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In a large bowl, whisk together the ryazhenka, eggs, salt, and sugar until completely smooth and homogenous.
In a separate, dry bowl, whisk together the flour, baking powder, and baking soda. Gradually sift the dry mixture into the wet batter, stirring constantly to avoid lumps.
Bring the filtered water to a rolling boil. Pour the boiling water into the batter in a steady stream while whisking vigorously. Stir in the melted clarified butter until fully incorporated.
Lightly grease a small skillet with butter or a high-smoke-point oil. Heat over high flame until a drop of water dances on the surface, then reduce to medium-high. Ladle a small amount of batter into the pan, tilting to spread it into a thin, even circle. Cook for 45–60 seconds until the edges lift and the surface is set with bubbles. Flip and cook the other side for 20–30 seconds.