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.
1
Cook liquid semolina porridge (2 tbsp + 500 ml water/milk).
- Semolina: 2 tablespoons
- Water: 500 ml
2
Whip the egg whites well with sugar and salt.
- 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.
- Cream 20% fat: 300 ml
4
Add sour cream.
- Sour cream 15%: 3 tablespoons
5
Then add whole grain and wheat flour mixed with baking powder.
- Whole grain (wholemeal) flour: 1 glass
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
6
Pour the cooled liquid semolina porridge into the dough.
- Semolina: 2 tablespoons
- Water: 500 ml
7
Mix well.
8
Fry the pancakes on a hot skillet, ideally cast iron, on both sides.
