No. 313 — Pancake Batter for Small Pies and Layered Pancake Loaves
English editorial translation of Molokhovets recipe No. 313 from the 1901 Russian cookbook, with historical measures, method and source.
Mix two glasses of flour and ¾ teaspoon of salt with three glasses of water until completely smooth; strain through a sieve if necessary. Two whole eggs or just two yolks may sometimes be added.
Heat a large frying pan and grease it with butter, but the author prefers very fresh kidney fat or fresh unsalted bacon, since butter burns easily.
Pour in just enough batter to cover the whole pan in the thinnest possible layer, tipping any excess away. Fry on one side, loosen the edges with a knife and tip the pancake onto a board. Grease the pan and repeat, pouring the batter with a wooden spoon.
These thin pancakes are used for small filled pies. For a layered pancake loaf served with shchi or borscht, fry each pancake on both sides: after the first side is browned, brush with butter using a feather, turn and fry the other side before tipping it onto the board.
The original says this proportion makes about twenty very thin pancakes.
To provide
2 glasses of flour 3 glasses of milk, according to the supply list ¾ teaspoon of salt | ⅛ Russian pound of bacon or kidney fat Optional 2 eggs or 2 egg yolks ¼ Russian pound of butter |