Thin pancakes with butter
4 servings
30 minutes
Thin pancakes with butter are a classic of Russian cuisine, whose tenderness captures hearts from the first bite. Their history dates back to ancient times when pancakes symbolized the sun and were prepared for Maslenitsa festivities. These airy, soft cakes have a thin golden crust and a rich buttery flavor. They are perfect for breakfast or a cozy family dinner. Serve them with jam, honey, or sour cream, and each bite will reveal the richness of Russian gastronomic tradition.
1
Whisk eggs, salt, and sugar together. Pour in milk, add flour, mix, then add melted butter and mix again. The batter should be semi-liquid, resembling sour cream. It's best to let it sit for about 15 minutes to allow the gluten to relax.
- Chicken egg: 2 pieces
- Salt: 0.3 teaspoon
- Sugar: 1 tablespoon
- Milk: 2 glasss
- Wheat flour: 6 tablespoons
- Clarified butter (ghee): 1 tablespoon
2
Instead of pouring oil into the pan, grease it every 2-3 pancakes with half a peeled potato on a fork. Dip it in oil and grease in circular motions.
- Clarified butter (ghee): 1 tablespoon
3
Stack the ready pancakes, greasing each with butter.
- Clarified butter (ghee): 1 tablespoon
