A quick recipe for pancakes with milk
Origin of the recipe
Delicate milk pancakes are a classic of Russian home cooking, originating in the 19th and 20th centuries, when milk became readily available in urban and rural households. Unlike the ancient Lenten pancakes made with water or sourdough, milk pancakes were softer, more delicate, and had a pleasant creamy texture. They were baked year-round—for breakfast, with tea, or as a festive dish for Maslenitsa, served with sour cream, honey, jam, or caviar. Today, this recipe remains a staple for millions of home cooks: simple, time-tested, and always a hit.
What do you need for cooking?
Ingredients
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Eggs
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Flour
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Water
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Milk
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Salt
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Sugar
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break the eggs into a bowl.
Step 2:
Add sugar and salt to them, then beat thoroughly with a whisk until smooth.
Step 3:
In a separate bowl, sift the flour, add a little water and stir until smooth.
Step 4:
Add beaten eggs and vegetable oil to the flour mixture and mix well.
Step 5:
Gradually pour in the milk, stirring continuously until the dough remains smooth and lump-free.
Step 6:
Heat a frying pan over medium heat and lightly brush it with vegetable oil.
Step 7:
Pour a small amount of batter into the pan and spread it evenly, tilting the pan slightly.
Step 8:
Fry the pancake until the surface loses its shine and becomes matte.
Step 9:
Carefully flip the pancake over with a spatula and fry the other side until golden brown.
Step 10:
Place the finished pancake on a plate and cover with a clean towel to keep it soft.
Step 11:
Continue frying the pancakes, repeating steps 6-10 until all the batter is used up.
Step 12:
Serve the pancakes hot, with sour cream, honey, jam, or another sauce of your choice.
Cooking tips:
Use warm milk. It combines better with the eggs and flour, helping to avoid lumps and making the dough smoother and lighter.
Sift the flour. This will not only remove any lumps, but also aerate the batter, making the pancakes softer and more tender.
Beat the eggs thoroughly with salt and sugar. Even a couple of minutes of whisking until lightly foamy will improve the texture of the batter and give the pancakes a lighter texture.
Add a little vegetable oil to the finished batter. It will make the pancakes more elastic, prevent sticking, and give them a nice shine.
Let the batter rest for 10–15 minutes. This will allow the gluten to settle, and the pancakes will become thinner, smoother, and softer when fried.
Fry over medium heat in a well-heated frying pan. Too much heat will quickly dry out the edges and leave the center slightly raw. Moderate heat will ensure even cooking and a tender texture.
