Russian Milk Pancakes

1. 1 Milk 2.5%pack 930 ml ≈ $0.91 200 ml
2. 2 Wheat flour 80 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Sugar 10 g
5. 5 Sunflower oil 10 ml
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Whisk the egg with sugar and salt, then pour in the milk¹. Gradually fold in the flour until smooth. Stir in the melted butter⁶ and let the batter rest for 15 minutes.

2. Heat a 9-inch (22 cm) pancake griddle over medium heat and lightly grease with butter⁶.

3. Pour a small amount of batter onto the griddle and spread it thin. Cook on medium-high heat for 1 minute per side until golden brown.

4. Flip the pancakes with a spatula and cook the other side until evenly golden.

5. Remove the cooked pancakes and stack them, brushing each with a little butter⁶ if needed.

6. Repeat with the remaining batter, adding a touch more butter⁶ to the griddle as needed.

7. Serve with sour⁷ cream or your favorite sauce.

8. Tip: Let the batter rest for 15–30 minutes before cooking to help the flour hydrate fully; use room-temperature milk¹ for a smoother batter.