- Milk1 Liter(s)
- Egg6-7 Piece(s)
- Vegetable Oil50 Milliliter(s)
- Flour270 Gram(s)
- Sugar3 Teaspoon(s)
- Salt1/4 Teaspoon(s)
- Soda1/2 Teaspoon(s)
- Water1 Tablespoon(s)Boiling water
Cooking homemade Russian pancakes with milk is simple, the main thing is to make the desired consistency of the dough and add a sufficient number of eggs. Pancakes are the thinnest, lacy and lightest.
Combine cold eggs, salt and sugar.
Shake with a whisk. It’s enough that the yolks and squirrels simply mix
Pour in a third of cold milk.
Pancake dough preparation
Mix thoroughly, breaking all the lumps. It is convenient to add flour to part of the milk, since then the dough is thick and all the lumps break.
Mix soda with boiling water and add to the dough.
Add the rest of the milk and vegetable oil, mix the pancake dough until smooth.
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Pancake dough turns out to be very liquid, due to this it will have time to spread over the pan – and the pancakes will turn out thin. The thicker the dough, the thicker the pancakes.
Final steps for our Russian pancakes
Preheat the pan, before the first pancake it can be very lightly greased with oil. Spread a thin layer of dough on the bottom of the pan.
Fry thin pancakes on both sides with medium heat. (From the indicated amount of ingredients, 34 thin pancakes were obtained.)
Thin pancakes with milk can be filled to taste or just eat with sour cream, honey, jam.
So this is a true Royal Russian breakfast or brunch! Best eaten with sour cream, jams and honey.