Delicious pancakes with milk. How to make thin hole pancakes

18.10.2021

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 of 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. Boiled pancakes in milk and boiling water turn out to be delicate (to rifle) like grandmother, and the more hot 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 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).

Preparation

First of all, put the water to warm up - until 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 add to dough. Stir gently to loosen any lumps.
Pour in vegetable oil. Now you can put the pan to preheat.
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.
Leave it on for about 10 minutes so that the flour disperses properly.
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.

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.

Preparation

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.
Break 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 with milk are delicate and rather thin due to the large amount of liquid).
Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
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.
Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
When a little hot milk remains in the container, add soda to it and pour it into the dough. Mix thoroughly.
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.

You will need:

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).

Preparation

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).
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 mix gently with a spoon or wide spatula.
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.
Pour in refined vegetable oil.
Leave the dough to rest for 10 minutes and 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.

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.

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 the custard pancakes that very airiness and splendor. The only difficulty lies in the ability to properly brew flour. There are two ways to do this. In the first case, measure out the required amount of water or milk, pour it into a saucepan and mix with sifted flour. Place a saucepan on the fire and bring the mixture to a boil, stirring constantly to prevent the flour from burning and lumping. When the mixture is thick enough, remove the saucepan from the heat and cool. Another method involves steeping the flour in a hot liquid directly in a bowl: slowly pour water or milk into the flour, stirring quickly until smooth. In both cases, the main thing is to achieve the maximum smoothness of the brewed flour. Lumps that inevitably appear during brewing, you can try to stir with a blender or rub the entire mass through a sieve.

Custard pancakes can be made with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat 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 sieved before use.

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 stack. 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.

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 milk with eggs, sugar and salt, pour in boiling water in a thin stream, whisking, then gradually add flour. Let the flour swell for 30 minutes.

Ingredients:
500 ml of milk
2 eggs,
1 tsp baking powder,
200-220 g flour
1 stack boiling water,
7 tbsp vegetable oil,
2 tbsp sugar (better than powdered sugar),
vanillin.

Preparation:
Beat eggs, vanilla and sugar with a mixer, then add milk and stir. Mix the flour with baking powder and add it to the egg mixture, kneading the dough to the thickness of the sour cream. Pour in boiling water, stir and add vegetable oil last. Stir, let stand and bake pancakes.

Ingredients:
250 g flour
1 stack milk,
2 eggs,
20 g butter
10 g of compressed yeast,
1 tbsp Sahara.

Preparation:
Dissolve yeast in 30 g milk with added sugar and let rise. Sift 100 g of flour, boil with boiling milk and mix well so that there are no lumps. Cool, pour in the yeast, stir and put to rise in a warm place, covered with a napkin. When the dough rises 2 times, add the crushed yolks, softened butter, salt and sugar, mix and add the remaining flour in small portions, stirring well each time. Put it on again in a warm place. When the dough rises a second time, gently add the whipped egg whites, let stand for 20 minutes and bake the pancakes.

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 in 1 stack. boiling milk, stir and let cool. In the remaining milk, beat the yeast and, as soon as it rises, mix it with the brewed flour. Place in a warm place for 30-40 minutes, covered with a napkin. Add the yolks, crushed with sugar, salt, melted butter and whipped whites into the dough that has come up. Stir, put in warm for 20-30 minutes. Bake as usual.

Ingredients:
2 stacks buckwheat flour,
2 stacks milk,
30 g butter
30 g yeast
1 egg,
¼ stack. water,
½ tbsp Sahara,
½ std. vegetable oil,
salt.

Preparation:
Boil the milk and pour off the third part. Brew flour with the rest of the milk and mix well. Whisk the yeast in a little warm water, then pour it into the cooled flour. Beat the yolks and add them to the dough together with softened butter. Stir well and set 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 egg whites. Let stand and bake in a hot skillet.

Ingredients:
600 g flour
80 g fresh pressed yeast,
6 stacks milk,
6 stacks water,
10 eggs
100 g butter
400 g millet,
10 tbsp Sahara,
salt.

Preparation:
Rinse the millet groats well, remove the black grains, boil with boiling water and drain after a couple of minutes. Dip the prepared cereal in boiling salted water, stir, bring to a boil and boil for 3-5 minutes and drain the water. Add 3 stacks to millet. milk, salt to taste and sugar, mix well and put on fire. Cook, stirring occasionally, so that the cereal does not burn. Cool it down. Boil the remaining milk and gradually pour it into the sifted flour, stirring well so that no lumps form. Let the dough cool, add whipped yeast, salt, sugar, melted butter, beaten eggs and stir well. Cover with a napkin and let rise in a warm place twice. After the second rise, add millet porridge to the dough, stir and let stand for 20 minutes. Bake the pancakes in a skillet greased with a piece of bacon and coat each pancake with melted butter. These pancakes are very thick, but at the same time spongy, perforated and airy. They were often prepared by my Mordovian grandmother. A lot of pancakes are obtained from the specified amount of ingredients, so if your family is not very large, reduce the proportions by 2 times.

Thot custard pancakes

Ingredients:
250 g flour
300 g of milk
½ stack. milk,
½ tbsp Sahara,
1 egg,
¼ tsp soda,
¼ tsp citric acid
salt.

Preparation:
Boil the milk and cook the flour, stirring thoroughly so that there are no lumps. Cool, add egg, sugar, a pinch of salt and soda, stir. Dissolve citric acid in a little water and pour into the batter just before baking. Bake thin pancakes in a greased skillet.

Ingredients:
500-600 g flour
3 stacks water,
3 eggs,
3 tsp Sahara,
½ tsp soda,
⅓ tsp citric acid
salt.

Preparation:
Mash eggs with sugar. Pour boiling water in small portions into the sifted flour and stir until smooth. Add salt, baking soda, citric acid and mashed eggs. Stir well and bake the pancakes immediately.

Try baking custard pancakes. As a bake, you can use almost any food that matches your taste with pancakes: fruits, vegetables, fish, meat ... Great idea for breakfast!

Ingredients:
1 stack wheat flour,
1 cup buckwheat flour
20 g of compressed yeast,
3 stacks milk,
4 tablespoons Sahara,
50 g ghee
500 g apples
3 eggs,
salt.

Preparation:
Peel the apples, remove the core, chop the pulp with a blender and boil in a saucepan. Dissolve yeast in 1 cup. milk and let it come up. 1 stack Boil milk and gradually pour it into a mixture of wheat and buckwheat flour, stirring so that there are no lumps. Cool, add the yolks pounded with sugar and salt, the yeast that has come up and mix well. Let it come up in a warm place 2 times. After you wrap the dough a second time, scald it with a glass of hot milk, stir, add whipped egg whites and applesauce. Bake in a hot skillet as usual.

Ingredients:
2 stacks flour,
2 stacks milk,
200 g potatoes
1 tbsp Sahara,
2 tbsp butter,
20 g fresh yeast
salt.

Preparation:
Peel and grate raw potatoes, add salt and sugar. Boil the milk, pour it into the sifted flour, stirring constantly, to get a homogeneous mass without lumps. Cool, add padded yeast and rise 3 times. After that, put the potato mass into the dough, stir and bake the pancakes.

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 ¼ part and cook with the rest of the sifted flour. Whisk the yeast in the remaining milk, let it rise a little and pour into the cooled flour. Add eggs, oil, sugar and salt and mix well. Let rise in a warm place. Meanwhile, boil finely chopped cabbage in a little water, drain the water and add the cabbage to the dough. Let stand and bake the pancakes.

Ingredients:
½ stack. flour,
½ glass of milk
2 eggs,
1 tsp Sahara,
20 g butter
5 g fresh yeast
salt,
1 onion
1 fillet of boneless fish
½ bunch of green onions.

Preparation:
Cut the onion into thin half rings, chop the green onion and fry everything together in vegetable oil. Add the finely diced fish fillets and fry until tender. Add the finely chopped boiled egg. Boil the milk, cool to 50 ° C and gradually add flour into it, stirring well. Let the mixture cool, add the padded yeast, sugar, salt, yolks and put in a warm place for 2 hours. Let the dough rise 2 times, then add the melted butter and the whipped egg whites into the dough. Stir well and add the fish and fried onion mixture. Let rest for 30 minutes and bake as usual.

Bon Appetit!

Larisa Shuftaykina

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 of 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).

First of all, put the water to warm up - until 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 add to dough. Stir gently to loosen any lumps.
Pour in vegetable oil. Now you can put the pan to preheat.
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.
Leave it on for about 10 minutes so that the flour disperses properly.
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.

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

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

Measure out 1 glass of milk. This pancake choux pastry is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
Break 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 with milk are delicate and rather thin due to the large amount of liquid).
Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
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.
Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
When a little hot milk remains in the container, add soda to it and pour it into the dough. Mix thoroughly.
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.

On kefir

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).

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).
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 mix gently with a spoon or wide spatula.
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.
Pour in refined vegetable oil.
Leave the dough to rest for 10 minutes and 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.

Step-by-step recipes for making delicate, airy and thin pancakes in hot milk with kefir, whey, yeast and with the addition of cottage cheese

2018-02-14 Marina Danko

Grade
recipe

2495

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

7 gr.

8 gr.

Carbohydrates

30 gr.

215 kcal

Option 1: The classic recipe for pancakes with hot milk and yeast

Yeast dough pancakes always turn out fluffy, porous and voluminous. Do I need to explain why we have classified them as classics? As a rule, they come out lush and are served as sweet pastries, with jam or honey. But, if you masterfully own a frying pan, try pouring such pancakes thinly, the resulting pancakes can be rolled up with any filling - from canned fish to a sweet assortment of browned fruits.

Ingredients:

one and a half glasses of milk and the same amount of flour;
three fresh eggs;
"Fast" dry yeast - 15 gr .;
50 grams of "Farm" oil;
refined sugar - two tablespoons.

Step-by-step recipe for yeast pancakes in hot milk

Sift a glass of flour into a bowl suitable for mixing and mix it with a small amount of fine salt.

Combine dry yeast with sugar in a separate small bowl.

Pour one and a half cups of milk into a saucepan, place on low heat. As soon as the milk warms up to a temperature of no more than 39 degrees, pour half a glass to the yeast. After stirring until the yeast granules dissolve, temporarily set the mixture aside, it needs to stand for twenty minutes.

Bring the milk remaining in the saucepan to a boil and immediately pour it into the flour. Stir vigorously with a whisk in a circle, carefully break all the lumps. The custard base should come out fluffy and uniform.

Without waiting until it cools down, pour into a bowl of brewed flour, the yeast mixture that has begun to foam intensively. After stirring thoroughly, place the bowl in a warm place for a while. On average, it can take up to an hour and a half to rise, depending on the quality of the yeast used and the temperature in the room. If you want to speed up the process, place the bowl closer to the switched on burner.

After waiting for approximately a twofold increase in the volume of the dough, we continue to prepare the dough. Melt the butter in a small saucepan, then cool it down to room temperature. Pour three eggs into a separate bowl and stir them well with a whisk.

Add the melted fat and eggs to the dough. After mixing, sow the remaining flour right on top of the dough and stir it well again. We again transfer the bowl to warm, but already for no more than half an hour.

After mixing the settled dough, bake pancakes according to the general rules. Pour the dough in a thin layer from a scoop onto a well-heated frying pan oiled for the first pancake.

Option 2: A quick recipe for pancakes in hot milk with kefir

A simplified and therefore faster way of making fluffy pancakes with kefir and hot milk. Cooking them is much faster and easier than the classic yeast ones. Despite the simplified recipe, such custard pancakes also turn out to be airy, porous and even the next day they do not lose their freshness and taste.

Ingredients:

a glass of medium-fat kefir;
two eggs;
sugar - two tablespoons;
a full glass without a slide of flour;
two tablespoons of unscented vegetable oil;
milk, three percent - 250 ml glass;
half a spoonful of salt and soda.

How to quickly cook fluffy pancakes in hot milk

Mix the flour, sown at least twice, with soda and sugar.

In a separate bowl, with the addition of salt, beat the eggs with a mixer until fluffy.

Bring the milk to a boil and slowly pour into the continuously beaten egg mass. Next, in the same way we introduce warm, room temperature, kefir.

Stirring the prepared mixture with a whisk, gradually add flour to the custard base. Having received a lush mass without a single lump, set it aside for a quarter of an hour, after which we mix two tablespoons of refined oil into the dough.

Bake in a thick-walled, well-heated frying pan. For the very first pancake, be sure to pour a little oil or just generously grease the bottom with it.

Option 3: Millet yeast pancakes with hot milk

Fluffy yeast pancakes based on millet porridge can be served with or without filling, they are equally good and savory, and as a dessert. They are distinguished from ordinary pancakes by their special taste and richer color.

Ingredients:

two and a half glasses of milk and two - flour;
polished millet - 150 grams;
two large fresh eggs;
a tablespoon of "Peasant" butter;
60 gr. Sahara;
25 grams of dry yeast granules.

How to cook

We cook a viscous porridge on water from millet. You do not need to add salt and sugar, sweeten it, and we will add the dough itself. Cool the finished millet porridge well, then grind it through a rare metal sieve or grind it with a blender.

Measure out half a glass of milk into a small saucepan. Add a tablespoon of oil and place on maximum heat. Noticing the first signs of boiling (raising milk), we begin to stir it intensively with a spoon, and gradually add a glass of flour to it. Cool the thick dough brewed in this way, but not completely, it should remain a little warm.

We dilute the yeast with half a glass of warm water, pour over the brewed dough. Stir thoroughly, cover with a linen towel and let stand for some time in a warm place.

Separating the proteins, grind two yolks with sugar.

Pour the remaining half a liter of warm milk into the brewed base that comes up, add a little salt, crushed yolks and a glass of sifted flour. Here we spread the grated porridge, and then carefully and vigorously mix. Let the dough come well in a warm place.

Stir in the whipped egg whites into the dough and start frying the pancakes. We bake them, like ordinary ones, in a frying pan, greasing it with butter under the first pancake.

Option 4: Original pancakes with hot milk and whey - "Spirals"

The pancake composition is prepared with whey and brewed with hot milk. Thanks to this method of preparing the dough, the pancakes are elastic and tender. You will need a small plastic bottle, with its help we will apply a spiral pattern on the pancakes with chocolate dough.

Ingredients:

half a liter of whey;
200 gram glass of milk and the same amount of water;
two and a half tablespoons of sugar;
1 gr. vanilla powder;
50 ml of vegetable oil;
three eggs;
three hundred grams of high-grade wheat flour;
one and a half tablespoons of cocoa powder.

Additionally:

sour cream for serving.

Step by step recipe

Combine slightly warmed whey with vegetable oil. We break all the eggs to it, add vanilla, a quarter teaspoon of salt, sugar and beat well.

In the resulting pancake base, mix the flour in small portions, bring to the consistency of thick homemade sour cream.

Pour the milk into a saucepan, add a glass of water and put it on the stove. Having set the maximum heating, we wait for boiling.

Continuously stirring the pancake mixture in a circular motion, pour in hot milk in a thin stream.

Pour one and a half cups of dough into a separate bowl. After mixing cocoa powder into it, pour it into a bottle. We make a small hole in the lid with a hot carnation and screw it onto the bottle.

You can also bake pancakes from the brewed dough in an unlubricated pan, the brewed composition will not allow them to stick. Pour the light dough into a hot frying pan. spread it over the entire bottom with light swaying movements. Putting it on the burner, immediately apply a pattern in the form of a spiral of dark dough. As soon as the bottom is browned, turn it over and bake it just as well on this side, we do not do the drawing. For serving, it is advisable to roll such pancakes into triangles, with the side without a pattern inward.

Option 5: Tender curd pancakes with hot milk

It would seem like a small addition in the form of cottage cheese, but the taste of pancakes changes dramatically. Whey curd pancakes made from dough brewed with hot milk come out very thin. Due to the lack of a ripper, pancakes do not have pores, but they also do not become too dense. The dough is tender and elastic, which allows you to wrap any filling in such pancakes.

Ingredients:

eggs - 2 pcs.;
150 g fat cottage cheese and the same amount of flour or pancake mixture;
milk - 270 ml;
two tablespoons of sugar;
45 ml of vegetable oil.

How to cook

Pour sugar into a bowl convenient for mixing and pour two eggs to it. Beat with a mixer until foam is obtained.

We place a sieve on a bowl, sift the flour through it, then wipe the cottage cheese. Pouring 120 ml of cool milk into the pancake mixture, add half a spoonful of salt. We turn on the mixer again and work with it until we get a homogeneous mass. When beating with a whisk, to get a homogeneous dough, add the products one by one.

Stir vegetable oil into the dough with a spoon. We turn on the mixer again and, whisking continuously, pour in hot, almost boiling milk in a thin stream.

Before pouring the dough for the first pancake, carefully grease the bottom of the pan with vegetable oil and heat it well. We bake, like ordinary pancakes, distributing a small amount of the pancake mixture over the entire bottom in a thin layer, after browning the bottom, turn over.