Thin pancakes
12 servings
60 minutes
Thin pancakes are a classic of Russian cuisine, a symbol of comfort and home warmth. Their history goes back centuries when pancakes were made during Maslenitsa as a symbol of the sun. Tender and airy, they melt in your mouth, revealing the sweetness of sugar and the light creaminess of milk. Thanks to vegetable oil, the batter becomes elastic, and frying in a hot pan gives a golden crust. These pancakes are versatile: they can be served with jam, honey, sour cream or even wrapped around various fillings. They are perfect for a cozy breakfast or festive table gatherings that bring the whole family together. Most importantly, their preparation is a simple and quick process accessible to everyone.
1
Whisk the eggs a little.
- Chicken egg: 6 pieces
2
Add flour, salt, sugar, vegetable oil, and mix well with a whisk until smooth.
- Wheat flour: 250 g
- Salt: 1 tablespoon
- Sugar: 100 g
- Vegetable oil: 0.5 glass
3
Adding milk.
- Milk: 1 l
4
We mix everything.
5
Fry on both sides in a well-heated pan.
6
Before frying the first pancake, we grease the pan with vegetable oil.
- Vegetable oil: 0.5 glass
7
For frying the next pancakes, we do not grease the pan, as we added oil to the batter.
