Thin pancakes with milk and butter
3 servings
30 minutes
Thin milk pancakes with butter are a classic Russian treat, tender and aromatic. Their history dates back to ancient times when pancakes were a symbol of the sun and used in rituals. This recipe yields airy, golden pancakes with a soft creamy flavor thanks to the butter that soaks their thin layers. They are perfect for breakfast or entertaining guests and can be served with jam, honey, or sour cream. Each pancake melts in your mouth, leaving a pleasant feeling of warmth and coziness.
1
Mix eggs, sugar, and salt in a deep bowl with a whisk, add a cup of warm milk and mix, then add a cup of flour and mix well with the whisk, pour in another cup of warm milk and mix.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Salt: pinch
- Milk: 2 glasss
- Wheat flour: 1 glass
- Milk: 2 glasss
2
Use a ladle to pour the mixture back and forth into the bowl several times, then let it sit for 15 minutes.
3
Heat the pancake pan, add a tablespoon of oil to the mixture before frying, and mix well.
- Vegetable oil: 1 tablespoon
4
Pour a half ladle into a 20 cm diameter pan and fry for half a minute until cooked, then flip and fry for a few seconds, place the resulting pancake on a plate and grease it with a piece of butter on a knife, repeat the procedure for the remaining pancakes.
- Butter: 20 g
