Crispy edge pancakes (no milk)
4 servings
60 minutes
Crispy-edged pancakes are a traditional Russian treat that is light and airy due to a special cooking technique. Water is used instead of milk, and the egg whites are whipped separately, giving the batter a weightless texture. When fried in a hot pan, they develop a delightful crispy edge, making each bite extraordinarily appetizing. These pancakes pair wonderfully with jam, honey, or sour cream, and their neutral flavor allows for experimentation with fillings—from sweet to savory. Perfect for cozy family breakfasts or festive gatherings, they convey the warmth and hospitality of Russian culture.
1
Separate the whites from the yolks.
- Chicken egg: 2 pieces
2
Put the egg whites in the freezer for 10 minutes.
3
At this time, we combine the yolks with water and whisk.
- Water: 700 ml
4
Add 1-2 cups of flour until the consistency becomes like thick sour cream.
- Wheat flour: 2 glasss
5
Add sugar, salt, and a tablespoon of sunflower oil.
- Sugar: to taste
- Salt: to taste
- Sunflower oil: 1 tablespoon
6
Take the egg whites out of the freezer and whip them to peaks.
7
We combine the proteins with the dough.
- Chicken egg: 2 pieces
8
We are frying pancakes!
