Thin airy pancakes with butter
4 servings
60 minutes
Thin air pancakes with butter are a true symbol of Russian cuisine, carrying the warmth of home. This recipe, rooted in ancient traditions, is perfect for a family breakfast or cozy tea time. Delicate, thin, and aromatic, they have a light texture thanks to whipped eggs and carefully prepared dough. The melted butter on a hot pancake gives it special softness and rich flavor. These pancakes are versatile – they are great with jam, honey or sour cream as well as on their own. The taste of these pancakes is a harmony of sweet dairy notes and thin dough with a light crispy crust. They are not just food – they are part of history that creates an atmosphere of comfort and hospitality.
1
Separate the yolk from the white and beat them separately (better with a whisk).
- Chicken egg: 1 piece
2
Combine the egg white and yolk, add salt and baking soda. Whisk.
- Salt: 1 teaspoon
- Baking soda reacted with acid: 0.3 teaspoon
3
Pour in the milk and whisk.
- Milk: 1 l
4
Add two cups of flour and beat again until smooth. Add the remaining flour and beat again until smooth. Stir with a spoon.
- Wheat flour: 4 glasss
- Wheat flour: 4 glasss
5
Pour sunflower oil into the dough. Mix well until the mass becomes homogeneous again.
- Vegetable oil: 0.5 glass
6
Heat the pan well (ideal if you have a crepe pan), pour in some vegetable oil, and spread the batter in the pan. Flip it, place it on a plate, and spread a piece of butter on it. Continue cooking until the batter runs out.
- Vegetable oil: 0.5 glass
- Chicken egg: 1 piece
