Find custard pancakes with milk. Custard pancakes with milk

21.04.2020

It is very simple to bake custard pancakes in milk and boiling water according to our recipes, and they turn out beautiful, delicate, appetizing, with holes and very thin. These pancakes are perfect for different fillings or can be served sweet, like a dessert with various toppings.

This recipe is perfect for baking pancakes with any filling. They can also be served with something sweet. Your family will love it! This is a classic of making real openwork pancakes with your own hands, just like your grandmother's as a child!

700-750 g flour;
½ l milk;
½ liter of boiling water;
3-4 eggs;
2 tbsp. l. Sahara;
1 tsp salt;
1 tbsp. l. oils.

Baking:

Stir salt and sugar into flour.
Add heated milk and stir.
Beat eggs, beat.
The dough should not be too thick.
Dissolve the oil and pour into the dough. This will prevent the pancakes from sticking.
Now you need to brew the dough - constantly stirring it, pour in boiling water.
The dough is set aside for half an hour.
Before the first pancake, grease the frying pan. Then you don’t need to do this.
Fry each pancake, remove, grease with oil so that it is soft.

If meat is wrapped in pancakes, then they can be additionally fried again. You can make an excellent semi-finished product from such pancakes by preparing them, cooling them, and then folding them in containers and freezing them. So you will always have it close at hand delicious dessert, which you will serve to the table in a couple of minutes.

Pancakes with kefir are very thin and delicate. Suitable for any filling. This recipe has been tried and tested for decades, if not centuries. Pancakes on kefir are simply delicious!

Looking for:

½ l of kefir;
¼ l milk;
2 eggs;
½ kg flour;
salt;
1 tsp soda;
1 tbsp. l. Sahara.

Baking:

Warm up the kefir a little.
Add soda, salt, sugar to the beaten eggs.
Stir, add flour in portions.
Boil the milk and, whisking constantly, add.
Ignite the pan, grease with butter and bake. It turns out very thin, delicate custard pancakes.

After baking, each pancake can be greased with butter or even margarine - this way the dessert will remain soft for a long time.

Yeast pancakes also turn out to be thin, tender and with holes. They can be poured on top with something delicious, or you can make a pie from them. Or, these crepes are great for the most various fillings... They are prepared simply. This is how pancakes have been prepared for many decades.

Looking for:

3 tbsp. flour;
1/5 l of boiling water;
20 g yeast;
150 ml of lukewarm water;
3 eggs;
salt;
50 g butter;
½ liter of milk.

Baking:

Add 200 g of boiling water to the flour. You need to stir all the time.
Dissolve yeast in water.
Add yeast to the dough, stir.
Add everything else except milk.
Beat the dough.
Heat the milk and add it to the dough. Stir all the time.
Leave warm for 30 minutes.
When the dough comes up, beat it again.
Leave to come up again.
Before baking the first pancake, grease the bottom of the pan with fat and bake the pancakes.

These pancakes are so beautiful and delicate that they can be served simply with jam. The pancakes are very tasty and tender. Yeast pancakes are not prepared so quickly, but the result is worth it - a delicacy, you will lick your fingers!

Openwork custard pancakes with milk

You can easily make custard pancakes with holes in milk. The pancakes are very beautiful and delicate. They can be served with all kinds of fillings or just with jam or sour cream. According to this recipe, the pancakes will not tear, and will turn over perfectly.

Looking for:

¼ l milk;
¼ kg of flour;
2 eggs;
salt;
3 tbsp. l. Sahara;
1 tbsp. l. oils;
¼ l boiling water.

Baking:

Beat milk, eggs. If desired, you can add a little vanilla.
Add salt.
Add sugar.
Add flour a little and beat.
Add oil. Beat.
Now you can brew. Introduce boiling water in a trickle, whisking constantly.
Bake pancakes.

These crepes can be easily baked in a non-stick skillet that you don't need to grease. Dessert is prepared quickly. Pancakes are put various fillings, serve with milk or jam. You can freeze such a dessert for future use.

With starch without eggs

Thin pancakes can be baked without eggs, if you add very little starch

Looking for:

2 tbsp. l. Sahara;
2 tbsp. l. starch;
3 tbsp. l. vegetable oil;
½ l of water;
1/5 kg flour;
salt.

Baking:

Add butter, water to sugar, add a little lemon if desired.
Pour in the starch and beat.
Stir in flour in several passes. Beat all the time.
Heat a frying pan and grease, bake pancakes.

There are many recipes for lean pancakes. They can also be brewed with boiling water. To do this, the water rate should be halved. Introduce the first part while kneading the dough, and boil the second part and pour in a stream at the very end, whisking all the time.

These pancakes come with holes and are well suited for fasting or a strict diet when eggs are not allowed. These pancakes will become a real lifesaver during a long fast.

With sour milk

Openwork pancakes with sour milk and boiling water are just a masterpiece! These pancakes are easy to prepare, but are sold right before our eyes. Your family will love it! Serve with all kinds of fillings, along with sauces or milk. Pancakes in a hole, thin and very beautiful. Pancakes can be baked from sour milk, which often remains after cooking porridge or just stands in the refrigerator for a long time.

Looking for:

½ liter of milk;
2 eggs;
300 g flour;
salt;
3 tsp Sahara;
½ tsp soda;
3 tbsp. l. oils;
¼ l boiling water.

Baking:

Beat sugar, eggs, salt.
Heat the milk, add the mixture and beat.
Add flour in portions. Whisk. Add oil.
Pour baking soda into a cup and pour boiling water over it. Immediately add to the dough.
The dough is set aside for 30 minutes.
Fry the pancakes and serve.

Before baking the first pancake in sour milk and boiling water, grease the bottom of the dish. Then it is no longer necessary to do this. Pancakes go well as a dish on their own or with a filling. You can even freeze these pancakes and then quickly reheat them in the microwave and serve with additives.

Cooking with baking powder

Especially for baking fishnet, thin pancakes can be used baking powder or, in other words, a baking powder that acts as baking soda. Such pancakes turn out to be very beautiful, delicate, thin, easily overturned and simply prepared. Such a dessert will be unusually tender and satisfying. These pancakes can also be frozen for future use.

Looking for:

2 eggs;
½ liter of milk;
200 g flour;
5 tbsp. l. oils;
2-2.5 g baking powder;
sugar, salt.

Baking:

Grind eggs, sugar well.
Stir in flour, sugar, salt, powder.
Beat milk with eggs.
Add flour in portions.
The baking mixture should rest for 10 minutes.
Heat the frying pan, grease. Bake pancakes.

If something sweet will be served with the pancakes, then a little vanilla or cinnamon can be added to the dough. Many housewives even add cocoa to the dough to make the pancakes even tastier.

Magic pancakes like grandma's

We all ate such pancakes at my grandmother in childhood. It is very simple to prepare them.

Looking for:

5 eggs;
3 tbsp. l. Sahara;
2 tbsp. flour;
1 liter of milk;
salt, soda;
100 ml boiling water;
2 tbsp. l. oils.

We bake:

Stir flour with eggs, add everything else except milk.
Beat.
Heat the milk.
Little by little, add milk into the dough, whisking actively.
Gently add a little bit of boiling water, whisking vigorously.
Add oil.

These pancakes are best fried in Grandma's cast-iron pan. They turn out to be very tasty! Each pancake must be flavored with margarine or butter so that it is very soft. Serve with all kinds of fillings. Before frying the first pancake, grease the dish days and remove the excess. To prevent the pancakes from sticking, you can add a little butter, melted butter.

Cook real openwork pancakes for filling or as a dessert is not at all difficult. With ours simple recipes you will definitely get them extraordinarily tasty! Try experimenting by adding something interesting to the dough, such as herbal powder, various spices, or chocolate. Such pancakes can even be frozen and then reheated - so you will always have a semi-finished product at hand, and you can use it to prepare a hearty and quick breakfast for the whole family.

Custard pancakes cannot fail by definition. The fact is that the brewed hot water or milk, flour has the ability to retain moisture in itself, which evaporates during baking and gives 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 some yeast warm water, then pour them 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 to the dough millet porridge, stir and let stand 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. Dilute citric acid in a little water and pour into the dough 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 the 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, green onions chop and sauté everything together in vegetable oil. Add the finely diced fish fillets and fry until tender. Add finely chopped boiled egg... Boil the milk, cool to 50 ° C and gradually add flour into it, stirring well. Let the mixture cool, add 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. Mix well and add the fish mixture and fried onions... Let rest for 30 minutes and bake as usual.

Bon Appetit!

Larisa Shuftaykina

Many recipes have already been written different pancakes, cooked, and. 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 just steep, 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, it means 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 a little boiled water room temperature 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 skillet!

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.

Taste at finished products very intense. 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 spoiled milk... Stir the mixture and add baking soda. To make it react 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 everything possible options 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!

Today we will learn how to bake custard pancakes with milk. The recipe for their preparation is not much different from the way we are used to kneading the dough with kefir. Only the pancakes come out not lacy, but with a smoother surface. But they are just as delicate, delicious and tender. Unlike traditional Russians, these go well with a filling. It can be sweet: cottage cheese with raisins or dried apricots, apple mass, poppy seeds. Then these are dessert pancakes, and they are served with tea. If you put in the middle chopped meat, ground chicken breast, cabbage or mushrooms, you get a full-fledged second dish. And then there is a traditional Russian delicacy - pancakes with red caviar. They are eaten on Shrovetide. When kneading the dough, you should consider what kind of pancakes you are going to make. If unsweetened, then you need to put less sugar.

Custard pancakes with milk: a classic recipe

Pour a glass of milk into the bowl. We drive in two eggs there. Add a pinch of salt and one and a half tablespoons of sugar. This is if the pancakes are unsweetened. If you are planning them for dessert, double the amount of granulated sugar. Beat this mass, you can use a mixer. Pour a glass of cold purified water, and set the second one to heat up. We will have custard pancakes with milk. The recipe therefore involves steaming the dough with boiling water. But that is later. And now, after adding cold water, begin to slowly add flour. Usually it takes 2 or 2.5 cups for this amount of other ingredients. Stir until smooth. And now the main thing: pour a teaspoon of baking soda into a separate glass and pour boiling water over it. She will react violently, but ignore the hiss. Immediately pour the contents of the glass into the rest of the mixture. The recipes differ little among themselves. Some suggest substituting cookie powder for the baking soda. This will make the pancakes more fluffy. Knead the dough thoroughly. Add two tablespoons vegetable oil... Mix again and leave for half an hour or even a little longer.

Classic pancakes: baked goods

Very delicate and easy to dry out. Therefore, baking pancakes has its own secrets. The pan should be well warmed up - then the products will be with small holes, openwork. Lubricate the bottom with vegetable oil with a feather, a silicone brush or a quarter of potatoes planted on a fork. Immediately pour out a small amount of dough (based on the diameter of your pan). Moving it in the air, we distribute the future pancake along the bottom. Fry over medium heat until golden brown. Turn over, count to five and shoot. Do not wait for the rosy color of the second side, since the edges in this case will be dry and brittle. Custard offers to immediately fill with filling and roll up with a roll or envelope. If you plan on serving them with honey or jam, simply shift them in small pieces of butter. So the products will retain their elasticity.

Another recipe

The ingredients are the same, only their quantitative ratio changes. Let's take a look at how to make dessert custard pancakes with milk. The recipe with photos will clearly show the whole process. First, drive three eggs into a bowl. Salt them a little. Now add sugar: a tablespoon of regular sugar and a bag of vanilla. Let's stir. Pour two glasses of milk into the egg mass (it is twice as much as in the previous recipe, by reducing the amount of water). Using a mixer, beat everything until fluffy, homogeneous. Without turning off the device, pour in a glass of boiling water. Gradually, in small portions, add one and a half cups of flour sifted through a sieve. We continue to beat until we achieve absolute uniformity of the dough and the absence of lumps. Pour in three tablespoons of vegetable oil, turn on the mixer again. Now cover the bowl with a towel and let it brew. And in this half hour, we will deal with the filling.

Pancakes for Shrovetide

You need to celebrate without saving. Because these custard recipe suggests doing it almost without using water. Sift two and a half glasses of flour. Pour a glass from a liter of milk, set the rest to boil. We drive four eggs into a bowl for kneading dough, add a pinch of salt, three tablespoons of vegetable oil. The amount of sugar depends on what kind of pancakes you are going to bake - dessert or not. You need to put at least one spoon, but not more than three, otherwise the products will burn in the pan. Dilute all this with a glass of cold milk. Slowly introduce flour, stirring thoroughly, in order to avoid lumps. Now add hot milk in portions, as if steaming the dough. If you have not been able to avoid the formation of lumps, do not panic. Simply strain the dough through a coarse sieve. Pour half a teaspoon of soda into a separate cup and extinguish it with a small amount of boiling water. After that, immediately add to the dough.

Openwork pancakes recipe

Two egg yolk rub with a pinch of salt and 6-7 tablespoons of sugar. Fill with a liter of milk. Mix and start adding flour. You should get a rather thick dough, such as for pancakes. Flour can go from 400 to 500 grams. Whisk the whites separately into a fluffy foam. Add a pinch of soda to them. Thanks to this technique, unusually tender, delicate custard pancakes with milk will come out. The recipe with the photo demonstrates what to do next. Stir in the protein foam into the dough. Pour in a glass and a half boiling water. Mix again. Add ten tablespoons at the end. sunflower oil... Knead for the last time and leave for a quarter of an hour.

Custard pancakes with milk: a recipe from the "Two and a half cooks" program

In the popular show “ Open kitchen»Told and showed how to celebrate Maslenitsa deliciously. The main dish there was supposed to be chicken breast and oyster mushrooms. But here we will focus exclusively on the preparation of the dough. Custard pancakes with milk, the recipe of which was given in the program "Two and a half cooks", will come out lacy and thin. Pour 300 grams from a liter of milk and set to boil. In the meantime, beat five eggs. Add hot milk in a thin stream so that the protein does not curdle. Stir. Now pour in cold milk. Sift 200-250 grams of flour into a separate bowl. Add a pinch of salt and two tablespoons of sugar to it. We combine liquid and dry components together, knead the dough. Add a spoonful of vegetable oil to it. We wait about ten minutes and start baking.

I present to your attention custard pancakes - a recipe for milk. These thin elastic patches are great for stuffed pancakes, both sweet and not sweet filling... But that's a slightly different story ...

So let's get started:

Ingredients:

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 tbsp. tablespoons of flour with a slide (maximum slide, this is about 2.5 cups),
1/2 tsp soda (slaked with boiling water, extinguish before sending it into the dough).

Cooking process:

Pour 1 glass of milk into a cup where the dough will be kneaded, add eggs, sugar, salt, butter there. Stir well, add flour and stir so that there are no lumps.

Heat the rest of the milk well, barely bringing it to a boil. Pour hot milk in portions to pancake dough, as if brewing it. The custard dough should come out without lumps. If you still cannot avoid this, strain it through a coarse sieve.

At the very end of cooking choux pastry for pancakes, add soda, slaked with boiling water.

I quench the soda with boiling water in a separate cup:

Then I add soda to the pancake dough and mix well.

Let the pancake dough stand for a while. This will swell the gluten, make the pancakes elastic and even easier to remove from the pan.

Bake custard pancakes in a greased hot frying pan (I grease with a piece of bacon, you use the method you are used to), as a rule, the frying 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 myself. My frying pan is very hot, out of six divisions on my electric stove, I bake them in 5, 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 :-). All jokes, 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 frying pan, it will immediately grab and the pancakes will be covered with an openwork pattern in a hole. We are 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 lace edge, picking it up as it were.

And the smell of baked pancakes that went right away, mmmm .... did it reach your screen? ;-)

We put the custard pancakes in a stack on a flat dish, which we place next to:

I will reveal one secret when baking custard pancakes: as soon as you turned them over to the second side, we bake for a very short time, literally counting one, two, three, four, five and immediately shoot! This method will allow you not to dry out delicate choux pastry, to make thin pancakes very tasty, tender and elastic. And then the edges of such custard pancakes in milk will not break.

My husband's mom always bakes approximately the same pancakes in thickness and structure, my custard pancakes according to her recipe always turn out to be different (maybe because I always use different pans ;-)),

There is one more trick: if you beat the whites separately and add them together with soda, then custard pancakes turn out to be more "full of holes", lace.

You can serve custard pancakes with milk with berries (I had frozen strawberries that I stored in the freezer since summer) or cottage cheese. To curd filling for thin pancakes it was softer and tastier, I added a little sugar and a couple of tablespoons of sour cream to the fresh farm cottage cheese, rubbed everything with a blender into a sweet curd mass, very much curd cream my cottage cheese looked like!

Of course, on a wide Shrovetide, we pampered ourselves with thin pancakes with red caviar:

And just rolls of thin custard pancakes with butter and honey are very tasty:

Not to mention the rolls from thin pancakes with strawberries in sweet sauce:

Anyuta wishes you bon appetite.