Pancakes are one of the most ancient dishes of Russian cuisine. There are many ways to prepare this dish, and various recipes have long been tried and tested by chefs thousands of times: fluffy yeast pancakes, thin openwork pancakes, tender ones made with kefir, soft custard pancakes made with milk. But the trouble is that, even if you strictly adhere to the most correct and much-praised recipe, there is a risk of failure: the pancakes may turn out lumpy, taste rubbery, or even fall apart in the frying pan. And all because, in addition to strictly observing the amount of products indicated in the recipe, you also need to master some subtleties in baking pancakes. In this article we will share with you the secrets of making delicious, thin, delicate pancakes from choux pastry made with milk.

Taste Info Pancakes

Ingredients

• milk – 300 ml;
• water – 300 ml;
• flour – 1.5 tbsp;
• salt – 0.5 tsp;
• eggs – 2 pcs.;
• sugar – 1.5 tbsp. l.;
• vegetable oil – 3 tbsp.

How to cook custard pancakes with boiling water and milk

Choux pastry for pancakes is best prepared in a deep container. It is in dishes of this size that it is most convenient to mix the ingredients, whisk them vigorously with a whisk, without fear that the mixture will spill over the edges.


Combine the eggs with salt and sugar, beat the mixture with a whisk until the ingredients are well mixed together.


Then pour in the milk (you can straight from the refrigerator). To make the dough more flexible and not tear or stick to the pan when frying, it would be a good idea to add 2 tablespoons of vegetable oil. It is very important to use a refined, odorless product.
Now slowly, carefully kneading the dough, add the pre-sifted flour in small portions. At this stage, the mass must be whisked until smooth and homogeneous. Some housewives prefer to use a mixer or blender for this purpose. The idea is great, it greatly simplifies and speeds up the process. But it has been noticed that finished products from such dough become more rigid, “rubbery”.


And now is another crucial moment. Pour boiling water into the dough. Brew it and stir vigorously. The consistency of the pancake dough should be like fresh, liquid honey. Be sure to let it sit for 20 - 25 minutes and then start frying the pancakes.

To bake this traditional Russian dish, it is best to use a shallow pancake pan with a Teflon coating. Its surface does not need to be greased before frying, and golden brown pancakes simply fly off such a frying pan. Some housewives prefer good old, thick-walled cast iron cookware. It produces delicious, evenly fried custard pancakes. Just before sending the dough onto the surface of such a frying pan, you need to grease the bottom with a thin layer of vegetable oil each time. Whatever pan you choose for pancakes, in any case it needs to be heated very well. And only after that, scoop up the dough with a ladle, pour it into the middle of the frying pan and quickly spread it over the entire surface, tilting the pan in different directions.


Fry the pancake over high heat for 2 minutes on one side, then use a fork or spatula to turn it over and keep it in the pan for another 1-2 minutes. The result is ruddy pancakes with holes. This photo shows how thin and lacy they came out.


Hot pancakes can be greased with a piece of butter if desired. This will make them softer and tastier.


This is such a beauty we have, try it, it will work for you too.


Now let's look at a few more options for custard pancakes with milk, as they say, for all occasions - with yeast, without eggs and with kefir.

Teaser network

Custard pancakes with milk and yeast

Ingredients:

• milk – 1.5 l;
• sugar – 4 tbsp. l.;
• white wheat flour – 1 kg;
• pressed yeast – 40 g;
• chicken eggs – 2 pcs.;
• salt – 1 tsp. l.;
• vegetable oil – 4 tbsp. l.

Preparation:

1. Heat 200 ml of milk, add 1 tablespoon of flour and sugar to it, add yeast and stir everything thoroughly until the yeast is completely dissolved. Place the mixture in a warm place for 15-20 minutes, the mass should become foamy (this amount of time will be needed if the yeast is fresh; if the yeast is not very fresh, you will have to wait longer).
2. Now start the test, all components must be at room temperature. Pour 1 liter of milk into a deep bowl, add all the flour, add salt and sugar, beat in the eggs, pour in the vegetable oil, mix everything. Then add the prepared dough to the dough and mix very thoroughly so that not a single lump remains. Place the dough in a warm place for 3 hours. It will come up periodically, you should lower it while stirring with a spoon. But for the pancakes to come out real, fluffy and tender, the dough must sour thoroughly.
3. Add the remaining milk to the ripened dough; it should be boiled before this and poured directly into the dough while boiling. Knead the dough well again, and as soon as it rises again, immediately begin baking pancakes.
4. To make pancakes with holes, do not knead the dough in the pan, just carefully scoop out another ladle and pour it into a hot frying pan. Bake pancakes on both sides over medium heat, covered.
5. Place the finished pancakes on top of each other on a plate, brushing each with butter. Yeast pancakes are usually served with fillings; there is an incredible variety of them, but this is a completely different topic.

If you do everything correctly, you will get custard pancakes made with milk and yeast that are amazingly tender and fluffy. Real Russians, as a classic once called them, are “like the shoulder of a young merchant’s wife.”

Custard pancakes with milk and kefir

Ingredients:

• kefir – 0.5 l;
• sugar – 1 tbsp. l.;
• salt – 1/2 tsp;
• soda – 1 tsp;
• egg – 1 pc.;
• white flour – 1.5 cups;
• milk – 1 glass;
• vegetable oil – 2 tbsp.

Preparation:

1. Heat the kefir slightly, add salt, soda, sugar and egg, mix everything with a whisk.
2. Gradually add flour, whisking gently to avoid lumps. The dough will be thick in consistency, like sour cream.
3. Now, in a separate bowl, bring the milk to a boil and pour it into the dough in a thin stream, constantly stirring it with a whisk. Add vegetable oil, mix everything thoroughly again and you can start frying the pancakes.

Pancakes made with milk and kefir turn out to be especially thin and delicate; due to the many holes, they look very beautiful on the table.

Custard pancakes with milk without eggs

Ingredients:

• wheat flour – 200 g;
• baking soda – 1/4 tsp;
• sugar – 1 tbsp. l. with a slide;
• salt – 1/4 tsp;
• milk – 0.5 l;
• vegetable oil – 1 tbsp. l.;
• butter – 35-40 g.

Preparation:

1. Mix flour, soda, sugar and salt in a deep bowl.
2. Add half the milk and beat the dough with a kitchen whisk.
3. Now pour in the vegetable oil and mix well again.
4. Boil the second half of the milk and pour almost boiling in a thin stream into the dough. In the frying pan where you will fry the pancakes, melt the butter, add it to the dough and finally mix everything until smooth. You can fry pancakes.

Some useful tips:

• if you use regular wheat flour for pancakes, then do not forget to sift it; special pancake flour, on the contrary, does not need to be sifted;
• experienced housewives claim that for even greater fluffiness of pancakes, the sifted flour must be allowed to settle;
• adding vegetable oil to pancake batter always eliminates the need to re-grease the pan (especially if it has a non-stick coating);
• Whenever you add sugar to pancake batter according to a recipe, add at least a pinch of salt, even if you forgot to mention it in the ingredients.

Simple pancake recipes for every taste

custard pancakes with milk

8-10

20 minutes

190 kcal

5 /5 (1 )

In this article I will try to surprise you with the simplicity and ease of preparing homemade custard pancakes, which we will prepare using milk. The uniqueness of the recipes I provided is undeniable, since only with the help of these guides you can prepare truly unusual pancakes, while spending only a small part of your effort, finances and time.

Why should you pay attention to these recipes? Firstly, because of the dish itself that you will learn to cook. Pancakes are so filling that they can easily replace a full breakfast or dinner.

Secondly, if you learn to cook according to my recipes, you will be able to delight yourself and your family with new dishes! But the most important thing is that based on these recipes you will be able to come up with your own culinary solutions and cook truly your own, original dishes.

Recipe for custard pancakes with milk and boiling water

Kitchen appliances: whisk, utensils for ingredients, frying pan, ladle, sieve, glass.

Ingredients

How to choose ingredients for a dish

Use eggs with perfect shells. If you notice even a single crack on the egg, this is the first signal that the product may be spoiled. I advise you to buy those eggs whose shell surface is clean and its color is matte.

When you select milk, first of all pay attention to the production date. After this, you will need to inspect the entire package for depressurization. Only after going through these steps can you buy it.

Step-by-step recipe for making custard pancakes

1. First of all, pass 3 cups of wheat flour through a sieve into a separate container,
   
   
   then add a few teaspoons of sugar and salt to taste to the flour.
   
   
2. Pour two glasses of milk into a bowl with sugar and flour. Stir the ingredients.
   
   
3. 
   
   
   then mix thoroughly until a homogeneous mass without lumps is obtained.
   
   
4. We melt the butter in the microwave and pour it into the flour mixture, then mix the contents of the bowl.
   
   
5. Heat water for pancakes in a kettle. We will not pour boiling water, but only very hot water. Pour 2 cups into the bowl with the ingredients and mix with a whisk.
   
   
   Leave the finished dough for 30 minutes.
6. After 30 minutes we can start preparing pancakes. Add a little oil to the frying pan, heat it up and pour some of the dough into it with a ladle.
   
   
   After 1-2 minutes, we turn the pancake over to the other side so that it is also fried.
   
   
   We wait a little longer and remove the pancake from the pan.
7. We carry out exactly the same actions with the rest of the test. Bon appetit!
   
   

Recipe video

This video will help you discover your talent for making pancakes! The video explains in a very accessible way the process of making pancakes with milk. Even a child can cope with this recipe.

Custard pancakes with milk

Wonderful custard pancakes with milk. Try cooking!

For 40 pancakes with a diameter of 20 cm:
3 cups flour
2 glasses of milk
2-3 glasses of hot water
3 eggs
1 teaspoon salt
2 tbsp. spoons of sugar
1 tbsp. spoon of any oil

1 glass = 250 ml

https://i.ytimg.com/vi/shqRbB_fkXw/sddefault.jpg

https://youtu.be/shqRbB_fkXw

2016-03-10T06:08:28.000Z

Thin homemade custard pancakes

• Cooking time: 15-20 minutes.
• Number of servings: 5-8 servings.
• Kitchen appliances: mixer, dishes for ingredients, frying pan, ladle, sieve, glass.

Ingredients

Step-by-step recipe for making custard pancakes

1. Beat 2 chicken eggs into a mixer bowl. Beat them until you get a thick foam.
2. We will add 2.5 grams of salt and 70-75 grams of sugar to the beaten eggs. Add sugar gradually. First, send half, turn on the mixer at medium speed, wait for the sugar crystals to completely dissolve and send the rest into the mixer bowl.
3. Pour 250 milliliters of milk into the mixer bowl. Beat all the ingredients a little at medium speed.
4. We take the flour, sift it and add it to the rest of the products. Turn on the mixer at the lowest speed, start mixing in the flour and gradually increase the speed.
5. Take 250 milliliters of just boiled water and pour it into the mixer container. Add vegetable oil and turn on the mixer. We begin to beat the ingredients at low speeds, and literally within 15-20 seconds we increase the speed to maximum.
6. The structure of the dough will be liquid. Once the dough has reached the desired state, you can start preparing pancakes.
7. Grease the frying pan with a small amount of oil and then heat it up. Using a ladle, pour a small amount of dough into the pan, distribute it around the entire perimeter and fry for 1-2 minutes. When the edges of the pancake are golden, you can turn it over. Fry the other side for one minute and remove the pancake from the heat.
8. In the same way, prepare pancakes from the remaining dough. Bon appetit to you and your family!

Recipe video

This video will help you with preparing custard pancakes. All you have to do is watch the video and try to make your own dish using it.

Custard Pancakes (Pancakes are very light and tender. Simple Recipe) | Pancakes, English Subtitles

https://i.ytimg.com/vi/Xo6NBQk8jQc/sddefault.jpg

https://youtu.be/Xo6NBQk8jQc

2016-02-29T16:39:43.000Z

Everyone can eat such a common dish as they wish. But on my own behalf, I would like to recommend you a few delicious combinations that will help diversify the process of savoring pancakes.

The first is the use of sour cream. Why eat empty pancakes if you can spread them with delicious homemade sour cream and enjoy the result?

Second, use preserves, jams and sweet spreads. It's very tasty and nutritious!

And finally, third, put cheese on the pancake, wrap the pancake and throw it in the microwave. Melt the cheese and enjoy a delicious pancake. Salty pancakes also have a certain charm that will make you fall in love with them. You can cook savory pancakes with many foods: mushrooms, meat, vegetables and much more.

Basic truths

If you want your pancakes to be airy, light and thin, then I advise you to use a sieve when adding flour. This will allow the flour to be saturated with oxygen.

When you cook pancakes, use a special frying pan. Its bottom should be thick so that the pancakes simply do not burn.

As for boiling water, I advise you to use not exactly boiling water in the recipe, but just hot water.

And to speed up the cooking process and not spend a lot of time cooking, use a mixer instead of a whisk or fork. This will save you a lot of time.

Possible other preparation and filling options

There are many ways to cook pancakes. Pancakes are prepared in water with and without eggs, with milk and kefir. Everything is limited only by the imagination of the cook. This is the kind of dish that can be prepared with almost anything without worrying about ruining the taste.

If you don't know about it yet, be sure to visit our page about it. Everyone needs this recipe in their life, so it’s always best to keep it close!

Many recipes contain water-based pancake dough. This allows you to reduce the calorie content of the dish. This solution will be very useful for those who watch their figure.
I would also like to recommend to you. This dish is considered an excellent and filling breakfast. With it you will receive those vitamins and microelements that the body needs from the very early morning! Now be sure to pay your attention to. Yes, really cooked with real beer! Beer gives pancakes a bready taste and makes them incredibly tender.

Leave your impressions of pancakes using my recipes, your own recommendations and wishes in the comments.

How to cook pancakes brewed with boiling water recipe - a complete description of the preparation so that the dish turns out very tasty and original.

There are so many pancake recipes! Perhaps, as many housewives as there are, there are as many different options for pancakes. And this popularity is not surprising, because there is hardly a person who does not like pancakes. Today we offer you a recipe for custard pancakes made with milk and boiling water. These pancakes turn out very tender. They can be served as an independent dish, supplemented with jam, honey or sour cream. They are also great for stuffing with any fillings.

Ingredients for preparing custard pancakes with milk and boiling water:

• chicken eggs – 2 pcs.
• milk – 375 ml
• water (boiling water) – 1 glass
• wheat flour – 1 cup
• sugar – 1 tbsp.
• salt - a pinch
• baking powder for dough – 0.5 tsp.
• vegetable oil – 3 tbsp.

Recipe custard pancakes with milk and boiling water:

We start preparing pancakes by breaking eggs into a deep bowl and adding a spoonful of sugar.

Whisk the mixture thoroughly with a pastry whisk.

Then add milk to the mixture of eggs and sugar and mix with a whisk.

Add flour, previously sifted through a sieve, along with baking powder and a pinch of salt into the bowl gradually, constantly stirring the dough with a whisk and breaking up lumps.

Then pour a glass of boiling water into the dough for custard pancakes, while constantly stirring it with a whisk.

At the final stage, add vegetable oil and mix.

Before frying custard pancakes, let the dough “rest” a little - 10-15 minutes.

Custard pancakes are fried in milk and boiling water in the standard way: a ladle of dough is poured onto a hot frying pan, the frying pan is “scrolled” so that the dough spreads in a thin layer in a circle. Fry the pancake until holes appear and the edges are browned.

Then carefully lift it with a spatula and turn it over to the other side. Be careful, because... custard pancakes made with milk and boiling water turn out to be very tender, so as not to tear the pancake, you need a certain skill. Fry the other side until golden over moderate heat.

Place the fried pancakes in a pile on a plate.

Well then! Our custard pancakes with milk and boiling water are ready! As you can see, nothing complicated. Serve pancakes with any toppings you like.

Do you want to learn how to cook thin custard pancakes with holes in milk? Then read a selection of 3 recipes, in which you will find secrets on frying, kneading pancake dough, and tips. In addition, I advise you to watch a video on the topic. You will understand how simply, in a short time, you can make yeast-raised, lacy and thin pancakes with milk.

Tip 1. Without a special frying pan with low sides and a non-stick coating at home, you can use a regular frying pan for frying pies. However, before pouring the dough onto the bottom of the frying pan, you need to wash it thoroughly and wipe it dry. Then put it on the fire and thoroughly heat it. Otherwise, when turned over, the pancakes will begin to stick to the bottom and tear into several pieces.

Tip 2. If you are new to baking pancakes, then prepare not one, but two spatulas in advance. This will shorten the frying time and make it possible to keep the pancakes intact while turning them over and transferring them from the frying pan to a plate.

Tip 3. Basic utensils and equipment that will help simplify the process of preparing pancakes:

• container for kneading dough, it can be anything - a saucepan, bowl, ladle, etc.;
• whisk, blender or mixer;
• ladle, spatulas.

All these accessories should be at your fingertips at all times.

Custard pancakes with milk and boiling water (thin)

Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.

• milk - 2 cups.
• boiling water - 1 cup.
• premium wheat flour – 1.5 cups.
• egg – 3 pcs.
• granulated sugar – 2 tbsp.
• salt – 1 pinch
• vanillin – 1 tsp
• odorless vegetable oil - 3 tbsp.
• butter

From these ingredients you can bake approximately 20 - 22 thin pancakes. The less batter you pour into the pan, the thinner the pancakes will be.

Mix eggs with granulated sugar and salt. Do not beat, just stir.

Then add milk, butter, sifted flour, and vanilla to the resulting mixture. Mix with a whisk.

Pour a glass of boiling water from the boiled kettle and pour it into the dough in a thin stream, stirring constantly. Set the brewed dough aside for 10 - 15 minutes.

Next, pour a spoonful of oil into a heated Teflon-coated frying pan (only for the first pancake). Scoop up the dough with a ladle and pour it, tilting the pan in different directions to spread it evenly over the entire surface.

Then place the frying pan over medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and the lag from the pan.

Once the bottom has browned, use a spatula to turn the pancake over to the other side. Thus, bake the remaining pancakes from the remaining choux pastry.

Place the finished pancakes in a stack on a plate or roll them into tubes, after greasing them with butter.

Pancakes are served hot with various fillings, which can be melted chocolate. jam. sugar syrup, etc.

Custard pancakes with milk with holes

A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.

• milk – 1 l
• egg – 3 pcs.
• wheat flour - 2.5 cups.
• granulated sugar – 3 tbsp.
• salt – 0.5 tsp.
• baking soda – 0.5 tsp.
• refined vegetable oil – 7 tbsp.

All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.

Then add sifted flour into the resulting mixture in small batches.

After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.

Pour hot milk into the dough in a stream and continuously beat the mixture with a mixer. After all the hot milk has been poured in, the dough is considered brewed.

Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.

Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn.

Yeast pancakes with milk

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.

• milk - 1 cup.
• boiling water - half a glass.
• fresh yeast – 10 g
• wheat flour - 2 cups.
• granulated sugar – 3 tbsp.
• salt - a pinch
• Refined sunflower oil – 2 tbsp.

If you pour half a glass more milk into the dough, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. The yeast dough must ferment, and this requires at least 30 - 40 minutes

Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the bowl with the dough with a lid and leave in a warm place for half an hour.

After this, pour a stream of boiling water into the dough and mix. Add oil and knead again until smooth.

The dough is ready, you can start baking.

Despite the fact that these milk pancakes are without eggs, they are still soft, not “rubbery”, due to the yeast base and boiling water.

Video recipe for custard pancakes with milk

For all important questions, please contact us in PM

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

Pancake recipes with step-by-step photos

Pancakes with holes
Pancake rolls
Pancakes with banana
Pancakes with salmon and caviar
Pancakes with apples and cinnamon
Pancakes with minced meat

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

Custard pancakes with kefir

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

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

Custard pancakes with milk

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

Custard pancakes with milk – 2

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

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

Custard yeast pancakes with wheat flour

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

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

Custard yeast pancakes with buckwheat and wheat flour

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

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

Custard pancakes with buckwheat flour

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

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

Custard millet pancakes

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

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

Tthin custard pancakes

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

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

Custard pancakes with soda (without milk)

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

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

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

Custard pancakes with buckwheat flour and apples

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

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

Custard pancakes with potatoes

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

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

Custard pancakes with cabbage

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

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

Custard pancakes with fish and onion sauce

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

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

Custard pancakes with milk - the best recipes

Who doesn’t love the vibrant Maslenitsa with its rich dishes, bright colors and fun festivities? A whole week filled with fun and guests, friendly gatherings and tea parties. And the king of this holiday is pancake in all possible forms.

Pancake recipes are passed down from generation to generation; a seemingly simple dish has so many different options that you’ll never try it in your entire life. They are prepared not only with milk, but also with all possible dairy products, and even with water. They are offered with numerous fillings, sauces, additives, or just as is, with butter. They make a wide variety of dough - yeast and custard, sweet and salty, with and without baking, and due to this, the pancakes are new every time.

Custard pancakes and the secrets of their preparation

Have you ever dreamed of making almost transparent, thin, lacy pancakes with holes? This is exactly how they turn out if they are made from choux pastry. The pancakes will turn out fluffy, tender, translucent and very tasty with or without fillings.

Choux pancake dough can be made in two ways:

How to make perfect pancakes:

Custard pancakes with milk and boiling water

Airy and very tender pancakes, they can be baked quite thin without fear of tearing.

• 0.5 l of milk;
• 0.25 l of boiling water;
• 450 g flour;

Milk Boiling water Sugar

6 eggs;

3 tbsp. spoons of sugar;

4 tbsp. spoons of refined oil.

Custard pancakes with milk - video

Lacy pancakes made from choux pastry with soda

A large number of holes are created when the dough is kneaded with hot milk. Baking in a very hot frying pan also helps, but the main thing is not to overdo it, otherwise the pancakes will simply burn.

500 g flour;

2 tbsp. spoons of sugar;

1.5 teaspoons of soda;

odorless oil.

Pancakes on choux pastry with baking powder

This recipe is suitable for those who do not like to use soda or feel its taste in baked goods.

• 2 eggs;
• 1 glass of milk;

1 cup flour;

frying oil;

0.5 teaspoon baking powder;

1 cup boiling water.

Custard pancakes with yeast

Yeast pancakes always come out more fluffy and voluminous, and in this case, due to the yeast, the number of holes increases.

• 1.5 glasses of milk;
• 3 eggs;

Dry yeast Butter

1.5 cups flour;

15 g dry yeast;

2 tbsp. spoons of sugar;

50 g butter.

Custard pancakes with milk and kefir with ham and cheese

This unusual combination of milk and kefir in one dough will give the pancakes even more delicacy and softness, and the choux pastry will prevent the tubes from unraveling.

• 450 g flour;
• 3 tbsp. a spoon of refined oil;
• 0.5 l of kefir;

Cheese Ham Kefir

0.3 l milk;

1 teaspoon of soda;

3 eggs;

300 g ham;

200 g cheese;

0.5 tbsp. spoons of sugar.

Yeast custard pancakes with baked milk

Baked milk has a particularly pleasant taste; needless to say, the pancakes according to this recipe also turn out extraordinary.

Ingredients:

• 450 g flour;
• 3 eggs;
• 30 g dry yeast;
• 3 glasses of baked milk;
• 3 tbsp. spoon of sugar;
• 70 g butter.

Pancakes on choux pastry with semolina (without flour)

Another interesting option for yeast pancakes for those who watch their figure and refuse flour. If you add a little vanillin or vanilla sugar, the taste will become richer and more pleasant.

Vanillin Semolina

0.5 cups semolina;

100 g butter;

4 eggs;

2 tbsp. spoons of sugar;

1 packet of dry yeast.

Buckwheat pancakes with mushrooms

These custard pancakes are not only tasty, but also healthy. They can be given to children who don’t really like porridge, because they definitely won’t refuse pancakes. And in Rus', such pancakes enjoyed much more respect than their brothers made from wheat flour.

1 h 5 min

135 kcal

5/5 (3)

Each housewife has her own special recipe according to which she prepares pancakes. As a rule, such recipes are passed down from generation to generation. Some people cook pancakes with sour milk or kefir, some like pancakes with milk, and others prefer yeast pancakes.

Recipe for custard pancakes with milk and boiling water

List of required ingredients

Kitchen tools: bowl, sieve, frying pan, whisk, ladle, spatula.

Step-by-step preparation

1. Let's start preparing pancakes by putting water to boil. Meanwhile, let's get to the rest of the pancake dough ingredients.
2. Take a bowl and sift all the required amount of flour into it.
   
   
3. Add salt, soda and sugar to the flour. Mix everything together. If you plan to cook pancakes with a sweet filling or serve them with jam or honey, you can add a small bag of vanilla sugar.
   
   
4. Measure out the required amount of milk and pour it into the dry mixture. Take a whisk and mix everything thoroughly until smooth. At this stage, the dough turns out thick and similar to sour cream.
   
   
5. Now break the eggs into a bowl and mix thoroughly again.
   
   
6. Add butter to the dough and bring until smooth again. Instead of vegetable oil, you can use the same number of tablespoons of melted butter.
7. It was time to make the dough. To do this, measure out the required volume of milk, pour it into the dough and immediately knead everything thoroughly. Sometimes you can taste the soda in pancakes. To avoid this, you should not mix it with flour, but quench it with boiling water and pour it all together into the dough.
   
   
8. Our dough is ready. Leave it for 15-20 minutes to allow the flour to disperse. After this, the dough usually becomes a little thicker.
   
   
9. Let's start preparing the pancakes. To do this, heat the frying pan over medium heat and lightly grease it with a bread crust moistened with vegetable oil or a piece of lard.
10. We take half a ladle of dough, pour it into the pan and try to distribute it evenly over the surface. This is done in a circular motion, while the pan tilts from side to side.
11. After one pan is browned, lift the pancake with a spatula and turn it over and brown the other side.
    
    
12. We transfer the finished pancake to a plate, and pour a new portion of dough into the frying pan, repeating the same procedure as with the previous pancake.
13. Pancakes will be even tastier if you grease them with butter.
14. These pancakes can be filled with a variety of fillings and served with sour cream. Or you can grease them with jam, condensed milk or honey and roll them into tubes.
    
    

Prepare in the same way. You may also find it useful

• milk: 500 ml;
• boiling water: 250 ml;
• premium pancake or wheat flour: 350-380 g;
• chicken eggs: 3 pcs;
• granulated sugar: 2-3 large spoons;
• vanilla sugar: a bag (or a pinch of vanillin);
• salt: pinch;
• baking soda: pinch;
• vegetable oil or melted butter: 3 large spoons.

• Preparation time: 00:30
• Cooking time: 00:30
• Number of servings: 10
• Complexity: light

Preparation

The recipe for custard pancakes with milk and boiling water is somewhat different from the classic one, but it is not that difficult to master even with minimal culinary skills. All you need to do is follow the step-by-step instructions exactly and don’t forget about a positive mood.

You will also need a good pancake frying pan or cast iron with a thick bottom and a comfortable spatula. Don't forget a stick of butter to grease the pancakes and pan; some people use a slice of unsalted lard or raw peeled potatoes for this.

Now we’ll learn how to properly knead the dough for tender and thin pancakes with holes and an openwork edge with milk and boiling water. This is done like this:

1. First, in a separate bowl, beat the eggs with granulated sugar, salt and vanilla. You can separate the whites and yolks and beat everything separately. But in this recipe, such a step is not necessary.
   
2. Sift the flour and mix with soda.
   
3. Add the egg mixture, milk and butter, mix everything well. To avoid lumps, it is not necessary to use a mixer. Experienced housewives advise pouring in the liquid ingredients in small portions, each time rubbing the dough with a spoon until it becomes a homogeneous, smooth mass. Then there will be no lumps.
   
4. The last and most important step is brewing the dough with boiling water. It is thanks to the hot ingredient that the pancakes turn out tender and at the same time delicate. So, boil water and measure out exactly one glass. Gradually add boiling water to the dough in a thin stream, stirring continuously - this is very important!
   
5. When all the water is in the dough, it is considered brewed. Let the dough stand for 5-10 minutes, stir well again and start baking.
   
6. The choux pastry turns out to be very plastic, it spreads well in the pan and always gives an openwork effect. But for beginners, sometimes pancakes stick to the pan and tear when turned over. This will not happen if you pour the dough only into a heated frying pan in small portions. The thicker the pancake, the more difficult it is to flip it without breaking.
   
7. Pancakes also don't turn well if you're in a hurry and don't allow the batter to cook properly. How do you know when it's time to flip your pancake? The edge of the pancake will turn brown and curl, and the entire surface of the pancake (including the center too!) will become covered with holes and become porous. These two signs indicate that there is no time to yawn - take a spatula and immediately flip your pancake before it burns!
   

Pancakes are a delicious and popular dessert in our region. They are prepared not only during Maslenitsa week. But in this fun winter time, of course, a variety of recipes “with a twist” are especially relevant. Today we’ll talk about how to cook custard pancakes with milk and boiling water. The treat turns out to be especially lush, delicate and delicate - your family and guests will thank you!

Tip: To prepare custard pancakes in boiling water without milk, you need all the same ingredients, but in this case it is better to add melted butter to the dough rather than vegetable oil; the amount can be increased slightly.

If you want to cook fewer or more delicious pancakes, you can increase the amount of ingredients, the main thing is to maintain the proportions. There should be twice as much milk as boiling water. The less milk there is, the less caloric the dessert will be.

Hint: there is another option for preparing custard pancakes. In this case, first boiling water is poured into the sifted flour and soda, and then the egg-sugar mixture, butter and milk are added to the thick brewed dough. If you are allergic to eggs and soda, you can make custard pancakes with yeast, but this is a separate recipe.

Cooking and serving options

You can also treat your homemade custard pancakes with sour milk and boiling water; in this case, the treat will also be economical, because you will use leftover food from the refrigerator rather than throw it away. By the way, some people like this particular recipe, but this is a matter of taste.

Openwork custard pancakes in milk and boiling water can be prepared with fillings: for example, add dry poppy seeds, melted chocolate or cocoa, coconut flakes, or chopped dill, finely grated hard cheese, shavings of crab sticks to the dough - all at your discretion, mood and taste. Traditionally, both sweet and savory pancakes are served with sour cream and butter. But if you have the right filling and sauce in stock, it will be even tastier.