Unleavened pancakes with sugar syrup
4 servings
20 minutes
Plain pancakes with sugar syrup are a refined blend of simplicity and sophistication in Russian cuisine. Thin, tender, and elastic pancakes without yeast reveal the natural taste of flour and eggs, while the sweet lemon syrup adds freshness and a delicate tang. Historically, plain pancakes were everyday food requiring no complex ingredients, but the lemon and sugar syrup transforms them into a true gastronomic delight. They are perfect for a light breakfast or cozy tea time. The pancakes are folded into triangles, soaking up the aromatic syrup, and it's best to enjoy them while warm — then they are especially tender and melt pleasantly in your mouth.
1
Whisk the flour with salt, water, and eggs. Leave in the fridge for ten minutes.
- Wheat flour: 250 g
- Water: 500 ml
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
2
In a deep pan, prepare syrup by squeezing lemons into it, mixing with sugar, and simmering until thickened.
- Lemon: 3 pieces
- Sugar: 100 g
3
Heat the pancake pan, grease it with vegetable oil, and fry thin pancakes. Fold the finished pancakes into triangles, drizzle with syrup, and eat while warm.
- Vegetable oil: 50 ml