Custard pancakes
6 servings
60 minutes
Steamed pancakes are a delicate and airy treat of Russian cuisine, distinguished by a special velvety texture due to the addition of boiling water to the batter. This cooking method makes the pancakes elastic with thin lacy edges that pleasantly crunch. Historically, pancakes in Russia are associated with the Maslenitsa holiday — a symbol of the sun, hospitality, and family coziness. They are served hot with jam, honey, sour cream or condensed milk, creating a cozy atmosphere for home tea drinking. Steamed pancakes are perfect for breakfast as well as festive tables, captivating with their tender taste and appetizing golden crust.
1
Prepare all the products.
2
Whisk 3 eggs in a large bowl.
- Chicken egg: 3 pieces
3
Add salt, sugar, continue whisking.
- Salt: 0.5 teaspoon
- Sugar: 4 teaspoons
4
Add half of the milk and stir.
- Milk: 500 ml
5
Add flour in parts, thoroughly mix the dough with a whisk.
- Wheat flour: 240 g
6
Add one more cup of milk and stir until smooth.
- Milk: 500 ml
7
Add 3 tablespoons of oil and stir.
- Vegetable oil: 5 tablespoon
8
Pour boiling water, mix thoroughly, and let the dough sit for 15-20 minutes.
- Boiling water: 220 ml
9
Heat the pan and grease it with vegetable oil. Pour the batter onto the hot pan with a ladle, spreading it evenly.
- Vegetable oil: 5 tablespoon
10
After the pancake is fried on one side, flip it to the other side. It cooks faster on the other side.
11
Stack the pancakes one on top of the other.
12
Serve with sour cream and jam.