Do you want to eat authentic Russian food? Teach you to make Russian pancakes yourself, so that you can enjoy the Russian flavor without leaving home. Making pancakes does not require any complicated preparation, but it is very delicious, and everyone loves it. Come and try it together!

Making pancakes requires water, milk, yogurt, yeast, eggs (or not), flour and buckwheat flour. The pancakes don't need any special preparation. Just mix all the ingredients and bake them. In order to taste better, you should pay attention to sifting the flour before baking pancakes. If you want to add yeast, the milk should be warmed before pouring into the dough, but the milk should not be overheated and the temperature should not exceed 37 degrees. There are two best kinds of Russian pancakes:

1. Milk pancakes

Milk pancakes are considered to be the most authentic and traditional Russian pancakes. Making milk pancakes is very fast, and it only needs to be turned over once or twice to cook. Dough needs to be put in the refrigerator to wake up

Ingredients: 2 bowls of wheat flour, 3 cups of milk, 3 eggs, 3 tablespoons of vegetable oil, 1/2 teaspoon of salt and 1 tablespoon of sugar.

in a small bowl, beat the eggs, sugar, salt, flour, half a cup of milk and oil. Continue to pour a little more milk and keep stirring. The consistency of batter should be similar to that of thin sour cream or yogurt. Finally, pour in the vegetable oil and stir well.

2. Meat-filled pancakes

Meat filling is the most delicious filling for Bo cake. If you want to make pancakes with meat stuffing, you should first bake them according to the above method. The method of stuffing with meat stuffing is novel, which is different from the traditional method of making stuffing. Most of the traditional Russian pancakes are filled with cheese.

materials: minced meat, cheese, salt, 1-2 eggs, an onion and fennel seedlings

preparation method: add ground onion, salt and fennel seedlings to the minced meat, and pour in a small amount of water. Beat the eggs into another pot and add salt. Cut the pancake into two parts, put a small amount of meat stuffing on the edge of each half, press it flat like a meat pie, then roll the pancake into a triangular envelope, dip it in the egg, and fry both sides. In order to make the crust of the pancake golden and the meat stuffing inside is cooked, you must use medium and small fire.