Title: Russian Pancakes Harriet Seron
Categories: Dessert Pancake Russian
Yield: 1 Servings

1	tb	Cinnamon
6	oz	Sugar
12	oz	Small-curd cottage cheese
		With its whey
1	lg	Egg, beaten
4	oz	Flour; appx
2	oz	Butter
12	tb	Sour cream

Mix cinnamon and sugar. Set aside.

Beat the cottage cheese lightly with the egg, mashing some of the curds. Add flour to make a semi-gloopy batter.

Melt half the butter in a heavy frying pan; when it is hot, add the batter by big blobs. Make 8 of these, or 12, as you desire.

Cook over medium heat, flipping once, until brown on both sides. Add more butter as necessary.

Drain and put onto hot plates. Top with sour cream and sift cinnamon sugar over.

This was fed to me for dinner ... I took 20 pills and still suffered. The dish was taught to Harriet by a woman who served them with tea in her shop in Magnolia, Massachusetts back in the '40s or '50s. The woman's name was Nadine, and she said that she was the daughter of a Russian general from before the Revolution. From: Michael Loo Date: 05 Sep 97 National Cooking Echo Ä

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