How to cook delicious thin pancakes on Shrovetide-2026: the best recipes
With the approach of Maslenitsa, the aroma of pancakes appears in many homes — the main symbol of the national holiday of the winter holidays. Throughout Shrovetide week, housewives bake pancakes according to family recipes, treat guests, compete in the fineness of lace edges and the richness of fillings. How to achieve the perfect texture, what products to use and what secrets will help make pancakes truly delicious - tell Izvestia.
Why do pancakes cook on Shrovetide?
Historians associate the pancake with the image of the sun — round, ruddy and hot, like a spring disk defeating winter. In the tradition of Maslenitsa, pancakes symbolize the joy of renewal, generosity and hospitality. In Russia, they were baked every day of the week, inviting relatives and neighbors, and the first pancake was placed by the window in memory of deceased family members, friends or acquaintances.
Over time, a simple treat turned into a real culinary art: dozens of dough options, baking methods and an endless variety of fillings appeared — from sweet to fish.
The basis of perfect pancakes: products and proportions
The classic dough consists of four elements: flour, milk, eggs and butter. However, it is the ratio of ingredients that determines whether the pancakes will be thin and lacy or lush and dense.
For thin pancakes, premium wheat flour, warmed milk, eggs at room temperature and vegetable oil are usually used. Adding a small amount of sugar helps to get a golden crust, and a pinch of salt highlights the taste of sweet fillings.
In more satisfying versions, some of the milk is replaced with kefir or curdled milk — such pancakes turn out soft and slightly porous. For yeast, warm milk and fresh yeast are used and the dough is allowed to rise for at least an hour so that the structure becomes airy.
On Shrovetide in the old days, they tried to alternate the types of pancakes so that the table looked rich and varied. Thin pancakes are suitable for rolling into rolls and envelopes, especially with caviar, cottage cheese or jam. Puffy ones, on kefir or yeast, are more often served in a stack, smearing each layer with butter. Buckwheat pancakes, popular in the central and northern regions of Russia, have a nutty flavor and go well with mushrooms, sour cream and lightly salted fish.
Secrets of baking: how to achieve a golden crust
Experienced housewives recommend carefully heating the pan before the first pancake and smearing it with a thin layer of oil using a brush or half a potato. The dough should be liquid enough to spread quickly over the surface, but not watery, otherwise the pancake will break when turned over. It is better to pour it with a ladle into the center of the pan, rotating it in a circle. It is worth turning over when the edges begin to dry out and move away, and bubbles appear on the surface.
Classic recipe for thin pancakes with milk (for 15-18 pieces)
To make traditional thin pancakes, you will need the following ingredients:
— milk — 500 ml;
— eggs — 2 pcs.;
— flour — 150-180 g;
— sugar — 2-3 tbsp . l .;
— a pinch of salt;
— vegetable oil — 3 tbsp . l .;
— boiling water — 150 ml (for the custard effect).
To make the dough, beat the eggs with sugar and salt until light froth. Pour in half of the warm milk and mix. Gradually add the sifted flour, stirring constantly with a whisk or mixer until a smooth dough without lumps is obtained. Add the remaining milk and vegetable oil. A thin stream of boiling water is poured in with intensive stirring — this gives the pancakes a delicate texture and elasticity. The dough is left to stand for 20-30 minutes. Bake in a well-heated frying pan for 1-1.5 minutes on each side. The finished pancakes are greased with butter and stacked — this preserves their softness.
Pancakes on kefir — fluffy and tender
To get denser and tastier pancakes, milk is replaced with kefir (500 ml). Add 1 tsp of baking soda — kefir acid extinguishes the soda and provides additional splendor. The dough comes out a little thicker, the pancakes get beautiful holes and a slight sourness.
Ingredients:
— kefir — 500 ml;
— eggs — 2 pcs.;
— flour — 200 g;
— sugar — 2 tbsp . l .;
— salt — 0.5 tsp .;
— baking soda — 1 tsp .;
— vegetable oil — 2 tbsp . l .
Eggs are beaten with sugar and salt. Pour kefir at room temperature and mix. Add baking soda and flour, knead the dough until smooth without lumps. Add oil. Bake over medium heat — the pancakes turn out thick and soft.
Yeast pancakes are porous and flavorful
To make yeast pancakes, you will need:
— milk — 500 ml;
— flour — 300 g;
— eggs — 2 pcs.;
— sugar — 2 tbsp . l .;
— a pinch of salt;
— dry yeast — 1 tsp .;
— vegetable oil — 3 tbsp . l .
Yeast is diluted in warm milk with sugar, eggs, salt, flour and butter are added. The dough is left to rise for 1-1.5 hours. The pancakes are baked — they turn out thick, porous, with a rich taste and are suitable for hearty fillings.
What to wrap in a pancake: filling options
The traditional Pancake table is rarely complete without sour cream, honey, jam and condensed milk. They are often supplemented with fresh berries, nuts and sour cream. Hearty toppings include red caviar, fish, chopped egg with green onions, mushrooms and stewed cabbage. Cottage cheese mixes with raisins and lemon zest are also popular.
Recently, pancakes with avocado and cream cheese, caramelized apples, chocolate cream or salted caramel have also been popular.
The housewives tried to bake as many pancakes as possible on Shrovetide. It was believed that a generous table would bring prosperity to the house. Leftover pancakes were distributed to neighbors or those in need, so that happiness would not leave the family.
Переведено сервисом «Яндекс Переводчик»
