Custard pancakes - recipes and cooking secrets. Cooking custard pancakes in boiling water and milk according to the Russian tradition at Shrovetide

We focus on the narrow topic of delicious pancakes of today - these are custard pancakes, which are in great demand.

Custard pancakes in milk and boiling water

Pancakes are tender and so elastic that they can be rolled into a tube, put any stuffing, curled with an envelope, and if desired, fry in a pan.

Ingredients:

Cooking

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. Here to such a uniform mass.

6. Pour the melted butter. Mix.

7. Pour in very hot water and interfere with the mass during the infusion of water. Stir the dough to the consistency of low-fat cream. Leave it on the table for 30 minutes.

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

9. The second side is fried in the usual way until golden brown.

10. It turned out a lot of delicious and thin pancakes.

11. The custard pancakes turned out to be elastic, they can be put in the palm of your hand - they will not rumple and will not tear.

Bon Appetit!

Custard pancakes on kefir - video recipe

See a delicious recipe for tender and soft pancakes in the hole.

Pancakes can be eaten by dipping in sour cream or jam, or you can put the filling. It will be delicious!

How to cook pancakes in 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 the bowl, pour salt, sugar, baking soda, vegetable oil and mix everything until smooth. Then pour the milk in parts and mix again.

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

3. Add boiling water (hot water).

4. We stick the cut part of the onion on a fork and dipping it in sunflower oil on a plate - we grease the heated 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 on whey

Check out my friends ’favorite recipe when pancakes are thin and tasty.

Thin pancakes on Shrovetide, golden as the sun

Ingredients:

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

Cooking method

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

Nice to eat!

Custard pancakes on kefir without eggs with soda - video

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

You will not feel the taste of kefir and soda.

Chicken pancakes on ryazhenka - a simple and delicious recipe

Ingredients:

0.5 liter ryazhenka (fat content 4%)
1 egg
2 tbsp. tablespoons of sugar
1 g vanillin
a pinch of salt
0.5 teaspoon of soda
1 cup boiling water
1 tbsp. spoon of vegetable oil
20 g butter
2 cups of flour
vegetable oil for baking, butter for lubrication

Cooking

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

Grease ready-made pancakes with butter.

Custard pancakes in milk - a delicious recipe with soda

Products:

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

Cooking

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

Video recipe for custard pancakes with semolina from childhood from mom

If you cook custard pancakes for Shrovetide, then a successful holiday for the whole week - chase away winter, wake nature from sleep and call spring.

That today's issue will be devoted to the no less popular option for cooking this wonderful baking, namely - custard pancakes in boiling water.

The dough kneading process itself is practically no different from all the others. Here are just ready-made custard pancakes obtained lace, with a large number of holes, which makes them look very beautiful and attractive.

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

And this is due to the fact that the finished pancake (pancake) is very similar to the sun. From the same round, the same color, and also very hot. But Maslenitsa is a celebration of the meeting of spring and seeing off severe cold. And spring is what? Right. This is very good, warm weather, which warms up precisely with the spring sun.

But, besides this, Shrovetide is loved by everyone not only for the winter-spring transition, but also for the treats that are preparing for the celebration. So, among these same treats, as I said, pancakes take almost the first place. And so they need to learn how to cook properly and tasty.

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

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

Recipe for custard pancakes with milk:

We need 40 pancakes:

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

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

Cooking:

1. Flour (3 cups without a slide) must be sifted through a sieve. You can even do this 2 times.

In the process of sifting, the flour is 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 2 cups of milk.

Milk must be at room temperature. This will contribute to the fact that as a result, all the ingredients will interact well with each other.

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

4. Thoroughly mix until smooth dough without a single lump.

The dough should not be thick, but not quite liquid. It should resemble the consistency of sour cream, medium density.

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

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

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

How much water is needed depends on which dough you want to knead and the thickness of the pancakes you want to get at the exit.

7. Leave the dough to "rest" on the desktop for 30-40 minutes.

8. And now you can already start to bake pancakes. For this

- Lubricate the heated pan with a little oil;

Typically, a pan is lubricated only before baking the first pancake. In the future, this can not be done, as in the pancake dough there is oil, and they will be wonderful cooked in a dry hot frying pan.

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

- tilt the pan and pour the dough on it, while simultaneously making a sharp circular motion so that the entire surface of the pan is covered with an even layer of dough;

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

- after that we turn the pancake on the other side and finish it.

9. With the rest of the test we perform the same procedure.

What should you do if you still have dough left, and for some reason you don’t have time to prepare it? Everything is very simple. Pour it into a container that can be closed with a lid and put it in the refrigerator. It is perfectly stored and you will finish pancakes the next day without any loss.

These are the beautiful and delicate pancakes that can be eaten without anything, and with a variety of fillings. All kinds of pancake cakes are also very well made from them. Bon Appetit!

Pancakes 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.)

Cooking:

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

Do not forget to remove the eggs and kefir from the refrigerator so that they become room temperature. Successful cooking also depends on this.

2. It is necessary to grind them very carefully.

3. After this, pour kefir and mix well. In the process of mixing, pour a little vanillin.

Vanillin will give ready-made pancakes a pleasant and delicate aroma.

4. In boiling water, pour half a teaspoon of soda and dissolve 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 to use it, then a regular whisk will do this task perfectly. Only now you will need to make a little more effort.

6. Immediately add vegetable oil to the resulting mixture.

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

8. From the resulting test, bake pancakes in a heated skillet in the usual way, as described in the first recipe.

To make pancakes with holes, the pan must be very hot before you pour oil into it.

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

Thin pancakes with boiling water and kefir

There are lots of options for cooking thin pancakes, the dough for which is kneaded on kefir with 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

Cooking:

1. Mix flour with baking soda.

2. Beat eggs with sugar and vanilla.

3. Pour kefir and mix.

4. Gradually pour in the 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 to cook and write your opinion on this.

Delicious yeast pancakes with boiling water

What is required:

milk - 1 l.
sugar - 4 tsp
salt - 1 tsp
fast 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 pour sugar and salt into it.

2. Here we introduce the eggs and mix everything with a whisk.

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

Do not forget about one of the most important conditions - to 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 a pancake. It may happen that this amount of flour is not enough for you and the dough is not enough thick. In this case, continue to pour in flour until you reach the desired consistency.

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

5. Stir the dough until all the lumps have dissolved.

6. Cover our dishes with the dough with a lid and leave the dough “to approach”.

The dough is best placed in the oven (not included). 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. We only need to brew our dough. To do this, without stopping to interfere, we pour cool boiling water into it with a thin stream. The amount of water depends on which pancakes you want to bake.

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

9. From the resulting test, bake pancakes on both sides until cooked in the usual way.

These are delicious, lush and very very tasty pancakes that will be welcomed by all your household and guests. This treat will appeal to everyone - from small to large. Bon Appetit!

Video for making pancakes with milk and boiling water

Now I want to invite you to relax a bit after reading and look at a very interesting recipe from the video of the blogger Olga Matvey, in which she very clearly and clearly explains and shows all the steps for baking pancakes. The recipe is very interesting and quite simple.

Enjoy your viewing!

The ingredients for this recipe are as follows:

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

How to make custard pancakes in milk

If you didn’t really like the video recipe that you watched, then I present to your attention another classic recipe for cooking. The dough is not hard 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.)

Cooking:

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

I briefly described the cooking process, since by clicking on 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 tablespoon
salt - 0.5 tsp
sunflower oil - 2-3 tbsp.

How to do:

1. Fresh eggs, room temperature, break into a bowl.

Pour salt and sugar to them.

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

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

2. Without ceasing to beat, pour hot water to the contents of the bowl. It should make a lush foam.

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

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

4. The finished test 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 crepe maker so that nothing else is prepared in addition to pancakes. The best option would be if she has a non-stick coating. This is one of the reasons why pancakes are poorly removed.

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

We bake openwork pancakes on kefir in the hole

Before that, you watched a video recipe for custard pancakes in milk, and now I suggest you look at how to make them, but already on kefir. Everything is very simple and easy, but it tastes great. We look, write down the recipe and learn!

Thin custard pancakes on water without milk and 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.

Cooking:

1. Sugar and salt are introduced into the eggs and beat with a mixer or a regular whisk until foam is formed.

2. Pour 1/3 of the hot water into this mixture. Pour water in 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. Since she would have absorbed water and turned into lumps. That is why we will add water in parts, so that in the end there will not be a single lump.

4. Now we are already pouring the remaining water to the state until our dough becomes the desired consistency. At the very end, pour in the oil, mix and leave the dough for 15 minutes.

The dough must stand for the flour to disperse and all products begin to interact with each other. Only in this case, your pancakes will never be torn.

5. We bake pancakes as usual - in a heated and greased pan.

Advice! When you remove the pancake from the pan and try it, it will seem very tasteless to you. Therefore, you need to do the following: stack pancakes in a stack and do not lubricate with oil. After the pancakes are baked, cover them with some kind of lid and let stand for 10 minutes.

And you will be surprised how good 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. Cook for health!

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

Custard pancakes in milk (3 recipes, tips and videos)

Want to learn how to cook thin, holey custard pancakes in milk? Then read a selection of 3 recipes in which you will find secrets for frying, kneading dough for pancakes, tips. In addition, I advise you to watch a video on the topic. You will understand how easy it is to make yeast, delicate and thin pancakes in milk in a short time.

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

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

Tip 3. The main dishes and equipment that will help simplify the procedure for making pancakes:

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

All of these accessories should always be at your fingertips.

Custard pancakes in milk and boiling water (thin)

Despite the fine structure, the pancakes do not tear when frying, they 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 ready-made pancakes thin and extremely tasty.

Ingredients:

milk - 2 stacks.
boiling water - 1 stack.
premium wheat flour - 1.5 stacks.
egg - 3 pcs.
granulated sugar - 2 tbsp.
salt - 1 pinch
vanillin - 1 tsp
flavourless vegetable oil - 3 tablespoons
butter

Cooking:

About 20 to 22 thin pancakes can be baked from these ingredients. The less dough to pour into the pan, the thinner the pancakes.

Mix eggs with granulated sugar and salt. Do not whisk, but only stir.

Then add milk, butter, sifted flour, vanilla to the resulting mixture. Stir whisk.

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

Next, pour a teaspoon of oil on a heated Teflon-coated pan (only for the first pancake). Pick up the dough with a ladle and pour it, tilting the pan in different directions, for even spreading over the entire surface.

Then put the pan on medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by slightly twisting the edges of the pancake and lagging behind the pan.

After the bottom is browned, turn the pancake over with a spatula to the other side. Thus, bake the remaining pancakes from the remnants of the custard dough.

Ready pancakes stacked on a plate or rolled into tubes, pre-greased with butter.

Hot pancakes are served to the table with various fillers that can serve, etc.

Custard pancakes in milk with holes

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

Ingredients:

milk - 1 l
egg - 3 pcs.
wheat flour - 2.5 stacks.
granulated sugar - 3 tbsp.
salt - 0.5 tsp
drinking soda - 0.5 tsp
refined vegetable oil - 7 tbsp.

Cooking:

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

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

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

After this, the remainder of the milk is heated on a stove or in a microwave to a hot, but not boiling state.

Pour hot milk into the dough with a stream and beat continuously with a mixer. After pouring all the hot milk, the dough is considered brewed.

Fry pancakes in a pan on both sides. If the pan is non-stick, grease it with oil.

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

Yeast pancakes in milk

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the "hole" pancakes gives boiling water brewed in yeast dough.

Ingredients:

milk - 1 stack.
boiling water - half a stack.
fresh yeast - 10 g
wheat flour - 2 stacks.
granulated sugar - 3 tbsp.
salt - a pinch
refined sunflower oil - 2 tbsp.

Cooking:

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

In a bowl put salt, granulated sugar, crumble yeast. Gradually add milk while stirring to dissolve the yeast.

Then introduce 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 dishes with the dough with a lid and leave in a warm place for half an hour.

After that, pour boiling water into the dough and mix. Add oil and wash 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 "rubber", due to the yeast base and boiling water.

There are recipes for pancake dough, according to which the flour is brewed with hot water. Thanks to this, the pancakes acquire a particularly delicate taste and turn out to be thin, airy, but, nevertheless, they are less torn during stuffing. The dough absorbs liquid, and when frying it evaporates, forming characteristic holes. Custard pancakes can be made in two ways: add water to flour and boil, or pour ready-made boiling water into it.

The dough for such pancakes is kneaded on a different basis: milk, yogurt, yeast, water. Fillings can also be used in a wide variety - both desserts and savory ones. Let's consider some recipes in more detail.

On the water

This recipe is notable for the fact that it does not require large expenses. Pancakes come out no less tasty than similar ones on kefir. Baking custard pancakes on water will not be much more difficult than traditional ones.

You will need:

0.5 l of boiling water;
grams of 300 flour;
3 eggs;
2 tablespoons of sugar;
the same amount of vegetable oil;
some salt;
3-4 g soda.

Cooking process:

Beat eggs in a bowl, salt and sweeten. Beat them until foam appears.
While stirring, add a glass of boiling water.
Then sift the flour into this mixture and bring it to a homogeneous mass. It will be easier to use a mixer here, since it is necessary to break all the lumps.
Pour soda into the remaining boiling water and pour it all into our dough.
Pour in vegetable oil and mix thoroughly again.
Set the dough for about 10 to 15 minutes. Heat the pan and add a little oil.
Now pour the dough on it, spreading it over the surface. It is most convenient to use a ladle.
Fry until the edges of the pancake are lightly browned, then gently turn over and fry on the other side.
The pancakes were thin and delicate. To make them softer, stack them on a plate in a pile and then cover with a large lid.

On yogurt

Many housewives make pancakes based on ordinary sour milk. But sometimes they lose in taste to the same made on yogurt. So our recipe will be on this fermented milk product. Such custard pancakes will turn out not only very tasty, but also useful for the stomach and intestines.

You will need:

half a liter of yogurt;
400 g flour;
3 eggs;
a glass of boiling water;
a tablespoon of sugar;
some sunflower oil;
baking powder bag;
salt.

Cooking process:

Beat the eggs in a bowl, add sugar and salt, and beat well. Better use a mixer.
Pour the yogurt into the eggs. By the way, she must be cold.
Then take the flour, add the baking powder to it and sift through a fine sieve into a bowl with our mixture. If instead of baking powder you prefer to add soda to the dough, pour it into a glass of boiling water, which we will use later (we do not need to quench soda with vinegar - this will make yogurt). In both cases, you will get fishnet pancakes.
Bring the resulting mass to a homogeneous consistency, mixing thoroughly. Make sure that no lumps remain in the test.
Pour boiling water into a bowl gradually, without stopping stirring it all. Then add a couple of tablespoons of vegetable oil and set aside the mixture for 10 - 15 minutes.
Heat the pan, grease with oil and pour a little dough on one pancake, distributing it throughout the diameter.
Fry on both sides. Then stack the pancakes on a plate in a pile. If you wish, you can coat them with butter for softness.

Ryazhenka

Despite the fact that fermented baked milk is a rather thick product, custard pancakes based on it are thin. They have a special taste, containing light notes of baked milk. Sweet toppings are more suitable for these pancakes, although this is a matter of taste. Below is a step-by-step recipe for making pancakes on fermented baked milk.

You will need:

half a liter of ryazhenka;
egg;
2 tablespoons of sugar;
1.5 cups flour;
a glass of hot milk;
a little less than a teaspoon of soda;
a pinch of salt.

Cooking process:

Pour fermented baked milk into a dish convenient for you and warm it up a little.
Beat the egg in there, sweeten and salt. Beat this mixture.
Then add soda and mix.
Sift flour into the dough and mix thoroughly, preferably with a whisk. Get all the lumps dissolved.
Pour in milk that has just boiled, and mix well while bringing the mixture to a homogeneous mass.
Add sunflower oil and let the dough stand for 5-10 minutes.
Pour a little dough into a preheated and greased with sunflower oil pan. Moreover, it should cover the entire surface with a small layer - then you will get thin pancakes with small holes.
Fry the pancake on one side until its edges are browned, then on the other. Stack on a plate.

On serum

If you made cottage cheese, and after that there was serum left - no need to pour it. There is a delicious recipe for its “disposal." And just today we will bake serum pancakes.

You will need:

half a liter of serum;
1.5 - 2 cups flour;
a glass of milk;
as much water;
3 chicken eggs;
5 tablespoons of sugar;
2 tablespoons of sunflower oil;
half a teaspoon of soda;
salt to taste.

Cooking process:

Heat the whey a little, add soda, sugar and salt to it, mix.
Add eggs and vegetable oil. Beat the mixture thoroughly.
Sift flour into the dough and mix well until the lumps disappear.
Pour milk and water into another container, bring them to a boil.
Pour a little liquid into our dough, stirring constantly, until it has a uniform consistency. Leave it for about 20 minutes.
Heat the pan and bake pancakes, frying on both sides.

The dough for this recipe can be made without eggs. To do this, increase the amount of whey by about a glass and do not forget to add more sugar, especially if it is store-bought (two more spoons).

Yeast without eggs

This recipe for water and milk will especially please those who are allergic to egg white, since pancakes can be made without eggs. At the same time, yeast pancakes will always be soft and mouth-watering.

You will need:

1.5 - 2 cups flour;
half a glass of boiling water;
a glass of warm milk;
a teaspoon of yeast;
3 tablespoons of sugar;
2 tablespoons of sunflower oil;
a pinch of salt.

Cooking process:

Place the yeast in a bowl, sprinkle with sugar, salt and mix.
Pour the milk slowly and stir until the yeast dissolves.
Sift flour into this mass, constantly mixing until all the lumps are dissolved.
Set aside in a warm place for 30 to 40 minutes and cover. Then pour boiling water, add sunflower oil and bring the dough to a uniform consistency.
Fry in a red-hot oiled pan, pouring the dough into half the ladle and frying on both sides.
Yeast pancakes come out not too thick and with holes. If desired, coat with butter.

Custard

Custard crepes are delicious and also not too troublesome. You can cook pancakes according to your favorite recipe - preferably thin. Some housewives add their ingredients to this dish. For example, vanillin in a pancake dough or strawberries in a filling. But even cooked in the traditional way, custard pancakes will appreciate all the sweet tooth.

You will need:

ready-made pancakes;
half a liter of milk;
1.5 cups of sugar (for fresh pancakes);
3 tablespoons of flour;
3 egg yolks;
200 g butter;
a bag of vanilla sugar.

Cooking process:

Boil milk and pour sugar mixed with flour into it.
Pour about 6 to 7 tablespoons of the mixture into another bowl, cool, add the yolks and mix. Pour it all to the rest of the mass and bring to a boil again.
Then add softened butter and vanilla sugar. Stir well.
Spread 2 - 3 tablespoons of cream for each pancake. Spread it on the surface and roll the pancake with a tube.
Take a wide pan, grease with butter and put our custard pancakes in it.
Steam them over low heat for 3 to 5 minutes. Put in a plate and sprinkle with powdered sugar.

Stories of our readers

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

Cooking secrets

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

We select a pan. No matter what modern pans are offered to us - non-stick, comfortable, lightweight - the cast iron pan remains the best. And it is not a matter of ancient traditions, but of its thick walls, which hold heat well and warm evenly, and its surface does not allow the dough to stick. In addition, cast-iron pans are durable and not afraid of temperature differences. Yes, they are not sold on every corner, but you can find. Nowadays, even China makes excellent cast-iron pans.
Get rid of lumps. Pancake dough is best mixed with a blender. Thanks to the huge speed, the mass is airy and without lumps. You can knead manually, but then you have to whip several times longer.
Choose flour. For pancakes, it is better to use premium wheat flour, but it does not matter if there is none. Suitable and general purpose flour, and buckwheat, and any other.
We achieve openwork. To do this, beat the egg whites separately, and then carefully introduce them into the dough. Do not use the mixer after adding proteins, otherwise there will be no effect.

With boiling water

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

milk - 1 cup;
flour - 2 glasses;
boiling water - 1 cup;
vegetable oil - 2-3 tablespoons;
an egg - two pieces of medium size (or 3 small ones);
granulated sugar - two tablespoons;
baking soda - half a teaspoon (instead of baking soda, a baking powder can be used).

First of all, set the water to warm 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 pour into the dough. Gently mix, getting rid of lumps.
Pour in vegetable oil. Now you can put the pan to warm up.
Pour in soda. By this time, water should already boil. Measure out a glass of hot water and pour it into the dough. Mix quickly so that the whole mass has time to react with hot water, and this is where the choux dough for pancakes in milk is ready.
Leave it on for 10 minutes so that the flour is properly dispersed.
Bake custard pancakes in a hot non-stick or cast-iron skillet (pre-oiled). The thicker its walls, the more evenly pancakes will be baked. Lubricating it every time is not necessary, but only as necessary - for this we put vegetable oil in the dough.

You can not lubricate every time, but only as necessary. 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 a savory filling in them, you can reduce the amount of sugar.

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

In hot milk

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

milk - 1 liter;
eggs - 3-4 pieces;
granulated sugar - 1-3 tablespoons;
oil (sunflower or olive) - 3 tablespoons;
flour - about 2.5 cups;
soda - half a teaspoon.

Measure out 1 glass of milk. This choux pastry for pancakes is not difficult to work with, just remember to divide the main ingredient into two parts.
Beat the eggs in a measured glass of milk, add salt and sugar.
Pour in any vegetable oil that you like - sunflower, olive, rapeseed, corn, etc.
Add milk (custard pancakes in milk are delicate and quite thin due to the large amount of liquid).
Beat the resulting mixture, add flour, and mix everything thoroughly, breaking the lumps.
Now the rest of the milk needs to be heated on the stove - it should almost boil, but you do not need to bring it to a boil.
Pour it in parts and mix quickly and thoroughly so that the whole dough comes into contact with it.
When a little hot milk remains in the container, pour soda into it and pour into the dough. Mix well.
Pancakes cooked in hot milk should be baked in a hot pan, pouring a thin layer of the mixture. Do not forget to turn over in time so that the products do not dry out or become brittle. If it is still dry, lubrication with melted butter will save the situation.

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

They can be served with a sweet filling (for example, cottage cheese, jam, condensed milk) or savory. Only in the case of unsweetened filling, it is desirable to reduce the amount of sugar, although many people like meat filling in combination with a sweetish flavor.

On kefir

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

kefir - 200 ml;
filtered water (boiling water) - 1 cup (200 ml);
flour - 2 glasses;
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 cup (200 ml).

Beat the eggs with kefir properly in a blender (you can also manually, but then you have to insist the finished dough for about 30 minutes).
Pour in salt and sugar, whisk again.
Pour a glass of warm water.
Sift the flour, not in a separate bowl, but directly into the mixture. Then mix gently with a spoon or a wide spatula.
Now we work with boiling water: pour baking soda into an empty container, pour cool boiling water over it and pour a thin stream directly into the dough. Stir vigorously.
Pour in refined vegetable oil.
Leave the dough to rest for 10 minutes and you can 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, pancakes can turn out pale and tasteless.