Pancakes brewed with milk. Custard pancakes with sour cream and boiling water with the addition of soda

Pancakes can be prepared in just a few minutes. Therefore, you can fry them in the morning for breakfast or any time you are expecting guests. It will only take you a few minutes to put a hearty and tasty dish. And if you have minced meat, fish or cottage cheese, you can stuff pancakes with them.

If you add boiling water to the dough in addition to dairy products, the pancakes will turn out thin and porous. The main thing is that you need to add boiling water gradually, otherwise the ingredients may curl and the dough will not work out.

Below is an overview of several recipes for making openwork pancakes. You can use them during Maslenitsa week. This dish is served immediately after cooking, as they quickly lose their taste and freshness. Therefore, fry them only before serving.

Thin pancakes with holes can be prepared using a simple recipe. Following the illustrated instructions, even inexperienced housewives can prepare a delicious dish.

Ingredients:

• 1 glass of milk.
• 0.5 cups of boiling water.
• 6 tbsp flour
• 1 egg.
• 0.5 tsp soda.
• A pinch of salt.
• 3 tbsp granulated sugar.
• 1 tsp lemon juice.
• 2 tbsp olive oil.
• 10 g sesame seeds.
• Vanilla to taste.

Preparation

In a bowl, stir together the egg, salt, sugar and vanilla. Quench the soda with lemon juice; if you don’t have it, you can use table vinegar. Also pour olive or vegetable oil into the mixture.

Sift the flour several times and add a small portion to the bowl with the rest of the ingredients. Mix everything thoroughly.

Now heat the milk and add it to the mixture along with the rest of the flour.

To avoid lumps in the choux pastry, it is recommended to beat it using a blender or mixer.

Before preparing the dough, you need to immediately boil the water. Add boiling water to the prepared dough. Add gradually to small quantity while constantly stirring the mixture. Consistency choux pastry should be moderately liquid and flow easily from a spoon.

If you have regular frying pan without a non-stick coating, then after it warms up, the bottom must be greased with a small amount of oil. Then spread the dough evenly over the entire surface. Sprinkle a small amount of sesame seeds on top.

Fry the pancakes on both sides and place on a flat plate.

Pancakes made with choux pastry turn out rosy and tender. If you use this recipe, the dish will not sit on the table for even five minutes.

Openwork pancakes with kefir and milk

Pancakes with holes can be made not only from milk or kefir, but also from a combination of these drinks. Let's consider one of the simplest options, thanks to which you can prepare thin and tasty pancakes.

Ingredients:

• 1.5 cups flour.
• 1 glass of milk.
• 2 glasses of kefir.
• 2 eggs.
• 1 tbsp granulated sugar.
• 0.5 tsp salt.
• 1 tsp soda.
• 1 tbsp vegetable oil.

Preparation

First you need to pour required amount into a saucepan and heat it until warm. After this, add soda, salt, sugar and eggs to the container. Mix everything well. After this, add flour in small parts.

If you use only premium wheat flour, the pancakes will turn out very fluffy, but it consists of almost nothing but starch, which leads to acidification of the body. Therefore, in this recipe we will add half a glass of white flour and one glass whole grain flour. In this case, the dough will become creamy.

Boil the milk in a separate container and add it to the rest of the ingredients in a thin stream, stirring the mixture constantly.

To prevent the pancakes from sticking to the bottom of the pan during baking, you must add sunflower oil to the dough.

Grease a hot frying pan with lard or oil, pour the dough into it, spreading it evenly over the surface. When the edges become golden brown, turn the pancake over and fry on the other side.

Recipe for custard pancakes with kefir and boiling water

Some housewives do not use boiling water to prepare pancakes because they are afraid that the eggs may curdle, but if you use the following recipe correctly, you will definitely succeed.

Ingredients:

• 2 glasses of kefir.
• 1 cup boiling water.
• 2.5 cups of first-grade flour.
• 0.5 cups sugar.
• 2 eggs.
• 0.5 tsp soda.
• A pinch of vanillin.
• 3 tbsp vegetable oil.
• A pinch of salt.

Preparation

First of all, you need to thoroughly beat the eggs with vanilla, salt and sugar in a deep container. After this, add the required amount of kefir.

At the next stage, stir the soda in boiling water and add to the bowl with the rest of the ingredients. Stirring constantly, sift the flour into a bowl and pour in the vegetable oil. Mix thoroughly using a kitchen whisk.

It is best to use a non-stick frying pan, in which case it will not need to be greased. Pour the dough and spread it over the surface. Fry on both sides until golden brown.

Serve openwork pancakes with sweets or fill them with cottage cheese, minced meat, mushrooms or fish.

Custard pancakes with whey. Turn out thin with holes

Let's look at another recipe for thin pancakes. In this case, we will add whey to the dough and add apples.

Ingredients:

• 350 g flour.
• 500 ml of serum.
• 200 ml milk.
• 200 ml water.
• 1 apple.
• 3 eggs.
• 2 tbsp vegetable oil.
• 0.5 tsp soda.
• 5 tbsp sugar.
• A pinch of salt.

Preparation

First you need to warm up the whey, at least until room temperature, then add sunflower oil, sugar, salt, soda and eggs to it. Mix with a mixer. Add sifted flour in small portions, stir to get rid of lumps. You should get a creamy mass.

The next step is to boil the milk. If the drink is too fatty, it is recommended to dilute it with water. As a result, you should get about 400 ml of liquid, which, while hot, should be added to the mass in a thin stream, stirring constantly.

Stir the dough until smooth. The dough should be moderately liquid so that it flows easily from a spoon. Before preparing pancakes, it is recommended to leave the dough for half an hour.

Wash the apple and cut it into thin strips or use a Korean grater.

Now heat the frying pan, add a little vegetable oil, add some apples and pour the dough over everything.

Fry on both sides.

The pancakes come out with an interesting pattern. Apples add to the dish spicy taste. Since the pancakes are very thin, you need to turn them over carefully. To do this, you need to run a spatula around the entire circumference, separating the pancake from the frying pan, and then carefully turn it over so as not to tear it.

A simple recipe for pancakes with boiling water

Choux pastry pancakes can be served with filling, topped with jam, condensed milk or honey. In any form they will be very tasty.

Ingredients:

• 1 glass of milk.
• 0.5 cups of boiling water.
• 2 eggs.
• 2 tbsp sugar.
• 1.5 cups flour.
• 4 tbsp sunflower oil.
• 0.5 tsp salt.

Preparation

Break into a bowl chicken eggs and beat them thoroughly with a kitchen broom or mixer.

At the next stage, pour warm milk into the container.

Add the sifted flour and knead the dough thoroughly to get rid of all lumps.

Now you need to pour vegetable oil and boiling water into the mixture, add sugar and salt. After this, stir again.

The dough should have the consistency of liquid sour cream.

Fry the pancakes on both sides until golden brown.

The dish is ready, serve it hot on the table.

Pancakes are universal dish. It can be served with sweet ingredients and can be wrapped in almost any filling. Therefore, you can prepare a hearty and tasty dish in just a few minutes.

Pancakes are a traditional Russian delicacy whose history dates back to pagan times. They are prepared from batter, which is poured onto a hot frying pan and fried until golden crust. In today's post you will find several simple recipes pancakes with milk and boiling water.

General principles

In addition to the two main ingredients, flour, eggs, salt, granulated sugar, vegetable or butter are usually added to the dough intended for baking pancakes. Depending on the recipe you choose, you may need baking soda, baking powder, yeast, or cornstarch. All these components are combined in a certain sequence in one container and mixed thoroughly, making sure that no lumps remain. The last to be added to the total mass are usually milk and boiling water.

The thickness of the pancakes can be adjusted by changing the thickness of the dough. To prepare thin products, less flour is added to the baking base. To do fluffy pancakes, you need to knead a denser, thicker dough. It is advisable to bake them over a hot cast iron frying pan, pre-lubricated with oil.

Basic option

This simple recipe Pancakes made with milk and boiling water are deservedly popular among domestic housewives. The secret of its popularity lies not only in its ease of reproduction, but also in the fact that it involves the use of a minimal set of products. IN in this case you will need:

• 250 ml each of boiling water and milk;
• 2 large eggs;
• 2 large spoons of sugar and refined vegetable oil;
• 2 full cups of flour.

To successfully prepare custard pancakes with boiling water and milk, you need to strictly adhere to the recommended algorithm of actions. First, eggs and sweet sand are combined in a deep bowl. Beat everything well, and then brew it with boiling water and pour milk over it. Gradually add flour to the resulting mixture and stir it thoroughly. At the end, add vegetable oil to the dough and pour it portionwise into a hot, thick-bottomed frying pan, lightly greased vegetable fat. The pancakes are fried for a minute on each side and placed in a stack on a flat dish. They are served with sour cream or jam.

Option with butter

The recipe for pancakes with boiling water and milk described below is interesting because it allows you to prepare pancakes that do not have a pronounced taste and aroma, which go perfectly with any sweet and salty filling. You will need:

• ½ cup sugar (2 tbsp for the dough, the rest for sprinkling);
• 2 large eggs;
• a glass of fresh pasteurized milk;
• 400 grams of flour;
• a glass of boiling water;
• 50 grams each of good butter and fresh lard.

To bake a stack of delicious pancakes with boiling water and milk, you will need a little free time and a little patience. Combine the eggs with two tablespoons of sweet sand and beat thoroughly with a mixer. Cool boiling water, pasteurized milk and sifted flour are alternately introduced into the resulting mass. Leave for 15 minutes. Then the dough is poured in small portions into a heated frying pan, treated with fresh lard, and fried on both sides until golden brown. Baked pancakes are greased with butter and sprinkled with sugar.

Option with soda

This recipe for pancakes with boiling water and milk will certainly interest inexperienced housewives who do not have specific culinary skills. In this case, you can quickly and without any hassle prepare tasty breakfast for the whole family. To do this you will need:

• 2 tbsp. fresh milk;
• 3 large eggs;
• one glass at a time cold water and boiling water;
• 3 tbsp. l. unflavored vegetable oil;
• 1.5 tbsp. high-grade white flour;
• a large spoon of sugar;
• ½ tsp each fine salt and soda.

Combine the milk with the eggs and shake lightly with a whisk. Then add sugar, cool water, sifted flour, salt and soda dissolved in boiling water. Mix everything thoroughly and leave for 10 minutes. After the specified time has passed, the dough is supplemented with vegetable oil and poured in portions onto a heated frying pan. Cook custard pancakes in boiling water and milk for a minute on each side. They are served warm, first topped with jam, condensed milk or fresh sour cream.

Option with yeast

This recipe assumes no eggs at all. Therefore, it will be a real boon for those who are allergic to this product. To prepare pancakes with boiling water on milk and yeast, be sure to check if you have on hand:

• 2 full glasses of flour;
• 10 g fresh yeast;
• a glass of milk;
• 3 tbsp. l. Sahara;
• ½ tbsp. boiling water;
• a pinch of salt;
• 2 large spoons of refined vegetable oil.

Combine salt, sugar and yeast in a deep bowl. All this is poured with milk, mixed with flour and left for half an hour in a warm place. Then boiling water is introduced into the rising mass and vegetable oil. The finished dough is mixed again and poured in portions into a hot frying pan. Serve soft, browned pancakes warm, after pouring them with condensed milk or sweet syrup.

Option with sour milk

Alternatively, you can cook pancakes with boiling water and sour milk. These are unlikely to leave even the most picky eaters indifferent. You will need:

• a glass of boiling water;
• 2 tbsp. l. Sahara;
• a glass of sour milk;
• 50 ml vegetable oil;
• 2 large eggs;
• 2 cups of flour;
• a pinch of salt.

Eggs are ground with sugar and combined with sour milk. All this is salted, mixed with flour, boiling water and vegetable oil. The finished dough is left to stand for a short time at room temperature, then poured in portions onto a greased frying pan. Place the browned pancakes in a stack on a flat dish and serve with any sweet topping.

Cornstarch option

Such pancakes can be not only an excellent addition to family tea party, but will also be a good basis for creating holiday snack. In the first case they are topped with sweet sauce, in the second they are stuffed with vegetable, mushroom or meat filling. They turn out to be unusually delicate in taste, thin, delicate. Pancakes made with milk with boiling water and starch require the following ingredients:

• 300 ml milk;
• 2 large eggs;
• 300 ml boiling water;
• a glass of flour;
• 50 g good butter;
• ½ cup cornstarch;
• 1.5 tbsp. l. Sahara;
• a pinch of kitchen salt.

Combine the eggs with sugar and beat thoroughly with a mixer or whisk. Add salt, mix with milk, flour and corn starch. Pour boiling water into the resulting mass, in which you have previously dissolved butter. The finished dough is put aside, and after half an hour, small portions are sent to a hot frying pan, frying for a minute on both sides. The resulting pancakes are placed in a stack on a beautiful flat plate and served to the table. If you do not plan to fill them with unsweetened minced meat, you can add a little vanillin to the dough. This will give the products a pleasant aroma.

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

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

With boiling water

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

You will need:

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

Preparation

1. First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
3. Sift the flour and add to the dough. Mix gently, getting rid of lumps.
4. Pour in vegetable oil. Now you can put the frying pan on to heat up.
5. Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly to hot water The whole mass had time to react, and at this point the choux pastry for pancakes with milk is ready.
6. Leave it for 10 minutes so that the flour disperses properly.
7. Bake custard pancakes on a hot non-stick or cast iron frying pan(pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - that’s why we put vegetable oil in the dough.

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

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

With hot milk

There is a recipe for custard pancakes made with 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 you need to think about your figure), but the taste will always be excellent.

You will need:

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

Preparation

1. 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.
2. Break the eggs into a measured glass of milk, add salt and sugar.
3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
4. Add milk (custard pancakes made with milk turn out delicate and quite thin due to large quantity liquids).
5. Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
7. Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
8. When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
9. Pancakes cooked with hot milk should be baked in a hot frying pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If it is still a little dry, greasing it with melted butter will save the situation.

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

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

On kefir

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

You will need:

• kefir - 200 ml;
• filtered water (boiling water) - 1 glass (200 ml);
• flour - 2 cups;
• baking soda - half a teaspoon;
• granulated sugar - 3 tablespoons;
• salt - 1 pinch;
• eggs - 2 pieces;
• vegetable oil - 2 tablespoons;
• boiling water - 1 cup (200 ml);
• water (warm) - 1 glass (200 ml).

Preparation

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

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

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

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

There are so many pancake recipes! Perhaps, as many housewives as there are different options 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 independent dish, adding 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.

On final stage add vegetable oil, 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 pieces 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 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. 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 required quantity water or milk, pour it into a saucepan and mix with 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 (better 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 last resort 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 in a small amount of yeast warm water, then pour them 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 well millet cereal, 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 to the dough millet porridge. 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. Divorce citric acid in a small amount of water and pour into the dough just 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 whipped 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:
Raw potatoes Peel and grate on a fine grater, add salt and sugar. Boil the milk, pour into the sifted flour, stirring constantly until it turns out homogeneous mass no 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, green onions chop and fry everything together on vegetable oil. Add chopped small cubes fish fillet 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 variety of options that you will never try 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 preparing almost transparent, thin, openwork 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 milk with 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 special pleasant taste Needless to say, the pancakes according to this recipe 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 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.

One of the most common dishes among the Russian people is openwork pancakes made with boiling water, milk or any other fermented milk products.

The recipe for this variety of snacks It differs in that it is not difficult in practice; even those who are new to baking pancakes can master it.

It is for this reason that many novice cooks master this category of recipes first.

Pancakes in boiling water can be prepared using fermented milk products, even with the addition of mineral water.

The method of making dough using boiling water is effective in obtaining beautiful, delicate thin pancakes that easily turn over in a frying pan and do not tear during baking.

Often, pancakes in boiling water are served with sour cream, jam, and condensed milk. You can diversify the addition to the dish with milk or make a filling for pancakes to suit your taste.

Many housewives are accustomed to combining boiling water with fermented baked milk, milk, and kefir.

I have collected in this article different interesting recipes, which will allow you to learn how to cook pancakes in boiling water simply and quickly at home. You should definitely please your family with this delicious dish!

Delicious pancakes cooked in boiling water

The cooking recipe is for 300 g. ready-made dish, this is about 20-30 pcs. pancakes with milk. You can feed your whole family pancakes! I attached a photo to the cooking algorithm to make it as clear as possible.

Components: 3 pcs. chickens eggs; 2 tbsp. flour and milk; ½ tsp. salt; 2 tbsp each sugar (can be reduced to one) and vegetable matter. oils; 250 ml boiling water; baking powder.

Cooking algorithm:

1. I mix raw chicken. eggs and salt, sugar. I stir, but do not beat the mass.
2. Mix the sifted flour with baking powder. Add to the egg mixture.
3. I add milk and stir, avoiding any lumps. By the way, at this stage the finished dough can be used to bake pancakes at home. To get the dough ready for pancakes, you need to pour in boiling water and stir.
4. It remains to supplement the mass of plants. butter, then stir. Done, now I bake pancakes with fresh milk.

Openwork pancakes with holes in boiling water

Another healthy recipe cooking recipe is presented below, hurry up and study it too.

Components: 2 pcs. chickens eggs; 2 tbsp. flour; 1.5 tbsp. milk and boiling water; 1 tsp each salts and sugar sand; baking powder; rast. oil.

Cooking algorithm:

1. I sow flour. I'm whipping chickens. eggs, sugar and salt. I pour in water, but without ceasing to stir. Mix milk and flour mixture.
2. I shake it up. I leave the mixture for about 30 minutes. I'm baking pancakes. Look at the photo, what a beautiful treat I have with delicious holes.

Original recipe for pancakes with boiling water

Components: 2 pcs. chickens eggs; 1.5 tbsp. flour; salt; 250 ml chilled milk; 1-2 tbsp sugar and vegetable matter. oils; boiling water.

Cooking algorithm:

1. I'm whipping chickens. eggs and salt. I add water and beat further. I add milk, flour, vegetable matter. oil.
2. I grease the pan and bake homemade pancakes.

As you can see, this recipe is easy to prepare and does not require any special ingredients, but this does not at all affect the beautiful taste qualities openwork pancakes with holes.

See this for yourself when you start preparing a snack for tea at home.

Custard pancakes with kefir

Thin custard pancakes are very easy to bake and my recipe clearly confirms this. You just need to know a couple of secrets. It is important to dilute kefir with water, and when the dough is kneaded, pour boiling water over it.

In this case, the dough will acquire plasticity and become pliable. The pancakes will be perfectly baked from the inside, and it will not be difficult to turn them over in a frying pan.

Components: 2 tbsp. kefir and flour; 2 pcs. chickens eggs; 0.5 tsp soda; 1 tbsp. boiling water; 0.5 tbsp. Sahara; 3 tbsp. rast. oils; a little vanillin and salt.

Step-by-step cooking recipe:

1. Chicken I break the eggs in a bowl, add sugar to it. In fact, the amount of this sweet ingredient indicated in the recipe is conditional; if you want, you can add more or less sugar. Here you should rely solely on your taste preferences. You also need to add a little salt to the mixture. If this is a portion of pancakes for a salty filling, then you need to put about 1 tsp of salt. I stir.
2. I pour in kefir, add flour and add it as well. The thick dough must be mixed so that there are no lumps in it. And now the most important thing: pouring hot water, I put baking powder.
3. I mix the mixture with a whisk. You will notice a lot of bubbles in the dough, as if in a yeast composition, this is how it should be. This is a completely normal process for choux pastry. I leave it aside for about 5 minutes. This is really important so that the dough becomes pliable and the mass is homogeneous. Boiled water will cook the dough, making it more pliable.
4. I pour the plant into the mixture. oil. I'm in the way.
5. I'm starting to fry. I add a little vegetable oil to the pan. oil, heat the dishes well.
6. I reduce the heat to low and bake the pancakes.

As you can see, preparing a delicious treat is not difficult at all, if only you have the desire, as they say. Only in a good mood will any recipe succeed.

This rule really works, it has been tested over the years personal experience. And if something doesn’t work out the first time, don’t despair; with experience you will cope with this task faster and better. We all do something new for the first time at some point.

Rules for baking custard pancakes

1. Custard pancakes should be fried exclusively in a hot frying pan. It is advisable to use a special pancake pan.
2. Before baking the pancake, you need to reduce the heat on the stove, making it above the minimum. In this case, the cakes will bounce off the surface of the dish. Make sure that the pan has low sides and a thick bottom, then successful baking will be guaranteed.
3. I fill the pan with dough from a ladle. It is enough to take half of it to bake thin pancakes. The pan needs to be tilted and the dough distributed in a circular motion. The entire bottom needs to be covered with dough. The pancake needs to be brought to a golden brown color on the bottom, and the dough will be baked on top. The bubbles that appear on the cake should burst. As a rule, it takes about a minute of frying on one side.
4. When faced with the fact that the pancakes quickly burn from the bottom and remain liquid on top, lower the heat and try to pour in less batter. This way you will get thin custard pancakes.
5. When there are no bubbles left, you need to turn the pancake over to the other side. For these purposes, I advise you to take a wooden or silicone kitchen spatula. The second side requires less baking, it bakes faster.
6. Ready-made pancakes should be placed in a stack on a dish you have chosen in advance. If their edges are crunchy, being in this position will soften them.

These tips apply to any type of cooking homemade pancakes, whether they are made with milk or simply unleavened.

I advise every woman to please her family with fragrant, tender and delicate pastries with holes made with kefir or milk with the addition of boiling water.

Serve pancakes with jam, honey, sour cream or jam. Try baking thin unleavened custard pancakes or with milk, diluting their taste with sauces or fish roe. Great option will be the meat filling.

Thin openwork pancakes with holes will fly off the table very quickly, and you will experience special pleasure from this, seeing the satisfied faces of your children and spouse.

Milk goes well with the dish, hot tea, cocoa or coffee. Here you should rely only on your personal preferences, without taking into account any recipe.

My video recipe