Pancakes with fermented baked milk and boiling water
Origin of the recipe
Blini made with fermented baked milk and boiling water are a successful combination of traditional Russian techniques and affordable fermented milk products from the Soviet era. Ryazhenka, made from baked milk, imparts a special softness, a delicate caramel flavor, and a slight tartness to the dough. Adding boiling water liquefies the dough, making the pancakes thin and elastic, and also activates the gluten, preventing lumps. These pancakes were baked at home both for weekdays and holidays—especially Maslenitsa. Today, this recipe remains popular due to its simplicity, rich flavor, and guaranteed results, even among novice cooks.
What do you need for cooking?
Ingredients
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Ryazhenka
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Eggs
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Flour
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Sugar
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Vegetable oil
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Salt
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Soda
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Boiling water
Kitchen utensils
- Whisk
- Mixer
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe
Step 1:
Break eggs into a bowl, add sugar, salt and beat well with a mixer until smooth.
Step 2:
Add fermented baked milk and mix gently with a mixer.
Step 3:
Gradually add the flour, sifting it through a sieve to avoid lumps. Mix with a mixer until smooth.
Step 4:
In a separate container, combine boiling water and salt and stir well.
Step 5:
Pour the resulting liquid into the dough and mix well again.
Step 6:
Let the dough rest for 20–30 minutes before baking – this will improve its structure.
Step 7:
Heat a frying pan over medium heat and brush it with a little oil.
Step 8:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 9:
Fry the pancake until the surface is bubbly and matte.
Step 10:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 11:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 12:
Repeat steps 7-11 until you run out of dough.
Step 13:
Serve the pancakes warm: with sour cream, honey or any other filling of your choice.
Cooking tips
Use warm (not hot) fermented baked milk. This will help the ingredients combine better and prevent the fermented baked milk from curdling when boiling water is added.
Pour boiling water gradually, stirring. Adding hot water too quickly can overcook the whites and cause lumps. Pour in a thin stream, whisking constantly.
Don't substitute warm water for boiling water. Boiling water is what gives pancakes their characteristic tenderness and fine texture—it "brews" the flour, making the dough elastic and smooth.
Let the dough sit for 20–30 minutes. After adding boiling water, let the mixture rest for a bit—this will improve the consistency and remove any small lumps.
Use a non-stick frying pan without oil (or with minimal oil). The fat in the fermented baked milk and the boiling water will make the pancakes slippery and non-stick.
Fry over medium heat. Too much heat will quickly dry out the edges, leaving the center moist. Medium heat will ensure even cooking and a beautiful golden color.
