for 15 minutes at 200° C (400° F).

Cabbage Filling

300 grams cabbage
2-3 small onions
3 chicken eggs
salt and pepper to taste
butter and olive or vegetable oil

Cut cabbage and onions in small pieces, fry cabbage in butter and onions with the oil separately. Boil eggs and dice. Mix all ingredients, add salt and pepper, fill the pancakes and wrap.

Chocolate Filling

100 grams dark chocolate
50 grams butter
1-2 tablespoons water
2 tablespoons powdered sugar
fresh fruit to taste

Melt down the chocolate and butter separately. Once done, slowly add butter into melted chocolate. Add powdered sugar and mix thoroughly. Pour the chocolate into the pancakes and add fresh or conserved fruits as you prefer. Wrap or roll the pancakes and enjoy!