Thin pancakes with milk
4 servings
20 minutes
Thin pancakes made with milk are a symbol of home comfort and warm family breakfasts. Originating from Russian cuisine, they are delicate, airy, and slightly sweet. Their thinness makes them perfect for fillings—sour cream, jam, honey or even red caviar enhance their flavor. Pancakes are easy to prepare: eggs, milk, flour and a bit of oil create a smooth batter that turns into golden, fragrant pancakes. They pair wonderfully with hot tea or coffee and become a true symbol of the holiday during Maslenitsa. Regardless of the occasion, their taste evokes pleasant memories and brings warmth to every plate.
1
Crack the eggs into a bowl. Whisk lightly.
- Chicken egg: 3 pieces
2
Add half of the milk, salt, and sugar to the eggs in a bowl. Mix.
- Milk: 400 ml
- Salt: 0.5 teaspoon
- Sugar: 0.5 tablespoon
3
Add 1.5 cups of sifted flour to the milk and eggs in a bowl, mix thoroughly until smooth without lumps. Add the remaining half of the milk, mix. Add 1 tablespoon of plant milk, mix.
- Wheat flour: 1.5 glass
- Milk: 400 ml
- Vegetable oil: 1 tablespoon
4
Brush a well-heated pan with vegetable oil (if the pan has a non-stick coating, there shouldn't be much oil).
- Vegetable oil: 1 tablespoon
5
Pour the batter with a ladle and bake the pancakes on both sides.
