Russian Pancakes

Russian Pancakes

Rating: 41


  • 2- 1/2 cups flour
  • 1 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 pkg. dry yeast
  • 1 1/2 cups milk
  • 1/4 cup water
  • 3 egg yolks slightly beaten
  • 3 egg whites stiffly beaten


  • Scald milk, add butter, cool to lukewarm. Dissolve yeast
  • in lukewarm water until bubbly. Add to milk mixture.
  • Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
  • beaten egg yolks and beat for several minutes more.
  • Cover and put in a warm place to rise until double;
  • about an hour. Stir batter down. Fold in stiffly beaten
  • egg whites. Let stand 10 minutes. Clarify some butter
  • and use for oiling griddle. Pour about 1/4 cup
  • batter onto lightly greased non-stick fry pan. Bake
  • until puffed and bubbly and light brown. Turn and fry
  • until other side is browned. Only turn once. Do
  • not use too much grease on the griddle. It is also
  • suggested that you skim the batter from the top.
  • Don’t dig down into the bowl. Serve with sweetened
  • raspberries or strawberries and sour cream. Place
  • berries and cream in center of pancake and roll up.
  • You may use whipped cream. Or serve with choice
  • of toppings, including caviar, jam, maple syrup, and
  • even thin slices of smoked salmon and sour cream.