Pancakes with ryazhenka

4 servings

30 minutes

Pancakes on ryazhenka are a true embodiment of Russian home cooking. Their roots go back to traditional village recipes where ryazhenka, with its delicate caramel flavor, makes the baked goods especially airy and fragrant. The combination of oat and wheat flour gives the pancakes softness with a slight graininess, while lemon juice and baking soda provide a porous structure and lightness to the dough. Fried to a golden crust, they acquire an appetizing crispy edge that contrasts with the tender center. They can be served with honey, jam, or sour cream to highlight their natural sweetness. Perfect for family breakfast or cozy tea time, these pancakes are true gastronomic warmth and comfort.

Energy value per serving

• Calories: 386.9
• Proteins: 14.4g
• Fats: 8.1g
• Carbohydrates: 63.9g

Ingredients

• Ryazhenka: 300 ml
• Oat flour: 150 g
• Wheat flour: 150 g
• Salt: pinch
• Sugar: 2 tbsp
• Lemon juice: 1 tbsp
• Chicken egg: 2 pc
• Soda: 0.5 tsp

Cooking steps

1. Whisk the fermented milk, eggs, salt, and sugar into a uniform mass.

   Required ingredients:

   • Ryazhenka: 300 ml
   • Chicken egg: 2 pieces
   • Salt:  pinch
   • Sugar: 2 tablespoons

2. Sift the flour into the future dough.

   Required ingredients:

   • Oat flour: 150 g
   • Wheat flour: 150 g

3. Pour lemon juice into the dough, mix, and add baking soda. Leave for about 10 minutes until confident bubbles appear on the surface.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Soda: 0.5 teaspoon

4. Fry on low heat either in butter or vegetable oil. It takes about 1-1.5 minutes on each side.