Whole grain flour pancakes
3 servings
60 minutes
Whole grain pancakes are the embodiment of traditional Russian flavor with a hint of modernity. This recipe reflects the pursuit of healthy eating, as whole grain flour is rich in fiber and nutrients. The pancakes turn out tender and airy, with a light nutty taste that harmonizes well with various toppings – sour cream, jam, honey, or condensed milk. They are easy to prepare, and their softness and appetizing golden crust make them an ideal choice for breakfast or a cozy family tea time. These pancakes are not just food; they are part of cultural heritage that fosters warm conversations and pleasant moments.
1
Whisk the eggs with sugar and milk.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Milk: 400 ml
2
Then mix the flour with the baking powder and a pinch of salt in a separate bowl.
- Whole grain (wholemeal) flour: 400 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
3
Then mix this flour with the liquid components. Stir everything well to avoid lumps. Adjust the thickness of the dough to your liking by adding a couple of spoons of flour or more milk, as desired.
- Whole grain (wholemeal) flour: 400 g
- Milk: 400 ml
4
Pour olive oil into the dough. Mix the ingredients.
- Olive oil: 4 tablespoons
5
Leave the prepared dough for 15 minutes.
6
Heat the pan and grease the bottom with oil. Reduce the heat to medium.
7
Pour the batter into the pan. Fry on one side for 2 minutes to form a golden crust, then flip to the other side (fry the pancake on the other side for a couple of minutes as well).
8
Place the ready pancakes on a separate plate. Serve them hot with various toppings like sour cream, jam, honey, or condensed milk... it all depends on individual taste preferences.
