Oatmeal pancakes with lemon juice
4 servings
30 minutes
Oatmeal pancakes with lemon juice are a cozy and simple dish of Russian cuisine that evokes warm home breakfasts. Oats give the batter tenderness and lightness, while lemon juice adds a zesty freshness that balances the sweetness of sugar. Thanks to baking soda and flour, the pancakes turn out airy and soft, while olive oil adds a subtle aroma. This versatile dish can be served with jam or jelly as well as sour cream or honey. The lemon note makes them especially pleasant when paired with fruit additions. This recipe is perfect for those who want to try a classic breakfast in a new rendition with a light citrus note refreshing the taste.
1
Pour oats, sugar, and salt into a deep bowl.
- Rolled oats: 0.5 glass
- Caster sugar: 3 tablespoons
- Salt: 0.5 teaspoon
2
Add lightly beaten egg and milk. Mix.
- Chicken egg: 1 piece
- Milk: 250 ml
3
Acidify with lemon juice and let it sit for 5-10 minutes.
- Lemon juice: 1 teaspoon
4
Combine the flour with baking soda and sift.
- Wheat flour: 250 g
- Baking soda: 0.5 teaspoon
5
Combine with liquid ingredients. Mix and add olive oil — one or two tablespoons — depending on the consistency of the dough. It should be like thick sour cream: not too thick, but not liquid.
- Olive oil: 1 tablespoon
6
Next, we bake pancakes and enjoy them with our favorite jams or preserves.
