Custard pancakes cannot fail by definition. The point is that brewed hot water or milk, flour has the ability to retain moisture, which evaporates during baking and gives the custard pancakes the same lightness and splendor. The only difficulty lies in the ability to properly brew flour. You can do this in two ways. In the first case, measure right amount water or milk, pour it into a saucepan and mix with the sifted flour. Put the saucepan on the fire and bring the mixture to a boil, stirring constantly so that the flour does not burn and lumps do not form. When the mixture thickens enough, remove the saucepan from the heat and set aside. Another method involves steeping the flour with a hot liquid directly in the bowl: slowly pour water or milk into the flour, stirring quickly until a homogeneous mass is obtained. In both cases, the main thing is to achieve maximum smoothness of the brewed flour. Lumps that inevitably appear during brewing, you can try to stir with a blender or rub the whole mass through a sieve.
Custard pancakes can be prepared with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat in a ratio of 1:1. By the way, it is generally not recommended to cook pancakes with buckwheat flour without brewing, since this flour is quite heavy. And the last rule: any flour must be sifted before use.
Ingredients:
1 stack kefir,
1 stack water,
2 stack flour,
1 tsp soda,
3 tbsp Sahara,
2 eggs,
2 tbsp vegetable oil,
1 stack boiling water,
a pinch of salt.
Cooking:
Beat kefir and eggs with a blender, add salt and sugar and mix well. Pour in 1 stack. water, mix and gradually add the flour. Pour soda into a glass, pour in boiling water, mix, add to the dough and beat quickly. Pour in vegetable oil and let the dough stand for 10-15 minutes.
Ingredients:
1 stack boiling water,
3 eggs,
2 stack milk,
1.5 stack. flour,
3 tbsp vegetable oil,
½ tsp salt,
1 tbsp Sahara.
Cooking:
Beat milk with eggs, sugar and salt, pour boiling water in a thin stream, continuing to beat, then gradually add flour. Leave for 30 minutes for the flour to swell.
Ingredients:
500 ml milk
2 eggs,
1 tsp baking powder
200-220 g flour,
1 stack boiling water,
7 tbsp vegetable oil,
2 tbsp sugar (preferably powdered sugar)
vanillin.
Cooking:
Beat eggs, vanilla and sugar with a mixer, then pour in the milk and mix. Mix the flour with the baking powder and add it to the egg mixture, kneading the dough of sour cream density. Pour in boiling water, stir and last turn add vegetable oil. Stir, let stand for a while and bake pancakes.
Ingredients:
250 g flour
1 stack milk,
2 eggs,
20 g butter,
10 g pressed yeast
1 tbsp Sahara.
Cooking:
Dilute the yeast in 30 g of milk with added sugar and let rise. Sift 100 g of flour, boil with boiling milk and mix well so that there are no lumps. Cool, pour in the yeast, mix and set to rise in a warm place, covered with a napkin. When the dough rises 2 times, add the mashed yolks, softened butter, salt and sugar, mix and add the remaining flour in small portions, mixing well each time. Set to rise warm again. When the dough has risen a second time, gently fold in the beaten egg whites, let stand for 20 minutes and bake the pancakes.
Ingredients:
1 stack wheat flour
1 stack buckwheat flour
2 stack milk,
30 g fresh yeast
50 g butter,
2 eggs,
salt.
Cooking:
Mix both types of flour, pour 1 stack. boiling milk, stir and let cool. In the remaining milk, beat the yeast and, as soon as it rises, mix it with the brewed flour. Leave for 30-40 minutes in a warm place, covered with a napkin. In the risen dough, add the yolks, mashed with sugar, salt, melted butter and whipped proteins. Stir, put in heat for 20-30 minutes. Bake as usual.
Ingredients:
2 stack buckwheat flour
2 stack milk,
30 g butter,
30 g yeast
1 egg
¼ stack. water,
½ tbsp Sahara,
½ st.d. vegetable oil,
salt.
Cooking:
Boil the milk and pour off a third of it. Pour in 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 together with the softened butter insert them into the dough. Mix well and let rise in a warm place. After 20-30 minutes, add salt, sugar to the dough, pour in the remaining hot milk, beat well with a spatula and add whipped proteins. Let rise and bake in a hot pan.
Ingredients:
600 g flour
80 g fresh pressed yeast,
6 stack milk,
6 stack water,
10 eggs
100 g butter,
400 g millet,
10 tbsp Sahara,
salt.
Cooking:
Rinse well millet groats, remove the black grains, scald with boiling water and drain after a couple of minutes. Dip the prepared grits in boiling salted water, stir, bring to a boil and boil for 3-5 minutes and drain the water. Add 3 stacks to millet. milk, salt to taste and sugar, mix well and put on fire. Cook, stirring, so that the cereal does not burn. Cool down. Boil the remaining milk and gradually pour it into the sifted flour, kneading well so that no lumps form. Let the dough cool, add beaten yeast, salt, sugar, melted butter, beaten eggs and mix well. Cover with a towel and let rise in a warm place twice. After the second rise, add to the dough millet porridge, stir and let stand 20 minutes. Bake pancakes in a frying pan greased with a piece of bacon, and coat each pancake with melted butter. These pancakes are very thick, but at the same time porous, perforated and airy. My Mordovian grandmother often cooked them. A lot of pancakes are obtained from the indicated amount of ingredients, 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 stack milk,
½ tbsp Sahara,
1 egg
¼ tsp soda,
¼ tsp citric acid,
salt.
Cooking:
Boil the milk and brew the flour, mixing thoroughly so that there are no lumps. Cool, add the egg, sugar, a pinch of salt and soda, mix. Dilute citric acid in a small amount of water and pour into the dough just before baking. Bake thin pancakes in an oiled pan.
Ingredients:
500-600 g flour,
3 stack. water,
3 eggs,
3 tsp Sahara,
½ tsp soda,
⅓ tsp citric acid,
salt.
Cooking:
Rub eggs with sugar. Pour boiling water in small portions into the sifted flour and mix until smooth. Add salt, soda, citric acid and mashed eggs. Mix well and bake pancakes immediately.
Try to cook custard pancakes with bacon. You can use almost any food that goes well with pancakes as a baking dish: fruits, vegetables, fish, meat… A great idea for breakfast!
Ingredients:
1 stack wheat flour
1 cup buckwheat flour
20 g pressed yeast
3 stack. milk,
4 tbsp Sahara,
50 g melted butter,
500 g apples
3 eggs,
salt.
Cooking:
Remove the skin from the apples, remove the core, chop the pulp with a blender and boil in a saucepan. Dilute yeast in 1 stack. milk and let it come. 1 stack Boil milk and gradually pour it into a mixture of wheat and buckwheat flour, stirring so that there are no lumps. Cool, add the yolks mashed with sugar and salt, the risen yeast and mix well. Let rise in a warm place 2 times. After you knead the dough for the second time, scald it with a glass of hot milk, mix, add whipped proteins and applesauce. Bake in a hot pan as usual.
Ingredients:
2 stack flour,
2 stack milk,
200 g potatoes
1 tbsp Sahara,
2 tbsp butter,
20 g fresh yeast
salt.
Cooking:
Peel and grate raw potatoes, add salt and sugar. Boil the milk, pour into the sifted flour, stirring constantly to get a homogeneous mass without lumps. Cool, add beaten yeast and let rise 3 times. After that, put the potato mass in the dough, mix and bake pancakes.
Ingredients:
2 stack milk,
2 stack flour,
30 g yeast
2 eggs,
1 tbsp vegetable oil,
1-2 tbsp Sahara,
200 g cabbage
salt - to taste.
Cooking:
Bring the milk to a boil, pour off ¼ part and brew the sifted flour with the rest. In the remaining milk, beat the yeast, let it rise a little and pour it into the cooled flour. Add eggs, vegetable oil, sugar and salt and mix well. Let rise in a warm place. In the meantime, boil finely chopped cabbage in a small amount of water, drain the water and add the cabbage to the dough. Let stand and bake pancakes.
Ingredients:
½ stack flour,
½ cup milk
2 eggs,
1 tsp Sahara,
20 g butter,
5 g fresh yeast
salt,
1 onion
1 boneless fish fillet
½ bunch of green onions.
Cooking:
Cut the onion into thin half rings, green onion chop and fry everything together in vegetable oil. Add chopped small cubes fish fillet and fry until tender. Add finely chopped boiled egg. Boil milk, cool to 50 ° C and gradually introduce flour into it, mixing well. Let the mass cool, add beaten yeast, sugar, salt, yolks and put in a warm place for 2 hours. Let the dough rise 2 times, then put melted butter and whipped egg whites into it. Mix well and add the mixture of fish and fried onions. Let stand 30 minutes and bake as usual.
Bon appetit!
Larisa Shuftaykina
Everyone who has tried custard pancakes, will never forget their special taste and aroma, which differs from pancakes cooked 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 dotted with numerous holes.
From such openwork pancakes, believe me, hardly anyone will refuse. The dough for can be prepared with milk, yeast, as well as kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them different types fillings. By making pancake dough sweet, you can make pancakes, stuffed with cottage cheese, fruit, berry fillings, creams and serve them for dessert.
Salty pancakes from choux pastry perfect for cooking meat, fish and vegetable rolls, snack pancake cakes, envelopes. Also, custard pancakes can be prepared with 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, do not despair.
We invite you to get acquainted with the most delicious and popular recipes cooking custard pancakes, which will be useful to you in the future. From the very name it becomes clear that the dough should be custard. The basis for custard dough can be milk, yeast or kefir. By and large, pancakes are the same in appearance and taste, regardless of whether you chose milk or kefir. But it is worth noting that those cooked with kefir and yeast will be slightly higher in height and airier than pancakes with milk.
As for flour, most often white flour is used to make such pancakes. wheat flour, although you can experiment and bake pancakes on corn, rice or buckwheat flour. By adding to pancake dough a little vegetable juice, or cocoa, you get beautiful colored pancakes.
Custard pancakes. Best Recipes
Cooking custard pancakes can be done in two ways. The first method involves adding to the dough hot water, in turn, the second method of making pancakes is based on brewing ready dough in a water bath.
Recipe for custard pancakes with milk
Ingredients:
- Eggs - 2 pcs.,
- Milk - 1 glass,
- Butter - 50 gr.,
- Wheat flour of the highest grade - 1 cup,
- 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. Milk for pancakes, it is best to take with a high percentage of fat content. After all the ingredients are cooked, you can start preparing the dough for pancakes. 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 beaten eggs with sugar. Sift 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 must be left to infuse for about half an hour. Pour the refined oil into the pan. Warm her up.
Scoop up the dough with a ladle and pour into the pan in an even thin layer. To custard pancakes with milk turned out even, the pan needs to be twisted a little. Pancakes are fried on both sides until golden brown. The appearance of holes in the pancake indicates that it can already be turned over. This must be done very carefully, as pancakes are very delicate and tender. Such custard pancakes with milk will be a great addition. holiday table to Shrovetide.
Custard pancakes on kefir - recipe
Ingredients:
- Kefir - 1 glass,
- Flour - 1 cup
- Salt - to taste
- Sugar - half a glass
- Soda - ½ teaspoon,
- Eggs - 2 pcs.,
- Vegetable oil
As you can see custard pancakes on kefir have almost the same set of products as for pancakes in milk. For the preparation of 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 chicken eggs with a whisk. After that, put sugar and salt in them. Pour in kefir. Stir with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen with melted butter. Lastly, add the sifted flour.
Mix pancake batter and set aside. water bath. Boil it, stirring constantly for about 3 minutes. The dough should be about 60 degrees. After that, leave the dough for 30-40 minutes. Such custard pancakes recipe which we examined, in a well-heated pan.
Ingredients:
- Yeast - 40 gr.,
- Milk - 1 glass,
- Sugar - half a glass
- Vanillin - 1 sachet,
- Salt on the tip of a spoon
- Vegetable oil
These pancakes custard yeast cooked in milk. Pour the yeast with a small amount of 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 of the milk room temperature. Stir, add 1 tablespoon of sunflower oil and 1 egg.
Mix everything well and add flour. Knead the dough. Let it sit for about an hour. During this time, it will fit well and increase in volume. Boil the milk and pour it into the dough. Stir. After 15 minutes, pancakes can be baked from it. Grease the pan with a piece of lard, vegetable or butter, as you like.
According to this recipe, they are well separated from the pan, do not stick and are easily turned over with a spatula. These pancakes are served hot, piping hot. Ready-made pancakes can be watered before serving berry syrup, jam, honey or condensed milk.
Yeast custard pancakes with semolina can also be prepared with yeast.
Yeast custard pancakes with semolina
Ingredients:
- 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 to them. Whisk all ingredients together. Add semolina. Stir, add hot water. After that, you can add dry yeast, and vanillin (vanilla sugar). The dough should then stand for about 2 hours. During this time, the yeast will have time to rise, and semolina- swell. For those who do not have time to wait for a long pancake dough approach, you can significantly speed up the process and replace the cereal with boiled semolina. Fry pancakes in a greased pan sunflower oil. Pancakes are very tasty with any jam, sweet sauces and toppings.
Buckwheat custard pancakes
Ingredients:
- Buckwheat flour - 250 mg.,
- Eggs - 1 pc.,
- Hot water - 1 cup
- Milk - 1 glass,
- Sugar - 50-70 gr.,
- Salt - a pinch
- Vegetable oil
The recipe for these pancakes has come to us since ancient times. Once such pancakes were baked in Rus' in every home, but over time this recipe became not so common and popular. Let's resume old traditions and cook buckwheat custard pancakes. You can also make rolls of these pancakes by stuffing them with red caviar.
Let's start cooking custard pancakes. Buckwheat flour sift and put in a bowl. Fill it with hot water. Beat the egg, add sugar, milk, a little salt. Mix well so that there are no lumps. Choux pastry for pancakes The consistency is thick but not thick. It should spread smoothly on the surface of the pan. Fry pancakes until golden brown on each side, turning them over with a spatula. Serve them hot. Perfect for them chicken bouillon and sour cream sauce.
This is how easy and simple custard pancakes are prepared. And if you dream up a little, then you can independently come up with many other dishes based on custard pancakes.
Well, now let's see how to cook custard pancakes. Recipe with photo cooking them will help you with this.
Milk is the best and most common weekend breakfast. There is no need to rush anywhere, and therefore you can bake fragrant pancakes and enjoy your tea. Pancakes are baked by Russian hostesses on cast-iron hot and oiled or greased frying pans of the old style, preserved by our grandmothers. But nothing stands still, and special pancake pans have long been invented for pancakes, which make all baking much easier. And so now baking pancakes is a pleasure.
For cooking custard pancakes with milk you will need:
- Milk - 2 tbsp.
- Sugar - 2 tbsp.
- Salt - a pinch
- Eggs - 2 pcs.
- Flour - how much dough will take
- Vegetable oil - 2-3 tbsp. l (in the dough)
- Boiling water - 2 tbsp.
- Sour cream (for sauce)
- Jam (for sauce)
Custard pancakes with milk. Recipe
If homemade pancakes are used to make pancakes 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, boil two glasses of water. Pour the flour into a saucepan and beat in the eggs. No matter how sweet the pancakes are, add a pinch of salt.
We heat the milk to about 40 degrees, dilute sugar in it and pour it into a container with flour and eggs.
With a whisk, but better with a mixer, mix well, the dough turns out thick like sour cream.
In the meantime, the water has already boiled and, without stopping kneading, pour the right amount of liquid into the dough.
To make it easier to turn over, and they were more juicy inside, in addition to greasing the pan, you need to add a little vegetable oil to the dough.
Knead the dough well, with the help of a mixer it turns out without lumps. If you think the dough is too thick, add a little more boiling water.
We bake pancakes in the simplest and most famous way. We heat the pan well and with the help of a pastry brush or a piece raw potatoes pricked with a fork, coat the pan with vegetable oil or fat. Using a ladle, pour the desired portion of the dough into the pan. And holding the pan on weight, with quick circular motions, distribute the dough throughout the pan.
Bake pancakes on both sides until browned. The thickness of the finished pancake is about 2 mm.
While the pancakes are baking, prepare the simplest sauce for them. With a mixer, beat sour cream with any favorite jam or condensed milk.
We put the finished ones on a dish, each can be smeared with butter.
Serve custard pancakes with milk warm with sauce. It can be with jam, condensed milk or just sour cream.
Custard pancakes with milk. Photo
How to cook custard pancakes thin recipe - Full description cooking to make the dish very tasty and original.
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Everyone who has tried custard pancakes will never forget their special taste and aroma, which differs from pancakes cooked 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 dotted with numerous holes. From such openwork pancakes, believe me, hardly anyone will refuse.
Dough for custard pancakes can be prepared with milk, yeast, and also kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them with different types of fillings. Having made the dough for pancakes sweet, you can cook pancakes stuffed with cottage cheese, fruit, berry fillings, creams and serve them for dessert.
Salted pancakes from choux pastry are perfect for making meat, fish and vegetable rolls, snack pancake cakes, envelopes. Also, custard pancakes can be prepared with vegetables, berries and fruits added prematurely to the dough. Even if you don't know how to make custard pancake dough. and how to bake them, do not despair.
We invite you to familiarize yourself with the most delicious and popular recipes for making custard pancakes, which will be useful to you in the future. From the very name it becomes clear that the dough should be custard. The basis for custard dough can be milk, yeast or kefir. By and large, pancakes are the same in appearance and taste, regardless of whether you chose milk or kefir. But it is worth noting that custard pancakes cooked with kefir and yeast will be slightly higher in height and more airy than pancakes with milk. As for flour, most often white wheat flour is used to make such pancakes, although you can experiment and bake pancakes on corn, rice or buckwheat flour. By adding some vegetable juice or cocoa to the pancake dough, you will get beautiful colored pancakes.
Custard pancakes. Best Recipes
Cooking custard pancakes can be done in two ways. The first method involves adding hot water to the dough, while the second method of making pancakes is based on brewing the finished dough in a water bath.
Recipe for custard pancakes with milk
- Eggs - 2 pcs.,
- Milk - 1 glass,
- Butter - 50 gr.,
- Wheat flour of the highest grade - 1 cup,
- Sugar - 6 tbsp. spoons
- Hot water - 0.5 cups,
- Vanillin or vanilla sugar - 1 pack,
- A pinch of salt,
- Soda - 0.5 teaspoon,
- Refined sunflower oil
These are very tasty pancakes. Milk for pancakes is best taken with a high percentage of fat. After all the ingredients are cooked, you can start preparing the dough for pancakes. Whisk the eggs in a deep bowl. Add sugar, milk and a pinch of salt. Melt the butter in a water bath and add it to the beaten eggs with sugar. Sift 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 must be left to infuse for about half an hour. Pour the refined oil into the pan. Warm her up.
Scoop up the dough with a ladle and pour into the pan in an even thin layer. To make custard pancakes in milk even, you need to twist the pan a little. Pancakes are fried on both sides until golden brown. The appearance of holes in the pancake indicates that it can already be turned over. This must be done very carefully, as pancakes are very delicate and tender. Such custard pancakes with milk will be an excellent addition to the festive table for Maslenitsa.
Custard pancakes on kefir - recipe
- Kefir - 1 glass,
- Flour - 1 cup
- Salt - to taste
- Sugar - half a glass
- Soda - ½ teaspoon,
- Eggs - 2 pcs. Vegetable oil
As you can see, kefir custard pancakes have almost the same set of products as for milk pancakes. For the preparation of 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 chicken eggs with a whisk. After that, put sugar and salt in them. Pour in kefir. Stir with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen with melted butter. Lastly, add the sifted flour.
Mix the dough for pancakes and put in a water bath. Boil it, stirring constantly for about 3 minutes. The dough should be about 60 degrees. After that, leave the dough for 30-40 minutes. Such custard pancakes are baked, the recipe of which we examined, in a well-heated pan.
Yeast custard pancakes with milk
- Yeast - 40 gr.,
- Milk - 1 glass,
- Sugar - half a glass
- Vanillin - 1 sachet,
- Salt on the tip of a spoon
- Vegetable oil
These custard yeast pancakes are cooked in milk. Yeast pour 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 of 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 the milk and pour it into the dough. Stir. After 15 minutes, pancakes can be baked from it. Grease the pan with a piece of lard, vegetable or butter, as you like. According to this recipe, pancakes are well separated from the pan, do not stick and are easily turned over with a spatula. These pancakes are served hot, piping hot. Ready-made pancakes can be poured with berry syrup, jam, honey or condensed milk before serving.
Yeast custard pancakes with semolina can also be prepared with yeast.
Yeast custard 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 to them. Whisk all ingredients together. Add semolina. Stir, add hot water. After that, you can add dry yeast, and vanillin (vanilla sugar). The dough should then stand for about 2 hours. During this time, the yeast will have time to come up, and the semolina will swell. For those who do not have time to wait for a long pancake dough approach, you can significantly speed up the process and replace the cereal with boiled semolina. Fry pancakes in a 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 cup
- Milk - 1 glass,
- Sugar - 50-70 gr.,
- Salt - a pinch
- Vegetable oil
The recipe for these pancakes has come to us since ancient times. Once such pancakes were baked in Rus' in every home, but over time this recipe became not so common and popular. Let's resume old traditions and cook buckwheat custard pancakes. You can also make rolls of these pancakes by stuffing them with red caviar.
Let's start cooking custard pancakes. Sift the buckwheat flour and place in a bowl. Fill it with hot water. Beat the egg, add sugar, milk, a little salt. Mix well so that there are no lumps. Choux pastry for pancakes is thick in consistency, but not tight. It should spread smoothly on the surface of the pan. Fry pancakes until golden brown on each side, turning them over with a spatula. Serve them hot. Chicken broth and sour cream sauce go well with them.
This is how easy and simple custard pancakes are prepared. And if you dream up a little, then you can independently come up with many other dishes based on custard pancakes.
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, and therefore you can bake fragrant pancakes and enjoy tea drinking. Pancakes are baked by Russian hostesses on cast-iron hot and oiled or greased frying pans of the old style, preserved by our grandmothers. But nothing stands still, and special pancake pans have long been invented for pancakes, which make all baking much easier. And so now baking pancakes is a pleasure.
To make custard pancakes in milk, you will need:
- Milk - 2 tbsp.
- Sugar - 2 tbsp.
- Salt - a pinch
- Eggs - 2 pcs.
- Flour - how much dough will take
- Vegetable oil - 2-3 tbsp. l (in the dough)
- Boiling water - 2 tbsp.
- Sour cream (for sauce)
- Jam (for sauce)
Custard pancakes with milk. Recipe
If homemade fat milk is used to make pancakes, 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, boil two glasses of water. Pour the flour into a saucepan and beat in the eggs. No matter how sweet the pancakes are, add a pinch of salt.
And to top it off, I would like to recall a few “pancake” wisdom:
1. Milk must be poured into flour, and not vice versa - then there will be no lumps in the dough.
2. Leaky, openwork pancakes on kefir or custard are most often obtained.
3. If butter is added to the dough, pancakes will acquire a beautiful golden color.
4. In order for the pancakes to become elastic, slightly “rubber” and it was easier to wrap the fillings in them, water is often added to the dough in addition to the milk base.
Custard pancakes with milk thin with holes recipe
It is believed that this dish came to us from North America in the 9th century, but since then it has become truly popular in Rus'. Today we cannot imagine a Russian table without pancakes with caviar, honey or jam.
cooking secrets
To make pancakes not only tasty, but also beautiful, you just need to use a few little tricks, and your dish will be remembered by guests and household members for a long time.
- We select a frying pan. Whatever modern frying pans offer us - non-stick, comfortable, light - the cast-iron frying pan remains the best. And it's not about old traditions, but about its thick walls, which hold heat well and warm up evenly, and its surface does not allow the dough to stick. In addition, cast iron pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron pans.
- Get rid of lumps. It is better to mix the dough for pancakes with a blender. Due to the enormous speed, the mass is airy and without lumps. You can also knead by hand, but then you have to whip many times longer.
- We choose flour. For pancakes, it is better to use premium wheat flour, but it does not matter if there is none. Suitable and all-purpose flour, and buckwheat, and any other.
- We achieve delicacy. For this egg whites beat separately, and then carefully introduce them into the dough. After adding the proteins, do not use the mixer anymore, otherwise there will be no effect.
The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides the very perforation to the products, which we love, but which, unfortunately, does not always work out. Your task is to mix the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Custard pancakes in milk and boiling water turn out to be openwork, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.
- milk - 1 glass;
- flour - 2 cups;
- steep boiling water - 1 cup;
- vegetable oil - 2-3 tablespoons;
- egg - two pieces of medium size (or 3 small ones);
- granulated sugar - two tablespoons;
- soda - half a teaspoon (you can use baking powder instead of soda).
- 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 flour and fold into dough. Stir gently to get rid of lumps.
- Pour in vegetable oil. Now you can put the pan on to heat up.
- Pour in the soda. By this time, the water should already boil. Measure out a glass of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and on this choux pastry ready for pancakes with milk.
- Leave it for 10 minutes so that the flour is properly dispersed.
- Bake custard pancakes on a hot non-stick or cast iron 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 - for this we put vegetable oil in the dough.
You can not lubricate every time, but only as needed. The main thing is that the products do not burn and 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 in milk and boiling water can always be modified to your liking. For example, to make them thinner, you can simply add a little more boiling water.
There is a recipe for custard pancakes and milk. You just need to boil some of the milk, and leave some warm. Its fat content does not matter much - only the calorie content of the dish will depend on it (if there is a need to think about the figure), but the taste will always be excellent.
- milk - 1 liter;
- eggs - 3-4 pieces;
- granulated sugar - 1-3 tablespoons;
- oil (sunflower or olive) - 3 tablespoons;
- flour - about 2.5 cups;
- soda - half a teaspoon.
- 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 in milk are delicate and rather thin due to a large number liquids).
- Beat the resulting mixture, pour in the flour, and mix everything thoroughly, breaking up 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 all the dough is in contact with it.
- When a little hot milk remains in the container, pour soda into it and pour it into the dough. Mix thoroughly.
- Pancakes cooked in hot milk should be baked in a hot pan, pouring the mixture in a thin layer. Don't forget to turn over in time so that the products do not dry out and become brittle. If they are still a bit 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 delicacy, you can beat the egg whites and yolks separately, and then combine.
If after brewing the dough it turned out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, grinding these lumps along the way.
They can be served as sweet stuffing(for example, cottage cheese, jam, condensed milk), and with unsweetened. Only in the case of savory filling it is desirable to reduce the amount of sugar, although many people like it meat filling combined with a sweet aftertaste.
To make the custard dessert even more openwork, you can cook it on kefir. Another can be taken as a basis fermented milk product, for example, fermented baked milk or liquid (drinkable) 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 (cool boiling water) - 1 cup (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 cup (200 ml).
- Beat eggs with kefir with a blender properly (you can also manually, but then you have to insist ready dough about 30 minutes).
- Add salt and sugar, beat again.
- Pour in a glass warm water.
- Sift the flour, and not into a separate bowl, but directly into the mixture. Then gently mix with a spoon or a wide spatula.
- Now we are working with boiling water: pour into an empty container baking soda, fill with boiling water and pour in 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 completely without sugar, pancakes can turn out pale and tasteless.
Now you know how to quickly and easily make custard pancakes with milk and kefir. It remains to choose the filling: tasty and healthy, or just tasty.
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Custard pancakes with milk
Thin and fragrant pancakes that just melt in your mouth are the dream of any housewife. This universal dish, which can be basic or sweet, depending on the filling. There are many options for fillings for pancakes, you can wrap or spread almost anything you like on them.
Custard pancakes in milk - recipe
For those who want to please themselves and their household with delicious homemade pancakes, we will tell you how to cook custard pancakes with milk.
- egg - 2 pcs.;
- flour - 1.5 cups;
- milk - 250 ml;
- boiling water - 350 ml;
- salt - 0.5 tsp;
- sugar - 1.5 tbsp. spoons;
- vegetable oil - 1 tbsp. spoon.
Mix sugar with salt and eggs, add butter and milk to them. Mix everything well again - you should get a homogeneous mass. Sift the flour and send to the resulting mixture. Stir everything and make sure that no lumps form. Then pour in boiling water and mix again - you should get batter. If needed, add some more milk. Leave the dough to infuse (15-20 minutes). Heat the pan well, grease with oil and fry pancakes on medium heat on both sides.
Remember: the less dough 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.
Pour 750 ml of milk into a saucepan and heat it until it becomes warm. Sift flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and send for an hour in a warm place so that the dough comes up. When it is ready, add eggs, vegetable oil and salt to it, and knead well again. Boil the remaining milk and immediately pour into the dough (so that it is brewed), cover and leave for another 20-25 minutes. After this time, add another 150 ml of warm water and our dough is ready.
We heat the pan well and, scooping up the dough with a ladle, pour it into the middle, and then spread it over the pan and fry over medium heat on both sides. If the dough is too thick, you can add more warm water, if you want sweet pancakes, add powdered sugar to the dough.
Choux pastry for pancakes
If you really wanted pancakes, and there is neither milk nor kefir in the house, we will tell you how to make choux pastry for pancakes without them.
- water - 500 ml;
- egg - 1 pc.;
- sugar - 3 tbsp. spoons;
- salt - 1 teaspoon;
- soda - 1 teaspoon;
- vinegar - 1 tbsp. spoon;
- flour.
Pour water into a saucepan, add an egg, salt, sugar and soda slaked with vinegar to it. Beat it all well and add so much 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 do not need to bring it to a boil, but you need to catch the moment when the water heats up to 70 degrees. This can be understood by the color of the water: when it becomes cloudy, small bubbles begin to rise from the bottom.We remove this water from the fire and begin to add it to the dough in a thin stream, constantly stirring so that it does not turn into glue. We dilute so that the dough becomes liquid, as needed for pancakes. We heat the pan, sprinkle with salt, and then wipe it with a paper towel. Pour a teaspoon of vegetable oil into the pan, and start frying pancakes, pouring the dough with a ladle.
How to cook custard pancakes with milk
Good day, dear readers!
Pancake week is in full swing and everyone continues to fry pancakes. And today I have a recipe for delicious openwork pancakes for you. Thanks to the custard dough on pancakes, an openwork pattern is obtained!
To prepare custard pancakes, we need to prepare custard dough. Custard pancakes can be cooked not only with milk, but also with kefir. Custard pancakes in milk after baking are obtained with numerous beautiful openwork holes.
custard pancakes with milk
Necessary products for custard pancakes in milk:
how to cook custard pancakes with milk
1. Break eggs into a deep bowl, preferably homemade. Add sugar, salt and beat with a whisk or with a mixer until a light foam forms.
2. After that, pour milk into the eggs and mix. Now sift the flour and mix gently until a homogeneous mass is formed.
3. Then add boiling water in a thin stream. But when you do, keep beating. The most important thing is to pour boiling water very carefully so that the eggs do not curl. And at the very end, pour in the oil. IN last time beat and set aside the prepared choux pastry for pancakes for 30 minutes.
4. Now your favorite pan for pancakes, I have an old cast iron one, put on fire and let it warm up well. I made a lot of pancake batter. And with one frying pan, I could bake pancakes all night. But I didn’t want this and took out my second favorite pan, with a non-stick coating. But still, pancakes taste better in our domestic, cast-iron pan.
Next, you need to grease the pan with oil or a piece of bacon, as our grandmothers did in the good old days. Or, chop half an onion or potato on a fork and grease the pan before baking each pancake. You don'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 pan, it should be thoroughly cleaned with salt and butter. Of course, this only applies cast iron pans. And then start baking pancakes.
5. Pour a small portion of dough into the center of the heated pan, I have one incomplete ladle to fit. But it all depends on the diameter of your pan. Swirl 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 appear openwork holes. Then turn the pancake over with a wooden spatula. And also let it brown.
We put the baked pancakes on a plate, lubricating each with a small piece of plums. oils.
Do you also have a favorite pancake recipe? Share with us, feel free.
Custard pancakes in milk can be stuffed with any filling: from sweet to salty. It might 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, because tomorrow he has Shrovetide at school.
I wish you bon appetit!
As you can see, many people tried to cook custard pancakes and even sent me a photo. Here are Anna Asanova's custard pancakes with milk.
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Yes, I still managed to make this Cuban snack for the winter! And all thanks to our regular reader.
Lush milk pancakes without yeast recipe
- 1 liter of milk
- 3 - 4 eggs,
- sugar (from 1 to 3 tablespoons, depending on whether the pancakes are sweet or not),
- a pinch of salt,
- 3 tablespoons of vegetable oil,
- 8 art. spoons of flour with a slide (a slide to the maximum, this is about 2.5 cups),
- 1/2 tsp soda ( slaked with boiling water, quench just before sending it to the dough).
Cooking process:
Pour 1 glass of milk into a cup where the dough will be kneaded for, add eggs, sugar, salt, oil to the same place. Mix well, add flour and stir so that there are no lumps.
The rest of the milk is well heated, slightly not bringing to a boil. Pour hot milk in portions to the pancake dough, as if brewing it. Dough for custard pancakes should come out without lumps. If you still could not avoid this, strain it through a large sieve.
At the very end of the preparation of custard dough for pancakes, add soda slaked with boiling water.
I extinguish soda with boiling water in a separate cup:
Then add baking soda to pancake batter and mix well.
Let the pancake dough rest for a while. So the gluten will swell, the pancakes will turn out elastic and will even be easier to remove from the pan.
Bake custard pancakes in a greased hot pan (I grease with a piece of lard, you use the method you are used to), as a rule, the pan is greased when baking the first pancakes, then everything goes like clockwork ;-)
I’ll tell you how to bake custard pancakes according to this recipe I adapted. My frying pan is very hot, out of six divisions on my electric stove I bake them on a 5-ke, so I quickly bake them in one pan. If you use two frying pans, as I do when baking thick pancakes on kefir, I'm afraid I would not have to dance at the stove, but dance very quickly :-). Jokes aside, but thin custard pancakes are baked very quickly!
The custard pancake dough is quite liquid, so as soon as you pour it into a very hot pan, it will immediately seize and the pancakes will be covered with an openwork pattern in the hole. Waiting for the bottom to brown
and turn it over to the other side. I do this with my hands, first running a thin spatula along the openwork edge, picking it up, as it were.
And what smell of baked pancakes immediately went, mmmm .... did it reach your screen? ;-)
Custard pancakes are stacked on a flat dish, which we put next to:
I will reveal one secret when baking custard pancakes: as soon as you turn them over to the second side, we bake for a very short time, we literally count one, two, three, four, five and immediately remove it! This method will allow you not to overdry the tender custard dough, to make thin pancakes very tasty, tender and elastic. And then the edges of such custard pancakes in milk will not break.
My husband's mom always bakes approximately the same pancakes in thickness and structure, my custard pancakes according to her recipe always turn out different (maybe because I always use different pans ;-)),
There is one more trick: if you beat the whites separately and introduce them together with soda, then custard pancakes are obtained more "leaky", lacy.
You can serve custard pancakes with milk with berries (I had frozen strawberries that I had stored in the freezer since summer) or cottage cheese. To curd filling For thin pancakes was more tender and pleasant in taste, I added a little sugar and a couple of tablespoons of sour cream to the fresh farmer's cottage cheese, rubbed everything with a blender into a sweet curd mass, very much curd cream Looked like my cottage cheese!
Of course, on a wide Maslenitsa, they treated themselves to thin pancakes with red caviar:
And just rolls of thin custard pancakes with butter and honey are very tasty:
Not to mention rolls thin pancakes with strawberries in sweet sauce:
Anyuta wishes you bon appetit.
