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Openwork custard pancakes with milk and boiling water. Pancakes made with boiling water recipe

How to make custard pancakes subtle recipe- a complete description of the preparation so that the dish turns out to be very tasty and original.

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Everyone who has tried custard pancakes will never forget their special taste and aroma, which differs from pancakes prepared in the usual way. In addition, thin custard pancakes have some external differences. If you look at the custard pancakes, you can see that their surface is completely covered with numerous holes. Believe me, hardly anyone would refuse such delicate pancakes.

Dough for custard pancakes can be made with milk, yeast, and kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them different kinds fillings. After making the pancake dough sweet, you can make pancakes, stuffed with cottage cheese, fruit, berry fillings, creams and serve them for dessert.

Salted pancakes from choux pastry perfect for preparing meat, fish and vegetable rolls, snack pancake cakes, envelopes. Custard pancakes can also be cooked with baked vegetables, berries and fruits added prematurely to the dough. Even if you don't know how to make custard dough. and how to bake them, do not despair.

We invite you to familiarize yourself with the most delicious and popular recipes for making custard pancakes, which will be useful to you in the future. From the very name it becomes clear that the dough should be custard. The basis for choux pastry can be milk, yeast or kefir. By and large, pancakes are the same in appearance and taste, regardless of whether you choose milk or kefir. But it is worth noting that custard pancakes cooked with kefir and yeast will be slightly higher in height and airy than pancakes with milk. As for flour, most often they use white flour to make such pancakes. wheat flour, although you can experiment and bake pancakes with corn, rice or buckwheat flour. By adding to pancake dough a little vegetable juice, or cocoa, you get beautiful colored pancakes.

Custard pancakes. The best recipes

There are two ways to cook custard pancakes. The first method involves adding hot water to the dough, while the second method of making pancakes is based on brewing finished dough in a water bath.

Milk custard pancake recipe

  • Eggs - 2 pcs.,
  • Milk - 1 glass
  • Butter - 50 gr.,
  • Wheat flour top grade- 1 glass,
  • Sugar - 6 tbsp. spoons
  • Hot water - 0.5 cups,
  • Vanillin or vanilla sugar- 1 package,
  • A pinch of salt,
  • Soda - 0.5 teaspoon
  • Refined sunflower oil

These are delicious custard pancakes. Milk for pancakes is best taken with a high percentage of fat. After all the ingredients are cooked, you can start making pancake dough. Whisk in a bowl with deep sides. chicken eggs... Add sugar, milk and a pinch of salt. Melt the butter in a water bath and add it to the eggs, beaten with sugar. Sift wheat flour.

Add it to the mixture and stir well with a wooden spatula. Add baking soda, vanillin, and hot water (boiling water) to the pancake batter. Mix everything again. After the dough is ready, it should be left to infuse for about half an hour. Pour refined oil into the skillet. Warm it up.

Use a scoop to scoop up the dough and pour into the pan in an even thin layer. To make the custard pancakes in milk even, you need to twist the pan a little. Pancakes are fried on both sides until golden brown. The appearance of holes on the pancake indicates that it can already be turned over. This should be done very carefully, as the pancakes are very delicate and tender. Such custard pancakes with milk will be a great addition festive table on Shrovetide.

Custard pancakes on kefir - recipe

  • Kefir - 1 glass
  • Flour - 1 glass
  • Salt to taste
  • Sugar - half a glass
  • Soda - ½ teaspoon,
  • Eggs - 2 pcs. Vegetable oil

As you can see, custard pancakes with kefir have almost the same range of products as for pancakes with milk. To prepare such pancakes, it is best to use kefir, the fat content of which is more than 3%. You can also use homemade kefir. In this case, the pancakes will turn out to be even more delicious.

As usual, the first step is to beat the eggs with a whisk. Then put sugar and salt in them. Pour in kefir. Stir with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen melted butter... Add sifted flour last.

Stir the pancake dough and place on water bath... Brew it, stirring constantly for about 3 minutes. The dough should be about 60 degrees. After that, leave the dough for 30-40 minutes. Such custard pancakes, the recipe for which we have considered, are baked in a well-heated frying pan.

Yeast custard pancakes with milk

  • Yeast - 40 gr.,
  • Milk - 1 glass
  • Sugar - half a glass
  • Vanillin - 1 sachet
  • Salt on the tip of a spoon
  • Vegetable oil

These custard yeast pancakes are prepared in milk. Pour the yeast with a little water, add 1 teaspoon of sugar to it. After 10 minutes, pour the yeast into a bowl to prepare the dough. Add half the milk at room temperature. Stir, add 1 tablespoon of sunflower oil and 1 egg.

Mix everything well and add flour. Knead the dough. Let it sit for about an hour. During this time, it will fit well and increase in volume. Boil the milk and pour it into the dough. Stir. After 15 minutes, you can bake pancakes from it. Grease the frying pan with a piece of bacon, vegetable or butter, as you like. According to this recipe, pancakes separate well from the pan, do not stick and easily turn over with a spatula. Such pancakes are served hot, in the heat of the heat. Ready pancakes can be poured before serving berry syrup, jam, honey or condensed milk.

You can also cook yeast custard pancakes with semolina using yeast.

Custard yeast pancakes with semolina

  • Milk - 1 glass
  • Water - 1 glass
  • Semolina - 5 tbsp. spoons.
  • Butter - 50 gr.,
  • Chicken eggs - 2 pcs.,
  • Sugar - 4-5 tablespoons
  • Instant dry yeast - 1 sachet,
  • Vanilla sugar - 1 pack,
  • Vegetable oil

Beat eggs, add sugar, salt, melted butter to them. Whisk all ingredients. Add semolina. Stir, pour in hot water. After that, you can add dry yeast, and vanillin (vanilla sugar). The dough should then stand for about 2 hours. During this time, the yeast will have time to come up, and semolina- swell. For those who do not have time to wait for a long time for the pancake dough approach, you can significantly speed up the process and replace the cereal with boiled semolina. Fry the pancakes in a greased skillet. sunflower oil... Pancakes are delicious with any jam, sweet sauces and toppings.

Buckwheat custard pancakes

  • Buckwheat flour - 250 mg.,
  • Eggs - 1 pc.,
  • Hot water - 1 glass
  • Milk - 1 glass
  • Sugar - 50-70 gr.,
  • Salt - a pinch
  • Vegetable oil

The recipe for these pancakes has come to us since ancient times. Once such pancakes were baked in Russia in every home, but over time this recipe has become less common and popular. Let's renew the old traditions and cook buckwheat custard pancakes. You can also make rolls of these pancakes by filling them with red caviar.

Let's start making custard pancakes. Buckwheat flour sift and place in a bowl. Fill it with hot water. Beat in an egg, add sugar, milk, a little salt. Stir well to avoid lumps. The choux pastry for pancakes is thick in consistency, but not tight. It should spread smoothly over the surface of the pan. Fry the pancakes until golden brown on each side, turning them over with a spatula. Serve them hot. Perfect for them chicken bouillon and sour cream sauce.

This is how easy and simple custard pancakes are prepared. And if you fantasize a little, then you can independently come up with many other dishes based on custard pancakes.

Well, now let's see how to make custard pancakes. A recipe with a photo of their preparation will help you with this.

Custard pancakes with milk are the best and most common weekend breakfast. There is no need to rush anywhere, and therefore you can bake fragrant pancakes and enjoy tea. Pancakes are baked by Russian hostesses on hot cast-iron and greased with oil or fat pans of the old model preserved by our grandmothers. But nothing stands still, and special pancake pans have long been invented for pancakes, which greatly facilitate all baking. And so now baking pancakes is a pleasure.

To make custard pancakes in milk you will need:

  • Milk - 2 tbsp.
  • Sugar - 2 tablespoons
  • Salt - a pinch
  • Eggs - 2 pcs.
  • Flour - how much will the dough take
  • Vegetable oil - 2-3 tbsp. l (in dough)
  • Boiling water - 2 tbsp.
  • Sour cream (for sauce)
  • Jam (for sauce)

Custard pancakes with milk. Recipe

If homemade fatty milk is used for making pancakes, then it would be better to dilute it with water one to one. IN this recipe we will dilute milk directly in the dough, before starting to knead, we will boil two glasses of water. Pour flour into a saucepan and drive in eggs. Whatever the pancakes are sugary sweet, add a pinch of salt.

And to top it off, I would like to remind you of a few "pancake" wisdom:

1. Milk should be poured into flour, and not vice versa - then there will be no lumps in the dough.

2. Leaky, openwork pancakes with kefir or custard are most often obtained.

3. If you add butter to the dough, the pancakes will acquire a beautiful golden color.

4. To make the pancakes elastic, slightly "rubbery" and it was easier to wrap the fillings in them, water is often added to the dough in addition to the milk base.

Custard pancakes with milk thin with holes recipe

It is believed that this dish came to us from North America in the 9th century, but since then in Russia it has become truly popular. Today we cannot imagine a Russian table without pancakes with caviar, honey or jam.

Cooking secrets

To make pancakes not only tasty, but also beautiful, you just need to use just a few little tricks, and your dish will be remembered by guests and household members for a long time.

  • We select a frying pan. Whatever modern pans are offered to us - non-stick, comfortable, lightweight - the best is a cast-iron pan. And the point is not in old traditions, but in its thick walls, which keep heat well and warm up evenly, and its surface does not allow the dough to stick. In addition, cast iron pans are durable and are not afraid of temperature extremes. Yes, they are not sold on every corner, but you can find them. Nowadays even China makes excellent cast iron pans.
  • Getting rid of lumps. It is better to mix the pancake dough with a blender. Due to the tremendous speed, the mass is airy and without lumps. You can also knead by hand, but then you have to beat it many times longer.
  • Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if there is none. Flour of general purpose, and buckwheat, and any other is suitable.
  • We achieve openwork. To do this, beat the egg whites separately, and then gently add them to the dough. After adding proteins, do not use the mixer anymore, otherwise there will be no effect.

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides the very perforation of the products that we love, but which, unfortunately, does not always work out. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew until the water cools down. Custard pancakes with milk and boiling water turn out to be delicate, and the more hot the pan is (within reason, of course), the more pronounced the holes will be.

  • milk - 1 glass;
  • flour - 2 cups;
  • steep boiling water - 1 glass;
  • vegetable oil - 2-3 tablespoons;
  • egg - two pieces of medium size (or 3 small ones);
  • granulated sugar - two tablespoons;
  • soda - half a teaspoon (you can use baking powder instead of soda).
  1. First of all, put the water to warm up - until it boils, we will just mix all the ingredients.
  2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until completely dissolved).
  3. Sift flour and add to dough. Stir gently to loosen any lumps.
  4. Pour in vegetable oil. Now you can put the pan to preheat.
  5. Add baking soda. By this time, the water should already boil. Measure out a glass of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and this is where the custard dough for pancakes in milk is ready.
  6. Leave it on for 10 minutes so that the flour disperses properly.
  7. Bake custard pancakes in a hot nonstick or cast iron skillet (pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - for this we put vegetable oil in the dough.

You can not lubricate every time, but only as needed. The main thing is that the products do not burn and that they are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap unsweetened filling in them, you can reduce the amount of sugar.

The recipe for pancakes with milk and boiling water can always be modified to your liking. For example, to make them thinner, you can simply add a little more boiling water.

There is a recipe for custard pancakes and milk. You just need to boil some of the milk, and leave some warm. Its fat content does not really matter - only the calorie content of the dish will depend on it (if there is a need to think about the figure), but the taste will always be excellent.

  • milk - 1 liter;
  • eggs - 3-4 pieces;
  • granulated sugar - 1-3 tablespoons;
  • oil (sunflower or olive) - 3 tablespoons;
  • flour - about 2.5 cups;
  • soda - half a teaspoon.
  1. Measure out 1 glass of milk. This pancake choux pastry is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
  2. Break the eggs into a measured glass of milk, add salt and sugar.
  3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
  4. Add milk (custard pancakes with milk are delicate and rather thin due to the large amount of liquid).
  5. Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
  6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but you don't need to bring it to a boil.
  7. Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
  8. When a little hot milk remains in the container, add soda to it and pour it into the dough. Mix thoroughly.
  9. Pancakes cooked in hot milk should be baked in a hot pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If he is still dry, greasing with melted butter will save the situation.

Custard pancakes with milk are made with holes due to brewing. To enhance the effect of delicacy, you can beat the whites and yolks of the eggs separately, and then combine.
If after brewing the dough it turned out with lumps, do not rush to pour it out. You can simply strain it through a coarse sieve, rubbing these lumps along the way.

They can be served both with sweet filling(for example, cottage cheese, jam, condensed milk), and with savory. Only in the case of unsweetened filling, it is advisable to reduce the amount of sugar, although many like meat filling combined with a sweetish aftertaste.

To make the custard dessert even more delicate, you can cook it on kefir. You can take another fermented milk product as a basis, for example, fermented baked milk or liquid (drinking) yogurt. The main rule is that the main ingredient should be warm (but not hot). The recipe for custard pancakes with kefir is just as simple.

  • kefir - 200 ml;
  • filtered water (steep boiling water) - 1 glass (200 ml);
  • flour - 2 cups;
  • baking soda - half a teaspoon;
  • granulated sugar - 3 tablespoons;
  • salt - 1 pinch;
  • eggs - 2 pieces;
  • vegetable oil - 2 tablespoons;
  • steep boiling water - 1 glass (200 ml);
  • water (warm) - 1 glass (200 ml).
  1. Beat the eggs with kefir with a blender (you can also manually, but then you have to insist ready dough about 30 minutes).
  2. Add salt and sugar, beat again.
  3. Pour in a glass of warm water.
  4. Sift the flour, and not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
  5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour it in a thin stream directly into the dough. Stir vigorously.
  6. Pour in refined vegetable oil.
  7. Leave the dough to rest for 10 minutes and bake.

Depending on the filling you want (sweet or not), adjust the amount of sugar and salt in the dough. But, keep in mind that without sugar, pancakes can turn out pale and tasteless.

Now you know how to quickly and easily make custard pancakes with milk and kefir. It remains to choose the filling: tasty and healthy, or just tasty.

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Custard pancakes with milk

Thin and fragrant pancakes that just melt in your mouth are the dream of any housewife. This is versatile dish which can be basic or sweet, depending on the filling. There are many options for filling for pancakes, you can wrap or spread on them almost anything you like.

Custard pancakes with milk - recipe

For those who want to please themselves and their households with delicious homemade pancakes, we will tell you how to make custard pancakes in milk.

  • egg - 2 pcs.;
  • flour - 1, 5 cups;
  • milk - 250 ml;
  • boiling water - 350 ml;
  • salt - 0.5 tsp;
  • sugar - 1.5 tbsp. spoons;
  • vegetable oil - 1 tbsp. a spoon.

Stir sugar with salt and eggs, add butter and milk to them. Mix everything well again - you should get out homogeneous mass... Sift flour and send to the resulting mixture. Stir everything and make sure that no lumps form. Then pour in boiling water and stir again - you should get batter... Add a little more milk if needed. Leave the dough to steep (15-20 minutes). Heat the pan well, brush with oil and fry the pancakes on both sides over medium heat.

Remember: what less dough you pour into the pan, so thinner pancake you can do it.

Yeast custard pancakes

  • milk - 1 l;
  • egg - 4 pcs.;
  • water - 150 ml;
  • flour - 4 cups;
  • sugar - 3 - 4 tbsp. spoons;
  • semolina - 2 tbsp. spoons;
  • vegetable oil - 1/2 tbsp.;
  • salt - 1 tsp;
  • dry yeast - 1 sachet.

Pour 750 ml of milk into a saucepan and heat it until it gets warm. Sift flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and send to a warm place for an hour so that the dough comes up. When it is ready, add eggs, vegetable oil and salt to it, and knead well again. Boil the remaining milk and immediately pour it into the dough (so that it brews), cover and leave for another 20-25 minutes. After this time, add another 150 ml of warm water and our dough is ready.

Heat the pan well and, scooping the dough with a ladle, pour it into the middle, and then distribute it over the pan and fry over medium heat on both sides. If the dough is too thick, you can add more warm water, if you want sweet pancakes, add powdered sugar to the dough.

Choux pastry for pancakes

If you really wanted pancakes, and there is no milk or kefir in the house, we will tell you how to make choux pastry for pancakes without them.

  • water - 500 ml;
  • egg - 1 pc.;
  • sugar - 3 tbsp. spoons;
  • salt - 1 tsp;
  • soda - 1 tsp;
  • vinegar - 1 tbsp. a spoon;
  • flour.

Pour water into a saucepan, add an egg, salt, sugar and soda slaked with vinegar to it. Beat all this well and add so much sifted flour to make a thick dough like a pancake. At this time, put water on the fire (so much that it was enough to dilute the dough and make it liquid). Watch how it heats up, you do not need to bring it to a boil, but you need to catch the moment when the water heats up to 70 degrees. This can be understood by the color of the water: when it becomes cloudy, and small bubbles begin to rise from the bottom.

We remove this water from the heat and begin to add it to the dough in a thin stream, stirring constantly so that it does not turn into glue. Dilute so that the dough becomes liquid, as needed for pancakes. Heat the pan, sprinkle with salt, and then wipe it off with a paper towel. Pour a teaspoon of vegetable oil into the pan, and begin to fry the pancakes, pouring the dough with a ladle.

How to make custard pancakes in milk

Good day, dear readers, guests!

Pancake week is in full swing and we continue to fry pancakes. And today I have for you a recipe for delicious openwork pancakes. Thanks to the choux pastry on pancakes, an openwork pattern is obtained!

To make custard pancakes, we need to make custard dough. Custard pancakes can be cooked not only with milk, but also with kefir. Custard pancakes with milk after baking are obtained with numerous beautiful openwork holes.

custard pancakes with milk

Essential products for custard pancakes with milk:

  • milk - 2 glasses,
  • eggs - 2-3 pcs.
  • steep boiling water - 1 glass,
  • flour - 1.5 cups,
  • rast. oil or drain. oil - 4 tbsp. spoons,
  • a pinch of salt,
  • granulated sugar - 1 tbsp. a spoon.

    how to make custard pancakes in milk

    1. Break eggs into a deep bowl, preferably homemade. Pour in sugar, salt and beat with a whisk or using a mixer, until a light foam forms.

    2. After that, pour milk into the eggs and mix. Now sift the flour and mix gently until a homogeneous mass is formed.

    3. Then add boiling water in a thin stream. But when you do, you continue to whisk. The most important thing is to pour in boiling water very carefully so that the eggs do not curl. And at the very end, pour in the oil. Whisk one last time and set aside the finished pancake choux dough for 30 minutes.

    4. Now your favorite pan for pancakes, I have an old cast iron, put on fire and let it warm up well. I made a lot of pancake dough. And with one frying pan, I would bake pancakes all night. But I did not want this and took out my second favorite frying pan, with non-stick coating... But nevertheless, pancakes are tastier in our domestic, cast-iron frying pan.

    Next, you need to grease the pan with butter or a piece of bacon, as our grandmothers did in the good old days. Or chop half an onion or potato on a fork and grease the pan before baking each pancake. You do not need to do this if you add butter to the dough as directed in the recipe.

    And here's another thing, if suddenly the first pancake stuck to the pan, it should be thoroughly cleaned with salt and butter. Of course, this only applies to cast iron pans. And then start baking pancakes.

    5. Pour a small portion of dough into the center of a heated frying pan, I have one incomplete ladle that fits. But it all depends on the diameter of your pan. Twist the pan so that the dough is evenly distributed over the entire surface.

    Bake pancakes over medium heat. After one minute, openwork holes will noticeably appear on the dough. Then turn the pancake over with a wooden spatula. And also give it browned.

    We put the baked pancakes on a plate, greasing each plum with a small piece. oils.

    Do you also have a favorite recipe for making pancakes? Do not hesitate to share with us.

    Custard pancakes with milk can be stuffed with any filling: from sweet to salty. It could be simple sweet curd or salted fish.

    Here are my custard pancakes with milk and kefir. I baked them together with my son, Nikita. I tried my son, because tomorrow he has Shrovetide at school.

    • Appetizing custard pancakes with milk are a culinary "classic" of Slavic cuisine. Baking will never get bored and will help out any hostess who loves to pamper her household or guests with homemade dishes. Even a chef who makes his debut at the kitchen Olympus will be able to cook custard pancakes with milk and boiling water, because the dough recipe is simple for them. Yes, and the ingredients for this homemade baked goods are taken such that there are in everyone's storerooms: milk, flour normal use, granulated sugar, any vegetable oil, eggs, water (and specifically - boiling water) and salt. At the exit, ready-made pancakes look beautiful and attract with their taste.

    To bake custard pancakes in milk so that they turn out thin, "without flaws", you must first of all use a good pancake pan. Today this kitchen utensils can be purchased at any hardware store. True, the expectations of the hostesses from the purchase are not always justified. We recommend to take pans "tested" by our mothers and grandmothers for baking pancakes. It's good if the pan is cast iron.

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

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

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

    Taste Info Pancakes

    Ingredients

    • Wheat flour - 1 glass with a slide;
    • 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 make delicious custard pancakes with milk and boiling water

    Prepare your kitchen workspace and necessary utensils... Take the food required for baking pancakes in the indicated quantity.

    We will send chicken eggs into a commensurate cup as the first ingredient.

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

    Use a mixer or whisk for a further cooking step. Beat the introduced components so that you get a frothy head.

    Pour boiling water into the resulting egg sweet mass (only gently). Stir the ingredients immediately without delay. Pour in milk next. Milk product should be at room temperature. Stir again.

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

    The dough came out without lumps. Just do not forget to add vegetable oil to it.

    Grease the pan with fat before baking your first custard pancake in milk. Then this process can be omitted. Scoop it up with a ladle the right amount the choux pastry and spread over the surface of the pan.

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

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


    Why do you think the popularity of pancakes with milk, cooked in a special, custard way, is off the charts? Their advantage is that custard pancakes can be baked as thin as possible, delicate, due to the numerous delicious holes. Without fear that they will tear in the pan when turning over and will not dry out. Choux pastry cakes come out elastic, but tender and soft, which will allow you to put in a variety of fillings.

    The tradition of making dough with boiled water or milk is not new. This secret was used by our mothers, and then passed on to us. Grandmothers also knew that it was Russian culinary masters who glorified lace pastries all over the world. I suggest interesting selection recipes for every taste - choose and please your family.

    Thin custard pancakes in milk - recipe (step by step)

    To fry a stack of pancakes so that they turn out to be as thin as possible, almost transparent - the pinnacle of the skill of any housewife. Keep a detailed story accompanied by a photo.

    Required:

    • Milk - 800 ml.
    • Eggs are a couple.
    • Granulated sugar - 1.5 small spoons.
    • Sunflower oil - 1.5 tbsp spoons.
    • Salt - ½ teaspoon.
    • Flour - 250 gr.
    • Boiling water - 200 ml.
    • A piece of butter for lubrication.

    Attention! The pancakes will be baked thin but not perforated. If you want to bake with holes - add a teaspoon of baking soda, which is not indicated in my recipe.

    How to cook step by step:

    Beat the eggs with all the sugar and salt. Whisk until a lot of bubbles appear on the surface. The mass will increase in volume and begin to turn white.

    Add the sifted flour to the mixture, continue stirring.

    Pay attention to the photo - the mixture became cool, lumps.

    This is a signal that it's time to add some milk. Work with a whisk again, making sure that the dough comes out with a consistency of very thick sour cream, without lumps. Top up with the remaining milk. Fill in three approaches: add - stir.

    Put the frying pan to preheat, grease it with oil.

    In parallel, pour vegetable oil and boiling water into the mass, brewing the contents. Stir quickly. The dough will turn out to be liquidish, reminiscent of cream.

    Pour thin dough layer, fry for 30-40 seconds. On the first pancake, adjust the heat, usually medium heat.

    Turn over, fry for just a few more seconds. Transfer to a plate.

    Tip: Always stir before adding a new batch of dough to the pan.

    Custard pancakes with milk and boiling water recipe with holes

    Holes are an indispensable attribute of pancakes; as a rule, they are the ones that cause everyone's admiration.

    You will need:

    • Milk is a glass.
    • Boiling water is a glass.
    • Flour is a glass.
    • Eggs - 2 pcs.
    • Sugar - 70 gr.
    • Lean oil - 3 large spoons.
    • Butter.
    • Salt - 0.5 teaspoon.

    How to bake pancakes:

    1. As in the first recipe, combine sugar, salt, beat in eggs. Using a mixer (whisk), beat the food until bubbles and whiteness.
    2. Start adding flour. Fall asleep in small portions. This is done to make it easier to achieve uniformity by breaking all the lumps.
    3. Boil water, pour in, while stirring the contents of the bowl vigorously. Add vegetable oil. Stir the mixture thoroughly.
    4. For a good combination of ingredients, the dough needs to be “exposed” for 15-20 minutes. Cover it and place it in a warm place.
    5. After the set time, heat the pan. Coat with oil and start frying pancakes.

    Attention! According to the first two recipes, you can make choux pastry with baked milk. The cooking technology is no different.

    Thin pancakes brewed with milk without eggs

    Egg allergy is not a reason to go without pancakes. Without eggs, baked goods will be just as tasty. Keep a great recipe.

    Take per liter of milk:

    • Baking powder - a teaspoon.
    • Granulated sugar - 2-4 tablespoons (like sweeter, put more).
    • Sifted flour - 2-2.5 cups.
    • Sunflower oil - 4 tablespoons spoons.
    • A pinch of salt.

    How to bake:

    1. Combine all bulk products, mix.
    2. Start adding milk. Do not add the entire serving at once. Pour in - stir and add a little again until half a liter is gone.
    3. Boil the remaining half liter. Remove from the stove, immediately pour into a bowl of dough, brewing it. In this case, it is imperative to quickly stir the dough with a spoon, then there will be no lumps.
    4. The last step is to fill in the oil. Stir the contents one last time and start frying.

    Recipe for custard yeast dough for pancakes

    If you like thick, perforated pancakes, knead the dough with yeast. You will have to spend a little more time for cooking, but the result will please. The cakes will come out rich, tender.

    Take:

    • Egg.
    • Flour - how much the dough will take.
    • Granulated sugar - 0.5 cups.
    • Milk - 250 ml.
    • Yeast, raw - 40 gr.
    • Frying oil, salt.
    • Vanillin - a pinch.

    How to do:

    1. The first step is to make a dough. Dissolve the yeast in lukewarm water, add a spoonful of sweetness. Mix well. Place in the heat for 10 minutes.
    2. After the set time, pour the dough from a larger bowl, add butter, ½ part of milk, eggs. Stir.
    3. Sprinkling flour in portions, and breaking lumps, knead the pancake dough. At this stage, vanillin is added. The mass will turn out to be quite thick.
    4. Cover the bowl with a towel, leave it warm for an hour. This is enough time for the mixture to rise well.
    5. Boil milk, pour in, but not right away. Pour in a trickle, continuously stirring the contents of the bowl, brewing the dough.
    6. Pause for a quarter of an hour, allowing the dough to finally "reach". Then heat the skillet and bake the pancakes.

    How to bake custard pancakes in sour milk

    Do not rush to get rid of sour milk, even if there is very little of it. Add some boiling water and a stack of thin cakes will soon appear on the table. It is not clear how lactic acid bacteria work, but the pancakes are not only tasty, but deliciously delicate, they already glow.

    Instead of the baking powder we are used to today, we will knead the dough on soda, in the old fashioned way.

    Required:

    • Spoiled milk- Cup.
    • Boiling water - a glass.
    • Flour - 200 gr.
    • Eggs - 2 pcs.
    • Butter - 2 large spoons.
    • Soda is a small spoon.
    • Salt - 0.5 small spoon.
    • Sugar - a couple of tablespoons.

    How to cook:

    1. Beat eggs into a bowl, add salt. Beat the mixture with a whisk or mixer. Fill in the sweetness, work with the mixer again.
    2. The next step is to pour in the sour milk. To make it easier to mix with the rest of the components, remove it from the refrigerator shelf in advance so that it has time to warm up to room temperature. Forgotten - quickly pour into a saucepan and keep on fire for a few minutes.
    3. As always, the flour is poured in small portions - this is convenient when kneading the dough.
    4. When the flour runs out, add the baking soda. There is no need to extinguish it.
    5. Boil water. Without stopping stirring the dough with a spoon, slowly, in a trickle, brew the dough with boiling water. Be sure to work with a spoon, otherwise the eggs will curl.
    6. Vegetable oil is introduced last. Mix it conscientiously. The dough is ready.
    7. Bake the pancakes in a hot skillet, lightly greased with oil.

    Lush custard pancakes with kefir and milk

    Tortillas on kefir dough brewed with boiling milk will be fluffy, perforated, and deliciously delicious. My mom baked pancakes only according to this recipe, keeping the main trick in kneading the dough in secret.

    • Kefir - ½ liter.
    • Milk (preferably fat) - a glass.
    • Flour - 200 gr.
    • Eggs - 2 pcs.
    • Granulated sugar - 3 tablespoons.
    • Salt - ½ teaspoon.
    • Table vinegar - 2 tablespoons.
    • Soda is a small spoon.
    • Frying oil.

    Tip: Add some salt and sweeten to the pancakes, not relying too much on the suggested amount of ingredients in the recipe. If it is served to them sweet sauce, jam or honey, put in a moderate amount of sugar.

    How to cook:

    1. Warm the kefir slightly, add sugar, salt. Stir.
    2. Beat eggs in a separate bowl, pour into kefir. In principle, all the ingredients can be mixed and whipped right away, there will be no big deviation from the technology and will not affect the taste of the pancakes.
    3. Sift flour, add (you can all at once). Stir conscientiously until thick pancake dough comes out.
    4. You don't have to boil the milk, just bring it to a boil. Brew the kefir mass, while quickly stirring the contents of the bowl.
    5. Add baking soda, it is desirable to extinguish it if you put it at this cooking step. But you can introduce food baking powder directly into kefir, then it will be extinguished with its acid.
    6. Stir well again. Pause for 10 minutes by covering the bowl with a towel. Time enough for the mixture to thicken properly as the flour gluten swells.
    7. Fry the pancakes as usual on both sides until beautifully browned.

    Video recipe for fishnet pancakes with milk

    Openwork pastries will decorate any table, but not everyone knows the secret of the thinnest cakes with holes. The author shares and shows all the details of brewing the dough. Repeat after him, and make your pancakes the most delicious in the world!

    Custard pancakes are called because more boiling water is added to them, but there is also a recipe that is based on hot milk, I will describe it below. Thanks to boiling water, they turn out to be very tasty, easily turn over, and most importantly, they do not break.

    Shrovetide is coming soon and miss such a chance so as not to cook pancakes as well as impossible. Going to visit with pancakes on a holiday is considered a tradition on this day. Pancakes, a very ancient dish among Russians, was previously considered, if you bake more of them, then you will live in abundance and without hassle all year round. Therefore, people baked a lot different pancakes and, and, also, yeast. In general, there are a lot of recipes and even if you bake them for a whole year before the next Shrovetide, you will not try everything.

    Many housewives dream of making delicious pancakes so that they do not tear and just melt in your mouth. So I decided to collect a few recipes that I tested myself.

    Custard pancakes in milk with kefir - a recipe for thin openwork pancakes with holes:

    Here's how the recipe promised delicious pancakes in hot milk. They are prepared very simply, but for breakfast with jam or sour cream, they will be just the way.

    Ingredients:

    • Kefir - 0.5 liters.
    • Milk - 1 glass.
    • Soda - just over half a teaspoon.
    • Sugar - 2 tbsp. spoons.
    • Salt - 0.5 teaspoon.
    • Flour - 1.5 cups.
    • Vegetable oil - 3 tbsp. spoons.
    • Eggs - 2 pcs.

    1. In a deep plate, knead kefir, sugar, salt and soda. You will immediately see how the dough begins to expand slightly and foam.

    2. Drive eggs and well-sifted flour into our mass. Stir again until the lumps dissolve. We should have a fluffy, thick mixture.

    It is imperative to sow so that the flour is saturated with oxygen and gains airiness.

    3. Then heat the milk on the stove. After heating, foam forms on it, remove it.

    4. Pour heated milk, butter into the dough and stir again.

    We look at what kind of dough turned out if it is liquid, then you can add flour, and if it is thick, then heated milk. The mass should turn out like liquid sour cream.

    Leave the dough to stand at room temperature about 15 minutes, in order to be sure that all the lumps are dissolved, or if you want it to be faster, beat with a mixer.

    5. Grease the frying pan with oil and heat well, take the half of the ladle of dough and pour it into the pan, bending in different directions.

    6. Bake from 2 sides until blush is formed.

    7. Serve with jam or sour cream.

    Thin custard pancakes with milk and boiling water - a quick and tasty recipe:

    Pancakes with milk always turn out to be tender and tasty, compared to ordinary ones, they turn out to be more attractive and they themselves ask to be eaten.

    Ingredients:

    • Milk - 4 glasses of 200 mg.
    • Boiling water - 180 gr.
    • Flour - 250 gr.
    • Butter, for lubrication - 50 gr.
    • Sugar -2 tsp.
    • Salt - half a teaspoon.
    • Vegetable oil 2 tbsp. spoons.
    • Eggs - 2 pcs.

    1. Pour sugar, salt, eggs into a deep plate and beat until they turn white.

    2. Sift the flour well and add to the egg mass. It turns out a thick dough in lumps. Add a little milk and stir until the dough takes the form of thick sour cream.

    3. When all the lumps are dissolved, pour out the remaining milk. We mix everything until a homogeneous consistency

    4. Now, in our resulting mass, pour boiling water and mix again. The dough should be liquid, like cream. Also add vegetable oil and beat lightly.

    If you don't get the holes, but you need to take them off, then when you pour in boiling water, you can dilute 0.5 teaspoon soda in it. I am making this recipe without her, so I mix everything thoroughly, and you see for yourself how you like it.

    5. Let stand for 15 - 20 minutes, so that all the ingredients are combined and begin to bake.

    6. In a well-heated, oiled frying pan, pour a little less than a ladle of dough and turn it from side to side until it spreads. We bake first on one side, then on the other.

    7. Grease each baked pancake and serve.

    Recipe for pancakes with yeast in milk.

    Each person has his own way of making custard pancakes, someone prefers milk with boiling water, some add dry yeast. Of course, it doesn't matter, no matter how you do, they will turn out to be very tasty and will suit the holiday (carnival) as best as possible.

    Ingredients:

    • Boiling water - 1 tbsp.
    • Eggs - 3 pcs.
    • Flour - 3 tbsp.
    • Salt to taste.
    • Warm water for breeding yeast - 0.5 tbsp.
    • Dry yeast - 1 tsp
    • Vegetable oil - 2 tablespoons.
    • Milk - 3 tbsp.

    1. Pour boiling water into the sifted flour over the entire surface, do not forget to stir. You should have a very thick dough.

    2. Add salt, sugar, eggs, vegetable oil and diluted in warm water yeast. We do kneading with our hands.

    3. Heat the milk so that it is warm and pour 1 glass into the dough, while constantly kneading.

    4. Leave it to brew until it fits.

    5. When the dough is ready, beat it with a mixer until smooth.

    6. Pour in the remaining milk, stir again and set to stand again.

    7. Grease the frying pan with oil, this is done exclusively for the first pancake. We heat it to a light haze and pour it with a ladle of dough (half or more, depending on what kind of baking container you have).

    Before each pouring into the pan, knead the dough lightly so that it shrinks less.

    Serve with jam or sour cream.

    Cooking pancakes in milk without eggs:

    Many people think that dough without eggs will not work, especially custard. I want to assure you that this is far from the case. It turns out very delicious pancakes, moreover, they are considered vegetarian dish... According to this recipe, depending on the batter or thick dough, you can make openwork thin pancakes or for wrapping. For example: minced meat, cottage cheese and other products. They are also good on holidays and weekdays.

    Ingredients:

    • Flour - 2 glasses of 250 gr.
    • Milk - 1 liter.
    • Vegetable oil - 2 tbsp. spoons.
    • Sugar - 1.5 tbsp. spoons.
    • Salt to taste.
    • Soda - 0.5 teaspoon.
    • Butter - 50 gr.

    1. Stir sugar, salt, soda and flour into bowls. Add half of the milk and stir again until the lumps are removed. Mix preferably with a blender. The dough should turn out like thick sour cream. Add vegetable oil there.

    2. In a saucepan, heat the milk to a boil and immediately pour into the dough and stir constantly.

    3. Melt the butter and add it to our mixture. Accordingly, we make a batch so that all the ingredients are combined together.

    4. Before baking, grease a frying pan with vegetable oil once and heat it well.

    5. Bake on 2 sides until golden brown.

    6. Grease the pancakes with butter and serve.

    How to cook pancakes in sour milk (yogurt), fast and tasty?

    This wonderful recipe the most delicate pancakes for housewives who like to save money. It happens that the milk remains and turns sour. Most from not knowing where to apply it, they just pour it out. But you should not do this, since it is better to bake pancakes from it.

    Ingredients:

    • Flour - 1 glass.
    • Vegetable oil - 4 tablespoons
    • Boiling water - 1.5 cups.
    • Eggs - 2 pcs.
    • Sugar - 1.5 tbsp. spoons.
    • Salt - 0.5 teaspoon.
    • Soda - 0.5 teaspoon.

    1. Drive eggs into a bowl for dough, add sugar. Stir until sugar dissolves.

    Products for pancakes should be warm, then the pancakes will be tender and tasty.

    2. Pour sour milk into scrambled eggs and mix too.

    3. Sift the flour together with soda and salt through a sieve, directly into the liquid mass, not forgetting to mix immediately. You should get a thick mixture.

    4. Pour boiling water into the dough, over the entire surface and mix very quickly. You should get a lump-free batter.

    The more liquid you dilute the dough, the more holes there will be in it and it will be thinner.

    5. The last step is to add oil, mix and start the oven.

    6. Grease the pan with oil, heat and pour the dough into a thin layer. We bake for about 20 seconds on each side, it all depends on the dishes you are baking on.

    7. Grease the pancakes with butter and serve.

    Custard pancakes with milk - perfect dish not only for Shrovetide, but also for everyday breakfast or dessert. They do not require a lot of ingredients, are easy to prepare and delightfully delicious. The best recipes custard pancakes further in the article.

    To make the pancakes as thin and perfect as possible, it is best to use dishes with low sides. But in its absence, you can take an ordinary large frying pan.

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

    Whichever recipe you choose, cooking 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 pan: scapula;
    • ladles for pouring the dough into the pan.

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

    To make traditional custard pancakes, you need to take:

    • milk - 1 l;
    • eggs - 3 pcs.;
    • vegetable oil - 3 tbsp. l .;
    • flour - 2 cups 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 baking 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 well.
    6. Leave the dough for 10-15 minutes in a warm place.
    7. A tablespoon of vegetable oil is poured into a hot frying pan. It is enough to do this manipulation once at the beginning.
    8. Put one ladle of dough in a frying pan.
    9. Tilt the dishes in all directions so that the dough does not crumple at one edge, but is thin.
    10. Turn it over after the edges of the pancake are curled and browned.
    11. This is how all pancakes are prepared.

    When folding 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 with milk and boiling water are very airy and tender. Despite their minimal thickness, they are very durable and will not tear when turned over.

    For cooking 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 (if desired, you can add a pinch of vanilla) - 2 tbsp. l .;
    • salt - one pinch;
    • odorless vegetable oil (in dough and for frying) - 3 tbsp. l .;
    • butter (for greasing pancakes when serving a dish).

    The ingredients above are for about 20 pancakes.

    They are prepared as follows:

    1. In the selected volumetric container, mix eggs together 2 tbsp. l. sugar and a pinch of salt. It is not necessary to beat strongly. It is enough just to mix.
    2. Milk and butter are poured here.
    3. Gradually add flour that was previously sifted.
    4. Vanilla sugar is added.
    5. Pour fresh boiling water into the dough in a thin stream. Add water slowly, stirring the dough continuously.
    6. The dough is allowed to brew.
    7. Fry according to points 7 - 11 of the first recipe.

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

    With starch without eggs

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

    In order 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 and baking soda in a large container.
    2. Heat the mixture on the stove until bubbles begin to appear on the milk.
    3. Add the rest of the dry ingredients.
    4. Add millet flour and stir with a whisk (mixer).
    5. As in the first recipe, pour oil on the frying surface before toasting the dough.
    6. Continue frying in the same way as in points 10 - 11 of the first recipe.

    If cooked with the amount of ingredients given in the recipe, you will get 10 to 12 thin pancakes.

    Custard pancakes with milk and yeast

    Choux pastry for pancakes with and without eggs is another alternative for vegetarians as well as those with egg allergies. Their feature is a large number of air pores and holes. They appear due to the addition of boiling water to the yeast dough.

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

    To prepare airy goodies, 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. Combine dry ingredients in a bowl.
    2. Pour in milk slowly, stirring in parallel.
    3. Pour in flour, previously sifted. 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 expiration of the established period, take out the dough and pour boiling water into it.
    6. Add vegetable oil and stir.
    7. Fry similarly to the instructions in the 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 cups 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 there and wait for the appearance of bubbles.
    3. Add eggs to sour cream one at a time, stirring thoroughly.
    4. Add sugar and a pinch of salt, mix.
    5. Add flour. Do not be alarmed if the dough becomes very thick. It should be so!
    6. Fresh boiling water is slowly poured into the dough, stirring it constantly with a spoon.
    7. After reaching a homogeneous consistency, pour in the oil.
    8. Pancakes are baked in the same way as points 7 - 11 of the first recipe.

    Kefir recipe

    Although pancakes are traditionally baked on kefir, pancakes can also be prepared on this basis. Moreover, they turn out to be the same 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 eggs in a large container and add sugar. Mix.
    2. Separately combine kefir with soda and pour it over the eggs.
    3. Mix thoroughly with a mixer or whisk.
    4. Add flour and stir until smooth.
    5. Pour in oil. Stir again.
    6. Add boiling water and stir quickly.
    7. Bake pancakes similarly to points 7 - 11 of the first recipe.

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