Russian Buttermilk Pancakes

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   1. In a medium bowl, mix the egg yolks and oil until well combined.

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   2. In a separate medium bowl, whisk together the flour, sugar, salt, and baking soda Add the buttermilk mixture and mix until combined.

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   3. Using a mixer, beat the egg white until stiff peaks form. Add about 1/3 of the egg whites into the pancake batter and stir to lighten it. Fold the rest of the egg whites into the pancake batter until combined.

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   4. Warm oil on a non-stick large pan or a griddle over medium heat. Drop about 2 tablespoons of batter to form a circular pancake (you should be able to form about 4 or 5 on the pan and more on the griddle). Cook each pancake about 3 minutes per side. Gently flip over using an offset spatula (much easier than a regular pancake spatula). Serve with salmon roe and caviar, or for sweet pancake meal, sour cream and jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.