Thin Pancakes with Cinnamon and Condensed Milk
Breakfasts • Russian
Description
If you leave the batter in the refrigerator for a few hours or overnight, the pancakes turn out denser and crispier.
Ingredients
- Wheat Flour 2 cups
- Milk 2 cups
- Farm fresh eggs 2 pieces
- 10% cream 6 tablespoons
- Butter 0 oz
- Ground Cinnamon 3 tablespoons
- Brown Sugar 1 tablespoon
- Salt to taste
- Condensed Milk to taste
Step-by-Step Guide
Step 1
Separate the yolks from the whites. Beat the yolks with sugar and salt.
Step 2
Add cinnamon to the flour, mix, then add the beaten yolks, followed by the cream. Stir well.
Step 3
Whip the egg whites with a mixer on low speed or by hand until foamy. Melt the butter, leaving a little for greasing the pan.
Step 4
Pour the milk, melted butter, and egg whites into the batter. Mix thoroughly until there are no lumps.
Step 5
Let the batter rest while the pan heats up. Grease the pan with butter, then wipe it lightly with a paper towel. Cook thin pancakes over medium heat.
Step 6
Serve hot, drizzled with condensed milk, or use honey, jam, or any sweet filling as desired. You can sprinkle with grated chocolate, berries, etc.
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