Cottage cheese pancakes are one of the most iconic dishes of Maslenitsa week, turning thin pancakes from a simple dessert into something hearty enough for breakfast or a festive table. The filling ends up mildly sweet and firm enough to hold together when the pancake is folded.

Medium-fat cottage cheese works best here — cheese that’s too dry tends to crumble and fall apart inside the pancake when it’s sliced, while cheese that’s too wet makes the filling watery. If your cottage cheese seems on the dry side, add a touch more sour cream; if it’s too wet, drain it in a sieve for 10-15 minutes before mixing in the rest of the ingredients.

The pancakes themselves need to be thin enough to fold easily around the filling without cracking at the edges. The batter should be quite loose, almost crepe-like — if it’s too thick, the pancakes come out heavy and don’t wrap around the filling well. Folding them into an envelope works best when there’s a generous amount of filling, while a simple roll shows off the filling in cross-section if that’s the look you’re going for.

The folded pancakes can be served right away, but they’re especially good pan-fried a second time over medium heat until golden and crisp on the outside — the contrast between the crunchy exterior and the soft cottage cheese filling makes the dish more interesting. They pair well with sour cream, honey, berry sauce, or simply a cup of tea at a big family Maslenitsa gathering.