Kuimak (thick pancakes)

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For leavened dough:

For unleavened dough:

For frying:

  • 1-2 cups of fat


  1. The ready dough must be of liquid consistence. It is poured in small portions in hot fat and fried on both sides. Before serving the table the pancakes are poured on with sour cream or melted butter; honey can be served.)