Main Page
For breakfast
Thin pancakes on ryazhenka

Thin Ryazhenka Pancakes

These ryazhenka pancakes come out light and lacy, full of little holes. They have a delicate, creamy flavor with a gentle tang. Savory fillings pair beautifully with them — herring, smoked fish, caviar — but in my experience sweet fillings work just as well. We ate ours with pear jam and sour cream. Delicious! (Ryazhenka is a Slavic fermented baked milk; you can substitute plain kefir or buttermilk.)

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Ryazhenka

400

Flour

320

Water (boiling water)

300

Eggs (large)

Vegetable oil

Sugar

Salt

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 18 % 6 g

Carbohydrates 67 % 22 g

165 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. For thin ryazhenka pancakes you'll need: flour, ryazhenka (mine is 4%, but a lower fat content works too), large eggs, sugar, boiling water, baking soda, and salt.
Step 2:

In a deep bowl, combine the eggs, sugar, and salt. Stir until smooth. Don't whisk too hard — you don't want bubbles forming on the surface.
Step 3:

Pour in the room-temperature ryazhenka and stir again.
Step 4:

Add the baking soda and stir it in.
Step 5:

Sift the flour and add it to the batter in batches, stirring after each addition so no lumps form.
Step 6:

Pour the boiling water into the batter in a thin stream, stirring constantly. Work quickly so the hot water doesn't cause lumps as it scalds the batter.
Step 7:

Add the vegetable oil and stir well until it's fully worked into the batter. If the batter seems too thick, stir in a little more boiling water. Let it rest for 10 to 15 minutes to cool down.
Step 8:

Heat a skillet and brush it with vegetable oil. Pour in a little batter and cook the pancake on both sides until golden. You won't need to oil the pan again for the pancakes that follow.
Step 9:

Stack the finished pancakes on top of one another. If you like, brush each with butter. Serve with any jam or preserves, fresh berries and fruit, or simply with sour cream or sweetened condensed milk. Enjoy!

The great thing about pancakes is that you don't have to save them for a holiday — they're good year-round. They're a satisfying treat that can stand in for a full breakfast, whether it's a lazy Sunday or a busy weekday. For me, pancakes are a real lifesaver. My child started school and just isn't used to eating early in the morning, so getting anything into him is a real struggle — until pancakes came to the rescue, and now he adores them. Over the weekend I tried a new pancake recipe. We'd made them before with kefir, with milk, with oat flour, even with beet juice. This time it was ryazhenka's turn — and they're every bit as good as the milk version.