Thin Pancakes with Fermented Baked Milk
Deliciously tender, soft and suitable for any occasion! These thin pancakes made with fermented baked milk and boiling water are just as good as those made with regular milk. The rested batter is easy to cook, and the pancakes roll or fold without breaking.
Updated : 07 September, 2026
Easy
About 30 min.
Ingredients
400 milliliters
Ryazhenka
150 milliliters
Water
2
Eggs
3 tablespoon
Sugar
300 grams
Wheat flour
3 tablespoon
Vegetable oil
0.3 teaspoon
Baking soda
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Sift the flour in advance to aerate it. Bring the water to a boil.
Step 2
Combine the eggs, sugar, salt and baking soda in a mixing bowl.
Step 3
Pour in the fermented baked milk and mix well. The sugar should begin to dissolve, while the baking soda reacts with the acidity of the fermented milk.
Step 4
Pour in the vegetable oil and add the flour. Mix until completely smooth and no flour lumps remain. You can use an electric mixer.
Step 5
Gradually pour in the boiling water while continuously mixing it into the batter. The hot water will partially cook the flour, making the batter more elastic and helping prevent the pancakes from tearing.
Step 6
Leave the batter to rest for approximately 15 minutes. Before cooking, adjust its consistency with a little flour or water if necessary. The batter should be fairly thin for delicate pancakes.
Step 7
Lightly grease the frying pan with vegetable oil before cooking the first pancake. Pour some batter into the pan and tilt it to spread the batter evenly into a thin layer.
Step 8
Cook the pancakes over low to medium heat on both sides until golden.
Step 9
Stack the cooked pancakes and cover them with a lid so they do not dry out. The trapped steam will keep them soft and tender. Serve with sour cream, sweetened condensed milk or jam, or fill them with your preferred sweet or savory filling.
Author note
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