Regular pancakes
12 servings
45 minutes
Pancakes are a symbol of home comfort and warmth in Russian cuisine. Their history dates back to ancient times when they were an integral part of Maslenitsa festivities, embodying the sun with their golden hue. The classic recipe combines simple ingredients: flour, milk, eggs, and butter to create a tender batter with a light sweetness. Fried in a hot pan, they develop a thin crispy crust and a soft center. Served hot and soaked in butter for rich flavor, their versatility allows for various fillings—from sweet jams and honey to hearty meat and cheese combinations. Pancakes are not just food; they are a tradition that unites generations around the family table.
1
Take a deep bowl, pour in flour, add milk, and mix until all lumps are broken. Add eggs, sugar (you can skip sugar if making savory pancakes), and a tablespoon of sunflower oil, mixing thoroughly until a homogeneous mass is achieved. The pancake batter should be slightly more liquid than tomato juice; if you are just learning to cook, make a thicker batter to understand the cooking process better.
- Wheat flour: 400 g
- Milk: 1 l
- Chicken egg: 1 piece
- Sugar: 150 g
- Sunflower oil: 20 ml
2
I have a non-stick frying pan for pancakes, while some have cast iron or ceramic pans. Before this, I cooked on a very scratched and old pseudo-ceramic pan and to prevent sticking, I greased it with sunflower oil before each pancake; it helped of course, but not super. If the pan is new, there shouldn't be any sticking issues (unless you're a sweet tooth and overdid it with sugar).
- Sunflower oil: 20 ml
3
Set the pan to 7 out of 9, wait for it to heat up, then remove it from the heat and pour the batter onto the edge with a ladle, tilting the pan to spread it over the entire surface. Fry the pancake on one side for about a minute; if you're afraid of burning your culinary masterpiece, reduce the heat to 5 out of 9, but then it will take longer to cook (usually a minute is enough, but it depends on your pan, stove, and the thickness of the resulting products). Then carefully flip the pancake to the other side and fry it for another minute. Spread butter on the finished pancake; it will melt the necessary amount if you just run it over the entire surface of the pancake.
- Butter: 100 g