Tender thin pancakes
4 servings
30 minutes
Delicate thin pancakes are a classic of Russian cuisine with a rich history rooted in ancient Maslenitsa traditions. These airy, thin pancakes have a soft flavor with a hint of sweetness from sugar, while milk and eggs give them a velvety texture. They are perfect for breakfast, cozy family tea gatherings, or festive treats. Traditionally served with honey, sour cream, chocolate spread, or jam, they are versatile and suitable for both sweet and savory fillings. They pair wonderfully with fruits, nuts, and even hearty ingredients like cheese or fish. Their delicate consistency and golden hue turn cooking and tasting into a true gastronomic delight.
1
Pour slightly warmed milk into a deep bowl. Slowly mix in the flour and baking powder mixture in parts.
- Milk: 1.5 glass
- Wheat flour: 2 glasss
- Baking powder: 1.5 teaspoon
2
In a separate bowl, beat the eggs. Gradually mix in the sugar into the egg foam and stir until the sugar is completely dissolved. Also add a pinch of salt and vegetable oil. Mix well.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Salt: pinch
- Vegetable oil: 8 tablespoons
3
Pour the egg mixture into the bowl with the flour and milk mixture. Mix well and whisk lightly. The dough should be quite liquid, similar in consistency to sour cream.
- Wheat flour: 2 glasss
- Milk: 1.5 glass
- Chicken egg: 2 pieces
4
Pour the batter in portions onto a preheated dry skillet with a thick bottom and fry the pancakes on both sides. Then stack them on a wide plate and serve with honey, sour cream, chocolate spread, or jam.
