What I cooked – Farm Cheese Hotcakes Russian Style

Hello my dear readers,

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If you, like me, were unable to read my blog during the last two months, there is a very bad reason for it – the hard drive of my website hosting company crashed and with it went my beloved blog.  And so back we went to square one and started all over again.  What my web designer was able to salvage were a few posts from 2013 but all the images were lost.  And that is what you will find in my blog now.

So please welcome my new website, reborn and refreshed.  As for my blog, I will try to re-build it as fast as I can, hoping that you, my dear readers, will enjoy my new posts as much as you did in the past.

And as generally a happy occasion is celebrated with a feast; my first post is dedicated to food.  This time it is a dish that brings me back to my roots, of the most loveable and delicious hot cakes Russian style.

Ever since Bill Granger introduced ricotta hotcakes at his Surry Hills, Bills Restaurant, back in the late 90’s, they remain the most favourite dish on almost every breakfast menu of almost every eatery across Sydney.

Well, we Russians have been cooking hotcakes for decades, the difference is we use farm cheese where Bill uses ricotta.  Nevertheless, they are delicious and remain as number one Saturday breakfast in my home.


 You need (for 4 people)

500 gr of fresh farm cheese

Olive oil for frying

1 egg

3 tbs of sugar

5 tbs of flour

A pinch of salt

1 tsp of vanilla extract

A handful of sultanas (optional)

A tub of sour cream for serving

4-8 figs cut in half and sprinkled with sugar

Mix all the ingredients together in a bowl.  If the mixture feels a bit runny, add more flower.  The dough should not stick to your hands but also not to be too firm.  If you like your hotcakes really sweet, add more sultanas and if you don’t like them that sweet, just add more sugar.

Sprinkle some flower over a chopping board, then take a piece of dough and roll into a shape of a tennis ball, then place it on the board and press lightly with the palm of your hand to flattened it out.  Heat some oil in a frying pan over moderate heat and fry the cakes in batched for about 3-5 minutes, until golden brown on both sides.

Add some butter into the pan and pan fry the figs cut side down until the sugar is caramelised.  Remove from the pan and place on top of the hotcakes.

Traditionally, the hotcakes are served with the sour cream that cuts through the sweetness but they are equally delicious just on their own.


Russian farm cheese cakes with figs (2)