Simple pancakes with milk
12 servings
30 minutes
Simple milk pancakes are a classic of Russian cuisine, bringing warmth and the taste of childhood. Their history goes back centuries when pancakes were symbols of the sun and the Maslenitsa festival. This recipe offers tender, airy pancakes that are easy to make. The light sweetness of the batter pairs perfectly with jam, honey, or condensed milk. Adding vegetable oil makes them soft, while baking soda gives them lightness. Pancakes are versatile – they can be served with savory fillings as snacks or enjoyed in their traditional form with tea. They make an excellent breakfast or treat for family gatherings, filling the home with aromas of warmth and care.
1
Whisk the egg and sugar well (don't add too much sugar, as you will likely eat it with something sweet: jam, honey, condensed milk; if you want sweet pancakes, add half a cup of sugar).
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
2
In the egg with sugar, add 2 tablespoons of flour and pour in a little milk, stirring actively to prevent lumps from forming; and so on — 2 tablespoons of flour and milk, stirring to avoid lumps.
- Wheat flour: 2 glasss
- Milk: 2 glasss
3
Then add 1/4 tablespoon of baking soda, dissolved in vinegar, to the dough and mix everything well.
- Slaked soda: 1 tablespoon
4
Add 2 tablespoons of vegetable oil to prevent the pancakes from burning.
- Vegetable oil: 2 tablespoons
5
Whisk everything well again to make the dough airy.
6
Heat the pan well with a small amount of vegetable oil.
- Vegetable oil: 2 tablespoons
7
We pour the batter into the pan with a ladle, as you like — you can pour a lot for big pancakes, but I prefer to pour a little for small and neat ones.
8
Fry on low heat. Watch your pancake closely; once you see it covered with holes, you can flip it and wait a bit until it browns on the other side.