Thin ordinary pancakes
4 servings
30 minutes
Thin Russian pancakes are a symbol of home comfort and warmth. Their history dates back to ancient Rus when pancakes were made during Maslenitsa to bid farewell to winter. These delicate, golden cakes have a tender, slightly sweet flavor with subtle creamy notes from the eggs and milk. They pair perfectly with honey, jam, sour cream, or red caviar, turning an ordinary breakfast into a true gastronomic delight. Pancakes are versatile: they can be served as a standalone dish, used to make rolls with various fillings or even as a base for a cake. The main feature of thin pancakes is their airiness and delicate texture achieved through careful mixing of ingredients and proper frying on a well-heated pan. This is not just a dish but part of cultural heritage that unites generations.
1
We break the eggs and mix them well.
- Chicken egg: 3 pieces
2
Add flour and mix thoroughly. It results in a very thick consistency, and most importantly, without lumps.
- Wheat flour: 1 glass
3
Pour in the milk gradually and mix. The thinner the batter, the more milk can be added at once. This step-by-step mixing method allows you to avoid worrying about lumps, which is very relevant when a mixer is not available.
- Milk: 2 glasss
4
Now we add salt and sugar.
- Salt: 0.5 teaspoon
- Sugar: 1 tablespoon
5
When the pan is sufficiently heated (it should not be too hot, in my case it's the temperature between the maximum possible and medium for the stove), we add oil to the batter, mix it, and start frying pancakes.
- Vegetable oil: 1.5 tablespoon
6
Pour a little batter on one side of the pan and quickly tilt to evenly spread the batter over the surface, creating a round and thin pancake. Wait about 15-20 seconds for the bottom to set and the edges to brown, then flip the pancake; the other side cooks even faster.
