Custard pancakes in milk thin with holes recipe. Custard pancakes with milk and boiling water: very simple and incredibly tasty

The buildings 17.10.2019

The buildings

It is believed that this dish came to us from North America in the 9th century, but since then in Russia it has become truly popular. 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 wheat flour. premium, but it doesn't matter if there isn't one. Suitable and all-purpose flour, and buckwheat, and any other.
We achieve delicacy. To do this, beat the egg whites 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.

With boiling water

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.

You will need:

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).

Cooking

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. Mix quickly to hot water the whole mass managed to react, and on this the custard dough for pancakes in milk is ready.
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.

On hot milk

There is a recipe for custard pancakes and milk. You just need to boil some of the milk, and leave some warm. Fatness does not have it of great importance- 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.

You will need:

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.

Cooking

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 both with a sweet filling (for example, cottage cheese, jam, condensed milk), and with unsweetened ones. Only in the case of unsweetened fillings is it desirable to reduce the amount of sugar, although many people like it. meat filling combined with a sweet aftertaste.

On kefir

To make the custard dessert even more openwork, you can cook it on kefir. You can also take 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 on kefir is just as simple.

You will need:

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).

Cooking

Beat eggs with kefir with a blender properly (you can also manually, but then you have to insist the finished dough for about 30 minutes).
Add salt and sugar, beat again.
Pour in a glass of 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.

Thin and fragrant pancakes that just melt in your mouth are the dream of any housewife. This is a versatile dish that can be main or sweet, depending on the filling. There are many options for 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.

Ingredients:

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. a spoon.

Cooking

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 a 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

Ingredients:

milk - 1 l;
egg - 4 pcs.;
water - 150 ml;
flour - 4 cups;
sugar - 3 - 4 tbsp. spoons;
semolina - 2 tbsp. spoons;
vegetable oil - 1/2 tbsp.;
salt - 1 teaspoon;
dry yeast - 1 sachet.

Cooking

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.

Ingredients:

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

Cooking

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.

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, extinguish 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. The dough for custard pancakes should turn 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 bacon, 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 mother 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 make the curd filling for thin pancakes more tender and palatable, I added a little sugar and a couple of tablespoons of sour cream to fresh farm cottage cheese, rubbed everything with a blender into a sweet curd mass, very even 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.

Choux pastry pancakes should be learned to cook by every hostess, because they differ from classic options with their taste qualities. When consumed, the dish seems porous, tender, light. It becomes so thanks to boiling water, which is added to the dough during cooking.

There are a lot of recipes for this dish. And in all of them, the dough is cooked on boiling water. When preparing a dish with hot water, you need to be careful, because if you add it incorrectly, you can spoil it. In such cases, custard pancakes do not have the above taste qualities and are often poorly removed from the pan.

When kneading dough for custard pancakes, either very hot milk or water is used. These liquids do not need to be boiled. You just need to bring them to a boil and immediately remove from the stove. Pour warm milk or water into ready mix. This is done very slowly - in small doses.

After each portion of the liquid, the dough is thoroughly mixed. Thanks to the gradual infusion of milk or water, the mixture is homogeneous in composition, the ingredients are better mixed in it.

A problem that often arises in the process of making custard pancakes and does not allow them to bake well is the formation of lumps. It is convenient to use a sieve to stir the lumps. Through it, the mixture is simply poured into a new container. The remaining lumps on the grid are stirred with a spoon.

Making pancakes with milk

Of all existing options dishes are easiest to cook simple custard pancakes with milk, because every hostess has the ingredients included in the recipe in the kitchen - flour, milk, eggs, sugar, salt, sunflower oil and boiling water. Start kneading by breaking 3 eggs into a deep cup. It also adds 3 tbsp. tablespoons of sugar and 1 teaspoon of salt without a slide.

Eggs, together with sugar and salt, are beaten with a blender or whisk. Next, pour 2 cups of fresh milk into a cup and pour 3 cups of flour. All this is mixed until a homogeneous mass and the dissolution of all lumps. It turns out a thick dough. Add 3 tbsp. tablespoons of sunflower oil and start brewing.

In order to brew the dough in boiling water, take hot water(about 1.5 cups). It is poured slowly into the cup while stirring. When the mixture is done, it is left for 30 minutes on the desktop. After half an hour, heat the pan, grease it once with a small amount of vegetable oil and start baking. Custard pancakes are delicious, very tender, because the main ingredient in them is milk.

The use of kefir

Soft and thin pancakes are obtained using kefir. It acts as a milk substitute. Pancake recipe includes:

kefir, hot water and flour - 1 glass each;
chicken eggs - 2 pcs.;
soda - 0.5 tsp;
salt and sugar - to taste;
sunflower oil - 2 tbsp. spoons.

Break eggs into a bowl, pour cold kefir, mix this mixture with a whisk, add salt, sugar, soda. Pour flour using a sieve. The resulting mass is stirred until a homogeneous consistency.

It remains only to brew the mixture. To do this, gradually pour water into the bowl with the dough. The final stage is the addition of sunflower oil. After mixing, start baking.

Recipe for openwork pancakes with yeast

Hostesses who want to cook lush, soft and lacy pancakes should try to cook this dish according to a recipe that uses yeast.

Required Ingredients:

wheat flour - 250 g;
milk - 1 glass;
chicken eggs - 2 pcs.;
butter - 20 g (if desired, this ingredient can be replaced with margarine);
yeast - 10 g;
sugar and salt - to taste.

How to cook custard pancakes from these ingredients? The recipe is pretty tricky. It includes several stages:

First prepare the yeast. Milk is slightly warmed up, made sweet. Pour yeast into it, stir.
Sift flour into another bowl, add warmed milk, mix thoroughly. The result is custard dough. It is cooled down a bit. After cooling, the previously prepared milk-yeast mixture is poured. The resulting mass is well mixed, covered with a napkin and left warm for 40 minutes.
While the dough is rising, beat the chicken yolks, mix them with softened butter, sugar and salt. This mixture is then added to the dough. This is where the rest of the milk is poured. At the end, the dough is mixed again, covered and left warm.
After the second rise, the baking mixture is simply stirred and covered again. After the third rise, beaten egg whites are added. After 20 minutes start baking.

Buckwheat, corn and semolina

In the preparation of pancakes on custard dough, it is not necessary to use wheat flour. It is often replaced with buckwheat. It gives the dish a delicate nutty flavor, benefits the body. Thanks to buckwheat flour, capillaries are strengthened, bowel function improves. The ingredients are also made corn grits, semolina. They also contain many useful substances.

Cooking buckwheat and corn custard pancakes is very simple. You can take the simplest recipe, replace the wheat flour in it with the desired ingredient, and when kneading, monitor the consistency (it may turn out to be too liquid or thick).

When preparing semolina pancakes, cereals and wheat flour are taken in equal amounts. For example, you can take 6 tbsp. spoons. First, semolina is poured with a glass of milk and left for half an hour. During this time, she swells. Then flour is added. Ready dough brewed with heated water in the right volume to end up with a mixture that resembles thick cream in consistency. After that start baking.

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

The dough for such pancakes is kneaded on a different basis: milk, curdled milk, yeast, water. You can also use a wide variety of fillings - both desserts and savory ones. Consider some recipes in more detail.

On the water

This recipe is remarkable in that it does not require high costs. Pancakes will come out no less tasty than similar ones on kefir. Baking custard pancakes on the water will not be much more difficult than traditional ones.

You will need:

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

Cooking process:

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

On curdled milk

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

You will need:

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

Cooking process:

Break the eggs into a bowl, add sugar and salt, beat well. It is better to use a mixer.
Pour yogurt over eggs. By the way, it should not be cold.
Then take the flour, add the baking powder to it and sift through a fine sieve into a bowl with our mixture. If instead of baking powder you prefer to add soda to the dough, pour it into a glass of boiling water, which we will use later (you do not need to extinguish the soda with vinegar - yogurt will do this). In both cases, you will get openwork pancakes.
Bring the resulting mass to a homogeneous consistency, mixing thoroughly. Make sure there are no lumps left in the dough.
Gradually pour boiling water into the bowl, without stopping stirring it all. Then add a couple of tablespoons of vegetable oil and set aside the mixture for 10 - 15 minutes.
Heat the frying pan, grease with oil and pour a little dough on one pancake, distributing it over the entire diameter.
Fry on both sides. Then stack the pancakes on a plate. If desired, you can coat them with butter for softness.

On ryazhenka

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

You will need:

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

Cooking process:

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

Serum

If you made cottage cheese, and after that whey remains, you do not need to pour it out. Exists delicious recipe its "recycling". And just today we will bake custard pancakes on whey.

You will need:

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

Cooking process:

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

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

Yeast without eggs

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

You will need:

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

Cooking process:

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

Custard

Pancakes with custard- it's very tasty and also not too troublesome. You can cook pancakes according to your favorite recipe - preferably thin ones. Some housewives add their own ingredients to this dish. For example, vanillin in pancake dough or strawberries in the filling. But even cooked traditional way, custard pancakes will appreciate all the sweet tooth.

You will need:

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

Cooking process:

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