Tender Thin Pancakes
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
You can add more sugar to the pancakes for dessert, but if you're making them with meat, mushrooms, etc., you should use salt or crushed bouillon cube, but do not add sugar. When the pancakes cool slightly, they become very elastic, and the thinnest ones crunch at the edges like waffles :) By two servings, I mean about 12–15 thin pancakes — enough to enjoy with tea, easily nibbling on the pancakes. I recommend stocking up on jam and condensed milk for such a tea party. During the cooking process, it is very important to keep the ingredients separate and follow the order of mixing them to ensure the batter is lump-free and has the right consistency ;)
Ingredients
- Chicken Egg - 4 pieces
- Wheat Flour - 7.1 oz
- Butter - 3 tablespoons
- Salt - to taste
- Vegetable Oil - 1 tablespoon
- Powdered Sugar - 1 tablespoon
- Milk - 17 fl oz
Step by Step guide
Step 1
Melt 3 tablespoons of butter in an enameled pot over low heat, so the butter does not boil.
Step 2
Break 4 eggs and separate the whites from the yolks.
Step 3
Whisk the yolks with the melted butter until smooth.
Step 4
Add 1–2 tablespoons of powdered sugar to the mixture (the amount depends on how sweet you like it). You can use regular sugar, but powdered sugar dissolves more easily, resulting in a very tender batter. Mix the ingredients thoroughly.
Step 5
Add 500 ml of warm milk and mix again.
Step 6
Slowly add the flour to the mixture while stirring. The batter should be very liquid and, most importantly, without lumps.
Step 7
Final step: add the 4 whipped egg whites and a small pinch of salt. Whisk everything until smooth — the batter is ready.
Step 8
Heat a skillet over medium heat, add a little oil for the first pancake. You need to make very (!) thin pancakes. From the second pancake onward, you can fry without oil, as the butter in the batter is enough to prevent sticking (but this depends on the skillet, so if they start to burn, it's worth adding a little oil periodically). Sometimes they turn out so thin that they cook very quickly, and you don't even need to flip them.
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