Quick Pancakes with Milk and Water
4 servings
60 minutes
Quick pancakes are a simple and cozy dish of Russian cuisine, perfect for a quick breakfast or family tea time. Their thin and delicate texture is achieved by combining milk and sparkling water, giving the batter lightness and airiness. A light sweetness complemented by the aroma of fried dough makes pancakes versatile – they are delicious with honey or jam as well as with savory fillings. Historically, pancakes hold an important place in Russian gastronomy, symbolizing the sun and warmth of the home hearth. Cooking them in a cast-iron skillet with oil gives a golden hue and appetizing crust. This recipe is a true lifesaver for busy people since it allows you to create a homemade masterpiece in just a few minutes.
1
Sift the flour.
- Wheat flour: 200 g
2
Heat the milk to about 30 degrees.
- Milk: 250 ml
3
Whisk eggs with sugar and salt in a blender.
- Chicken egg: 3 pieces
- Sugar: 1 tablespoon
- Salt: pinch
4
Add milk, water, and flour to the blender.
- Milk: 250 ml
- Carbonated water: 250 ml
- Wheat flour: 200 g
5
In a blender, mix the dough on the first setting for 1-2 minutes, depending on the power of the device. The dough should be lump-free!!!!! If there is no blender, a mixer can be used; mixing with a spoon takes longer and results in lumps.
6
Add olive oil to the batter so that the pancakes don't burn while frying. Mix everything.
- Olive oil: 2 tablespoons
7
Fry the pancakes over medium heat.
8
I fry in a cast iron skillet. It needs to be greased with a small amount of oil. It's convenient to take one potato, peel it, and cut it in half. Poke one half with a fork. Pour a little sunflower oil into a cup. Before each pancake, grease the skillet with the dipped potato in oil. This way, the pancakes will turn out golden and not oily.
9
It's important to fry pancakes in a well-heated pan.
10
I get about 25 medium-sized pancakes.