Russian Milk Pancakes
Thin, tender pancakes made with milk for a delicate buttery flavor. Serve warm with sour cream.
- Time
- 30 min
- Serving
- 701 kcal
- Ingredients
- ≈ $0.63
- Protein
- 21 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
- 2 Wheat flour 80 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Sugar 10 g
- 5 Sunflower oil 10 ml
- 6 Butterpack 180 g ≈ $1.58 10 g
- 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk the egg with sugar and salt, then pour in the milk1. Gradually fold in the flour until smooth. Stir in the sunflower oil and let the batter rest for 15 minutes.
Heat a 9-inch skillet over medium heat and coat the bottom lightly with butter6.
Pour a ladle of batter into the pan, quickly spreading it thin. Cook for about 1 minute until the edges turn golden.
Flip the pancake with a spatula and cook the other side for 30–40 seconds until golden.
Transfer the pancake to a plate and brush with butter6; repeat with the remaining batter, re-greasing the pan as needed.
Stack the pancakes and serve warm with sour7 cream.
Tips
- Why it works
- Rest the batter 15 minutes so the flour absorbs milk fully. No lumps form when cooking. Use room-temperature milk to avoid streaky batter.
- Substitutions
- Replace sour cream with Greek yogurt (30g) or swap butter for lard (10g) if preferred. Skip sugar if you dislike sweetness.
- Common mistakes
- Overcooking turns pancakes dry; they’re done when edges lift easily and tops are golden, not browned.
- Storing and reheating
- Eat fresh or refrigerate for 2 days. Reheat in a dry pan 1 minute per side; freeze batter only (cook fresh).
- Serve with
- Pair with jam for breakfast or roll with smoked salmon and cream cheese for a savory lunch.
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