Thin pancakes with holes on Snezhka

To prepare the dough, pour the Snowball into a bowl, break the eggs one by one, and mix.

Gradually add flour; you may need more or less depending on the grain quality and grind. Dissolve the baking soda in lemon juice and add it to the dough.

Knead the dough thoroughly with a whisk until completely smooth.

Let the dough rest for 15 minutes. You can pour the melted butter directly into the dough or brush it on the pancakes as they come out. Or do both—depending on how fatty you like your baked goods.

After proofing, begin baking the pancakes in the usual way: first on one side, then turn over and brown on the other.

Stack the pancakes or roll them up, whichever way you prefer. Brush them with butter.

Serve pancakes cooked on Snezhka hot or warm with melted butter, sour cream, jam or condensed milk.

Thin, perforated pancakes on Snezhka are a wonderful breakfast or afternoon snack. Enjoy!