Ingredients

Step by step

1. Put the quark in a bowl and break it up with a spoon. Add the eggs one at a time and combine well. Add 100g flour, ½ teaspoon salt, the sugar and raisins, and stir. You should have a fairly wet batter. In a small cup, quickly stir together the bicarbonate of soda and vinegar, then add it to the batter.
2. Heat a frying pan over a medium heat with about a quarter of the butter and oil.
3. Spread a dusting of flour on a smallish plate or bowl. Dollop a dessertspoon of the batter into the flour. Sprinkle flour on top and, with some flour on your fingers, pick it up and shape it into a rough, flattened pancake.
   Tip

   Dust the pancakes with icing sugar and serve with berries or jam, soured cream and mint sprigs, and a cup of black tea for the full Russian experience.
4. Gently place the pancake in the pan and repeat with the next. I cook no more than 4 at a time, but do so moving clockwise around the pan, adding, flipping and removing the cooked pancakes once they are ready. Lower the heat if necessary and cook them for 3-4 minutes on each side. Keep warm while you cook the rest of the pancakes in batches, adding more butter and oil for each batch.
   
   Recipe and photograph adapted from SymmetryBreakfast: Cook-Love-Share by Michael Zee (Bantam Press, £14.99).