The recipe for merchant pancakes is one of the oldest. In ancient times, it was used not only for Maslenitsa and other holidays, but also often served lush merchant pancakes for ordinary tea drinking. They are especially good with fresh jam.
• 250 g of buckwheat flour;
• 250 g of wheat flour;
• 120 g of sugar;
• 4 eggs;
• 700 ml of milk;
• 100 ml of sunflower oil;
• 60 g of butter;
• 1/3 tsp. salt;
• 1/2 tsp. soda.
Break the eggs into a saucepan and stir with sugar and salt - 1-2 minutes. Add warm milk in even portions, whisking the mixture.
We add both types of flour (sift each) and soda. Mix until a homogeneous dough without lumps. At the end, pour in the vegetable oil and fry the pancakes in the usual way in a hot skillet.
Each ready-made merchant pancake, before putting it on a plate, grease with a piece of butter. We put the products on top of each other - in a pile, hold them under a napkin so that they do not cool down quickly.
In the old days, a creamy dessert - kaymak - was served with merchant pancakes. It is made from heavy cream, vanilla, regular sugar and lemon juice. First, the cream with sugar is boiled over low heat until a thick cream, then the juice of one lemon is added drop by drop, whisking the mixture continuously. The resulting white mass - kaymak - is removed in the cold for several hours. This is a delicious, refreshing addition to golden toasted pancakes for Shrovetide!
