Lush pancakes with milk
4 servings
15 minutes
Fluffy pancakes made with milk are a true embodiment of Russian culinary tradition. The history of pancakes goes back centuries as they were considered a symbol of the sun and often prepared during Maslenitsa. These pancakes are distinguished by their tenderness and lightness due to the leavening agent and proper dough mixing. Their taste is soft, slightly sweet, with a subtle creamy aroma that makes them perfect for serving with jam, sour cream, or honey. They are great for cozy family breakfasts or festive tea parties. Their versatility allows for experimentation: you can add berries, nuts, or even cottage cheese filling, turning an ordinary dish into an exquisite dessert.
1
Beat the eggs with milk and sugar. In a separate bowl, sift the flour with salt and baking powder. Combine the two mixtures and knead a thick dough. Pour in the melted butter and mix well. Let it rest for 5 minutes.
- Chicken egg: 2 pieces
- Milk: 300 ml
- Sugar: 2 tablespoons
- Salt: pinch
- Wheat flour: 300 g
- Baking powder (raising agent): 2.5 teaspoons
- Butter: 60 g
2
Heat the pan and grease it with vegetable oil. Pour about 1.5 tablespoons of batter into the pan and spread it slightly. The layer of batter should be about 4 mm thick. Cook for 1-2 minutes, then flip and cook for another minute. Cook all the pancakes in this way.
- Butter: 60 g
