Simple pancakes
2 servings
30 minutes
Simple pancakes are the foundation of Russian cuisine, a symbol of comfort and family traditions. Their history dates back centuries when pancakes were made during Maslenitsa to celebrate the arrival of spring. Thin and delicate, they have a soft texture with a light sweetness balanced by a salty hint. The golden crust gives them a special aroma, and adding vinegar to the batter makes them airy. These pancakes are versatile—they can be served with honey, jam, sour cream or even meat fillings. The traditional cooking method requires patience, but the result is worth it: each pancake is the warmth of home. Simple yet surprisingly delicious, they remain a beloved treat across generations.
1
Mix all the ingredients in this order: eggs, salt, sugar, water (better warm for easier mixing with flour), milk (also warm; I pour hot water and cold milk together to get a warm mixture), then add the flour.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Water: 250 ml
- Milk: 250 ml
- Wheat flour: 300 g
2
Mix with a mixer or blender until a homogeneous mass appears. Neutralize the baking soda with vinegar on the tip of a teaspoon, wait for it to bubble, and pour it into the batter (but be careful: if you add too much soda with vinegar, the holes in the pancakes will be too large). Mix again with a mixer or blender.
- Soda: pinch
- Vinegar: 5 ml
3
Heat the pan. If you don't have a crepe pan, it's better to choose a thicker one with sloped edges (it will be easier to flip).
4
Pour oil into the pan. Wait half a minute until it heats up. Pour it into a bowl. Then take half a peeled raw potato, prick it with a fork, dip it in the oil poured into the bowl, and wipe the bottom and edges of the pan again (otherwise the pancake will stick to them). A napkin can also be used. The pan should be oiled before each new pancake.
- Vegetable oil: 1 tablespoon
5
Let's do it!