Lace Siberian pancakes
6 servings
30 minutes
Lacy Siberian pancakes are a true culinary masterpiece preserved in Russian cuisine. Their delicate texture and airiness are achieved through a unique combination of boiling water and baking soda, giving the batter lightness and porosity. This recipe hails from Siberia, where hearty yet surprisingly light flour products are traditionally valued. The pancakes have a soft sweet flavor with subtle notes of creamy tenderness. They pair wonderfully with honey, jam, or sour cream and can serve as a base for various fillings from cottage cheese to red caviar. It's best to serve these pancakes hot, straight from the fire, to fully enjoy their silky texture and rich taste. Perfect for cozy family breakfasts and festive gatherings.
1
Mix milk, salt, sugar, baking soda, and sunflower oil. Beat the mixture with a mixer or blender until smooth. The batter should be quite thick, like for pancakes.
- Milk: 750 ml
- Salt: pinch
- Sugar: 3 tablespoons
- Soda: 0.5 teaspoon
- Sunflower oil: 1 tablespoon
2
Boil water. Pour about one cup into the dough and mix well. The dough should be liquid; if necessary, add a bit more boiling water or flour.
- Boiling water: 0.5 glass
- Wheat flour: 500 g
3
When the mixture becomes homogeneous, add the egg and blend everything together again with a mixer or blender.
- Chicken egg: 1 piece
4
Bake pancakes better in a thick-bottomed pan. If necessary, grease the pan with sunflower oil.
- Sunflower oil: 1 tablespoon