Thin pancakes with milk and butter
8 servings
60 minutes
Thin pancakes made with milk and butter embody the Russian culinary tradition filled with homey comfort and warmth. Their history dates back to ancient times when pancakes symbolized the sun and were an important part of celebrations like Maslenitsa. Tender and airy with a golden crust, they have a soft creamy flavor and subtle sweetness. Thanks to the rich composition of milk and butter, the pancakes are elastic and perfect for wrapping various fillings—from honey and jam to red caviar. They can be served hot with sour cream, condensed milk, or simply with a piece of butter. These pancakes are a versatile treat suitable for both breakfast and festive gatherings, bringing joy to everyone who tries them.
1
We make the dough. In a bowl, we add eggs, sugar, and salt. We mix everything.
- Chicken egg: 5 piece
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
2
Melt the butter on the stove or in the microwave, adding it to the mixture while stirring continuously.
- Butter: 125 g
3
Add half of the milk (you can add all at once, but then after adding the flour, the mixture will become liquid immediately and a large number of lumps will form that are difficult to remove).
- Milk: 1 l
4
We add flour, getting a thick dough. We work with a whisk until the lumps dissolve, which will take no more than half a minute with thick dough.
- Wheat flour: 350 g
5
Add the remaining milk and mix the dough until smooth.
- Milk: 1 l
6
Pancakes can be baked immediately; the batter doesn't need time to reach the right consistency. There's no need to grease the pan, as the oil in the batter is enough to prevent sticking.
