Pancakes with milk and vanilla
Origin of the recipe
Classic milk and vanilla pancakes are a refined version of a traditional Russian recipe that came into home cooking in the 19th and 20th centuries with the spread of refined products like sugar and vanilla sugar. Although pancakes were originally prepared without additives, they gradually became enriched with vanilla to impart a dessert-like flavor, especially when served for breakfast or with tea. These pancakes became a symbol of comfort and hospitality—they were baked on weekends, during Maslenitsa, or simply to delight family. Today, this recipe remains a favorite for its simplicity, versatility, and unique, warm vanilla aroma, reminiscent of childhood.
What do you need for cooking?
Ingredients
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Milk
-
Flour
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Eggs
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Sugar
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Butter
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Salt
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Vanilla extract
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Sift flour into a bowl, add sugar and salt, then mix well until smooth.
Step 2:
Break the eggs into a bowl and mix well – this will make the pancakes more elastic.
Step 3:
Gradually pour in the warm milk, stirring constantly to avoid lumps.
Step 4:
Add melted butter to the dough and stir.
Step 5:
Add vanilla extract and mix well again – this will give the pancakes a delicate flavor.
Step 6:
Heat a frying pan over medium heat. No need to grease the pan.
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 hot, with sour cream or any other sauce of your choice.
Cooking tips:
Use warm milk. It combines better with the eggs and flour, helps prevent lumps, and makes the dough more uniform.
Add vanilla at the right moment. It's best to add vanilla extract or vanilla sugar along with the eggs or liquid ingredients—this will ensure the flavor is evenly distributed throughout the dough.
Sift the flour. This will not only remove lumps but also aerate the batter, making the pancakes more tender and smooth.
Let the batter rest for 15–20 minutes. During this time, the gluten will "calm down," and the pancakes will become thinner, smoother, and more elastic.
Fry over medium heat. Too much heat will quickly brown the outside of the pancakes but won't cook through the inside, especially if they're thick.
Serve immediately after cooking. Vanilla pancakes are especially aromatic and delicious when warm – they pair perfectly with sour cream, honey, fruit, or simply butter.
