Pancakes with milk and boiling water
12 servings
120 minutes
Milk pancakes with boiling water are a delicate and airy version of traditional Russian pancakes that impress with their texture and lightness. Adding boiling water to the batter makes it particularly elastic, while the pancakes themselves are soft with thin lacy edges. The history of this recipe is rooted in the traditions of Russian cuisine, where pancakes have always held an honored place on festive tables. They are served with various fillings—jam, honey, sour cream, or fresh berries—making them a versatile dish for breakfast or entertaining guests. These pancakes pair perfectly with fragrant tea and create a cozy atmosphere of home warmth.
1
Beat the eggs with milk, add salt and sugar to taste.
- Chicken egg: 2 pieces
- Milk: 600 ml
- Salt: 10 g
- Sugar: 30 g
2
Add flour and mix well. Quench the soda with boiling water and pour it into the dough, add vegetable oil and mix thoroughly.
- Wheat flour: 150 g
- Baking soda: 10 g
- Boiling water: 200 ml
- Vegetable oil: 80 ml
3
Add a glass of hot boiling water to the dough and mix quickly to prevent the dough from curdling.
- Boiling water: 200 ml
4
The batter should be liquid but sticky—it shouldn't resemble water. Cook the pancakes in a pan pre-greased with vegetable oil. One greasing is enough since oil is already added to the batter. As they cook, garnish to taste and serve with almost any filling.
- Vegetable oil: 80 ml
- Fresh berries: 50 g
