Pancakes

Classic Pancakes: Thin, Elastic, and Always Reliable

Classic pancakes are a universal recipe that marked the beginning of my culinary journey. I enjoy making them with milk, sometimes replacing part of it with water for a lighter texture. I add eggs, salt, sugar, and a bit of melted butter to the batter. The consistency should be thin but smooth – this ensures even spreading in the pan. Before frying, I always strain the batter to avoid lumps. I use just one pan – non-stick with a thick bottom. The key to success is letting the batter rest for at least 20 minutes so the gluten develops and the pancakes don’t tear. My first pancake never fails either – all thanks to preparation. I fry on medium heat, greasing the pan only for the first one. These pancakes are thin yet elastic, easy to roll with filling, they don’t tear or dry out. I serve them with honey, jam, sour cream, or cream cheese. I also like wrapping bananas or fresh berries inside. It’s a recipe that always comes to the rescue and one I recommend to anyone who wants to master pancakes with confidence.

Kefir Pancakes: Fluffy, Soft, and Hearty

When I want to make something more filling and tender, kefir pancakes are my go-to. They turn out softer, thicker, and have a pleasant porous texture. I use full-fat kefir at room temperature, add eggs, a bit of sugar, salt, and baking soda. Sometimes I replace part of the kefir with sparkling water – it makes the pancakes even lighter. It’s important to give the soda time to react – this makes the batter foam and rise better. I always add a spoonful of sour cream or melted butter – this enhances the flavor and makes the batter softer. I cook on a thick-bottomed pan over medium heat. Once browned, I flip them and cover with a lid for a few seconds – this helps them stay soft. These pancakes are especially good with sweet fillings – cottage cheese with raisins, apples with cinnamon, or berries with honey. Sometimes I roll them into tubes and pour cream sauce over – it becomes a real dessert. If I have leftovers, I freeze them – later, I just reheat in the pan and serve. This is one of the most convenient and reliable recipes in my collection.

Scalded Pancakes: Thinness and Lacy Texture

I make scalded pancakes when I want something special. They’re thin, delicate, with lacy edges yet very sturdy – perfect for filling. The batter includes eggs, milk, flour, salt, sugar, and – most importantly – boiling water. It’s the hot water that changes the batter’s structure, making it more pliable. I first mix all the ingredients, then slowly pour in the boiling water while stirring constantly. The batter turns out very runny – and that’s just right. I let it rest, add a bit of oil – and it’s ready to fry. These pancakes come out almost transparent, with tiny holes, but they don’t tear and roll easily. I use them for savory fillings: stewed mushrooms, liver with onions, chicken in cream sauce. I also make pancake rolls or bake them in a dish with béchamel sauce. Scalded pancakes adapt easily to any recipe. They can be made ahead, stacked, and stored under cling film – they don’t stick and don’t dry out. Everyone I’ve shared this recipe with was thrilled.

Sweet Pancakes: A Dessert That Never Gets Old

Sweet pancakes are my favorite tea-time treat. I always make them in large batches because I know one serving won’t be enough. I add more sugar, vanilla, sometimes grated lemon or orange zest to the batter. I also like adding a spoon of honey or a drop of rum for aroma. I fry the pancakes on low heat so they don’t burn and stay soft. I have countless fillings: homemade vanilla-scented cottage cheese, bananas with chocolate, caramelized apples, thick jam, or simply butter and cinnamon. Sometimes I make a pancake cake – stacking them with mascarpone and sour cream frosting, topped with berries. I also love serving them with hot chocolate sauce or a scoop of ice cream – especially in summer. In my family, this always feels like a celebration. The kids wait for the pancakes to cool down so they can spread condensed milk or Nutella on them. Sweet pancakes are more than just a dessert – they’re an emotion. They create an atmosphere of comfort and joy, and that’s exactly why I love them so much.

Stuffed Pancakes: Hearty, Handy, Delicious

Stuffed pancakes are a truly versatile dish I prepare in many variations. They’re convenient for breakfast, lunch, a picnic, or a lunchbox. I like that you can make the base in advance and choose the filling to your liking. Most often I use meat with onions, mushrooms in cream, liver with carrots, potatoes with mushrooms, or eggs with scallions. I sauté everything well, let it cool, and wrap it in pancakes. Then I either bake them in the oven with sauce or fry them in butter until golden. I also often make pancake pouches – tied with scallions or a strip of batter. They look stunning on a festive table. For sweet versions, I use vanilla-scented cottage cheese, berries, apples. For convenience, I freeze the stuffed pancakes – pack them in an airtight container so they’re always ready. It’s incredibly handy when you need to serve something quickly. In my family, these pancakes disappear instantly – and that’s the best compliment for me.