These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides.

The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa – a week-long festivity praising the end of winter and the celebration of spring. 

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter.

It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. 

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine.

Cottage cheese is traditionally first swetened with sugar, then combined with flour into a dough which is fried in hot oil until it develops a golden-brown color. Syrniki can be served for breakfast or consumed as a tasty dessert after a large meal.

Varenye is a traditional dessert consisting of various fruits and berries cooked together with sugar. The ingredients should not lose their shape, dissolve, or overcook in order for varenye to be properly prepared. Originally, varenye was cooked with honey before 1801 because Russia didn't produce its own sugar, and imported sugar was too expensive.

Today, varenye is traditionally served at Russian tea parties, and the most popular varieties are prepared with strawberries, apricots, blueberries, and cherries. There are also some exotic varieties made with dandelion, tangerine, and rose petals.

It can be consumed on its own, used as a topping for pancakes, or as a filling for various cookies and pies. 

Small, but packed with flavor, the batter for these famous Russian pancakes differs from those for traditional pancakes as it is prepared with kefir, a fermented milk product with a slightly sour taste. Aside from kefir, the remaining ingredients for oladyi are typical for any run-of-the-mill pancake – flour, sugar, salt, and eggs.

They are pan-fried into small rounds, similar to American-style pancakes. The pancakes turn golden brown when finished, and they are chewy with crunchy edges. They are slightly sweet and neutral in flavor, while the kefir lends them a mild sour note. 

Napolyeon tort is a traditional cake consisting of layers of thin and flaky puff pastry and a rich and smooth pastry cream sandwiched between the layers. The layers are usually made with a combination of flour, salt, butter, white vinegar, a bit of vodka, and eggs, while the pastry cream usually consists of milk, egg yolks, sugar, and cornstarch.

Each baked layer is topped with pastry cream and a frosting made with a combination of butter, powdered sugar, vanilla, and heavy cream. The frosting is also added to the sides and top of the cake, which can be additionally decorated with cake sprinkles, berries, nuts, or chocolate shavings, if desired. 

One of Russia's most beloved desserts, ptichye moloko is a decadent cake famous for its reversed cake-to-filling ratio: the thick, but exceptionally light, almost soufflé-like layers of silky custard are separated by thin, fluffy, and moist layers of sponge cake, while the whole confection is topped with a rich chocolate ganache glaze.

Ptichye moloko was first made in 1978 by Vladimir Guralnik, who was the head patisserie chef at Moscow's prestigious Praga restaurant. And just like the popular milk-flavored, meringue-filled candy bar that inspired Guralnik to make the cake version, the Russian ptichye moloko (lit. bird's milk) got its whimsical name as a reference to an old idiom denoting "something so exquisite, delicate and rare it probably doesn't even exist". 

Delicate, airy, and moist, sharlotka is the most popular Russian apple pie, mainly due to the ease of its preparation. It consists of eggs, sugar, flour, baking soda, and apple slices, but some people like to add honey or cinnamon into the cake in order to improve its flavors.

The cake is very low in calories, which might be another reason for its popularity. It is recommended to allow the cake to cool before serving and sprinkle it with powdered sugar on top.

Smetannik is a traditional layer cake. It's usually made with a combination of flour, sugar, eggs, honey, and a sour cream frosting consisting of sour cream, vanilla, cream cheese, and milk. The cake is traditionally made in a deep pan. Once done, it is recommended to let smetannik rest in the fridge overnight, and the next day it's cut into individual pieces and served.

Smetannik is especially popular at birthdays and similar festive occasions.