A simple recipe for lacy pancakes
4 servings
60 minutes
Lacy pancakes are a classic Russian treat known for their lightness and airiness. The thin, lacy edges make them particularly appetizing, while the delicate flavor with a hint of sweetness perfectly complements the aroma of melted butter. Historically, Russian pancakes were symbols of the sun and were used in Maslenitsa rituals. Thanks to egg whites whipped to fluffiness, these pancakes become surprisingly porous, making them ideal for soaking in sour cream, jam, or honey. Paired with hot tea, they turn into a cozy dish for family breakfasts or festive feasts. They can be served with various fillings, from sweet jams to savory caviar, making them a versatile delicacy for any occasion.
1
Heat the milk in the microwave or on the stove until it is warm or even hot.
- Milk: 500 ml
2
At this time, beat the yolks with sugar and salt in a deep bowl until white. Set the egg whites aside for now.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Salt: 0.5 teaspoon
3
Pour half of the hot milk into the beaten yolks and mix well.
- Milk: 500 ml
4
Carefully sift all the flour into the milk-egg mixture. Mix well with a whisk to avoid lumps (when using a mixer, it's important not to overdo it and not to whip too long to prevent the mixture from foaming).
- Wheat flour: 8 tablespoons
5
Pour out the remaining milk. Stir with a ladle.
- Milk: 500 ml
6
Whip the egg whites until their volume doubles.
7
Next, fold the whipped egg whites into the prepared batter.
8
Lacy pancakes can be made in the following way. Use a ladle to mix the batter: scoop the batter and pour it back while lifting the ladle high each time. Continue until the egg whites are mixed with the batter. This saturates it with oxygen, and large bubbles appear on the surface.
9
Heat the frying pan for pancakes and grease it with sunflower oil (you can also add sunflower oil to the batter if desired (a tablespoon)).
- Sunflower oil: 100 ml
- Sunflower oil: 100 ml
10
Fry the pancakes on both sides, greasing each finished pancake with butter after transferring to a plate. While one pancake is cooking, stir the batter with a ladle if bubbles start to disappear.
- Butter: 50 g
