Unleavened dough 

Recipe for pancakes with milk and hot water. Thin pancakes with milk and boiling water

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.

I present to your attention custard pancakes - a recipe for milk. These thin elastic patches are great for stuffed pancakes with either sweet or unsweetened fillings. 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 the 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 the preparation of 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 if.

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 turn them over to the other side, we bake for a very short time, literally counting one, two, three, four, five and immediately remove it! This method will allow you not to dry out the tender choux pastry, 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 make the curd filling for thin pancakes more delicate and pleasant to the taste, 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 the sweet curd mass, my curd looked very much like curd cream!

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 rolls of thin pancakes with strawberries in a sweet sauce:

Anyuta wishes you bon appetite.

Continuing the topic of pancakes. And today I will tell you about the most common recipes for their preparation. Most often, pancake dough is prepared with milk. Of course, this is not the only version of the basis, for example, earlier I wrote about pancake.

But even with one base, results are obtained that are completely different in taste. And it is always important that they turn out thin and delicate.

And such pancakes can be prepared by anyone, even a not very experienced hostess, if she adheres to the necessary nuances, which I will discuss below.

To get a masterpiece, you do not need to be a professional chef, it is enough to follow certain rules that will help you always get a good result.

The first secret is adherence to the exact recipe. If you are not sure of your professionalism in baking pancakes, then first learn how to make them strictly in accordance with the recipe, and not by eye. As you get a good result, then start changing it to suit your preferences. For the first time, take only traditional or classic recipes, as a rule, they are used more often than others and are brought to perfection in proportions.


The second secret - the dough turns out to be liquid and it needs to stand for 30 minutes to develop stickiness.

The third rule is that the eggs must be fresh. The taste of the final product and the consistency of the dough depend on them.

The fourth rule is to sift the flour. In cooking, this is generally an important stage in baking, but for some reason many people often overlook it.

The fifth secret is that the pan should be with a thick bottom. And, if you have a special pancake maker, then do not cook anything other than pancakes on it.


The sixth rule is that every time, before picking up a ladle, we alter the mass (not yeast) so that the thick is distributed evenly in it.

Seventh secret - use one measure. If you are accustomed to cups, it means that you measure the ingredients in cups of the same volume throughout the recipe.


If the border is gilded, and the surface itself has acquired a matte finish, then it's time to turn it over to the other side.

And most importantly, we remember that pancakes are a symbol of the Sun, spring and well-being, so we charge ourselves with a positive and transfer our emotions of Good and Love to the dough.

Choux dough in milk with boiling water

According to our beloved grandmothers, boiling water gives the dough these notorious holes. Well let's try, especially since the ingredients are already at hand.


Ingredients:

  • 2 eggs
  • A glass of boiling water
  • 500 ml milk
  • 2 cups of flour
  • 2 tbsp Sahara
  • 1 tsp salt
  • 7 tbsp vegetable oil
  • 1 tsp baking powder

Pour milk into broken eggs and beat with a mixer.

Pour in two tablespoons of sugar, baking powder and salt.


We introduce sifted flour into the total mass.


Pour in a glass of boiling water and immediately quickly mix the mass with a mixer.

Add 7 tablespoons of vegetable oil.


Leave the mass to rise for 15 minutes.


Grease a hot frying pan with vegetable oil and pour in the dough.

Delicious pancakes with milk - a classic recipe

A more popular composition is called a classic recipe. However, depending on the place of residence, it changes, which is caused by a change in the most affordable products. For example, flour may not be wheat, but corn, or not cow's milk, but goat's. But the basis of the recipe remains the same, so experiment and tweak it to make it tasty and comfortable.

All foods should be at room temperature to enjoy the results of your cooking.

This will prevent the dry ingredients from settling under the heavy particles of cold milk fat and the dough will be more viscous and lighter.


Ingredients:

  • Flour - 250 gr
  • 3 eggs
  • 1 tbsp oils
  • 1 tbsp Sahara
  • Milk - 500 ml

It is best to achieve egg foam, therefore, according to the classic genre, beat the egg with sugar.

I know that many do not and consider it an unnecessary hassle, but try it anyway. As a result, you will see that the finished pancakes will become much more delicate and get beautiful patterns.


Pour in milk, salt and flour and beat thoroughly with a whisk or using a mixer.

Measure out a spoonful of butter to smooth the dough. It is also easier to turn over with oil.


Probably remember that the last pancakes always turn out better than the first, so we leave the dough to brew for 40 minutes so that the gluten in the flour swells and the mass becomes more viscous.


Bake the first pancake in a hot buttered skillet.

How to quickly make dough without eggs

When you need to quickly prepare a treat, there is an express recipe. To save time on whipping the egg foam, the eggs were removed from the composition altogether.


Ingredients:

  • 200 gr flour
  • 2 tbsp granulated sugar
  • 500 ml milk
  • 2 tbsp. l. vegetable oil

Sift flour, pour salt into it. Pour milk in portions, stirring constantly to avoid lumps.


Pour in the butter and the dough is ready.


Leave the mass to infuse for 15 minutes.

We bake in a hot frying pan.

Hot milk recipe

Another option for custard pancakes, but not with boiling water, but with hot milk and butter. The holes in the pancakes are also obtained, but the dough is slightly denser than in the previous recipe.

Ingredients:

  • 1 liter of milk
  • 0.5 kg flour
  • 100 g butter
  • 1 tsp salt
  • 3 tbsp Sahara
  • 2/3 tsp soda
  • 2 tsp starch, better than corn

Pour flour, sugar, salt, soda and starch into 0.5 l of milk, mix.

Put butter in the remaining 0.5 ml of milk and bring the pan to a boil.


Our butter should melt in milk, pour the prepared mass with this mixture.


Mix well and bake.


Bon Appetit!

Dough for openwork pancakes in a bottle

Nowadays it is popular not to dirty a lot of dishes, but to use a plastic bottle. The product is introduced into it through a funnel, shaken. It is very convenient to dispense the required amount of dough through the narrow neck, therefore this method is very popular.


Ingredients:

  • 10 tbsp flour
  • 0.5 tsp salt
  • 0.5 tsp soda
  • 3 eggs
  • 3 tbsp Sahara
  • 2 tbsp vegetable oil
  • 600 ml milk

Mix all the ingredients in a plastic bottle, close it with a lid and shake for about five minutes to get a homogeneous mass.


Pour the mass from the bottle into the pan, it spreads well.

To create delicate pancakes, use a bottle of sauces, such as those found at fast food outlets (you may have seen these at McDonald's). There is a convenient spout - a dispenser that will allow you to squeeze out a thin stream of dough.


Only all the dough will not fit there, so it must be poured into the bottle in parts.


You can make the shape of hearts, lattices and other openwork patterns.

And this is how the finished creations look.


Unusual presentation, right?

A simple recipe for milk and yeast

Usually, the preparation of yeast dough takes a long time, about 40 minutes just for it to rise. And, if you also make dough, then add another 15 minutes. So, an hour of time was spent only for the dough to come up. We will simplify this process a little and use a simpler recipe with yeast.

The fresher the yeast, the faster it will take effect.


Ingredients:

  • 500 ml milk
  • 2 eggs
  • 600 gr flour
  • 3 tbsp Sahara
  • 1 tsp salt
  • 1 tsp dry yeast or 30 g pressed
  • 100 gr butter

We heat the milk on the stove, it should be of such a temperature that the finger will endure. We introduce sifted flour into it.

Pour yeast into the mass, mix quickly. We drive in eggs.

To make the dough easily move away from the surface, pour in the melted butter.


We remove the dough to fit. Stir it a couple of times while lifting it to release excess carbon dioxide, which can give the pancakes a sour taste. We are waiting for about 30 minutes.


Heat a skillet and brush it with oil. Pour in the dough with a ladle. See which bubbles start to stand out.


Try not to stir the yeast mass so as not to precipitate it.

Pancake dough recipe for 1 liter of milk

They don't bake a little pancakes, it's a whole ritual, so they take at least half a liter of a liquid base. And most of the recipes I have described are based on these proportions.

But sometimes you need to bake more pancakes in order not only to enjoy them with sour cream, but also to stuff them, or even freeze them. Therefore, in the following recipe, I give the proportions of ingredients per 1 liter of milk.

By the way, for me this is too large a volume, but if there is time or a large number of eaters are planned, then you need to do a lot of dough.


Ingredients:

  • 1 liter of milk
  • 2 eggs
  • 2 cups of flour
  • 2 tbsp Sahara
  • 1 tsp soda
  • 3 tbsp vegetable oil

Beat eggs with sugar, add butter, flour, soda and salt.

Mix with a mixer or whisk until completely homogeneous.


The dough is thin, so the pancakes will be very thin.

Grease a hot frying pan with butter or lard and pour out half a ladle of dough. It spreads well over the surface.


As the first side is baked, you will see that the wet side has stopped flowing and has acquired a yellowish tint, turn the pancake over.

The first pancake will give you an idea of ​​the taste and consistency of the dough. You can add salt or sugar. If the pancake did not come off well from the pan, add 1 more spoonful of vegetable oil. If it breaks, then add another egg and add a couple of tablespoons of flour.

To prevent the finished pancakes from sticking together and not tearing, when you are trying to separate them from each other, grease the surface of each with butter. But not much, otherwise it will turn out very bold.

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

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

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

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

6. Bake from 2 sides until blush.

7. Serve with jam or sour cream.

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

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

Ingredients:

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

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

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

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

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

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

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

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

7. Grease each baked pancake and serve.

Recipe for pancakes with yeast in milk.

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

Ingredients:

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

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

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

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

4. Leave it to brew until it fits.

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

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

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

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

Serve with jam or sour cream.

Cooking pancakes in milk without eggs:

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

Ingredients:

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

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

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

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

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

5. Bake on 2 sides until golden brown.

6. Grease the pancakes with butter and serve.

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

7. Grease the pancakes with butter and serve.

How to cook a recipe for pancakes in milk with hot water - a complete description of the preparation so that the dish turns out to be very tasty and original.

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Ukrainian traditions are especially interesting in the preparation of various national dishes. So, for every big holiday, Ukrainians have a list of obligatory dishes. How can you imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

The flour for their preparation can be used in different ways. The filling can be just as varied. Here everything depends on the inventiveness of the hostess. Perhaps no one would mind eating pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, conversely, fluffy and friable.

We will reveal to you a few secrets

  1. Wheat flour is best for making pancakes. But if you prefer crumbly pancakes, then you can use oatmeal or buckwheat flour.
  2. To avoid the appearance of lumps, add flour in small portions, stirring constantly.
  3. To make the pancakes very tender, sift the flour 2-3 times.
  4. Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water for a strong and tasty product.
  5. If you bake pancakes on kefir, then they will turn out to be lush. You will get the same effect if you make pancakes from yeast dough.
  6. It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

  • Milk 2.6% 1 l
  • Eggs 4 pcs.
  • Flour 500 g
  • Vegetable oil 2 tbsp. l.
  • Sugar 1.5 tbsp. l.
  • Salt 0.5 tsp

Beat eggs and sugar in a large bowl.
Heat some of the milk, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some baking soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Preheat a frying pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk are what you can make for breakfast

  • Eggs 2 pcs.
  • Sugar 2 tbsp. l.
  • Milk 0.7 l
  • Flour 300 g
  • A pinch of salt
  • Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Pour in milk and beat again until smooth.
Add flour in small portions, stirring constantly. Then pour in vegetable oil and stir thoroughly.
Bake pancakes in a preheated pan for 1-2 minutes on both sides.

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

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

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

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

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

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

Custard pancakes with milk and boiling water (thin)

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

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

From these ingredients, you can bake about 20 - 22 pieces of thin pancakes. The less dough is poured into the pan, the thinner the pancakes will be.

Mix eggs with granulated sugar and salt. Do not beat, just stir.

Then add milk, butter, sifted flour, vanilla to the mixture. Stir with a whisk.

Pour a glass of boiling water from a boiling kettle and pour it into the dough in a thin stream, stirring constantly. Set the brewed dough aside for 10 - 15 minutes.

Next, pour a spoonful of oil into a preheated teflon-coated pan (only for the first pancake). Pick up the dough with a ladle and pour it out, tilting the pan in different directions, for even spreading over the entire surface.

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

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

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

Pancakes are served hot with various fillings, which can be melted chocolate. jam. sugar syrup, etc.

Custard pancakes in milk with holes

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

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

All the products that make up the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.

Then add sifted flour into the resulting mixture in small batches.

After that, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.

Pour hot milk into the dough in a stream and beat continuously with a mixer. After all the hot milk has been poured in, the dough is considered brewed.

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

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

Yeast pancakes with milk

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

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

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

Put salt, granulated sugar in a bowl, crumble the yeast. Add milk gradually, stirring at the same time to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the dish with the dough with a lid and leave in a warm place for half an hour.

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

The dough is ready, you can start baking.

Despite the fact that these milk pancakes are without eggs, they are still soft, not "rubbery", due to the yeast base and boiling water.

Video recipe for custard pancakes in milk

With all important questions, contact in a personal

Thin pancakes with milk and water

I have been looking for a recipe for thin pancakes for a very long time, but the result, after making them, did not please, sometimes dry, sometimes hard, sometimes not at all thin. And so, the other day, another recipe for "thin pancakes" caught my eye, and the composition seems to be familiar, which means that the result will be the same again, but nevertheless, I wanted to make another attempt and bake thin pancakes. The result is amazing! Thin, tasty, soft pancakes, just what I have been looking for for so long! I'm happy.)

Cooking method:

In a large bowl or saucepan, beat eggs and sugar, gradually adding milk. Then add sifted flour and salt, beat. Gradually, without stopping whipping, pour in water and vegetable oil. Beat everything well and get a homogeneous batter.

Leave the dough to “rest” for 15 minutes, then beat it again with a mixer and start baking thin, delicious pancakes.

Heat the pancake pan well, lightly grease with vegetable oil, using a culinary brush.

Fry on both sides until golden brown. Before each new portion of pancake dough, grease the pan with vegetable oil.

From this amount of products, approximately 12-15 pancakes are obtained. Pancakes are delicious both warm and cold. Serve with sour cream, yogurt or your favorite jam. Bon Appetit!

Custard pancakes with milk thin with holes recipe

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.

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

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

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

There is a recipe for custard pancakes and milk. You just need to boil some of the milk, and leave some warm. Its fat content does not really matter - only the calorie content of the dish will depend on it (if there is a need to think about the figure), but the taste will always be excellent.

  • milk - 1 liter;
  • eggs - 3-4 pieces;
  • granulated sugar - 1-3 tablespoons;
  • oil (sunflower or olive) - 3 tablespoons;
  • flour - about 2.5 cups;
  • soda - half a teaspoon.
  1. Measure out 1 glass of milk. This pancake choux pastry is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
  2. Break eggs into a measured glass of milk, add salt and sugar.
  3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
  4. Add milk (custard pancakes with milk are delicate and rather thin due to the large amount of liquid).
  5. Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
  6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but you don't need to bring it to a boil.
  7. Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
  8. When a little hot milk remains in the container, add soda to it and pour it into the dough. Mix thoroughly.
  9. Pancakes cooked in hot milk should be baked in a hot pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If he is still dry, greasing with melted butter will save the situation.

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

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

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

  • kefir - 200 ml;
  • filtered water (steep boiling water) - 1 glass (200 ml);
  • flour - 2 cups;
  • baking soda - half a teaspoon;
  • granulated sugar - 3 tablespoons;
  • salt - 1 pinch;
  • eggs - 2 pieces;
  • vegetable oil - 2 tablespoons;
  • steep boiling water - 1 glass (200 ml);
  • water (warm) - 1 glass (200 ml).
  1. Beat the eggs with kefir with a blender (you can do it by hand, but then you will have to infuse the finished dough for about 30 minutes).
  2. Add salt and sugar, beat again.
  3. Pour in a glass of warm water.
  4. Sift the flour, and not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
  5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour it in a thin stream directly into the dough. Stir vigorously.
  6. Pour in refined vegetable oil.
  7. Leave the dough to rest for 10 minutes and 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.

Many people have stereotypes that cooking at home is expensive and time-consuming. But this is absolutely not the case. When I was personally faced with the need to properly plan a family budget, I began to pay attention to what it was spent on. I realized that the products, if they are chosen incorrectly, take away a decent part of it.

The kitchen is a special room. Here you can not only cook, but also arrange cozy family evenings, friendly tea parties, exchange news after a working day. Therefore, it is very important to create a comfortable and functional environment that will delight with beauty and convenience.

One of the most exciting topics for any woman is, without a doubt, her appearance. The feeling of one's own attractiveness and femininity consists of many factors, but one of the main ones here is the state of our body.

Use all the forces of the body in the struggle for the ideal figure!

In the fall, the rom-com "Take the hit, baby!" Is released, and the aspiring actress Ekaterina Vladimirova played two main roles at once. How did she manage to get into the cinema if she was terribly shy at casting and does not have an acting education?

Choosing a baby stroller is a daunting task. A good model should have high-quality upholstery, wheels with a high cross-country rate, reliable shock absorption, and a good protective hood. If this is a walking model, then attention should also be paid to seat belts, a protective visor.

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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.

Pancake recipes with step by step photos

Pancakes with holes

Pancake rolls

Pancakes with banana

Pancakes with salmon and caviar

Pancakes with apples and cinnamon

Pancakes with minced meat

Custard pancakes can be 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.

Custard pancakes on kefir

Ingredients:
1 stack kefir,
1 stack water,
2 stacks flour,
1 tsp soda,
3 tbsp Sahara,
2 eggs,
2 tbsp vegetable oil,
1 stack boiling water,
a pinch of salt.

Preparation:
Beat kefir and eggs with a blender, add salt and sugar and mix well. Pour in 1 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.

Custard pancakes with milk

Ingredients:
1 stack boiling water,
3 eggs,
2 stacks milk,
1.5 stack. flour,
3 tbsp vegetable oil,
½ tsp salt,
1 tbsp Sahara.
Preparation:
Whisk 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.

Custard pancakes with milk - 2

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.

Custard yeast pancakes with wheat flour

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.

Custard yeast pancakes with buckwheat and wheat flour

Ingredients:
1 stack wheat flour,
1 stack buckwheat flour,
2 stacks milk,
30 g fresh yeast
50 g butter
2 eggs,
salt.

Preparation:
Mix both types of flour, pour 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.

Custard pancakes with buckwheat flour

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.

Custard millet pancakes

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.

Custard pancakes with soda (no milk)

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!

Custard pancakes on buckwheat flour with apples

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.

Custard pancakes with potatoes

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

Preparation:
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.

Custard pancakes with cabbage

Ingredients:
2 stacks milk,
2 stacks flour,
30 g yeast
2 eggs,
1 tbsp vegetable oil,
1-2 tbsp Sahara,
200 g cabbage
salt to taste.

Preparation:
Bring the milk to a boil, pour 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.

Custard pancakes with fish and onion bake

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.