Creamy pancakes

3 servings

60 minutes

Creamy pancakes are a delicate and airy treat of Russian cuisine, perfect for a cozy breakfast or family tea time. Their history is rooted in traditional Russian pancake recipes, but the addition of cream and sour cream gives them a unique velvety texture. The taste of these pancakes is soft, slightly sweet, with a pleasant milky note and a light graininess from semolina. They pair wonderfully with jam, honey, or fresh berries, and in a heartier version—with cottage cheese filling. Fried in a cast-iron skillet, they develop an appetizing golden crust, making them even more appealing. These pancakes are not just a dish but a true symbol of home comfort and warm atmosphere.

Energy value per serving

• Calories: 617
• Proteins: 17g
• Fats: 25.2g
• Carbohydrates: 81.2g

Ingredients

• Semolina: 2 tbsp
• Water: 500 ml
• Egg white: 2 pc
• Sugar: 2 tbsp
• Salt: 1 tsp
• Cream 20%: 300 ml
• Sour cream 15%: 3 tbsp
• Baking powder: 1 tsp
• Wheat flour: 1 glass
• Whole grain flour: 1 glass

Cooking steps

1. Cook liquid semolina porridge (2 tbsp + 500 ml water/milk).

   Required ingredients:

   • Semolina: 2 tablespoons
   • Water: 500 ml

2. Whip the egg whites well with sugar and salt.

   Required ingredients:

   • Egg white: 2 pieces
   • Sugar: 2 tablespoons
   • Salt: 1 teaspoon

3. Continue stirring and pour the cream into the egg mixture in a thin stream.

   Required ingredients:

   • Cream 20%: 300 ml

4. Add sour cream.

   Required ingredients:

   • Sour cream 15%: 3 tablespoons

5. Then add whole grain and wheat flour mixed with baking powder.

   Required ingredients:

   • Whole grain flour: 1 glass
   • Wheat flour: 1 glass
   • Baking powder: 1 teaspoon

6. Pour the cooled liquid semolina porridge into the dough.

   Required ingredients:

   • Semolina: 2 tablespoons
   • Water: 500 ml

7. Mix well.

8. Fry the pancakes on a hot skillet, ideally cast iron, on both sides.