Many recipes have already been written for different pancakes, cooked, etc. But one of the categories is the most demanded. And therefore I would like to dwell on it in more detail. And these are recipes for custards in milk and boiling water.

The advantage of this method is that, thanks to the brewing of the dough, the products are thin, soft, very tender and so tasty that when you eat them, it is simply impossible to stop. Even after having eaten, the hand involuntarily reaches for another lace and ruddy product.

And also this method fell in love with the hostesses also because it is very simple. The dough is prepared very quickly, and the result is always the same, that is, excellent.

And I propose now to consider several different interesting and proven recipes, according to which the products are always thin and tasty. And if you get the hang of it, then you can get a large number of small neat holes on them, which can already be considered a sign of real skill.

Delicious custard pancakes with milk and boiling water with holes (simple step-by-step recipe)

Let's start our today's story with a recipe that has already been tested over many, many years. Even if you have only one recipe in your piggy bank, you can easily bake pancakes and, and, of course, just to feed your family with a delicious breakfast.

We need (for 20 - 21 pieces):

• milk - 500 ml
• boiling water - 250 ml
• flour - 2 cups
• egg - 3 pieces
• sugar - 1 tbsp. spoon
• salt - 0.5 tbsp. spoons
• vegetable oil - 1 tbsp. spoon
• butter - 1 tbsp. spoon

I will bake the products in a frying pan with a diameter of 20 cm.

Preparation:

1. Sift flour into a bowl. This must be done in order for the products to turn out to be more delicate and perforated. Add salt and sugar to the flour. Stir the mixture.

Flour is measured in a 250 ml glass. This will be about 160 grams of product. And in two glasses necessary for the recipe there will be 320 grams of flour.

2. Warm the milk until it is barely warm. You can check this by dipping your little finger into the liquid. Do not use hot milk, otherwise the flour will immediately steam up and the required amount of gluten will not form.

Pour it into flour, stirring occasionally with a spoon. Then continue knocking down with a whisk, or you can use a mixer. It will be faster.

Although I must say that the dough is kneaded so easily and simply that this process will not present you with any, even the most minimal problems.

3. Add eggs and stir again.

4. And so, the dough is almost ready. We have broken all the lumps, and we have it already homogeneous and even. It's time to do some boiling water. We need it right cool, just boiled.

Pour the required amount of liquid into a mug and, pouring a thin stream into the dough, stir the whole mass continuously. Again, you can use a whisk or a mixer for this. Whichever is more convenient.

5. The dough is kneaded, now it needs to be infused. We leave it for 30 minutes. During this time, all the components will finally disperse and connect together. And the dough will become stretchy, homogeneous and plastic. Although quite liquid.

By the way, the thinner the dough, the thinner the finished products will be. And the more holes there will be on them. At the same time, there is absolutely no need to be afraid that such a thin pancake will not be turned over. The dough is so elastic and dense at the same time that it will not tear, no matter how thin it turns out.

6. After 30 minutes add oil to the mixture. In this case, the butter must be melted in a water bath. Do not add it before. It will not allow all the components to combine in the best possible way. And this will affect the quality of the final result.

The butter must be mixed into the dough until the oily circles disappear. And you can start baking.

7. Prepare a frying pan. If you bake only pancakes on it, then it will not require any preliminary processing. Also, ceramic and non-stick pans do not need any preliminary preparation.

But an ordinary frying pan must first be thoroughly warmed up with salt and fat. Or you can just fry eggs on it before use.

8. I have two special frying pans for this business with a diameter of 20 cm. Products are baked on them quickly, they turn out ruddy and beautiful.

To pour the first portion of the dough, the pan must be warmed up and greased with oil. This may not be necessary for subsequent baking.

9. Pour half a ladle of dough and rotate the pan until the dough spreads in a very thin layer. Bake for 20 - 30 seconds, then turn the product over to the other side. For ease of turning, first pick up the product with a knife around the entire perimeter. And as you will see that the edges began to dry out, and an even film appeared on the surface without the presence of raw dough, then you can turn it over.

If, for some reason, holes did not appear, then the matter may be either in the frying pan, or in the fact that the dough is not liquid enough. In the first case, change the dishes, in the second add some boiled water at room temperature to the dough and stir.

10. The other side will also bake very quickly.

However, it should be noted that on pans with a non-stick coating, the baking time of the product on one side can be more than a minute. The fact is that in such a frying pan, the bottom does not heat up so quickly. Such dishes have a different task - they are needed more for stewing and heating, and not for frying.

Therefore, it is still better to have a special frying pan. Moreover, it is difficult to obtain holes when frying on the aforementioned dishes. And you can see and compare. Here's a pancake baked in this frying pan.

But on the special. The difference is visible to the naked eye.

11. Put the finished vusnyashki on a plate. You can grease them with melted butter.

Serve with sour cream, honey, jam or butter. Drink with tea or hot milk.

Pancakes are soft, thin, very tender and incredibly tasty!

Video on how to cook thin custard pancakes in milk

In continuation to the previous recipe, I suggest watching a video, where a slightly modified recipe is given. But all steps, in principle, remain unchanged.

And the only difference is that we have added one more ingredient in the composition of the ingredients - this is sour cream.

As you can see, everything is pretty simple. Follow each step and you will have exactly the same beautiful and delicious products.

Thin pancakes with milk and boiling water

This recipe is very easy to remember, since the main ingredients are used exactly one glass at a time.

We need:

• milk - 1 glass
• boiling water - 1 glass
• flour - 1 glass
• egg - 2 - 3 pieces
• sugar - 1 - 2 tbsp. spoons
• salt - 0.5 tsp
• vegetable oil - 3 tbsp. spoons

Preparation:

1. Break eggs into a bowl. Use the number according to the size. If they are large, then it is enough to take only 2 pieces, and if they are small, then take 3.

2. Add salt and sugar. If you cook sweet products, then use more sugar, if not sweet, then just take a spoonful of the product.

If sugar is not added at all, then the products will not turn out rosy and shiny. And if you shift it, then the surface will turn out to be too fried. These crepes will look burnt. Therefore, as elsewhere, there is a good middle ground.

Stir everything together. You can use a whisk for this, or a mixer.

3. Warm milk until warm. Introduce eggs while stirring

4. Add the sifted flour and stir again. Here you will need to mix all the components until smooth. Also, there should be no lumps in the dough. Watch this. This is the key to your success! For convenience and speed of whipping, you can use a mixer.

5. When you have achieved the desired state, you can add boiling water. And again we need him really cool. Pour it in a thin stream into the resulting mass with constant stirring. Fear not, the dough will not curl. On the contrary, it will turn into an elastic, slightly glossy mass in the most wonderful way.

6. Leave the dough for 20 - 25 minutes to gain strength and stand.

7. Add oil. By the way, you can limit yourself to two tablespoons. But if you like hearty pancakes, then feel free to add three, it will be delicious.

8. Preheat the pan. For the first pouring, grease it with oil and bake our little suns, browning them on both sides.

They turn out to be thin. And again, if you dilute the dough with an additional amount of water, then beautiful neat holes will appear on the surface of the products.

After all, we remember that the main secret of the appearance of holes in batter and a hot frying pan!

Eat immediately while they are hot and smelling good.

Serve with whatever you like more. Or you can simply grease each piece with oil when you remove them from the pan. In this case, eat them just like that. Delicious - incredible!

Pancakes with milk, sour cream and boiling water with the addition of soda

It happens that a little old sour cream remains in the refrigerator. And neither there it, nor here. But the dough is just right for her.

We need:

• milk - 3 glasses
• boiling water - 300 ml
• flour - 2.5 cups (400 gr)
• egg - 4 pieces
• sour cream - 2 tbsp. spoons
• sugar - st. spoons
• salt - 1 tsp
• vegetable oil - 2 tbsp. spoons
• soda - 0.5 tsp

Preparation:

1. Break eggs into a bowl, add salt and sugar and stir. Then add sour cream and mix again.

2. Add half a liter of warm milk. Remember that it should only be lukewarm, and by no means hot. Use a whisk or mixer to bring the mass into a uniform state.

3. Sift flour directly into a bowl and stir again. The mass will turn out to be quite thick, but the flour will disperse very well in it, and there will be practically no lumps left.

4. Now you can add baking soda. If for some reason it was not found, then you can replace it with baking powder. Unlike baking soda, you will need to add one teaspoon of it.

5. Gradually pour in the remaining warm milk. Continue stirring the mixture until the lumps disappear completely.

6. Boil water, pour into a glass of appropriate volume, and gradually pour in half of the measured liquid, stirring constantly. See the consistency of the dough. It should be quite runny, like heavy heavy cream. If you see that it is liquid, not enough, gradually pour in the rest of the boiling water.

Why such caution? Because the volume of the glass is different for everyone. And therefore, everyone can get a different amount of flour. It is generally advisable to learn to rely on a more accurate instrument when kneading the dough - your eye.

7. If in doubt about the consistency of the dough, first leave it thicker. Bake one and see. If its thickness suits you, then leave it that way. If not, and you want to make them thinner, then add a little room temperature water and stir.

The products will be thinner. Then you will already determine the density of the dough by its appearance.

9. Bake on both sides until golden brown and pleasant to the eye.

Serve with sour cream, butter, honey or jam. Or with everything at once. Then everyone will choose for himself what he likes best. Be sure to eat with pleasure! Do not forget to praise the chef! So that he has the desire to bake a new batch as soon as possible, and quickly.

Delicious custard pancakes with starch without eggs for 1 liter of milk

And this recipe is radically different from those already proposed. And its difference is that pancakes are prepared in hot milk, without eggs and with the addition of starch. We will cook on the basis of 1 liter of milk.

We need:

• milk - 1 liter
• flour - 0.5 kg
• butter - 100 gr
• sugar - 2 - 3 tbsp. spoons
• salt - 1 tsp
• starch - 2 tsp
• soda - 2/3 tsp

Preparation:

1. Sift the flour through a sieve into a bowl, in which we will knead the dough. It is imperative to sift so that the flour particles are saturated with air.

2. Add salt, sugar, soda and starch to the flour. Mix. You can use baking powder instead of baking soda. But take a full tablespoon of it, and even a little with a hill.

3. Gradually pour 0.5 liters of milk into the dry mixture, preferably slightly warm. Knead the dough. It will turn out to be quite thick for now, but this will help the flour disperse better and it will be easier to get rid of the lumps. Stir until the mass becomes sufficiently even and homogeneous.

4. Put the remaining 0.5 liters of milk in a saucepan to warm up. Put butter in the same place. Bring the mixture to a boil while stirring.

5. Pour hot milk into the already obtained mass. It is better to pour in a thin stream, holding a glass (or mug) with hot milk in one hand, and at the same time actively stir the mixture with a whisk or mixer with the other hand.

As you can see in the photo, a lot of bubbles have appeared. This is good, so the finished products will have holes.

Stir until smooth.

6. Heat a frying pan and bake pancakes on both sides. They should turn out to be rosy, beautiful and with a lot of holes.

Moreover, the thinner the dough, the thinner the products will be, and the more "full of holes" they will be.

For the first product, the pan can be additionally greased with vegetable oil. In the future, you can no longer lubricate, the dough already contains a sufficient amount of it.

However, it should be noted that products that are too thin during baking and turning over require careful interaction with them. As everyone knows, it is eggs that make the dough firm and elastic. Thanks to them, it does not break and the workpiece easily turns over to the other side.

There are no eggs in this recipe. That is why the dough is very tender and fragile. Because of this, follow a few simple rules when baking.

• Try baking a not very thin pancake first.
• When you see that the edge is dry, run your knife between it and the surface of the pan. Thereby helping the edge not to stick to the surface.

• Turn the product over when the bottom is well browned.
• Turn over with a wide platform.

• Pre-check with the same spatula that the dough does not stick to the surface anywhere.

If everything worked out, then you can already adjust the thickness of the products. If you wish, you can add some boiled water and bake thinner pancakes.

This is how the product turns out when turned over. It does not tear and keeps its shape perfectly.

The finished products have a very rich taste. This is due to the large amount of butter added. And therefore they can be eaten just like that, washed down with hot tea. Without any additives, they taste amazing.

Another plus is that after the products have completely cooled down, they will not dry out and will completely retain their taste. And they will be delicious and cold.

You will be happy to eat them in any form!

Step-by-step recipe for custard pancakes with milk and kefir

This is a very simple recipe according to which both kefir and milk will be used. It happens that kefir stagnates in the refrigerator. So there will be a use for it.

We need:

• milk - 1 glass
• kefir - 1 glass
• flour - 1 glass
• egg - 2 pieces
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• soda - tsp
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Mix eggs in a bowl with sugar and salt. It is better to use a whisk or mixer for this.

2. Add kefir at room temperature. To do this, remove it from the refrigerator in advance. By the way, you can use not only kefir in this recipe, but also sour milk. Stir the mixture and add baking soda. So that it reacts with sour kefir. Since an acidic environment is already present here, there is no need to extinguish soda with vinegar.

3. Sift flour into a bowl. And mix again. The mass will turn out to be quite dense and viscous.

4. Boil milk. Pour it hot into the resulting mixture, while continuously stirring with a whisk. Alternatively, you can use a mixer.

5. When the mass becomes homogeneous, leave it for 20 - 30 minutes to infuse. After this time, add oil, stir and bake immediately.

6. Bake pancakes, as usual, on both sides until golden brown. The first time, be sure to grease the pan with oil. Then take a look. If they roll over easily, there is no need to lubricate any more.

But already baked products can be oiled and greased. To do this, melt it in advance (I mean butter). And grease each baked piece as soon as it is removed from the pan. And those, in turn, are stacked on a plate. So they will not cool down longer, and will not dry out prematurely.

Eat with pleasure!

In my opinion, today we have considered all possible options for making custard pancake dough with milk. And now you can easily prepare products to your taste, in accordance with what you have for this in the refrigerator. There is sour cream - good, kefir - also good. If there is only one milk, then we will cook with it.

Most importantly, do not forget to observe the proportions, and learn to determine the state of the density of the test by eye. And then, if you have never even succeeded in baking pancakes, over and over again, you will get more and more delicious and thinner pancakes. And even the number of holes will increase each time. Don't believe me ?! Then count them! (just kidding, of course).

I know that many people find baking these small "sunny" products to be quite difficult, and many even impossible. Believe me, it’s not true! There is nothing easier than baking delicious delicate products. Use these recipes and you will succeed!

Bon Appetit!

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 Russia. 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 just 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 pans are offered to us - non-stick, comfortable, lightweight - the best is a cast-iron pan. And the point is not in old traditions, but in its thick walls, which keep 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 extremes. Yes, they are not sold on every corner, but you can find them. Nowadays even China makes excellent cast iron pans.
• Getting rid of lumps. It is better to mix the pancake dough with a blender. Due to the tremendous speed, the mass is airy and without lumps. You can also knead by hand, but then you have to beat it many times longer.
• Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if there is none. Flour of general purpose, and buckwheat, and any other will do.
• We achieve openwork. To do this, beat the egg whites separately, and then gently add them to the dough. After adding 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 that we love, but which, unfortunately, does not always work out. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew until the water cools down. Custard pancakes with milk and boiling water turn out to be delicate, and the more hot the pan is (within reason, of course), the more pronounced the holes will be.

• milk - 1 glass;
• flour - 2 cups;
• steep boiling water - 1 glass;
• 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).

1. First of all, put the water to warm up - until 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 flour and add to dough. Stir gently to loosen any lumps.
4. Pour in vegetable oil. Now you can put the pan to preheat.
5. Add baking 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 this is where the custard dough for pancakes in milk is ready.
6. Leave it on for about 10 minutes so that the flour disperses properly.
7. Bake custard pancakes in a hot nonstick or cast iron skillet (pre-oiled). The thicker the 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 that they are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap unsweetened filling in them, you can reduce the amount of sugar.

The recipe for pancakes with 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.

Hot milk

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 really matter - 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.

1. Measure out 1 glass of milk. This pancake choux pastry is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
2. Break 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 with milk are delicate and rather thin due to the large amount of liquid).
5. Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but you don't need to bring it to a boil.
7. Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
8. When a little hot milk remains in the container, add soda to it and pour it into the dough. Mix thoroughly.
9. Pancakes cooked in hot milk should be baked in a hot 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 he is still dry, greasing with melted butter will save the situation.

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

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

On kefir

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

• kefir - 200 ml;
• filtered water (steep 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;
• steep boiling water - 1 glass (200 ml);
• water (warm) - 1 glass (200 ml).

1. Beat the eggs with kefir with a blender (you can do it by hand, but then you will have to infuse the finished dough for about 30 minutes).
2. Add salt and sugar, beat again.
3. Pour in a glass of warm water.
4. Sift the flour, and 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 baking soda into an empty container, pour boiling water over it and pour it in a thin stream directly into the dough. Stir vigorously.
6. Pour in refined vegetable oil.
7. Leave the dough to rest for 10 minutes and you can bake.

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

Custard pancakes are called because more boiling water is added to them, but there is also a recipe that is based on hot milk, I will describe it below. Thanks to boiling water, they turn out to be very tasty, easily turn over, and most importantly, they do not break.

Shrovetide is coming soon and to miss such a chance, so as not to cook pancakes as well as impossible. Going to visit with pancakes on a holiday is considered a tradition on this day. Pancakes, a very ancient dish among Russians, was considered earlier, if you bake more of them, then you will live in abundance and without hassle all year round. Therefore, people baked a lot of different pancakes and, and, also, yeast ones. In general, there are a lot of recipes, and even if you bake them for a whole year before the next Shrovetide, you will not try everything.

Many housewives dream of making delicious pancakes so that they do not break and just melt in their mouths. So I decided to collect a few recipes that I tested myself.

Custard pancakes in milk with kefir - a recipe for thin openwork pancakes with holes:

This is how the recipe for delicious pancakes in hot milk promised. They are prepared very simply, but for breakfast with jam or sour cream, they will be just the way.

Ingredients:

• Kefir - 0.5 liters.
• Milk - 1 glass.
• Soda - just over half a teaspoon.
• Sugar - 2 tbsp. spoons.
• Salt - 0.5 teaspoon.
• Flour - 1.5 cups.
• Vegetable oil - 3 tbsp. spoons.
• Eggs - 2 pcs.

1. In a deep plate, knead kefir, sugar, salt and soda. You will immediately see how the dough begins to expand and foam a little.

2. Drive eggs and well-sifted flour into our mass. Stir again until the lumps dissolve. We should have a fluffy, thick mixture.

It is imperative to sow so that the flour is saturated with oxygen and gains airiness.

3. Then heat the milk on the stove. After heating, foam forms on it, remove it.

4. Pour heated milk, butter into the dough and stir again.

We look at what kind of dough turned out if it is liquid, then you can add flour, and if it is thick, then heated milk. The mass should turn out like liquid sour cream.

Leave the dough to stand at room temperature for about 15 minutes, in order to be sure that all the lumps have dissolved or, if you want it to be faster, beat with a mixer.

5. Grease the frying pan with oil and heat it well, take half a ladle of dough and pour it into the pan, bending it in different directions.

6. Bake from 2 sides until blush.

7. Serve with jam or sour cream.

Thin custard pancakes with milk and boiling water - a quick and tasty recipe:

Pancakes with milk always turn out to be tender and tasty, compared to ordinary ones, they turn out to be more attractive and they themselves ask to be eaten.

Ingredients:

• Milk - 4 glasses of 200 mg each.
• Boiling water - 180 gr.
• Flour - 250 gr.
• Butter, for lubrication - 50 gr.
• Sugar -2 tsp.
• Salt - half a teaspoon.
• Vegetable oil 2 tbsp. spoons.
• Eggs - 2 pcs.

1. Pour sugar, salt, eggs into a deep plate and beat until they turn white.

2. Sift the flour well and add to the egg mass. It turns out a thick dough in lumps. Add a little milk and stir until the dough takes the form of thick sour cream.

3. When all the lumps are dissolved, pour out the remaining milk. We mix everything until a homogeneous consistency

4. Now, in our resulting mass, pour boiling water and mix again. The dough should be liquid, like cream. Also add vegetable oil and beat lightly.

If you do not get the holes, but you need to take them off, then when you pour in boiling water, you can dilute 0.5 teaspoon soda in it. I am making this recipe without her, so I mix everything thoroughly, and you see yourself as you like.

5. Let stand for 15 - 20 minutes, so that all the ingredients combine and begin to bake.

6. In a well-heated, oiled frying pan, pour a little less than a ladle of dough and turn it from side to side until it spreads. We bake first on one side, then on the other.

7. Grease each baked pancake and serve.

Recipe for pancakes with yeast in milk.

Each person has his own way of making custard pancakes, someone prefers milk with boiling water, some add dry yeast. Of course, no matter how you do, they will turn out to be very tasty and for a holiday (Shrovetide) will fit perfectly.

Ingredients:

• Boiling water - 1 tbsp.
• Eggs - 3 pcs.
• Flour - 3 tbsp.
• Salt to taste.
• Warm water for breeding yeast - 0.5 tbsp.
• Dry yeast - 1 tsp
• Vegetable oil - 2 tablespoons.
• Milk - 3 tbsp.

1. Pour boiling water into the sifted flour over the entire surface, do not forget to stir. You should have a very thick dough.

2. Add salt, sugar, eggs, vegetable oil and yeast diluted in warm water. We do the kneading with our hands.

3. Heat the milk so that it is warm and pour 1 glass into the dough, while constantly kneading.

4. Leave it to brew until it fits.

5. When the dough is ready, beat it with a mixer until smooth.

6. Pour in the remaining milk, stir again and set to stand again.

7. Grease the frying pan with oil, this is done exclusively for the first pancake. We heat it up to a light haze and pour it with a ladle of dough (half or more, depending on what kind of baking container you have).

Before each pouring into the pan, knead the dough lightly so that it shrinks less.

Serve with jam or sour cream.

Cooking pancakes in milk without eggs:

Many people think that dough without eggs will not work, especially custard. I want to assure you that this is far from the case. Delicious pancakes are obtained, and moreover, they are considered a vegetarian dish. According to this recipe, depending on the batter or thick dough, you can make delicate thin pancakes or for wrapping. For example: minced meat, cottage cheese and other products. They are also good on holidays and weekdays.

Ingredients:

• Flour - 2 glasses of 250 gr.
• Milk - 1 liter.
• Vegetable oil - 2 tbsp. spoons.
• Sugar - 1.5 tbsp. spoons.
• Salt to taste.
• Soda - 0.5 teaspoon.
• Butter - 50 gr.

1. Stir sugar, salt, soda and flour into bowls. Add half of the milk and stir again until the lumps are removed. Mix preferably with a blender. The dough should turn out like thick sour cream. Add vegetable oil there.

2. In a saucepan, heat the milk to a boil and immediately pour into the dough and stir constantly.

3. Melt the butter and add it to our mixture. Accordingly, we knead so that all the ingredients are combined together.

4. Before baking, grease a frying pan with vegetable oil once and heat it well.

5. Bake on 2 sides until golden brown.

6. Grease the pancakes with butter and serve.

How to cook pancakes in sour milk (yogurt), fast and tasty?

This is a wonderful recipe for the most delicate pancakes for housewives who love to save money. It happens that the milk remains and turns sour. Most from not knowing where to apply it, they just pour it out. But you should not do this, since it is better to bake pancakes from it.

Ingredients:

• Flour - 1 glass.
• Vegetable oil - 4 tablespoons
• Boiling water - 1.5 cups.
• Eggs - 2 pcs.
• Sugar - 1.5 tbsp. spoons.
• Salt - 0.5 teaspoon.
• Soda - 0.5 teaspoon.

1. Drive eggs into a bowl for dough, add sugar. Stir until sugar dissolves.

Products for pancakes should be warm, then the pancakes will be tender and tasty.

2. Pour sour milk into scrambled eggs and mix too.

3. Sift the flour together with soda and salt through a sieve, directly into the liquid mass, not forgetting to mix immediately. You should get a thick mixture.

4. Pour boiling water into the dough, over the entire surface and mix very quickly. You should get a lump-free batter.

The more liquid you dilute the dough, the more holes there will be in it and it will be thinner.

5. The last step is to add oil, mix and start the oven.

6. Grease the pan with oil, heat and pour the dough into a thin layer. We bake for about 20 seconds on each side, it all depends on the dishes you are baking on.

7. Grease the pancakes with butter and serve.

Custard pancakes with milk (3 recipes, tips and video)

Do you want to learn how to cook thin, custard pancakes with holes in milk? Then read the selection of 3 recipes, in which you will find secrets for frying, kneading pancake dough, tips. In addition, I advise you to watch a video on the topic. It will become clear to you how simple yeast, delicate and thin pancakes with milk are obtained in a short time.

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

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

Tip 3. Basic utensils and equipment that will help simplify the procedure for making pancakes:

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

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

Custard pancakes with milk and boiling water (thin)

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

Ingredients:

• milk - 2 stack.
• boiling water - 1 stack.
• wheat flour of the highest grade - 1.5 stack.
• egg - 3 pcs.
• granulated sugar - 2 tablespoons
• salt - 1 pinch
• vanillin - 1 tsp
• odorless vegetable oil - 3 tablespoons
• butter

Preparation:

From these ingredients, you can bake about 20 - 22 pieces of thin pancakes. The less dough is poured 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, vanilla to the mixture. Stir with a whisk.

Pour a glass of boiling water from a boiling 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 preheated teflon-coated pan (only for the first pancake). Pick up the dough with a ladle and pour it out, tilting the pan in different directions, for even spreading over the entire surface.

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

After the bottom is browned, turn the pancake with a spatula to the other side. In this way, bake the rest of the pancakes from the leftover choux pastry.

Put the finished pancakes in a pile on a plate or roll into tubes, having previously greased with butter.

Pancakes are served hot with various fillings that can serve, etc.

Custard pancakes in milk with holes

A beautiful "perforated" effect on the surface of the pancakes is achieved by steeping the dough with hot milk. The pancakes prepared according to this recipe are dotted with holes.

Ingredients:

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

Preparation:

All the products that make up 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 that, 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 beat continuously with a mixer. After all the hot milk has been poured in, the dough is considered brewed.

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

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

Yeast pancakes with milk

For those with an egg allergy, this recipe is the perfect opportunity to indulge in delicious pancakes. In this case, boiling water brewed into a yeast dough gives the pancakes a "hole".

Ingredients:

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

Preparation:

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

Put salt, granulated sugar in a bowl, crumble the yeast. Add milk gradually, stirring at the same time 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 dish with the dough with a lid and leave in a warm place for half an hour.

After that, pour boiling water into the dough in a stream, mix. Add oil and mash 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.

Who doesn't love the bright Shrovetide 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 simple at first glance dish has so many different options that you will not try it in a lifetime. They are prepared not only with milk, but with all possible dairy products, or even with water. They are offered with numerous fillings, sauces, additives or just like that, with butter. The dough is made very different - yeast and custard, sweet and salty, with and without hot baking, and due to this, pancakes are obtained every time new.

Custard pancakes and the secrets of their preparation

Have you ever dreamed of making almost transparent, thin, openwork pancakes with holes? This is how they turn out if they are prepared from choux pastry. Pancakes will come out fluffy, tender, translucent and very tasty with fillings and even without them.

Choux pancake dough can be made in two ways:

How to make the perfect pancakes:

Custard pancakes in milk with boiling water

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

Ingredients:

Preparation:

Custard pancakes with milk - video

Choux pastry lace pancakes with soda

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

Ingredients:

Preparation:

Choux pastry pancakes with baking powder

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

Ingredients:

Preparation:

Custard pancakes with yeast

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

Ingredients:

Preparation:

Custard pancakes with milk and kefir with ham and cheese

Such an unusual combination of milk with kefir in one dough will make the pancakes even more delicate and soft, and the choux pastry will not allow the tubes to unfold.

Ingredients:

Preparation:

Yeast custard pancakes with baked milk

Baked milk has a special pleasant taste, needless to say, that the pancakes according to this recipe turn out to be extraordinary.

Ingredients:

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

Preparation:

Pancakes on choux pastry with semolina (no flour)

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

Ingredients:

Preparation:

Buckwheat pancakes with mushrooms

These custard pancakes are not only tasty, but also healthy. They can be given to children who do not really like porridge, because they definitely will not give up pancakes. And in Russia, such pancakes were much more respected than their wheat flour brothers.

Ingredients:

Preparation:

Choux pastry pancakes with cottage cheese

Curd filling in pancakes is one of the most common and favorite. A couple of other fillings - fruit and berry - are interestingly combined in these pancakes.

Ingredients:

Preparation:

Pancake cake with white chocolate cream

A simple and delicious cake for those who love pancakes. In addition, this is a great option for making a cake without ovens and other appliances, it only needs a frying pan. When baking pancakes, it is better to add vanillin or a little rum flavor to the dough.

Be sure to trim the sides of the pancakes to make the stack look more like a cake. It is convenient to bake pancakes in advance, and collect the cake the next day, then cooking will not take much time. Between the layers, you can add chocolate, fruit, jam or nuts, be sure to grease the top and sides with cream, and decorate.

Ingredients:

Preparation:

Custard pancakes in milk with starch and orange filling

The addition of starch prevents the pancakes from tearing during baking, which means that very thin pieces can be easily prepared. Such pancakes are perfect for wrapping filling in them, making rolls.