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Traditional Russian Pancakes

Full table setting of Russian pancakes with syrup and cream garnishes
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These light, buttery rounds are a staple of Slavic culture. Thinner than American pancakes but sturdier than French crepes, they are perfect for folding around savory salmon or stacking high with sweet preserves.

Ingredients

Scale
  • 2 large Eggs (room temperature)
  • 1 ¼ cups (300ml) Milk (whole milk preferred)
  • ¾ cup (100g) All-Purpose Flour
  • 1 pinch Salt
  • Unsalted Butter (for frying and coating)

Instructions

  1. Whisk the Batter: In a large bowl, beat the eggs, milk, and salt. Gradually whisk in the flour until completely smooth. The consistency should be thin, like heavy cream.
  2. Heat the Pan: Set a 10-inch non-stick skillet over medium-high heat. Add a tiny pat of butter to coat the surface.
  3. The Swirl: Lift the pan off the heat. Pour in a small ladle of batter while quickly tilting and rotating the pan to spread it paper-thin to the edges.
  4. First Side: Return to heat. Cook for 60–90 seconds until the edges turn golden-brown and the top looks dry/matte.
  5. The Flip: Slide a spatula under the edge and flip. Cook the second side for about 60 seconds until you see golden “leopard spots.”
  6. Butter & Stack: Remove to a plate and immediately brush with a little melted butter. Repeat with the remaining batter.

Notes

Tips & Tricks

  • The “Lump” Rule: Don’t worry if the first pancake fails! It usually acts as a “test” for pan temperature.
  • Avoid Clumps: If your batter has stubborn flour lumps, give it a quick 10-second pulse in a blender or pour it through a fine-mesh strainer.

Serving Suggestions

  • Savory: Fold into triangles and top with sour cream, smoked salmon, and fresh dill.
  • Sweet: Roll them up with a smear of honey, berry jam, or a sprinkle of sugar.

Storage & Reheating

  • Store: Stack with parchment paper between layers. Keep in an airtight container for 3 days in the fridge or 3 months in the freezer.
  • Reheat: For the best texture, sear quickly in a buttered skillet. A microwave works for a softer result.

Find it online: https://recipesh.com/russian-pancakes/