Thin and tender pancakes
1 serving
30 minutes
Thin and delicate pancakes are a true classic of Russian cuisine, bringing warmth and comfort to the home. This recipe combines airy lightness and exquisite tenderness thanks to the mix of sparkling water and milk. The pancakes turn out thin, almost transparent, with a pleasant elasticity perfect for fillings—be it jam, sour cream, honey or cheese. Their origin traces back to ancient Slavic traditions when pancakes were made during Maslenitsa, symbolizing the sun and the arrival of spring. Their capricious batter requires skill but the effort is worth it—each preparation becomes a culinary art. They make an excellent addition to breakfast or a cozy treat for family tea time, and their versatility makes them a favorite dish on any table.
1
Beat 2 eggs with half a teaspoon of salt and 1 tablespoon of sugar.
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Sugar: 1 tablespoon
2
Add a glass of milk (if dry, it will be even softer), a glass of sparkling water (Menzelin is ideal), then add sifted flour, mix well to make the dough bubbly. If you want sweet pancakes, you can increase the amount of sugar and add vanillin.
- Milk: 1 glass
- Carbonated water: 1 glass
- Wheat flour: 1 glass
- Sugar: 1 tablespoon
3
The main thing is to follow all proportions, as this is how the pancakes turn out thin and tender (I warn you, the batter seems liquid, it behaves capriciously in the pan, you will have to work hard).
4
In a well-heated pan (I use a dry one), pour less than half of a medium ladle of batter, spread it over the surface, and fry for a couple of minutes on both sides, carefully flipping.
- Butter: to taste