The fluffiest pancakes
4 servings
40 minutes
Fluffy pancakes are a true wonder of Russian cuisine, loved for generations. Their secret lies in the combination of buttermilk and whipped egg whites, which makes the batter airy and tender. Historically, pancakes were popular in Russia as a quick and hearty breakfast, and their simplicity allowed them to be made even in the humblest conditions. Golden-brown in butter, they emit an appetizing aroma and have a soft yet firm texture. The taste is a harmony of sugar's sweetness and buttermilk's slight tanginess that creates an unmatched depth. They are traditionally served with butter but pair wonderfully with jam, sour cream or honey, turning into the perfect morning treat. These pancakes are a cozy delight reminiscent of warm family breakfasts and the traditions of Russian cuisine.
1
Mix flour, sugar, salt, baking powder, and soda in a large bowl.
- Wheat flour: 2.5 glasss
- Salt: 2 teaspoons
- Sugar: 3 tablespoons
- Baking powder: 1 teaspoon
- Soda: 1 teaspoon
2
In a medium bowl, mix buttermilk, 8 tablespoons of butter, and egg yolks.
- Buttermilk: 2.5 glasss
- Butter: 9 tablespoons
3
Pour the buttermilk mixture into the dry ingredients and gently mix with a rubber spatula.
- Buttermilk: 2.5 glasss
4
Add the proteins and mix. Don't mix too much! A few lumps are fine.
- Chicken egg: 2 pieces
5
Leave the mixture at room temperature for 15–30 minutes.
6
Add 1 tablespoon of butter to a cast iron skillet and set it over medium heat. Once the butter melts and starts to bubble, turn on medium-low heat and add a third of a cup of batter to the skillet.
- Butter: 9 tablespoons
7
Cook for 2–3 minutes until bubbles start to appear on the surface. Then flip and cook for another 1–2 minutes until golden brown.
8
Serve with butter.
- Butter: 9 tablespoons