Pancakes with milk and vanilla
5 servings
80 minutes
Milk pancakes with vanillin are a delicate and aromatic treat rooted in Russian culinary traditions. Their thin golden layers are infused with vanilla aroma, creating a warm feeling of home comfort. The light sweetness of the batter, enhanced by the creamy softness of milk, makes them a versatile dish suitable for both breakfast and festive occasions. These pancakes can be served with classic toppings like sour cream, jam, condensed milk, or used as a base for various fillings from meat to fruit. With their airy texture and pleasant taste, they quickly become a family favorite, filling the home with the aromas of warm batter and light vanilla sweetness.
1
First, whisk the eggs with sugar and salt.
- Chicken egg: 2 pieces
- Sugar: 2.5 tablespoons
- Salt: pinch
2
Add 1 cup of room temperature milk and mix.
- Milk: 3 glasss
3
After that, add flour and vanillin, and mix with a whisk until a uniform thick mass forms.
- Wheat flour: 2 glasss
- Vanillin: pinch
4
Gradually pour 2 cups of milk into the dough, mixing well. The consistency should be smooth and lump-free.
- Milk: 3 glasss
5
We start making pancakes. For this, we heat the pan and grease it with oil. We scoop the batter with a ladle, pour it in the middle of the pan and swirl it in different directions to spread the batter evenly. When one side of the pancake turns golden, we flip it to the other side. Once all pancakes are ready, you can serve them at the table with tea simply stacked with sour cream, condensed milk or jam or fill them with something. These can be meat and fish fillings as well as various sweet fillings made from cottage cheese, fruits and berries.
- Vegetable oil: 1 tablespoon
