Pancakes with milk and honey
4 servings
30 minutes
Milk pancakes with honey are a true embodiment of Russian culinary tradition. Their delicate, airy texture perfectly complements the natural sweetness of honey, creating a harmony of taste familiar from childhood. These pancakes are made with milk, giving them softness, and adding vegetable oil to the batter makes them flexible and easy to flip. Honey can be added directly to the batter or drizzled over the finished pancakes to enhance their warm, cozy flavor. They can be enjoyed as a standalone treat or with fillings like cottage cheese, fruits, or sour cream. It's best to serve them hot and spread with butter to maintain their softness. In Russia, such pancakes are an essential attribute of Maslenitsa, symbolizing the sun and home comfort.
1
Take the milk and eggs out of the fridge in advance (about half an hour), they should be at room temperature when you start making the pancakes.
- Milk: 0.5 l
- Chicken egg: 1 piece
2
Start simple: whisk eggs with sugar and salt in a bowl. The more eggs you add to the batter, the denser and more rubbery it will be. The optimal number of eggs for pancake batter is 2-3. It's better to add sugar even if the pancakes will have a savory filling; just add 1 tablespoon of sugar in that case. This way, the pancakes will taste better but not sweeter.
- Chicken egg: 1 piece
- Sugar: 4 teaspoons
- Salt: 0.5 tablespoon
3
Pour milk into the eggs. It's better to do this in a large deep bowl. Mix everything thoroughly and whisk with a whisk (or mixer).
- Milk: 0.5 l
4
Gradually add flour in small portions. It's best to sift the flour through a sieve while holding it above the bowl to ensure it gets aerated. This is necessary for your pancakes to be tender with a pleasant texture. Immediately whisk the batter thoroughly to avoid lumps. Add flour until the batter reaches the consistency of liquid sour cream. The key is not to miss this moment. The batter should spread easily in the pan but not be too runny.
- Wheat flour: 1 glass
5
At the end, you need to add vegetable oil to the batter and mix well. This is done to ensure that the pancakes do not stick to the pan and flip easily during baking. If you start making pancakes and suddenly the first or second one sticks to the pan and flips poorly, just add a little more vegetable oil to the remaining batter, it will help!
- Vegetable oil: 3 tablespoons
6
The dough is ready, now let's move on to baking. Before baking the first pancake, the pan needs to be well heated. No matter if it's cast iron or Teflon, it should be heated to 100 percent. The best way is to sprinkle a thin layer of coarse salt on the pan and heat it over high heat until the salt darkens. Then use a paper towel to clean the pan from salt, grease it with vegetable oil (also using a towel), and start baking.
- Vegetable oil: 3 tablespoons
7
Using a ladle, pour part of the batter onto the pan, holding it so that the batter spreads evenly in a circle. This should be done quickly, as the batter sets instantly. Bake the first side for 2-3 minutes.
8
Lift with a wooden spatula and flip to the other side. Bake for another 3 minutes.
9
We place the pancakes on a plate and spread them with butter. I usually cover them with a lid on top. This is done so that the edges of the pancakes become soft. Additionally, they will stay warm longer.
- Vegetable oil: 3 tablespoons