Ukrainian pancakes
4 servings
30 minutes
Ukrainian pancakes are a true gastronomic find, infused with traditions and the coziness of home. Their history dates back centuries when Slavic peoples used available ingredients to create hearty and aromatic dishes. These pancakes have a rich flavor thanks to buckwheat flour and millet, creating a unique texture with a light nutty note. The airiness of the batter is achieved through yeast and whipped egg whites, while the finishing touch is a golden crust soaked in butter. Serving them with sour cream makes them tender and even more tempting. Ukrainian pancakes are a symbol of hospitality, perfect for a cozy family breakfast or festive gathering.
1
Cook thick porridge from sifted and washed millet, let it cool, then strain it through a sieve.
- Millet: 300 g
2
Pour 1/2 cup of milk into a pot, add 1 tablespoon of butter, bring to a boil, stir in 1 cup of buckwheat flour, make a thick dough, and let it cool to room temperature.
- Milk: 2 glasss
- Vegetable oil: 4 tablespoons
- Buckwheat flour: 300 g
3
After that, pour the yeast dissolved in warm water into the dough, mix, and let it rise; then add the mashed porridge, the remaining flour, raw yolks mixed with sugar, salt, and pour in warm milk, mixing thoroughly and letting it rise again. Add the whipped egg whites to the dough and bake the pancakes.
- Dry yeast: 15 g
- Millet: 300 g
- Buckwheat flour: 300 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Milk: 2 glasss
- Chicken egg: 2 pieces
4
Before serving, pour oil over the pancakes and serve sour cream separately.
- Vegetable oil: 4 tablespoons
- Sour cream: 1 jar