Thick pancakes with milk
Origin of the recipe
Thick pancakes made with milk are a simplified version of traditional yeast pancakes, originating from Russian village cuisine. Unlike thin, lacy pancakes, these were prepared as a standalone hot dish—especially when there was no time to let yeast dough rise. The thick batter, made with milk, eggs, and flour, produces a dense yet tender texture, reminiscent of pancakes, but in the form of a single pancake. They were often served with butter, sour cream, or homemade jam. Today, this recipe is prized for its simplicity, speed, and the comforting taste of childhood—it's perfect for both breakfast and a light dinner.
What do you need for cooking?
Ingredients
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Milk
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Eggs
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Sugar
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Flour
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Salt
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Baking powder
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Butter
Kitchen utensils
- Whisk
- Mixer
- shoulder blade
- deep bowl
- Non-stick frying pan
Thick pancakes with milk
Step-by-step recipe:
Step 1:
Pour milk into a bowl, add sugar and mix well.
Step 2:
Add eggs and whisk gently.
Step 3:
Gradually add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.
Step 4:
Add salt and baking powder and mix well again – the dough should be liquid, like sour cream.
Step 5:
Add melted butter and stir 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 6-10 until all the dough is used up.
Step 12:
Serve the pancakes warm: with sour cream, honey or any other filling of your choice.
Cooking tips
For maximum tenderness, use fresh milk—it reacts better to whipping and gives the desired consistency.
Don't overdo it with sugar - too much can ruin the taste and make the pancakes too sweet.
Let the dough rest for 10–15 minutes before baking – this will improve its structure.
Use a non-stick frying pan to prevent the pancakes from sticking and to make them easy to flip.
Do not increase the amount of batter in the pan - too thick a layer may not cook through inside.
If the pancakes are too thick, add a little milk - this will make them more tender.
Store the finished pancakes in a sealed container – they will remain soft even the next day.
