As it was Pancake Day (and Russian Maslenica [Масленица]) the first recipe I’ll be sharing is, yes, you’ve guessed it, pancakes!
These pancakes bring me way back to when my grandma would make a whole stack for the whole family. And you won’t believe it, but there would be nothing left in a matter of minutes!
The recipe I use is for the traditional Siberian thin pancakes, just like my grandma makes them. (Even though me and my mom use the same recipe they somehow come out different and grandma’s pancakes are the best! My hubby had a thought that one must become a grandmother first in order to make ‘the perfect grandma pancakes’.)
And here’s the recipe:
- 1 free-range egg
- 250 ml milk
- 200 g flour
- 1 tablespoon vegetable oil
- a pinch of salt (if your baby is already eating salt, otherwise skip the salt)
- 2 tablespoons of sugar (or to taste)
- cinnamon to taste (this is my own addition, I am a cinnamon addict)
- 1/3 teaspoon baking soda and a drop of lemon juice
- Take both milk and the egg out of the fridge before you start preparing the pancakes. It’s best to use them at room temperature.*
- Mix the egg, sugar, cinnamon, and salt together.
- Add milk (water).
- Add flour (use the sieve, helps avoid lumps).
- Take a tablespoon and put baking soda into it. Now squeeze the lemon and watch it hiss and bubble. Add it into the mix. This way you will be sure that the pancakes won’t have the ‘soda taste’.
- All ready! Onto the frying pan they go! Put the frying pan on a medium fire and add a bit of butter/vegetable oil. Let it warm up and with a small ladle pour the dough into the frying pan so that it creates a thin layer, covering all the bottom of the pan. Tilt the pan to move the pancake mix around. When the top of the
pancake is dry – flip it!
- After you take it off the pan add a bit of butter. It will melt on the hot pancake, making it even tastier. (or you could leave the butter out)
- As we say – Buon appetito!
I love my pancakes with rolled with sugar. Stefano can’t live without Nutella (he’s Italian after all!) and Ellie likes them plain or with a drop of maple syrup. You can eat them with all kinds of jams or if you prefer savory just cut the sugar out of the mix and enjoy them with meat or veggie fillings.
*A note about milk: Ellie’s lactose intolerant and has bad milk protein allergy (still waiting for the allergy test but this is trial and error kind of deduction of the culprit – whey is a complete no-no for us). If your baby happens to be allergic to milk protein you can still make him/her the pancakes with milk as cooking the milk changes the milk protein and it no longer causes the reaction. If we make pancakes with milk all I do is give Ellie her lactase enzymes and she is ok as long as the milk is cooked. This is just a tip, be sure to speak to you GP about it if you suspect milk allergy. And, of course, you can use water instead of milk or almond milk.