Tender pancakes
15 servings
60 minutes
Tender pancakes are a symbol of home comfort and warmth, deeply rooted in Russian culinary tradition. Their history dates back to ancient times when pancakes were considered sacred food and prepared for Maslenitsa, the festival marking the end of winter. Their taste is a delicate balance of milky sweetness, light airiness, and a golden crispy crust. The main feature is the incredible tenderness achieved through a combination of milk, water, and finely sifted flour. They are versatile: great with honey, jam, sour cream or even savory fillings. Tender pancakes are perfect for both a morning breakfast and a cozy family dinner, turning an ordinary day into a small celebration.
1
Prepare the necessary ingredients.
2
In a deep bowl, beat 2 eggs until smooth.
- Chicken egg: 2 pieces
3
Add milk and water to the egg mixture and whisk everything again. Add sugar and salt to the batter. Mix everything thoroughly again.
- Milk: 300 ml
- Water: 300 ml
- Sugar: 3 teaspoons
- Salt: pinch
4
Next, add the sifted flour to the dough. While adding, continuously mix the dough with a whisk in the other hand to prevent lumps from forming.
- Wheat flour: 200 g
5
The dough should be elastic, smooth to the touch like silk, without a single lump, and easily come off the whisk.
6
Now heat the pan and grease it with butter. Butter is great as it has a creamy-nutty flavor, delicate and aromatic. Grease before each pancake baking.
- Butter: 100 g
7
Use a ladle to scoop the batter (about two-thirds of the ladle, depending on the diameter of your pan) and pour it into the center of the pan. Hold the pan in the air, then evenly spread the batter across the surface with circular motions. After that, return the pan to the heat. If there isn't enough batter, quickly add it to the gaps.
8
Flip the pancake after the edges are set and the surface is slightly bubbly and browned. After 2-3 minutes, flip the pancake and cook for another 1-2 minutes.
