Using stones as baking surfaces, ancient Egyptians in the 5th century BC created sour cakes that were somewhat similar to pancakes today. Plus, traditional serving in ancient China included filling tiny rice cakes. Because flour was crushed from grains on the “mlyny” (Russian mill) using stone millstones, the name “pancake” has Ukrainian roots. Pancakes come in a myriad of varieties and are a staple in modern Slavic cuisine.
What you need:
Ingredients: 300 grams of wheat flour, 800 milliliters of fruit-free yogurt
A hundred milliliters of boiling water
Chicken egg – 4 pcs.
Season with 0.3 teaspoons of salt.
Fifty grams of sugar and three tablespoons of vegetable oil.
Half a teaspoon of soda.
Spoonful of vanilla-flavored sugar
Spoonful of vanilla-flavored sugar
In this recipe, we will make pancakes using drinking yogurt, so first, we will gather all the dough materials. If you want thinner pancakes, the traditional recipe calls for using room temperature ingredients in the dough. This makes the dough “take” less flour. Consequently, we shall remove all the items from the fridge ahead of time.
