Russian Cottage Cheese Pancakes

Dense rye bread, cheese and sausage are popular breakfast options in Russia and, for relaxed weekend breakfasts, these delicious sweet pancakes, tvorozhniki.

450g cottage cheese

60g caster sugar

1 tablespoon olive oil

2 large eggs

1 teaspoon vanilla extract

100g plain flour (or 120g gluten-free flour) ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon apple cider vinegar

Spray oil and butter, for cooking pancakes Icing sugar, for dusting

Crème fraiche, berries and good-quality berry

jam to serve

Place cottage cheese in a fine sieve and leave for 30 minutes to drain off any excess moisture.

Place the drained cottage cheese, caster sugar, olive oil, eggs and vanilla in a large mixing bowl. Stir well to combine then fold in flour and baking powder.

Dissolve baking soda in vinegar and stir into cottage cheese mixture. For best results, use this mixture as soon as you have completed these steps.

Heat a large non-stick frying pan over medium-low heat and spray with cooking oil (these pancakes can get pretty sticky).

Add a knob of butter and let it melt and sizzle. Add 3 heaped tablespoons of mixture to the pan, making 3 pancakes. Leave space between each one for them to rise and spread.

Cook 3-4 minutes before flipping and cooking a further 3 minutes or until golden brown on both sides. Keep warm while cooking remaining mixture.

Dust pancakes with icing sugar. Serve with sides of crème fraiche, berries and jam. Serves 3-4