Pancakes with ryazhenka
4 servings
30 minutes
Pancakes on ryazhenka are a delicate and aromatic treat infused with the traditions of Russian cuisine. Their base is ryazhenka, which gives the batter a light caramel note and velvety texture. Thanks to being brewed with boiling water, the pancakes acquire airiness and elasticity, making them perfect for rolling with fillings. They can be served with sour cream, honey, or jam, enjoying a rich flavor with a slight tang. These pancakes are a symbol of cozy family breakfasts and warm gatherings where each bite fills the home with childhood aromas. They pair wonderfully with both sweet and savory additions, allowing for experimentation and discovering new gastronomic combinations. The simplicity of preparation and deep flavor make them indispensable in home menus, providing moments of enjoyment with every preparation.
1
Prepare the ingredients.
2
Pour 0.5 liters of fermented baked milk into a bowl and crack in 2 eggs. Whisk together.
- Ryazhenka (fermented baked milk): 0.5 l
- Chicken egg: 2 pieces
3
Add 1-2 tablespoons of sugar.
- Sugar: to taste
4
Add flour in small portions, mixing each time to avoid lumps.
- Wheat flour: 2 glasss
5
The dough should be quite thick (about like for pancakes), which needs to be thickened with boiling water to the desired consistency.
6
Bring 0.5 cup of water to a boil. Add 0.5 teaspoon of baking soda to the boiling water (it will fizz) and immediately pour it into the dough, mixing thoroughly with a whisk.
- Boiling water: 0.5 glass
- Baking soda: 0.5 teaspoon
7
The pancake batter should have the right consistency. If the batter is too thick, add a little more boiling water.
- Boiling water: 0.5 glass
8
Add 2 tablespoons of vegetable oil. You can let the dough rest for 15-20 minutes.
- Vegetable oil: 3 tablespoons
9
Fry pancakes on a preheated skillet greased with a drop of oil.
- Vegetable oil: 3 tablespoons
10
Serve with jam. Optionally, it can be served with sour cream or honey.
- Honey: to taste
