Pancakes without soda and milk
Origin of the recipe
Milk pancakes without baking soda are one of the most common and beloved recipes in Russian cuisine. Although traditional ancient Russian pancakes were made with sourdough or water, with the advent of affordable milk and eggs in the everyday diet (especially since the 19th century), this version became the dominant one in urban and rural families. Milk gives the dough its softness, while eggs give it elasticity and a light fluffiness. These pancakes were baked year-round—for Maslenitsa, name days, Sunday breakfast, or simply "to please the children." Today, it's a universal basic recipe that forms the basis of many sweet and savory variations.
What do you need for cooking?
Ingredients
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Eggs
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Salt
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Sugar
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Flour
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Warm milk
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Boiling water
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Vegetable oil
Kitchen utensils
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break eggs into a bowl, add salt and sugar and beat well with a whisk until smooth.
Step 2:
Add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.
Step 3:
Gradually pour in the warm milk, stirring gently to avoid lumps.
Step 4:
Add boiling water and mix well again – the dough should be liquid, like sour cream.
Step 5:
Add vegetable oil and mix well again - this will make the pancakes more elastic.
Step 6:
Heat a frying pan over medium heat and brush it with a little oil.
Step 7:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 8:
Fry the pancake until the surface is bubbly and matte.
Step 9:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 10:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 11:
Repeat steps 7-10 until you run out of dough.
Step 12:
Serve the pancakes warm with sour cream, honey or any other filling of your choice.
Cooking tips:
Use warm milk. It combines better with the eggs and flour, helping to avoid lumps and making the dough more smooth.
Beat the eggs with salt and sugar until lightly foamy. This will give the pancakes a soft, light, and airy texture, even without baking powder.
Sift the flour into the dough gradually. This will prevent lumps and ensure a smooth, flowing consistency, similar to thick sour cream.
Add a little vegetable oil to the finished batter. It will prevent the pancakes from sticking and make them softer and more elastic.
Let the batter rest for 10–15 minutes. This will allow the gluten to settle, and the pancakes will become thinner and more tender when fried.
Fry over medium heat in a well-heated frying pan. Too much heat will quickly dry out the edges, leaving the center moist. Medium heat will ensure even cooking and a golden color.
