Maslenitsa with workshops and treats was celebrated at the National Centre RUSSIA

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Discovering the secrets of the tastiest pancakes, finding inspiration for culinary experiments, and recalling family traditions — Maslenitsa (Shrovetide) was celebrated at the Gastronomic Rows of the National Centre RUSSIA. Guests enjoyed a pancake workshop, tastings, as well as games and riddles from a traditional folk entertainer. The celebration took place in the spirit of classic folk festivities — lively, warm, and full of treats.

The event continued the gastronomic programme of the National Centre RUSSIA, which introduces guests to Russian culinary traditions through practical workshops, lectures, and tastings. The programme was hosted by actress, television producer, and author of cookbooks Maria Kravtsova. She set a friendly tone, discussed favourite fillings with young guests, asked about family Maslenitsa traditions, and shared her own.

"In our family everyone makes pancakes — my husband, our nanny, me, and even my nine-year-old daughter. And each of us makes them differently — so differently that you can tell with your eyes closed who cooked which ones. That is the magic of pancakes: even using the same recipe, everyone creates their own character, their own 'self' in each pancake," Maria Kravtsova said.

The host discussed the most unusual fillings with the children. Alongside classic options — cottage cheese, jam, berries, and condensed milk — unexpected combinations appeared: pancakes with crab sticks, herring, and sausage. It turned out that a familiar dish easily becomes a space for experimentation.

Maria Kravtsova also focused on a modern, "mindful" approach to nutrition. She spoke about gluten-free pancakes made from green buckwheat, suitable for those who monitor their diet or observe fasting.

"If we talk about modern trends and caring for health, buckwheat pancakes are an ideal option. You simply soak green buckwheat overnight, blend it with milk or a plant-based drink, add a little baking soda and sugar — and you get batter without gluten and without wheat flour. These pancakes turn out both tasty and healthy, and you can cook them after Maslenitsa as well, during the fasting period. It is a fashionable and mindful way to continue the tradition without breaking any rules," the host explained.

The practical part of the class was led by chef Mark Gelman. He offered guests a short "pancake course", demonstrating three types of pancakes in practice: yeast pancakes — fluffy and traditional for Maslenitsa; delicate thin pancakes — the classic choice for sweet fillings; and pancakes with baked-in fillings — where the filling is cooked directly in the batter.

The chef explained in detail how these recipes differ and what nuances are important for achieving a perfect result. For example, he highlighted the importance of ingredient temperature: "Traditional lace-like pancakes are made without yeast, with milk, eggs, added oil and salt. The main secret is that all ingredients must be at room temperature. Then the batter becomes elastic, and the pancakes turn out soft and thin."

Mark Gelman also spoke separately about pancakes with baked-in fillings — a dish whose roots go back to pre-revolutionary tavern cuisine. At that time, chefs baked fillings directly into the batter, using onions, eggs, mushrooms, and fish. This made an ordinary pancake more filling and richer in flavour.

While the chef explained the nuances of mixing the batter and frying pancakes, the kitchen team prepared pancakes for tasting. Guests were able to sample all types with various fillings and toppings, and choose their favourites in order to recreate the recipes at home and delight their families after the workshop.