Thin pancakes with cinnamon and condensed milk
5 servings
40 minutes
Thin pancakes with cinnamon and condensed milk are a delightful treat that combines the aroma of spices and a tender texture. The recipe is based on traditional Russian pancakes, but the addition of cinnamon gives them a warm and spicy flavor that is especially pleasant on cool days. Condensed milk adds sweetness to the pancakes, creating a harmonious duet of flavors. These pancakes are perfect for a cozy breakfast or as a dessert for an evening tea party. They can be served with berries, grated chocolate, or honey, enhancing the variety of taste sensations. These pancakes are easy to make; they bake quickly and become soft and airy. Try them hot, enjoying the melting condensed milk on top and the subtle aroma of cinnamon—it's a true celebration for lovers of sweet pastries!
1
We separate the yolks from the whites. We mix the yolks with sugar and salt.
- Chicken egg: 2 pieces
- Cane sugar: 1 tablespoon
- Salt: to taste
2
Add cinnamon to the flour, mix it, then add the crushed yolks, and then the cream. Mix well.
- Pancake flour mix: 2 glasss
- Ground cinnamon: 3 tablespoons
- Chicken egg: 2 pieces
- Single cream 10% fat: 6 tablespoons
3
Whip the egg whites with a mixer on low speed or by hand until foam forms. Melt the butter, leaving some for greasing the pan.
- Chicken egg: 2 pieces
- Butter: 20 g
4
Pour milk, melted butter, and egg whites into the dough. Mix everything thoroughly until lumps disappear.
- Milk: 2 glasss
- Butter: 20 g
- Chicken egg: 2 pieces
5
We let the dough rest while the pan heats up. Grease the pan with oil, then wipe it lightly with a paper towel. Bake thin pancakes over medium heat.
- Butter: 20 g
6
Serve hot, drizzled with condensed milk, or use honey, jam, and any sweet filling as desired. Can be topped with grated chocolate, berries, etc.
- Condensed milk: to taste