Pancakes with milk
4 servings
40 minutes
Pancakes made with milk are a cozy and homely dish of Russian cuisine that carry the warmth of traditions. Their history goes back centuries when housewives in Russia prepared fluffy flour products for morning tea. Airy and soft inside with an appetizing golden crust, they have a sweet taste with a hint of milk. The addition of baking soda makes the dough tender and airy. Pancakes are perfect for breakfast or a cozy family tea time. They can be served with jam, honey, sour cream, or fresh berries, turning each serving into a small culinary delight.
1
Mix flour, sugar, and a pinch of salt.
- Wheat flour: 200 g
- Sugar: 3 tablespoons
- Salt: to taste
2
Beat the egg with milk, add baking soda quenched with vinegar. Add flour. Knead until homogeneous mass. The dough should be thick. Add more flour if necessary.
- Chicken egg: 1 piece
- Milk: 200 ml
- Baking soda: 0.5 teaspoon
- 9% table vinegar: 0.5 teaspoon
- Wheat flour: 200 g
3
Pour the batter in tablespoon portions onto the hot skillet. Fry the pancakes on both sides over medium heat.
- Vegetable oil: 50 ml
