Pancakes with melted butter
4 servings
60 minutes
Pancakes with melted butter are a traditional Russian treat infused with history and the warmth of home cooking. Their preparation dates back to ancient times when melted butter was used to give the dough tenderness and a subtle creamy flavor. Golden, thin, with crispy edges, they possess softness and a rich aroma of melted butter. The light tartness of lemon and the sweetness of powdered sugar create a refined combination of flavors, while maple syrup adds a special sophistication. They can be served with various fillings, but even in their classic form, they remain a beloved delicacy at the family table. These pancakes embody comfort and traditions, symbolizing celebration and hospitality that warms the soul.
1
Place the butter in a portion pot on the top burner until it melts. Whisk the egg and flour with half of the milk until an airy dough forms. Finally, whisk the remaining milk with a tablespoon of melted butter.
- Melted butter: 55 g
- Chicken egg: 1 piece
- Pancake flour: 115 g
- Milk: 300 ml
- Melted butter: 55 g
- Milk: 300 ml
2
Heat the pan on a slow boiling burner for a minute, then switch to a fast boiling burner. Add some remaining butter and spread it in the pan, removing the excess. Wipe the pan with a paper towel and pour the liquid batter from a spoon, instantly spreading it in the pan to form a pancake. Once formed, lift the edge with a wide spatula and flip it. The second side can cook on a lightly greased slow boiling burner while you prepare the first side of the next pancake on the fast boiling burner. Sprinkle the finished pancake with a bit of lemon juice, dust with sugar, fold, and drizzle with syrup. Serve hot.
- Melted butter: 55 g
- Pancake flour: 115 g
- Lemon: 6 pieces
- Powdered sugar: to taste
- Maple syrup: to taste