Choux pastry for pancakes recipe. Choux pancake dough can be made in two ways

Many recipes have already been written different pancakes, cooked , and . But one of the categories is the most popular. And therefore I would like to dwell on it in more detail. And these are recipes for custards made with milk and boiling water.

The advantage of this method is that thanks to the brewing of the dough, the products are thin, soft, very tender and so tasty that when you eat them, it is simply impossible to stop. Even after having eaten your fill, your hand involuntarily reaches out for another lace and rosy item.

Housewives also liked this method because it is very simple. The dough is prepared very quickly, and the result is always the same, that is, excellent.

And I propose now to consider several different interesting and proven recipes, according to which the products always turn out thin and tasty. And if you get the hang of it, you can get a large number of small, neat holes on them, which can already be considered a sign of real skill.

Delicious custard pancakes with milk and boiling water with holes (simple step-by-step recipe)

Let's start our story today with a recipe that has already been tested over many, many years. Even if you have only one recipe in your collection, you can easily bake pancakes and, and, and, of course, in order to simply feed your family a delicious breakfast.

We will need (for 20 - 21 pcs):

milk – 500 ml
boiling water – 250 ml
flour – 2 cups
egg – 3 pcs
sugar – 1 tbsp. spoon
salt – 0.5 tbsp. spoons
vegetable oil – 1 tbsp. spoon
butter – 1 tbsp. spoon

I will bake the products in a frying pan with a diameter of 20 cm.

Preparation:

1. Sift flour into a bowl. This must be done to make the products more delicate and perforated. Add salt and sugar to flour. Stir the mixture.

Flour is measured in a 250 ml glass. This will be approximately 160 grams of product. And the two glasses required for the recipe will contain 320 grams of flour.

2. Warm the milk until it is barely warm. You can check this by dipping your little finger into the liquid. Do not use hot milk, otherwise the flour will immediately steam and will not form required quantity gluten

Pour it into the flour, stirring with a spoon. Then continue whisking, or you can use a mixer. It will be faster.

Although it must be said that the dough is kneaded so easily and simply that this process will not cause you any, even the most minimal problems.

3. Add eggs and mix again.

4. And so, our dough is almost ready. We have broken up all the lumps, and it is already homogeneous and even. It's time to start boiling water. We need it straight cool, just boiled.

Pour required amount liquid into a mug and, pouring a thin stream into the dough, continuously stir the entire mass. Again, you can use a whisk or a mixer for this. Whoever is more comfortable.

5. The dough has been kneaded, now it needs to sit. Leave it for 30 minutes. During this time, all components will finally separate and connect with each other. And the dough will become stretchy, homogeneous and plastic. Although quite liquid.

By the way, the thinner the dough, the thinner the finished products will be. And the more holes there will be on them. There is absolutely no need to be afraid that such a thin pancake will not turn over. The dough is so elastic and dense at the same time that it will not tear, no matter how thin it turns out.

6. After 30 minutes, add oil to the mixture. The butter needs to be melted in a water bath. Don't add it before. It will not allow all the components to come together in the best possible way. And this will affect the quality of the final result.

The butter must be mixed into the dough until the oil circles disappear. And you can start baking.

7. Prepare a frying pan. If you only bake pancakes on it, then some pre-treatment she won't demand it. Also in some preliminary preparation do not need ceramic frying pans and non-stick coating.

But a regular frying pan needs to be thoroughly preheated with salt and fat. Or you can simply fry eggs on it before using it.

8. I have two special frying pans with a diameter of 20 cm for this purpose. The products are baked quickly on them, they turn out rosy and beautiful.

To pour the first portion of dough, the pan needs to be heated and greased with oil. This may not be necessary for later baking.

9. Pour half a ladle of dough and, rotating the pan, allow the dough to spread in a very thin layer. Bake for 20 - 30 seconds, then turn the product over to the other side. To make turning over easier, first pick up the product with a knife along the entire perimeter. And as you see, the edges began to dry out, and an even film appeared on the surface without the presence raw dough, which means you can turn it over.

If for some reason you don’t have any holes, then it could be either the frying pan or the fact that the dough is not liquid enough. In the first case, change the dishes, in the second, add a little boiled water room temperature and stir.

10. The other side will bake very quickly as well.

However, it should be noted that in pans with a non-stick coating, the baking time of the product on one side can be more than a minute. The fact is that in such a frying pan the bottom does not heat up so quickly. Such dishes have a different task - they are needed more for stewing and heating, and not for frying.

Therefore, it is still better to have a special frying pan. Moreover, it is difficult to get holes in the above-mentioned dishes when frying. And you can look and compare. Here is a pancake baked in this frying pan.

But on a special one. The difference is visible to the naked eye.

11. Place the finished bunnies on a plate. You can grease them with melted butter.

Serve with sour cream, honey, jam or butter. Wash it down with tea or hot milk.

The pancakes are soft, thin, very tender and incredibly tasty!

Video on how to cook thin custard pancakes with milk

In continuation to previous recipe I suggest you watch a video where a slightly modified recipe is given. But all steps remain essentially unchanged.

And the only difference is that we have added one more ingredient to our ingredients - sour cream.

As you can see, everything is quite simple. Follow every step and you will get exactly the same beautiful and tasty products.

Thin pancakes with milk and boiling water

This recipe is very easy to remember, since only one glass of the main ingredients is used.

We will need:

milk – 1 glass
boiling water – 1 cup
flour – 1 cup
egg – 2 – 3 pcs
sugar – 1 – 2 tbsp. spoons
salt – 0.5 teaspoon
vegetable oil– 3 tbsp. spoons

Preparation:

1. Break the eggs into a bowl. Use the number depending on the size. If they are large, then it is enough to take only 2 pieces, and if they are small, then take 3.

2. Add salt and sugar. If you are preparing sweet products, then use more sugar; if not sweet, then it is enough to take only a spoonful of the product.

If sugar is not added at all, then the products will not turn out rosy and sunny. And if you shift it, the surface will turn out to be overly fried. These pancakes will look burnt. Therefore, as elsewhere, the golden mean is good here.

Mix everything together. You can use a whisk or a mixer for this.

3. Warm the milk until warm. Add eggs while stirring

4. Add sifted flour and mix again. Here you will need to mix all the components until smooth. Also, there should be no lumps left in the dough. Keep an eye on this. This is the key to your success! For convenience and speed of whipping, you can use a mixer.

5. When you have achieved the desired state, you can add boiling water. And again, we need him to be downright cool. Pour it in a thin stream into the resulting mass while stirring constantly. Don't worry, the dough won't curl. On the contrary, it will most beautifully turn into an elastic, slightly glossy mass.

6. Leave the dough for 20 - 25 minutes to gain strength and stand.

7. Pour oil. By the way, you can limit yourself to two tablespoons. But if you like hearty pancakes, then feel free to add three, it will be delicious.

8. Warm the pan. For the first filling, grease it with oil and bake our little suns, browning them on both sides.

They turn out thin. And again, if you dilute the dough with additional water, then beautiful neat holes will appear on the surface of the products.

After all, we remember that the main secret of the appearance of holes in batter and a hot frying pan!

Eat immediately while they are hot and smell delicious.

Serve with whatever you like best. Or you can simply grease each specimen with oil when you remove them from the pan. In this case, eat them just like that. Delicious - incredible!

Pancakes with milk, sour cream and boiling water with soda added

It happens that there is a little left in the refrigerator old sour cream. And neither there nor here. But it’s just right for the dough.

We will need:

milk – 3 cups
boiling water – 300 ml
flour – 2.5 cups (400 g)
egg – 4 pcs
sour cream – 2 tbsp. spoons
sugar - tbsp. spoons
salt – 1 teaspoon
vegetable oil – 2 tbsp. spoons
soda – 0.5 teaspoon

Preparation:

1. Break eggs into a bowl, add salt and sugar and mix. Then add sour cream and mix again.

2. Add half a liter of warm milk. Remember that it should only be lukewarm and never hot. Use a whisk or mixer to bring the mixture into a uniform state.

3. Sift the flour directly into the bowl and mix again. The mass will turn out to be quite thick, but the flour will disperse very well in it, and there will be practically no lumps left.

4. Now you can add soda. If for some reason it is not found, then you can replace it with baking powder. Unlike soda, you will need to add one teaspoon.

5. Gradually pour in the remaining warm milk. Continue stirring the mixture until the lumps disappear completely.

6. Boil water, pour the appropriate volume into a glass, and gradually pour in half of the measured liquid, stirring constantly. See what consistency the dough turns out to be. It should be quite liquid, similar to thick heavy cream. If you see that it is not liquid enough, gradually pour in the rest of the boiling water.

Why such caution? Because the volume of a glass is different for everyone. And so everyone can get torment different quantities. In general, when kneading dough, it is advisable to learn to rely on a more accurate tool - your eye.

7. If you doubt the consistency of the dough, leave it thicker at first. Bake one and see. If its thickness suits you, then leave it that way. If not, and you want to make them thinner, then add a little water at room temperature and stir.

The products will be thinner. Then you will determine the thickness of the dough by its appearance.

9. Bake on both sides until golden brown and pleasing to the eye.

Serve with sour cream, butter, honey or jam. Or with everything at once. Then everyone will choose for themselves what they like best. Be sure to eat with pleasure! Don't forget to praise the chef! So that he would quickly have a desire to bake a new batch, and quickly.

Delicious custard pancakes with starch without eggs for 1 liter of milk

And this recipe is radically different from those already proposed. And its difference is that pancakes are prepared with hot milk, without eggs and with the addition of starch. We will cook based on 1 liter of milk.

We will need:

milk – 1 liter
flour – 0.5 kg
butter – 100 g
sugar - 2 - 3 tbsp. spoons
salt – 1 teaspoon
starch – 2 teaspoons
soda – 2/3 teaspoon

Preparation:

1. Sift the flour through a sieve into a bowl in which we will knead the dough. Sifting must be done so that the flour particles are saturated with air.

2. Add salt, sugar, soda and starch to the flour. Mix. Instead of soda, you can use baking powder for dough. But take a full tablespoon, and even a little bit.

3. Gradually pour 0.5 liters of milk into the dry mixture, preferably slightly warm. Knead the dough. It will still be quite thick, but this way the flour will disperse better and it will be easier to get rid of lumps. You need to stir until the mass becomes sufficiently smooth and homogeneous.

4. Place the remaining 0.5 liters of milk in a saucepan to warm up. Post it there butter. Bring the mixture to a boil while stirring.

5. Pour hot milk into the already obtained mass. It is better to pour in a thin stream, holding a glass (or mug) of hot milk in one hand, and with the other hand at the same time actively stir the mixture with a whisk or mixer.

As you can see in the photo, a large number of bubbles appeared. This is good, it means the finished products will have holes.

Stir until smooth.

6. Warm the frying pan and bake pancakes on both sides. They should turn out ruddy, beautiful and with big amount holes.

Moreover, the thinner the dough, the thinner the products will be and the more “holey” they will be.

For the first product, the frying pan can be additionally greased with vegetable oil. In the future, you can no longer lubricate it; the dough already contains a sufficient amount of it.

However, it should be noted that products that are too thin require careful handling during baking and turning. As everyone knows, it is eggs that make the dough elastic and elastic. Thanks to them, it does not tear and the workpiece can easily be turned over to the other side.

There are no eggs in this recipe. And therefore the dough is very tender and fragile. Because of this, follow a few simple rules when baking.

Try baking a not very thin pancake first.
When you see that the edge is dry, run a knife between it and the surface of the pan. Thereby helping the edge not to stick to the surface.

The product should be turned over when the bottom is well browned.
Turn over with a wide spatula.

First check with the same spatula that the dough does not stick to the surface anywhere.

If everything worked out, then you can already adjust the thickness of the products. If desired, you can add a little boiled water and bake thinner pancakes.

This is how the product turns out when turned over. It does not tear and holds its shape perfectly.

Taste finished products very rich. This is due to the large amount of added butter. And therefore you can eat them just like that, washed down with hot tea. Without any additives, they taste simply amazing.

Another plus is that after the products have completely cooled, they will not dry out and will completely retain their taste qualities. And they will be tasty even cold.

You will be happy to eat them in any form!

Step-by-step recipe for custard pancakes with milk and kefir

This is a very simple recipe that uses both kefir and milk. It happens that kefir stagnates in the refrigerator. So there will be a use for it.

We will need:

milk – 1 glass
kefir – 1 glass
flour – 1 cup
egg – 2 pcs
sugar – 1 tbsp. spoon
salt – 0.5 teaspoon
soda - teaspoon
vegetable oil – 2 tbsp. spoons

Preparation:

1. Mix eggs in a bowl with sugar and salt. It is better to use a whisk or mixer for this.

2. Add kefir at room temperature. To do this, remove it from the refrigerator in advance. By the way, you can use not only kefir in this recipe, but also spoiled milk. Stir the mixture and add soda. So that it reacts with sour kefir. Since there is already an acidic environment here, there is no need to extinguish the soda with vinegar.

3. Sift flour into a bowl. And mix again. The mass will be quite dense and viscous.

4. Boil milk. Pour it hot into the resulting mixture, while continuously stirring with a whisk. Or you can use a mixer.

5. When the mass becomes homogeneous, leave it for 20 - 30 minutes to infuse. After this time, add butter, stir and immediately begin baking.

6. Bake pancakes, as usual, on both sides until golden brown. The first time, be sure to grease the frying pan with oil. And then look. If they turn over easily, then there is no need to lubricate them anymore.

But already baked products can be oiled and greased. To do this, melt it in advance (I mean butter). And grease each baked specimen immediately after it is removed from the pan. And those, in turn, are stacked on a plate. This way they won’t cool down longer and won’t dry out prematurely.

Enjoy eating!

In my opinion, today we have covered everything possible options preparing choux pancake dough with milk. And now you can easily prepare products to your taste, in accordance with what you have in the refrigerator for this. Eating sour cream is good, kefir is also good. If there is only one milk, then we will cook with it.

The main thing is to remember to observe the proportions and learn to determine the thickness of the test by eye. And then, even if you have never been able to bake pancakes, over and over again, they will turn out tastier and thinner. And even the number of holes will increase each time. Don't believe me?! Then count them! (I'm kidding of course).

I know that many people find baking these little “sunny” products quite difficult, and many even find it impossible. Believe me, this is not true! There is nothing easier than baking delicious thin products. Use these recipes and you will succeed!

Bon appetit!

Then today’s issue will be devoted to an equally popular version of preparing this wonderful baked goods, 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. Besides, Maslenitsa is approaching and it wouldn’t be a bad idea to stock up on a couple of different recipes pancakes, 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 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 holidays. common 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, pouring into it hot water 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 it? Everything is 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 without anything or with various 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 add ready-made pancakes 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 all. 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 cooking options thin pancakes, the dough for which is kneaded 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 into it a thin stream boiling water. 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 cook 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 look very interesting recipe from a video by 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 one classic recipe preparations. 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 do 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. Fresh eggs, room temperature, break 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 It will 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.
a 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 happy baking. I also congratulate you on the upcoming holiday and wish you and your family and friends all the best!

Thin and flavorful pancakes that simply melt in your mouth are the dream of any housewife. This universal dish, which can be main or sweet, depending on the filling. There are many options for filling pancakes; you can wrap or spread almost anything you like in them.

Custard pancakes with milk - recipe

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

Ingredients:

egg – 2 pcs.;
flour – 1.5 cups;
milk – 250 ml;
boiling water – 350 ml;
salt – 0.5 teaspoon;
sugar – 1.5 tbsp. spoons;
vegetable oil – 1 tbsp. spoon.

Preparation

Mix sugar with salt and eggs, add butter and milk. Mix everything well again - you should get a homogeneous mass. Sift the flour and add 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. If necessary, add a little more milk. Leave the dough to rest (15-20 minutes). Heat the pan well, grease it with oil and fry the pancakes on both sides over medium heat.

Remember: than less dough you pour it into the frying pan, then thinner pancake you can do it.

Yeast custard pancakes

Ingredients:

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 teaspoon;
dry yeast – 1 sachet.

Preparation

Pour 750ml milk into a saucepan and heat until warm. Sift the flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and place in a warm place for an hour until the dough rises. When it is ready, add eggs, vegetable oil and salt to it, and mix 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 want pancakes, but there is neither milk nor kefir in the house, we will tell you how to cook choux pastry for pancakes without them.

Ingredients:

water – 500 ml;
egg – 1 pc.;
sugar – 3 tbsp. spoons;
salt – 1 teaspoon;
soda – 1 teaspoon;
vinegar - 1 tbsp. spoon;
flour.

Preparation

Pour water into a saucepan, add egg, salt, sugar and soda, slaked with vinegar. Beat all this well and add enough sifted flour to make a thick dough like pancakes. At this time, put water on the fire (enough to dilute the dough and make it liquid). Watch how it heats up; you don’t 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, small bubbles begin to rise from the bottom.

Remove this water from the heat and begin adding 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 with a paper towel. Pour a teaspoon of vegetable oil into the frying pan and begin to fry the pancakes, pouring a ladle of the dough.

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

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Anyone 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 custard pancakes, you can see that their surface is completely covered with numerous holes. From such openwork pancakes, believe me, it’s unlikely that anyone will refuse.

Dough for custard pancakes can be prepared with milk, yeast, and kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them different types fillings. By making the pancake batter sweet, you can make pancakes, stuffed with cottage cheese, fruity, berry fillings, creams and serve them for dessert.

Salty pancakes made from choux pastry are perfect for cooking meat, fish and vegetable rolls, snack pancake cakes, envelopes. Custard pancakes can also be prepared with a topping of vegetables, berries and fruits added prematurely to the dough. Even if you don't know how to make dough for custard pancakes. and how to bake them, don’t despair.

We invite you to familiarize yourself with the most delicious and popular recipes preparing custard pancakes that will be useful to you in the future. From the name itself it becomes clear that the dough should be choux. The basis for choux pastry can be milk, yeast or kefir. By and large, pancakes look and taste the same regardless of whether you choose milk or kefir. But it is worth noting that custard pancakes prepared with kefir and yeast will be slightly higher in height and airier than pancakes with milk. As for flour, white flour is most often used 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 will get beautiful colored pancakes.

Custard pancakes. Best Recipes

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

Recipe for custard pancakes with milk

Eggs – 2 pcs.,
Milk – 1 glass,
Butter – 50 gr.,
Wheat flour premium– 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 very tasty custard pancakes. It is best to take milk for pancakes with a high percentage of fat content. After all the ingredients are prepared, you can start preparing the pancake batter. In a bowl with deep sides, beat 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 the wheat flour.

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

Scoop out the dough using a ladle and pour it into the pan in an even, thin layer. To make custard pancakes with milk even, you need to twist the pan a little. Pancakes are fried on both sides until golden color. The appearance of holes on the pancake indicates that it can already be turned over. This must be done very carefully, as the pancakes are very delicate and tender. These custard pancakes with milk will be a great addition festive table on Maslenitsa.

Custard pancakes with 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 set 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 even more delicious.

As usual, the first thing you need to do is beat the eggs with a whisk. After that, put sugar and salt in them. Pour in kefir. Mix with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen as melted butter. Lastly, add the sifted flour.

Mix the pancake batter and place it on water bath. Brew it, stirring constantly for about 3 minutes. The dough should be at about 60 degrees. After this, leave the dough for 30-40 minutes. These custard pancakes, the recipe for which we reviewed, 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 yeast custard pancakes are prepared with milk. Pour in the yeast a small amount water, add 1 teaspoon of sugar to them. After 10 minutes, pour the yeast into the bowl in which you will prepare the dough. Add half the room temperature milk. 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 milk and pour it into the dough. Stir. After 15 minutes you can use it to bake pancakes. Grease the frying pan with a piece of lard, vegetable oil or butter, as you prefer. According to this recipe, pancakes are easily separated from the pan, do not stick and are easily turned over with a spatula. These pancakes are served hot, piping hot. Ready pancakes You can drizzle before serving berry syrup, jam, honey or condensed milk.

You can also make 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 tbsp.
Instant dry yeast – 1 sachet,
Vanilla sugar - 1 pack,
Vegetable oil

Beat the eggs, add sugar, salt, melted butter. Whisk all ingredients. Add semolina. Stir, pour in hot water. After this, you can add dry yeast and vanillin (vanilla sugar). The dough should then rest for about 2 hours. During this time, the yeast will have time to rise, and semolina- swell. For those who do not have time to wait a long time for the pancake dough to arrive, you can significantly speed up the process and replace the cereal with boiled semolina porridge. Fry the pancakes in a frying pan greased with sunflower oil. Pancakes are very tasty 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 upon a time such pancakes were baked in every home in Rus', but over time this recipe became less widespread and popular. Let's resume old traditions and prepare buckwheat custard pancakes. You can also make rolls from these pancakes, filling them with red caviar.

Let's start preparing custard pancakes. Buckwheat flour sift and place in a bowl. Fill it up hot water. Beat the egg, add sugar, milk, a little salt. Mix well so that there are no lumps. The consistency of the choux pastry for pancakes is thick, but not tight. It should spread smoothly on the surface of the pan. Fry the pancakes on each side until golden brown, turning them over with a spatula. Serve them hot. Fits them perfectly chicken bouillon and sour cream sauce.

This is how easy and simple custard pancakes are to prepare. And if you get a little creative, you can come up with many other dishes based on custard pancakes yourself.

Well, now let's see how to cook 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, so you can bake fragrant pancakes and enjoy tea. Russian housewives bake pancakes in hot cast iron frying pans greased with oil or grease, preserved by our grandmothers. But nothing stands still, and special pancake pans have long been invented for pancakes, which make all the baking much easier. And so now baking pancakes is a pleasure.

To prepare custard pancakes with milk you will need:

Milk – 2 tbsp.
Sugar – 2 tbsp.
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 you use homemade pancakes full fat milk, then it would be better to dilute it with water one to one. IN this recipe We will dilute the milk directly in the dough; before starting to knead, we will boil two glasses of water. Pour flour into a saucepan and beat in eggs. No matter how sickly sweet the pancakes are, 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 the flour, and not vice versa - then there will be no lumps in the dough.

2. Kefir or custard pancakes most often turn out to be leaky and lacy.

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 easier to wrap the fillings in, water is often added to the dough in addition to the milk base.

Thin custard pancakes with milk with holes recipe

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

Cooking secrets

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

We select a frying pan. No matter what modern frying pans are offered to us - non-stick, comfortable, lightweight - the cast iron frying pan remains the best. And the point is not in ancient traditions, but in its thick walls, which retain heat well and heat up evenly, and its surface does not allow the dough to stick. In addition, cast iron frying pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron frying pans.
Getting rid of lumps. It is better to mix pancake batter with a blender. Thanks to the enormous speed, the mass turns out airy and without lumps. You can knead by hand, but then you will have to beat much longer.
Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if you don’t have it. All-purpose flour, buckwheat, and any other flour will do.
We achieve openwork. For this egg whites beat separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.

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

milk - 1 glass;
flour - 2 cups;
boiling water - 1 cup;
vegetable oil - 2-3 tablespoons;
egg - two medium-sized pieces (or 3 small);
granulated sugar - two tablespoons;
soda - half a teaspoon (you can use baking powder instead of soda).

First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
Sift the flour and add to the dough. Mix gently, getting rid of lumps.
Pour in vegetable oil. Now you can put the frying pan on to heat up.
Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and the choux pastry for pancakes with milk is ready.
Leave it for 10 minutes so that the flour disperses properly.
Bake custard pancakes on a hot non-stick or cast iron frying pan(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 - that’s why we put vegetable oil in the dough.

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

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

There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. It has no fat content of great importance- only the calorie content of the dish will depend on it (if you need to think about your 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 - approximately 2.5 cups;
soda - half a teaspoon.

Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
Break the eggs into a measured glass of milk, add salt and sugar.
Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
Add milk (custard pancakes made with milk turn out delicate and quite thin due to large quantity liquids).
Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
Pancakes cooked with hot milk should be baked in a hot frying 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 it is still a little dry, greasing it with melted butter will save the situation.

Custard pancakes made with milk are made with holes due to brewing. To enhance the openwork effect, you can beat the egg whites and yolks separately and then combine.
If after brewing the dough it turns out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, simultaneously grinding out these lumps.

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

To custard dessert turned out even more delicate, you can cook it with kefir. You can take another one as a basis fermented milk product, for example, fermented baked milk or liquid (drinking) yoghurt. 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 (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;
boiling water - 1 cup (200 ml);
water (warm) - 1 glass (200 ml).

Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you’ll have to insist ready dough about 30 minutes).
Add salt and sugar, beat again.
Pour in a glass of warm water.
Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
Now we work with boiling water: pour into an empty container baking soda, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
Pour in refined vegetable oil.
Leave the dough to rest for about 10 minutes and you are ready to bake.

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

Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.

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Custard pancakes with milk

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

Custard pancakes with milk - recipe

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

egg – 2 pcs.;
flour – 1.5 cups;
milk – 250 ml;
boiling water – 350 ml;
salt – 0.5 teaspoon;
sugar – 1.5 tbsp. spoons;
vegetable oil – 1 tbsp. spoon.

Mix sugar with salt and eggs, add butter and milk. Mix everything well again - you should get a homogeneous mass. Sift the flour and add to the resulting mixture. Stir everything and make sure that no lumps form. Then pour in boiling water and mix again - you should get a liquid dough. If necessary, add a little more milk. Leave the dough to rest (15-20 minutes). Heat the pan well, grease it with oil and fry the pancakes on both sides over medium heat.

Remember: the less batter you pour into the pan, the thinner the pancake you will get.

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 teaspoon;
dry yeast – 1 sachet.

Choux pastry for pancakes

If you really want pancakes, but there is neither milk nor kefir in the house, we will tell you how to prepare choux pastry for pancakes without them.

water – 500 ml;
egg – 1 pc.;
sugar – 3 tbsp. spoons;
salt – 1 teaspoon;
soda – 1 teaspoon;
vinegar - 1 tbsp. spoon;
flour.

Watch how it heats up; you don’t 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, small bubbles begin to rise from the bottom.

How to cook custard pancakes with milk

Good day, dear readers and guests!

Maslenitsa 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 choux pastry The pancakes get an openwork pattern!

To prepare choux pancakes, we need to prepare choux pastry. Custard pancakes can be prepared 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

Necessary products for custard pancakes with milk:

milk – 2 glasses,

eggs – 2-3 pcs.

boiling water - 1 cup,

flour – 1.5 cups,

rast. oil or drain. oil – 4 tbsp. spoons,

a pinch of salt,

granulated sugar – 1 tbsp. spoon.

how to cook custard pancakes with milk

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

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

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

4. Now put your favorite pan for pancakes, I have an old cast iron one, on the fire and let it heat up well. I prepared a lot of pancake batter. And with one frying pan I could bake pancakes all night. But I didn’t want that and took out my second favorite frying pan, with a non-stick coating. But still, pancakes turn out tastier in our domestic, cast-iron frying pan.

Next, you need to grease the frying pan with oil or a piece of lard, as our grandmothers did in the good old days. Or prick half an onion or potato onto a fork and grease the pan before baking each pancake. You won't need to do this if you add butter to the dough as directed in the recipe.

And one more thing, if suddenly the first pancake sticks to the frying pan, it should be thoroughly cleaned with salt and oil. Of course this only applies cast iron frying pans. And then start baking pancakes.

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

Bake pancakes over medium heat. After one minute, the test will noticeably show openwork holes. Then you need to turn the pancake over with a wooden spatula. And let it brown too.

Place the baked pancakes on a plate, greasing each with a small piece of plum. oils

Maybe you also have a favorite pancake recipe? Share with us, don't be shy.

Custard pancakes made with milk can be filled with any filling: from sweet to savory. It could be simple sweet cottage cheese or salted fish.

Here are my custard pancakes with milk and kefir. I baked them together with my son, Nikita. My son tried his best, because tomorrow is Maslenitsa at school.

I wish you bon appetit!

As you can see, many people tried to make custard pancakes and even sent me photos. Here are Anna Asanova's custard pancakes with milk.

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Cake "Napoleon" with very delicious cream(no bake recipe)

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Cake "Napoleon" from sour cream cakes

A classic is a classic and I wouldn’t trade everyone’s favorite “Napoleon” cake for anything))) But when it’s in the refrigerator.

Cake "Flight" with tender lemon cream

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Cuban winter snack from Dilara

Yes, I still managed to make this Cuban appetizer for the winter! And all thanks to our regular reader.

Fluffy milk pancakes without yeast recipe

Let's focus on a narrow topic delicious pancakes today are custard pancakes, which are in increasing demand.

Custard pancakes with milk and boiling water

The pancakes turn out tender and so elastic that you can roll them into a tube, add any filling, roll them into an envelope, and if desired, fry them in a frying pan.

Ingredients:

Preparation

Sift the flour in small portions.

2. Add salt and sugar.

3. Pour milk at room temperature. Mix.

4. Pour in raw eggs and mix until smooth.

5. Until such a homogeneous mass.

6. Pour in the melted butter. Mix.

7. Pour in very hot water and stir the mixture as you pour in the water. Stir the dough until it reaches the consistency of low-fat cream. Leave it on the table for 30 minutes.

8. Heat the frying pan well and grease it before baking only the first pancake. We notice and admire the openwork holes.

9. Fry the second side in the usual way until golden brown.

10. It turned out to be a lot of tasty and thin pancakes.

11. The custard pancakes turned out to be elastic, you can put them in your palm - they will not wrinkle or tear.

Bon appetit!

Custard pancakes with kefir - video recipe

Look very delicious recipe tender and soft pancakes into the hole.

You can eat pancakes by dipping them in sour cream or jam, or you can add filling. It will be delicious!

How to cook pancakes with milk and boiling water with soda

And again we prepare thin custard pancakes with holes, but the components of the dough are already different.

Ingredients:

Cooking method

Pour the eggs into a bowl, add salt, sugar, soda, vegetable oil and mix everything until smooth. Then pour in the milk little by little and mix again.

2. Add the sifted flour little by little and knead the dough so that there are no lumps.

3. Add boiling water (hot water).

4. Stick the cut part of the onion on a fork and dip it in sunflower oil on a plate - grease the heated frying pan.

5. We bake pancakes in the usual way, first on one side.

6. Then bake on the other side.

We admire the beautiful holes and eat custard pancakes with sour cream or jam.

Video recipe - delicious custard pancakes with whey

Check out my friends' favorite recipe for pancakes that turn out thin and delicious.

Thin pancakes for Maslenitsa, golden like the sun

Ingredients:

3 cups flour
2 - 3 eggs
a pinch of salt and soda
2 tbsp. spoons of sugar
2 glasses of milk
1 - 1.5 cups boiling water
50 ml vegetable oil
3 tbsp. spoons of potato starch
vegetable oil for baking

Cooking method

Warm the milk a little.
Sift the flour through a sieve twice.
Combine warm milk, eggs, salt, sugar, vegetable oil and starch and mix well.
Then beat with a mixer for 5 - 10 minutes.
Gently dilute the whipped mass with boiling water, stirring constantly.
Heat vegetable oil in a frying pan.
Bake pancakes on both sides until golden brown.

Enjoy eating!

Custard pancakes with kefir without eggs and soda - video

I advise you to prepare these thin and crispy miracle pancakes.

You will not feel the taste of kefir and soda.

Custard pancakes with fermented baked milk - a simple and tasty recipe

Ingredients:

0.5 liters of fermented baked milk (fat content 4%)
1 egg
2 tbsp. spoons of sugar
1 g vanillin
a pinch of salt
0.5 tsp soda
1 cup boiling water
1 tbsp. spoon of vegetable oil
20 g butter
2 cups of flour
vegetable oil for baking, butter for greasing

Preparation

Mix soft butter, sugar, vanillin, salt, egg with a mixer until smooth.
Add fermented baked milk at room temperature, vegetable oil and stir.
Sift the flour and, stirring with a mixer at low speed, add to the mixture.
Add soda to a glass of boiling water, stir and, without turning off the mixer, pour boiling water into the dough.
Bake pancakes in a frying pan heated with vegetable oil.

Grease the finished pancakes with butter.

Custard pancakes with milk - a delicious recipe with soda

Products:

4 glasses of milk
5 eggs
0.5 tsp salt
2 tbsp. spoons of sugar
0.5 tsp soda
citric acid on the tip of a knife
3 cups flour
3 tbsp. spoons
vegetable oil
1.5 cups boiling water

Preparation

Beat eggs with milk, add salt, sugar, soda, citric acid.
Add sifted flour.
Pour in vegetable oil and boiling water. Mix thoroughly.
Let the dough rest for 20 minutes and bake the pancakes.

Video recipe for custard pancakes with semolina from my mother’s childhood

If you are preparing custard pancakes for Maslenitsa, then have a successful holiday for the whole week - drive away winter, awaken nature from sleep and call on spring.