Pancakes with ryazhenka
10 servings
30 minutes
Pancakes on ryazhenka are a delicate and airy treat with a subtle caramel hue that comes from Russian cuisine. The use of ryazhenka gives the batter softness and a slight tanginess, while rice flour makes the pancakes especially fluffy. They turn out thin with a golden crust and an amazingly soft texture. These pancakes can be served with jam, honey, sour cream, or fresh fruits, enjoying their rich, slightly creamy flavor. Perfect for a cozy family breakfast or pleasant evenings with a cup of tea. Historically, ryazhenka was widely used in Russian cooking, and its combination with pancakes creates an unusual and memorable version of a traditional dish.
1
Beat the eggs lightly with sugar and a pinch of salt.
- Chicken egg: 3 pieces
- Sugar: to taste
- Salt: pinch
2
Slightly heat the ryazhenka and add it to the eggs, then add liquid oil and mix.
- Ryazhenka (fermented baked milk): 300 ml
- Chicken egg: 3 pieces
- Coconut oil: 15 ml
3
Add flour with baking powder, mix again and let it sit for 10 minutes.
- Rice flour: 100 g
- Baking powder (raising agent): 0.5 teaspoon
4
Bake pancakes on a well-heated non-stick pan on low heat on both sides.
