Pancakes on boiling water
6 servings
60 minutes
Pancakes made with boiling water are a delicate and airy treat that holds a special place in Russian cuisine. The history of this recipe goes back centuries when housewives sought ways to make the dough lighter and more porous. Boiling water added to the eggs instantly creates a fluffy foam, making the pancakes especially soft. Their taste is gentle with light creamy and milky notes. They pair perfectly with sour cream, jam, honey, or condensed milk, turning every morning into a celebration. These pancakes can be served not only for breakfast but also as a dessert or snack with tea. They are easy to prepare but impress with their flavor and texture, making them a favorite dish for many generations.
1
Prepare all the ingredients.
2
Boil a glass of water.
- Water: 1 glass
3
While the water is boiling, beat the eggs with salt until frothy using a mixer.
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
4
Pour boiling water into the eggs while continuing to beat them. The foam will rise significantly.
- Water: 1 glass
5
Without stopping the mixer, pour in the cold milk.
- Milk: 1 glass
6
Mix in the sifted flour.
- Wheat flour: 1 glass
7
At the end, add vegetable oil to the dough and send it to the refrigerator for 20-30 minutes.
- Vegetable oil: 2 tablespoons
8
Heat the pancake pan well, optionally grease it with a little vegetable oil, and pour in a ladle of batter, spreading it across the bottom. Fry until golden edges, then flip and cook for about 30 seconds.
- Vegetable oil: 2 tablespoons
9
Stack the ready pancakes, greasing each with butter.
- Butter: to taste
10
Serve pancakes with sour cream or any other toppings.
