Custard pancakes with milk are an ideal dish not only for Maslenitsa, but also for an everyday breakfast or dessert. They don't require a lot of ingredients, are easy to prepare and deliciously delicious. The best recipes for custard pancakes are further in the article.

To ensure that the pancakes are as thin and perfectly shaped as possible, it is best to use dishes with low sides. But if you don’t have one, you can take an ordinary large frying pan.

The frying utensils must be clean and dry. The pan should be placed on the stove in advance. Turn on maximum heat and ignite. These simple techniques will protect the pancakes from sticking and tearing during frying.

Whatever recipe you choose, preparation will be much easier if you have:

• a spacious container in which the dough will be kneaded;
• a device for mixing ingredients: a whisk, mixer or blender;
• tools for turning pancakes in a frying pan: spatula;
• Ladles for pouring dough into a frying pan.

It is better to use a metal spatula; it is thinner and more convenient for turning the dough.

To prepare traditional custard pancakes, you need to take:

• milk – 1 l;
• eggs – 3 pcs.;
• vegetable oil – 3 tbsp. l.;
• flour – 2 glasses with a capacity of 250 ml;
• sugar - from 1 to 3 tbsp. l. (depending on the desired sweetness);
• salt - one pinch;
• soda – 0.5 tsp.

Pancakes are prepared as follows:

1. Mix 250 ml of warm milk with soda in a large container.
2. Add dry ingredients.
3. Add flour and stir with a whisk.
4. Heat the remaining milk, but do not boil.
5. Slowly add hot milk to the dough, stirring thoroughly.
6. Leave the dough for 10-15 minutes in a warm place.
7. Pour a tablespoon of vegetable oil into a hot frying pan. It is enough to do this manipulation once at the beginning.
8. Place one ladle of dough onto the frying pan.
9. Tilt the dishes in all directions so that the dough does not crumple at one edge, but is thin.
10. Turn over after the edges of the pancake have curled and browned.
11. This is how all pancakes are prepared.

When placing pancakes on a plate, it is advisable to grease them with butter so that they do not stick to each other.

On milk and boiling water with holes

Pancakes made with milk and boiling water are very airy and tender. Despite their minimal thickness, they are very durable and do not tear when turned over.

To prepare you will need:

• boiling water – 250 ml;
• milk – 500 ml;
• flour – 240 grams (1.5 cups with a capacity of 250 ml);
• eggs – 3 pcs.;
• white sugar (you can add a pinch of vanilla if you wish) – 2 tbsp. l.;
• salt - one pinch;
• odorless vegetable oil (for dough and for frying) – 3 tbsp. l.;
• butter (for brushing pancakes when serving the dish).

The ingredients listed above are for about 20 pancakes.

They are prepared as follows:

1. In a selected volumetric container, mix the eggs together with 2 tbsp. l. sugar and a pinch of salt. There is no need to beat vigorously. Simply stirring is enough.
2. Milk and butter are poured here.
3. Gradually add flour that was previously sifted.
4. Add vanilla sugar.
5. Pour fresh boiling water into the dough in a thin stream. Add water slowly, continuously stirring the dough.
6. The dough is allowed to sit.
7. Fry according to points 7 – 11 of the first recipe.

Pancakes can be served with white sugar or with various additives. Especially fresh taste of pancakes with berry syrup.

With starch without eggs

Not only meat-eaters, but also vegetarians love to enjoy pancakes. The recipe for custard pancakes with starch without eggs is just for them.

To prepare this dish you will need:

• milk – 250 ml;
• plain water – 125 ml;
• sugar – 1 tbsp. l.;
• soda – 0.5 tsp;
• starch - 1 tbsp. l.;
• salt - one pinch.

To make pancakes, you need to follow the instructions:

1. Mix warm milk with baking soda in a large container.
2. Heat the mixture on the stove until bubbles begin to appear in the milk.
3. Add remaining dry ingredients.
4. Add millet flour and stir with a whisk (mixer).
5. As in the first recipe, pour oil onto the frying surface before frying the dough.
6. Continue frying similarly to steps 10 – 11 of the first recipe.

If you cook with the amount of ingredients presented in the recipe, you will get 10 - 12 thin pancakes.

Custard pancakes with milk and yeast

Choux pancake dough with yeast and without eggs is another alternative for vegetarians, as well as for people with egg allergies. Their feature is a large number of air pores and holes. They appear by adding boiling water to yeast dough.

The disadvantage of this recipe is that it takes more time to prepare. After all, yeast dough needs 30–40 minutes to ferment.

To prepare airy delicacies you will need the following products:

• milk – 250 ml (1 glass);
• yeast – 10 grams;
• white sugar – 3 tbsp. l.;
• salt - a pinch;
• boiling water – 125 ml;
• vegetable oil – 2 tbsp. l.

Tip: to make the pancakes as thin as possible, add 125 ml more milk.

1. Mix dry ingredients in a bowl.
2. Slowly pour in the milk while stirring.
3. Add previously sifted flour. Beat the mixture thoroughly with a mixer.
4. Cover the dough with a towel or plate and leave in a warm, dry place for 40 minutes.
5. After the set period has passed, take out the dough and pour boiling water into it.
6. Add vegetable oil and stir.
7. Fry according to the instructions in previous recipes.

With sour cream and soda

To make custard pancakes with sour cream and soda, you will need:

• sour cream – 200 grams;
• flour – 320 grams (2 glasses with a capacity of 250 ml);
• water – 0.6 l;
• chicken egg – 2 pcs.;
• soda – 0.5 tsp;
• salt - one pinch;
• vanillin – 0.5 tsp;
• white sugar – 1 tbsp. l.;
• vegetable oil – 3 tbsp. l.

Pancakes are prepared as follows:

1. Warm sour cream is placed in a container.
2. Pour soda in there and wait for bubbles to appear.
3. Add eggs to sour cream one at a time, mixing thoroughly.
4. Add sugar and a pinch of salt and mix.
5. Add flour. Don't be afraid if the dough becomes very thick. That's how it should be!
6. Fresh boiling water is slowly poured into the dough, stirring constantly with a spoon.
7. After achieving a homogeneous consistency, add oil.
8. Bake pancakes similarly to steps 7 – 11 of the first recipe.

Recipe for cooking with kefir

Although pancakes are traditionally baked with kefir, pancakes can also be made using this base. Moreover, they turn out just as soft and thin.

To prepare custard pancakes with kefir you need the following ingredients:

• kefir – 250 ml (1 glass);
• sugar – 2 tbsp. l.;
• salt - one pinch;
• flour – 160 grams (1 glass with a capacity of 250 ml);
• boiling water – 250 ml;
• chicken egg – 2 pcs.;
• soda – 0.5 tsp;
• vegetable oil – 3 tbsp. l.

You need to follow these steps:

1. Break the eggs in a large container and add sugar. Mix.
2. Separately combine kefir with soda and pour it into the eggs.
3. Mix thoroughly with a mixer or whisk.
4. Add flour and stir until smooth.
5. Pour in the oil. Mix again.
6. Add boiling water and stir quickly.
7. Bake pancakes similarly to steps 7 – 11 of the first recipe.

We hope that some of the recipes are to your taste, and you will definitely delight your family and friends with pancakes!

Custard pancakes cannot fail by definition. The fact is that flour brewed with hot water or milk has the ability to retain moisture, which evaporates during baking and gives custard pancakes that very airiness and fluffiness. The only difficulty lies in the ability to brew flour correctly. There are two ways to do this. In the first case, measure the required amount of water or milk, pour it into a saucepan and mix with the sifted flour. Place the saucepan on the fire and bring the mixture to a boil, stirring constantly so that the flour does not burn or lumps form. When the mixture thickens enough, remove the saucepan from the heat and cool. Another method involves infusing the flour with hot liquid directly in the bowl: slowly pour water or milk into the flour, stirring quickly until smooth. In both options, the main thing is to achieve maximum smoothness of the brewed flour. You can try to stir the lumps that inevitably appear during brewing using a blender or rub the entire mass through a sieve.

Custard pancakes can be prepared with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat flour in a 1:1 ratio. By the way, it is generally not recommended to cook pancakes with buckwheat flour without brewing, since this flour is quite heavy. And the last rule: any flour must be sifted before use.

Ingredients:
1 stack kefir,
1 stack water,
2 stacks flour,
1 tsp soda,
3 tbsp. Sahara,
2 eggs
2 tbsp. vegetable oil,
1 stack boiling water,
a pinch of salt.

Preparation:
Beat kefir and eggs with a blender, add salt and sugar and mix well. Pour in 1 cup. water, stir and gradually add flour. Pour baking soda into a glass, pour in boiling water, stir, add to the dough and whisk quickly. Pour in vegetable oil and let the dough stand for 10-15 minutes.

Ingredients:
1 stack boiling water,
3 eggs
2 stacks milk,
1.5 stack. flour,
3 tbsp. vegetable oil,
½ tsp. salt,
1 tbsp. Sahara.
Preparation:
Whisk milk with eggs, sugar and salt, pour in boiling water in a thin stream, continuing to whisk, then gradually add flour. Leave for 30 minutes for the flour to swell.

Ingredients:
500 ml milk,
2 eggs
1 tsp baking powder,
200-220 g flour,
1 stack boiling water,
7 tbsp vegetable oil,
2 tbsp. sugar (preferably powdered sugar),
vanillin.

Preparation:
Beat eggs, vanilla and sugar with a mixer, then pour in milk and mix. Mix flour with baking powder and add it to the egg mixture, kneading the dough as thick as sour cream. Pour in boiling water, stir and lastly add vegetable oil. Stir, let stand for a while and bake pancakes.

Ingredients:
250 g flour,
1 stack milk,
2 eggs
20 g butter,
10 g pressed yeast,
1 tbsp. Sahara.

Preparation:
Dissolve the yeast in 30 g of milk with added sugar and let rise. Sift 100 g of flour, brew with boiling milk and mix well so that there are no lumps. Cool, pour in the yeast, stir and leave to rise in a warm place, covered with a napkin. When the dough has doubled in size, add the mashed yolks, softened butter, salt and sugar, stir and add the remaining flour in small portions, mixing well each time. Leave to rise again in a warm place. When the dough rises for the second time, carefully fold in the whipped whites, let stand for 20 minutes and bake the pancakes.

Ingredients:
1 stack wheat flour,
1 stack buckwheat flour,
2 stacks milk,
30 g fresh yeast,
50 g butter,
2 eggs
salt.

Preparation:
Mix both types of flour, pour 1 cup. boiling milk, stir and let cool. Whisk the yeast in the remaining milk and, as soon as it rises, mix it with the brewed flour. Place in a warm place for 30-40 minutes, covered with a napkin. Add the yolks, mashed with sugar, salt, melted butter and whipped whites to the risen dough. Stir and place in a warm place for 20-30 minutes. Bake as usual.

Ingredients:
2 stacks buckwheat flour,
2 stacks milk,
30 g butter,
30 g yeast,
1 egg,
¼ cup water,
½ tbsp. Sahara,
½ tbsp. vegetable oil,
salt.

Preparation:
Boil the milk and pour out a third of it. Brew the flour with the rest of the milk and mix well. Whisk the yeast in a small amount of warm water, then pour it into the cooled flour. Beat the yolks and add them to the dough together with softened butter. Mix well and leave to rise in a warm place. After 20-30 minutes, add salt and sugar to the dough, pour in the remaining hot milk, beat well with a spatula and add the whipped whites. Let rise and bake in a hot frying pan.

Ingredients:
600 g flour,
80 g fresh compressed yeast,
6 stacks milk,
6 stacks water,
10 eggs,
100 g butter,
400 g millet,
10 tbsp. Sahara,
salt.

Preparation:
Rinse the millet cereal well, remove the black grains, scald with boiling water and drain after a couple of minutes. Dip the prepared cereal into boiling salted water, stir, bring to a boil and boil for 3-5 minutes and drain the water. Add 3 cups to millet. milk, salt to taste and sugar, mix well and put on fire. Cook, stirring so that the cereal does not burn. Cool. Boil the remaining milk and gradually pour it into the sifted flour, kneading well so that no lumps form. Let the dough cool, add yeast, salt, sugar, melted butter, beaten eggs and mix well. Cover with a napkin and let rise in a warm place twice. After the second rise, add millet porridge to the dough, stir and let stand for 20 minutes. Bake pancakes in a frying pan greased with a piece of lard and coat each pancake with melted butter. These pancakes turn out to be very thick, but at the same time spongy, holey and airy. My Mordovian grandmother often prepared them. The specified amount of ingredients makes a lot of pancakes, so if your family is not very large, reduce the proportions by 2 times.

Tthin custard pancakes

Ingredients:
250 g flour,
300 g milk,
½ cup milk,
½ tbsp. Sahara,
1 egg,
¼ tsp. soda,
¼ tsp. citric acid,
salt.

Preparation:
Boil the milk and brew the flour, stirring thoroughly so that there are no lumps. Cool, add egg, sugar, a pinch of salt and soda, stir. Dilute citric acid in a small amount of water and pour into the dough before baking. Bake thin pancakes in a greased frying pan.

Ingredients:
500-600 g flour,
3 stacks water,
3 eggs
3 tsp Sahara,
½ tsp. soda,
⅓ tsp citric acid,
salt.

Preparation:
Grind the eggs with sugar. Pour boiling water in small portions into the sifted flour and stir until smooth. Add salt, soda, citric acid and mashed eggs. Mix well and bake the pancakes immediately.

Try making custard pancakes with seasoning. As a topping, you can use almost any food that matches the taste of pancakes: fruits, vegetables, fish, meat... A great idea for breakfast!

Ingredients:
1 stack wheat flour,
1 cup buckwheat flour,
20 g pressed yeast,
3 stacks milk,
4 tbsp. Sahara,
50 g ghee,
500 g apples,
3 eggs
salt.

Preparation:
Peel the apples, remove the core, grind the pulp using a blender and boil in a saucepan. Dissolve yeast in 1 cup. milk and let rise. 1 stack Boil the milk and gradually pour it into the mixture of wheat and buckwheat flour, stirring so that there are no lumps. Cool, add the yolks, mashed with sugar and salt, the yeast and mix well. Let rise in a warm place 2 times. After you knead the dough a second time, scald it with a glass of hot milk, stir, add the beaten egg whites and applesauce. Bake in a hot pan as usual.

Ingredients:
2 stacks flour,
2 stacks milk,
200 g potatoes,
1 tbsp. Sahara,
2 tbsp. butter,
20 g fresh yeast,
salt.

Preparation:
Peel raw potatoes and grate them on a fine grater, add salt and sugar. Boil the milk, pour into the sifted flour, stirring constantly to obtain a homogeneous mass without lumps. Cool, add yeast and let rise 3 times. After this, add the potato mixture to the dough, mix and bake pancakes.

Ingredients:
2 stacks milk,
2 stacks flour,
30 g yeast,
2 eggs
1 tbsp. vegetable oil,
1-2 tbsp. Sahara,
200 g cabbage,
salt - to taste.

Preparation:
Bring the milk to a boil, pour out ¼ of it and add the remaining portion to the sifted flour. Whisk the yeast in the remaining milk, let it rise a little and pour into the cooled flour. Add eggs, vegetable oil, sugar and salt and mix well. Let rise in a warm place. Meanwhile, boil finely shredded cabbage in a small amount of water, drain the water and add the cabbage to the dough. Let stand and bake pancakes.

Ingredients:
½ cup flour,
½ glass of milk,
2 eggs
1 tsp Sahara,
20 g butter,
5 g fresh yeast,
salt,
1 onion,
1 fish fillet without bones,
½ bunch of green onions.

Preparation:
Cut the onion into thin half rings, chop the green onions and fry everything together in vegetable oil. Add fish fillet cut into small cubes and fry until cooked. Add finely chopped boiled egg. Boil the milk, cool to 50°C and gradually add flour into it, stirring well. Let the mixture cool, add yeast, sugar, salt, yolks and place in a warm place for 2 hours. Let the dough rise 2 times, then add melted butter and whipped whites into it. Mix well and add the fish and fried onion mixture. Let sit for 30 minutes and bake as usual.

Bon appetit!

Larisa Shuftaykina

Cooking custard pancakes is not much different from the classical method. The difference is that soda or baking powder is added to the pancake dough in combination with boiling water.

Usually custard pancakes are fried with a filling - sweet or meat. They have a denser texture, so you don’t have to worry about them tearing when you roll them up.

Recipe for classic custard pancakes with milk

The classic version of custard pancakes came to us from Europe. It was there that this dish was first prepared.

Beat the eggs and some of the milk in the bowl of a food processor, add salt and sugar after a while.

Dissolve soda in a glass of boiling water. Pour the remaining milk into the egg-milk liquid and add a little of the chopped flour.

Without stopping the process, pour in the soda solution and oil. We leave the pancake dough to stand for half an hour so that the soda works and the pancakes turn out soft.

To obtain a denser structure, you can increase the portion of flour.

If you fry pancakes with a savory filling, you can use other types of flour: oatmeal, rye. You don’t have to fill them, but eat them empty.

Place the pancake pan on the stove, heat it up and, pouring the dough with a ladle, spread the dough evenly over the surface with a rotational movement of the brush.

Fry until the outer edges of the pancake begin to peel away from the bottom of the pan, and then turn over using a wide slotted spoon.

There is a technique for throwing one hand in the air: it looks quite impressive, but training takes time, and several pancakes can be ruined. There is no need to coat the surface with anything; the oil inside the liquid is enough.

Custard pancakes with milk and boiling water

The peculiarity of these pancakes is that you do not need to add soda or baking powder to the dough. It is enough to pour in boiling water at the end of preparing the dough.

Components:

• Flour – 350 g;
• Milk – 250 g;
• Eggs – 4 pcs.;
• Water – 0.5 l.;
• Sugar – 2 tbsp. l.;
• Salt - a pinch;
• Olive oil – 2 tbsp. l.

Beat the eggs and milk in a blender glass, add the dry products without stopping the mixing process. Be sure to pulverize the flour to avoid any unwanted impurities or debris. Pour boiling water in a thin stream without stopping stirring. Add butter and leave the pancake dough to rest.

Grease a well-heated cast-iron frying pan with a piece of lard and pour a ladle of liquid. Fry and place in a stack on a dish or immediately stuff and wrap.

How to cook custard pancakes with milk in a hole

To get thin, holey pancakes you need to know one trick: you need to pour a little hot milk into the almost finished dough.

Components:

• Flour – 450 g;
• Eggs – 5 pcs.;
• Soda – 0.5 tsp;
• Sugar – 2 tsp;
• Salt - a pinch;
• Vanillin – 1 sachet;
• Sunflower oil – 4 tbsp. l.;
• Milk – 1 l.

Beat the eggs at low speed with a blender, adding sugar and salt. Add half of the homemade milk and soda. Add chopped vanillin and flour in small batches. Without stopping the kneading function, quickly pour in hot milk and stir until homogeneous, without lumps. At the end, pour in the oil.

Heat the frying pan, pour in the dough and, leveling it over the entire area, fry. Use a wooden spatula to lift the edge, turn it over to the other side and fry for no more than a minute.

It is imperative to use such utensils so as not to scratch or damage the bottom of the pan. We lay out the pancakes, which can be immediately coated with butter and sprinkled with sugar.

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Custard pancakes with milk and yeast

Do you want to please your family with delicious fluffy pancakes? Follow the necessary steps clearly and everything will work out.

Components:

• Flour – 800 g;
• Eggs – 3 pcs.;
• Sugar – 4 tbsp. l.;
• Milk – 1.5 l.;
• Fresh yeast – 35 g;
• Vegetable oil – 5 tbsp. l.

Pour a spoonful of flour and sugar into a glass of warm milk, stir everything and add yeast, after kneading it with a fork. To dissolve the dough, mix with your hand and send to a warm place for half an hour.

If the yeast is fresh, this will be enough; if not, the time may double. This will be visible in the overall structure of the flour dough.

Pour 750 milliliters of milk into a container with high edges. Mix the eggs and the remaining sugar, add the crushed flour in small batches. Pour in the yeast dough and, stirring well, leave the liquid to ferment for three hours. During this period, it is necessary to settle the rising mass twice.

Pour in the unused milk and, after mixing well, leave for another rise. Finally, add the oil.

To obtain a beautiful openwork pattern, do not knead the dough in the pan, but simply scoop it carefully with a ladle and pour it into the pan.

Culinary tricks

1. If you don’t have a pancake frying pan, take a regular one that you use, wash it well and dry it with a towel. Place on the burner and pour salt on the bottom, heat it, stirring occasionally. This way you don’t have to worry that the pancakes will stick or turn out lumpy;
2. For pancakes, it is better to use homemade milk and eggs. Due to the higher fat content, the dough will be denser and acquire a beautiful yellow tint;
3. You need to fry pancakes in a hot frying pan without turning down the flame. This way the process will proceed faster, and they will lag behind the surface better;
4. To get super-thin pancakes, you just need to increase the dose of milk. Please note that they are only suitable for dessert, which is served with honey, sour cream, condensed milk or jam. This structure is not suitable for stuffing;
5. You can add herbs to the dough: dill, basil.

Happy pancake eating!

Today’s issue will be devoted to an equally popular option for preparing this wonderful pastry, namely custard pancakes in boiling water.

The process of kneading dough is practically no different from all others. But the finished custard pancakes turn out lacy, with a lot of holes, which makes them look very beautiful and attractive.

You will probably agree that such pastries look very festive and will decorate any table. In addition, Maslenitsa is approaching and it would not be a bad idea to stock up on a couple of different pancake recipes, because they are the main symbol of this wonderful holiday.

This is due to the fact that the finished pancake (pancake) is very similar to the sun. It's the same round, the same color, and also very hot. But Maslenitsa is a celebration of welcoming spring and saying goodbye to severe cold weather. What is spring? Right. This is very good, warm weather, which is warmed up by the spring sun.

But, besides this, Maslenitsa is loved by everyone not only for the winter-spring transition, but also for the treats that are prepared for the celebration. So, among these same treats, as I already said, pancakes take almost the first place. And therefore you need to learn how to cook them correctly and tasty.

Well, if it doesn’t work out, then here’s some advice in the form of a picture on what to do in this case.

I’m ready to bet with you that if you try to cook according to the recipes given in this article, you will never have lumpy pancakes and you will bake such pancakes not only on holidays, but also on ordinary days. And if you are interested in finding out why I think so, then you should definitely try them and you will understand everything yourself!

Recipe for custard pancakes with milk:

For 40 pancakes we will need:

• flour - 3 tbsp.
• salt - 1 tsp.
• sugar - 2 tbsp.
• milk - 2 tbsp.
• hot water - 2-3 tbsp.
• chicken eggs - 3 pcs.
• vegetable or butter - 2 tbsp.

For this recipe, the volume of the glass with which we will measure the amount of ingredients should be 250 ml.

Preparation:

1. Be sure to sift flour (3 cups without a slide) through a sieve. You can even do this 2 times.

During the sifting process, the flour will be very well saturated with oxygen and the finished pancakes will turn out tender and porous, and this is exactly what we need.

2. Add 1 tsp. salt, 2 tbsp. l. sugar and pour in 2 cups of milk.

Milk must be at room temperature. This will ensure that all the ingredients interact well with each other.

3. Using a whisk, mix and add 3 chicken eggs, which should also be at room temperature.

4. Mix thoroughly until the dough is homogeneous without a single lump.

The dough should not be thick, but not completely liquid either. It should resemble sour cream in consistency, of medium thickness.

5. Pour 1 tbsp into the dough. any oil (vegetable or melted butter). And mix with the dough.

Advice! If you want the pancakes to be more tender and rich, then still use butter.

6. Now brew the dough by pouring hot water into it in a thin stream.

How much water you need depends on what kind of dough you want to knead and how thick the pancakes you want to end up with.

7. Leave the dough to “rest” on the work table for 30-40 minutes.

8. And now you can start baking pancakes. For this

- lightly grease the heated frying pan with oil;

Usually the pan is greased only before baking the first pancake. In the future, you don’t have to do this, since the pancake dough contains oil, and they will cook just fine in a dry, hot frying pan.

- holding a frying pan in your left hand, fill the ladle with dough using your right hand;

— tilt the frying pan and pour the dough onto it, while simultaneously making a sharp circular movement so that the entire surface of the frying pan is covered with an even layer of dough;

— put the frying pan on the fire and wait until the surface of the pancake becomes dry and the edges are browned;

— after that, turn the pancake over to the other side and finish baking it.

9. We do the same procedure with the rest of the dough.

What to do if you still have dough left, but for some reason you don’t have time to finish preparing it? It's very simple. Pour it into a container that can be closed with a lid and put it in the refrigerator. It stores well and you can finish baking the pancakes the next day without any loss.

These are the beautiful and delicate pancakes that you can eat either without anything or with a variety of fillings. They also make all kinds of pancake cakes very well. Bon appetit!

Pancakes made with kefir and boiling water with holes

Ingredients:

• kefir
• rast. oil - 4 tbsp.
• eggs - 2 pcs.
• salt - a pinch
• vanillin - on the tip of a knife
• tea soda - 0.5 tsp.
• granulated sugar - 0.5 tbsp.
• boiling water - 1 tbsp. (250 ml.)

Preparation:

1. Break the eggs into a bowl and add sugar and salt to them.

Don't forget to remove the eggs and kefir from the refrigerator so that they come to room temperature. Successful cooking also depends on this.

2. You need to grind them very carefully.

3. After this, pour in kefir and mix well. While mixing, add a little vanilla.

Vanillin will give the finished pancakes a pleasant and delicate aroma.

4. Pour half a teaspoon of soda into boiling water and dissolve it in water.

5. Using a mixer, mix the dough at medium speed. At the same time, slowly pour boiling water into it.

If you don't have a mixer or don't like using one, a regular whisk will do the job just fine. It's just that you'll need to put in a little more effort.

6. Immediately add vegetable oil to the resulting mixture.

7. Now we will continue to mix the dough with a mixer, and in the process we will gradually add the sifted flour.

8. From the resulting dough, bake pancakes in a heated frying pan in the usual way, as described in the first recipe.

To ensure that the pancakes come out with holes, the pan must be very hot before you pour the oil into it.

That's it. These pancakes are prepared very quickly and easily, and they are eaten even faster! Prepare for your health!

Thin pancakes made with boiling water and kefir

There are many options for preparing thin pancakes, the dough for which is mixed with kefir and boiling water. And here is another one of them - a time-tested recipe.

Ingredients:

• 1.5 tbsp. flour
• 1 tbsp. kefir
• 1 tbsp. boiling water
• 2 eggs
• 3 tbsp. vegetable oil
• 1/4 tsp. tea soda
• 1/4 tsp. salt
• 3 tsp granulated sugar
• 1/2 tsp. vanilla sugar

Preparation:

1. Mix flour with tea soda.

2. Beat eggs with granulated sugar and vanilla.

3. Pour in kefir and mix.

4. Gradually add flour and stir so that there are no lumps left.

5. Add vegetable oil and you can start baking.

If you are interested in this recipe, then complete and... Try cooking and write your opinion about it.

Delicious yeast pancakes in boiling water

What you will need:

• milk - 1 l.
• sugar - 4 tsp.
• salt - 1 tsp.
• quick yeast - 1 tsp.
• flour - 800 gr.
• eggs - 2 pcs.
• vegetable oil - 2 tbsp.
• boiling water

How to cook:

1. Pour milk at room temperature into a bowl and add granulated sugar and salt.

2. Add the eggs here and mix everything with a whisk.

3. Pour 2 cups of flour and yeast into the resulting mixture. And mix.

Do not forget about one of the most important conditions - sift the flour so that it is saturated with oxygen.

4. Add 2 more glasses and mix again.

As a result, you should get a very thick dough, like pancakes. It may happen that this amount of flour is not enough for you and the dough will not be thick enough. In this case, continue adding flour until you achieve the desired consistency.

In general, the amount of flour depends on several factors. For example, on the size of the eggs, on the quality of the flour itself, on the fat content of milk or kefir, etc. Therefore, the amount of ingredients may vary slightly.

5. Stir the dough until all lumps dissolve.

6. Cover our bowl with the dough with a lid and leave the dough to “rise.”

The dough is best placed in the oven (not turned on). There are no drafts and the dough feels very good and “comfortable”.

7. An hour later our dough came up. It increased in size and bubbled.

Now we need to pour vegetable oil into it and mix.

8. All we have to do is brew our dough. To do this, without ceasing to stir, pour boiling water into it in a thin stream. The amount of water depends on what kind of pancakes you want to bake.

If you like thinner pancakes, then you need to pour in more boiling water to make the dough thicker. If you want to make fluffy pancakes, then make the dough thicker, therefore pour less water.

9. From the resulting dough, bake pancakes on both sides until ready in the usual way.

These are the delicious, fluffy and very, very tasty pancakes that all your household and guests will be happy with. This treat will please everyone, from young to old. Bon appetit!

Video on making pancakes with milk and boiling water

Now I want to invite you to relax a little after reading and watch a very interesting recipe from video blogger Olga Matvey, in which she explains and shows all the steps for baking pancakes in a very accessible and understandable way. The recipe is very interesting and quite simple.

Enjoy your viewing!

The ingredients for this recipe are as follows:

• milk - 1 glass
• boiling water - 1 cup
• flour - 1 cup
• eggs - 2 pcs.
• sunflower oil - 3 tbsp.
• salt - 1/2 tsp.
• sugar - 70 gr.
• butter

How to cook custard pancakes with milk

If you didn’t really like the video recipe you watched, then I present to your attention another classic cooking recipe. The dough is not difficult to make, and baking is even easier. If you strictly adhere to the recipe, then not a single pancake will turn out lumpy.

Ingredients:

• eggs - 2 pcs.
• flour - 2.5 tbsp.
• sugar - 2 tbsp.
• vegetable oil - 7 tbsp.
• milk - 0.5 l.
• baking powder - 1 tsp.
• salt - 0.5 tsp.
• boiling water - 1 tbsp. (200 ml.)

Preparation:

First of all, beat the eggs with milk. Then add sugar, salt and baking powder to them. Then add flour and at the end pour boiling water. Add vegetable oil, mix and bake.

I briefly described the preparation process, since by following the link you will find.

Bon appetit!

Custard pancakes - a classic recipe like grandma's

What you need:

• kefir - 1 tbsp.
• boiling water - 1 tbsp.
• flour - 1 tbsp.
• eggs - 2 pcs.
• tea soda - on the tip of a knife
• sugar - 1 tbsp.
• salt - 0.5 tsp.
• sunflower oil - 2-3 tbsp.

How to do:

1. Break fresh eggs, at room temperature, into a bowl.

Add salt and sugar to them.

You can add a little more sugar if you want the pancakes to be sweeter.

Beat the whole thing with a mixer until a thick foam forms.

2. Without ceasing to beat, pour hot water into the contents of the bowl. You should get a fluffy foam.

Pour in water slowly, in a thin stream. Then your dough will brew well and you will get very tasty pancakes.

3. After this, add kefir, flour, tea soda and vegetable oil and mix everything thoroughly until smooth.

4. The finished dough should be given a little time to rest. And only then can we start baking.

For pancakes, it is better to get a separate frying pan or pancake maker so that nothing else can be cooked in it besides pancakes. The best option would be if it has a non-stick coating. This is one of the reasons why pancakes are difficult to remove.

5. We will bake as usual on both sides until browned.

We bake openwork pancakes on kefir in a hole

Before this, you watched a video recipe for custard pancakes with milk, and now I suggest you watch how to make them, but with kefir. Everything is very simple and easy, and tastes great. Let's watch, write down the recipe and learn!

Thin custard pancakes made with water without milk or kefir

Ingredients:

• hot water - 0.5 l.
• eggs - 3 pcs.
• sugar - 2 tbsp.
• pinch of salt
• baking powder - 1 tsp.
• flour - 1.5 tbsp.
• vegetable oil - 3 tbsp.

Preparation:

1. Add sugar and salt to the eggs and beat with a mixer or a regular whisk until foam forms.

2. Pour 1/3 of the hot water into this mixture. You need to pour in the water slowly, very carefully so that the eggs do not cook.

Keep in mind that if we added all the water at once, it would be very difficult to mix the flour. Because it would absorb water and turn out to be lumpy. That is why we will add water in parts so that in the end there will not be a single lump left.

4. Now we pour in the remaining water until our dough reaches the desired consistency. At the very end, pour in the oil, mix and leave the dough for 15 minutes.

The dough must stand for a while so that the flour disperses and all the products begin to interact with each other. Only in this case your pancakes will never tear.

5. Bake pancakes as usual - in a preheated and greased frying pan.

Advice! When you remove the pancake from the pan and try it, it will taste very bad to you. So you need to do the following: Stack the pancakes and do not grease them. After the pancakes are baked, cover them with a lid and let stand for 10 minutes.

And you will be surprised how well and tasty they turn out. No one will even notice that these pancakes are prepared without milk, kefir, whey, etc. In short, it turns out very cool. Prepare for your health!

And now I say goodbye to you until the next issue, I wish you successful baking. I also congratulate you on the upcoming holiday and wish you and your family and friends all the best!

Appetizing custard pancakes with milk are a culinary “classic” of Slavic cuisine. Baking will never get boring and will help out any housewife who loves to pamper her household or guests with homemade dishes. Even a chef making his debut on the kitchen Olympus can prepare custard pancakes with milk and boiling water, because the recipe for kneading the dough is simple for them. Yes, and the ingredients for this homemade baking are taken such that everyone can find it in their pantry: milk, regular flour, granulated sugar, any vegetable oil, eggs, water (specifically, boiling water) and salt. At the end of the day, the finished pancakes look beautiful and are attractive with their taste.

To bake custard pancakes with milk so that they turn out thin, “without flaws,” you must first of all use a good pancake pan. Today, these kitchen utensils can be purchased at any hardware store. True, housewives’ expectations from a purchase are not always met. We recommend taking frying pans “tested” by our mothers and grandmothers for baking pancakes. It's good if the frying pan is cast iron.

To knead the choux pancake dough, we also need a cup of suitable volume, a whisk (to speed up the process and quality, you can use a mixer), a ladle, and a spatula for turning the pancakes.

For the information of housewives: choux pastry for pancakes is more trouble-free, pancakes are easier to turn over, they can be made thinner, and the uniform texture that pancakes need so much is easier to achieve using boiling water. But there is one little secret - leave the finished dough alone for 15 minutes, it will sit and become even better.

So, check out the list of simple ingredients for custard pancakes and start implementing the recipe.

Taste Info Pancakes

Ingredients

• Wheat flour – 1 heaped glass;
• Milk – 1 glass;
• Water (boiling water) – 1 glass;
• Chicken egg – 2 pieces;
• Granulated sugar – 1 tablespoon;
• Salt – 1/2 teaspoon;
• Vegetable oil – 3 tablespoons.

How to cook delicious custard pancakes with milk and boiling water

Prepare a working kitchen area and the necessary utensils. Take the ingredients required for baking pancakes in the specified quantities.

Place chicken eggs as the first ingredient in a sized cup.

Immediately season the chicken eggs with salted spice and add granulated sugar to them. By the way, the amount of sweet ingredient can be varied.

For the next culinary step, take a mixer or whisk. Beat the introduced ingredients until you get a foamy head.

First pour boiling water into the resulting sweet egg mass (only carefully). Immediately mix the ingredients without delay. Then pour in the milk. The dairy product should be at room temperature. Stir again.

Add wheat flour in portions to the resulting mixture of milk, boiling water and eggs. Knead the pancake dough by thoroughly mixing the ingredients.

The dough came out without lumps. Just don’t forget to add vegetable oil to it.

Before you start baking the first custard pancake with milk, grease the pan. Then this process can be omitted. Use a ladle to scoop the required amount of choux pastry and spread it over the surface of the pan.

Keep the pancake on each side for about a minute, fry over low heat. On the reverse side, it may take less time to bake.

Delicious custard pancakes made with boiling water and milk are ready! Vary the serving with jam, jam, and fruit. You can also stuff the pancakes with filling.