Pancakes with milk
4 servings
15 minutes
Milk pancakes are a classic dish of Russian cuisine, loved for their delicate texture and subtle creamy flavor. This recipe has roots in ancient traditions when pancakes symbolized the sun and spring renewal. They are made from eggs, milk, sour cream, and flour to achieve an airy structure. Thin and elastic, they pair perfectly with jam, honey or sour cream but can also serve as a base for more complex fillings: cottage cheese, meat or fish. Cooked on a hot skillet, they absorb the light aroma of melted butter. These pancakes not only delight the taste but also create an atmosphere of coziness — as they are tied to many family traditions. They are served during Maslenitsa and at any time when you crave something simple yet special.
1
Beat the eggs with milk, 2 tablespoons of sour cream, sugar, and salt. Then add the sifted wheat flour and whisk the mixture until it becomes a uniform liquid mass. Let the dough rest for 20 minutes.
- Chicken egg: 8 pieces
- Milk: 400 ml
- Sour cream: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: pinch
- Wheat flour: 200 g
2
Heat the pan strongly. Grease with vegetable oil. Cook pancakes by pouring the batter with a ladle.
