Sweet pancakes
4 servings
30 minutes
Rich pancakes are a true embodiment of Russian culinary tradition dating back to ancient times. This recipe combines buckwheat and wheat flour, creating a unique flavor with a light nutty note. The use of yeast makes the dough airy and tender, while the addition of cream and whipped egg whites gives the pancakes richness and softness. These pancakes have a thin crispy crust and a porous, soft center that perfectly absorbs sour cream, jam, or honey. They were traditionally made during Maslenitsa to welcome spring with the aroma of fresh, golden pancakes. Today they can be served for breakfast or as treats for guests, filling the home with warmth and coziness.
1
Dissolve the yeast in two cups of warm milk, add buckwheat flour, mix thoroughly, cover with a napkin, and place in a warm place to let the dough rise.
- Dry yeast: 30 g
- Milk: 4 glasss
- Buckwheat flour: 2 glasss
2
After a while, add the remaining warm milk, wheat flour, and let it rise again.
- Milk: 4 glasss
- Wheat flour: 2 glasss
3
Add the egg yolks, previously mixed with sugar, salt, and melted butter, to the dough that has risen for the second time.
- Chicken egg: 3 pieces
- Sugar: 1 tablespoon
- Salt: to taste
- Butter: 2 tablespoons
4
Add separately beaten egg whites and cream to the dough, mix well, and let it rise again for 20 minutes.
- Chicken egg: 3 pieces
- Cream: 100 g
5
Bake in a well-heated, greased pan.
- Butter: 2 tablespoons
