How to Make Perfect Pancakes for Maslenitsa: Tips from the Chef at Loft by Hot Potato

February 16th begins MaslenitsaThis is the week when pancakes become the main dish on the table. They are made every day, people experiment with fillings, and gather family and friends around the table. But even such a simple dish has its subtleties. To ensure the pancakes are thin, golden brown, and lump-free, not only the ingredients are important but also the technique. Olga, the restaurant's chef Loft by Hot Potato, where 30 types of pancakes are served during Maslenitsa, shared several secrets on how to make this dish perfect.

1. The more liquid the dough is, the thinner the cookies will be. Pancakes. Adjust the consistency with liquid, not flour, to maintain the correct ratio of ingredients. Adding liquid is easier to achieve a smooth consistency than adding flour.

2. Don't add too many eggs to your pancake batter. Eggs give pancake batter elasticity, but if you add too many, the pancakes will turn out rubbery.

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3. Don’t get carried away with sugar and always add butter to the dough: Firstly, savory pancakes go well with any filling, and secondly, pancakes with too much sugar brown too quickly. It's essential to add vegetable oil to the batter to avoid pouring too much into the pan.

4. Prepare the dough at least 30 minutes before baking. You can make this the day before and refrigerate it. The flour will swell, become more elastic, and the pancakes will be less likely to tear. If the batter becomes too thick after several hours in the refrigerator, add warm milk or water and mix thoroughly.

5. You don’t need to add soda or baking powder to pancakes made with milk. But if you decide to do so, opt for baking powder and stir it in at the last moment before baking.

6. Replace regular milk with baked milk or kefir: You will get pancakes with a slightly different taste, but they will also be thin and lacy.

7. Be sure to bake a “test” pancake and try it. This will help you determine the ratio of salt and sugar, the thickness of the dough, and how much of it is needed so that it spreads over the pan in an even, thin layer.

8. Pancake pans can be made of cast iron, cast aluminum, or thin steel with a thick bottom. Non-stick pans heat up faster and are generally very convenient, but be careful not to damage the coating. Ideally, a special pan called a crepe pan is best for making pancakes.

9. Heat the pan on the largest burner, This will ensure the entire bottom, not just the middle, is heated evenly. Pour the batter into a very hot pan, otherwise the pancakes will stick.

10. Keep a wooden skewer handy, to run its sharp tip around the perimeter of the pancake before flipping it over.

If you don't feel like or don't have the time to make your own pancakes, check out the Maslenitsa celebration at LOFT by Hot Potato House!

From February 16th to 22nd, the restaurant will treat guests to more than 30 types of pancakes and crepes: sweet, savory, classic, and signature—from simple yet delicious to truly festive.

On February 22nd—the last day of Maslenitsa—LOFT by Hot Potato House is hosting a special evening for the whole family, featuring a live performance by a gypsy band and a pancake-making workshop. Incidentally, children get free pancakes that day.

Table reservations:

📍 109 Oriental Blvd, Brooklyn
📞 718-975-7990