Delicious Russian Pancakes are made with pantry staples (buttermilk or sour cream, eggs, sugar, flour) and can be whipped up in seconds. It's my kids' favorite breakfast.
- 1 cup buttermilk (or a mix or milk and sour cream in 1:1 proportions)
- 1/4 cup sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 3 tbsp neutral oil for frying the pancakes
- 1/2 cup fresh raspberry
- 2 to 3 tbsp granulated sugar
- 1/2 cup sour cream
- 2 tbsp granulated sugar
-
In a bowl whisk together 2 eggs, 1 cup buttermilk, 1/4 cup granulated sugar, 1 tsp baking soda, and 1 tsp of vanilla extract if using. Add 1 1/2 cups of sifted flour and carefully mix until no lumps are seen. Do not overmix or the pancakes will be dense.
-
Preheat skillet to medium heat, add 1-2tbsp of oil, then drop spoonfuls of pancake batter spacing them about 1 inch apart. Cook until the bubbles start breaking on top, then flip and cook until golden in on the other side.
Cook the rest of the batter in batches, adding more oil as needed.
-
Using a fork mix the raspberry and sugar together until the desired "chunkiness" of the raspberry.
-
Mix the sour cream and sugar (and vanilla, if using) until the sugar dissolves. Use more or less sugar as desired.
-
Serve the pancakes with a drizzle of sour cream topping and/or raspberry jam.