Milk pancakes

Ingredients: 400 g of wheat flour, 5 eggs, 1 liter of milk, sugar and salt to taste.

Beat eggs thoroughly, sugar, salt and almost a glass of milk, then pour in the remaining milk, sift the flour, quickly knead a homogeneous dough. Pour a thin layer on a hot, greased frying pan, fry on both sides.

Buckwheat pancakes with wheat flour

Ingredients: 250 g of wheat flour, 250 g of buckwheat flour, 30 g of yeast, 3 eggs, 1 cup of sour cream, milk or water, salt.

To make pancakes, you need to put the dough out of wheat flour, warm milk and yeast. After the dough has fermented, add buckwheat flour, yolks, sour cream, salt, dilute it with milk and add the whipped whites in the resistant foam, mix gently from top to bottom, allow the dough to rise and, without stirring, carefully bake pancakes in hot, greased butter in the pan. Serve pancakes with melted butter, sour cream, herring, salted or fresh fish, caviar. They eat them with vegetable oil.

King pancakes

Ingredients: 600 g of wheat flour, 50 g of yeast, 0.6 l of milk.

For the test: 5 egg yolks, 150 g butter, 600 g wheat flour, 250 g cream, 5 egg whites, sugar, salt to taste.

The dough for the king’s pancakes contains a lot of muffin and is prepared in three steps, because otherwise the yeast will not be able to “raise” so much muffin. First you need to make a dough of