Ultimate Russian Pancakes: Traditional Recipe. I use this recipe for 10 years and my pancakes always come out great. Made of wheat flour, milk and eggs.

Cook Time 40 minutes

Total Time 40 minutes

Ingredients:
1) 400 grams or 1 3/4 cups wheat flour
2) 1/2 teaspoon salt
3) 1/4 teaspoon baking soda
4) 3 tablespoon sugar
5) 2 eggs
6) 800 ml or 3 1/3 cups milk
7) 100 ml or 1/2 cups cream (for lower calories intake use milk instead)
8) 5 tablespoons butter
9) sunflower oil to fry

Instructions

1) In a bowl, mix flour, salt and baking soda. Set aside.
2) Mix eggs and sugar with a mixer.
3) Add milk and cream while mixing.
4) Gradually add the flour mixture and blend until smooth. The consistency of the batter should be a bit thicker than cream.
5) Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth.
6) Pour a tiny bit of sunflower oil in both pans.
7) Use a scoop to pour the batter in the middle of the pan. Tilt the pan from side to side while pouring, forming a circle with the batter.
8) Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden.
9) Fry for half of the time you fried the first side.
10) Repeat with the rest.
**You might want to put them in the warm oven (not more then 70 °C/160 °F) to keep them hot before serving.**
11) Enjoy!

Ultimate Russian Pancakes: Traditional Recipe. I use this recipe for 10 years and my pancakes always come out great. Made of wheat flour, milk and eggs. Cook Time 40 minutes Total Time 40 minutes Ingredients: 1) 400 grams or 1 3/4 cups wheat flour 2) 1/2 teaspoon salt 3) 1/4 teaspoon baking soda 4) 3 tablespoon sugar 5) 2 eggs 6) 800 ml or 3 1/3 cups milk 7) 100 ml or 1/2 cups cream (for lower calories intake use milk instead) 8) 5 tablespoons butter 9) sunflower oil to fry Instructions 1) In a bowl, mix flour, salt and baking soda. Set aside. 2) Mix eggs and sugar with a mixer. 3) Add milk and cream while mixing. 4) Gradually add the flour mixture and blend until smooth. The consistency of the batter should be a bit thicker than cream. 5) Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth. 6) Pour a tiny bit of sunflower oil in both pans. 7) Use a scoop to pour the batter in the middle of the pan. Tilt the pan from side to side while pouring, forming a circle with the batter. 8) Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. 9) Fry for half of the time you fried the first side. 10) Repeat with the rest. **You might want to put them in the warm oven (not more then 70 °C/160 °F) to keep them hot before serving.** 11) Enjoy!