• Russian Cheese Pancakes with plum compote

    1 vote
    courtesy Diana Henry from roasted fig, sugar snow


    • 1 lb (450g) ricotta
    • 1 lb (450g) cream cheese
    • juice of 1 lemon
    • 1 whole egg and 1 egg yolk
    • pinch salt
    • 1/4 c superfine sugar
    • 4-6 tbsp all purpose flour
    • grated zest of 1/2 lemon
    • 1 tsp vanilla extract
    • 3 tbsp unsalted butter
    • for the plums
    • 1 cup red wine
    • 1 cup water
    • 2/3 cup superfine sugar
    • 1 stick cinnamon
    • 6 peppercorns bruised
    • 1 strip lemon peel
    • 12 oz (350g) plums split and pitted
    • to serve:
    • convectioners sugar
    • sour cream


    1. 1. Mix the ricotta and cream cheese together with the lemon juice. If the mixture is wet, put it in some luslin and press it in a sieve with a wooden spoon or let it drain over a bowl for several hours in the fridge. until it loses excess moisture. Mix with all the remaining ingredients except the butter, and combine. Cover loosely with plastic wrap and chill for several hours, then using floured hands form it into little flat cakes about 3 1/2 inches across. Put them on a floured baking tray, cover loosely again and leave for another couple of hours or until the following day.
    2. 2. To make the plum compote, put the wine, water and sugar into a saucepan that will hold all the plums as well and slowly bring up to the boil. Stirring from time to time to help the sugar dissole. Add the cinnamon, peppercorns, and lemon peel and turn the heat down to a very gently simmer.
    3. 3. Add the plums, cover with a lid and let them cook until tender but still whole, they should not be falling apart. carefully lift the plums out of the liquid with alsotted spoon and put them in a dish. Boil the cooking juices until they are reduced by about two-thirds. You should end up with a syrup. Remember that the liquid will get thicker and more syrupy as it cools. Let the syrup cool, then pour it over the plums. and chilll until you want to serve them.
    4. 4. Melt some butter in a frying pan and fry the pancakes on both sides until golden, adding a litle butter for each pancake. Plate the little pancakes, sprinkle with confecitoners sugar, and serve with dollops of sour cream and plum compote ohn the side

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