I present to your attention custard pancakes - a recipe made with milk. These thin elastic sheets are perfect for stuffed pancakes with both sweet and non-sweet 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 vegetable oil,
- 8 tbsp. heaping tablespoons of flour (a heap to the maximum, this is about 2.5 cups),
- 1/2 tsp. soda (slaked with boiling water, extinguish just before adding to the dough).
Cooking process:
Pour 1 glass of milk into a cup where the dough will be kneaded, add eggs, sugar, salt, butter. Stir well, add flour and stir so that there are no lumps.
Heat the rest of the milk well, just short of boiling. Add hot milk in portions to the pancake dough, as if brewing it. The dough for custard pancakes should be without lumps. If you still cannot avoid this, strain it through a large sieve.
At the very end of preparing the choux pastry for pancakes, add soda, slaked with boiling water.
I extinguish the soda with boiling water in a separate cup:
Then add soda to the pancake dough and mix well.
Let the pancake dough sit for a while. This will allow the gluten to swell, making the pancakes elastic and even easier to remove from the pan.
Bake custard pancakes in a greased hot frying pan (I grease it with a piece of lard, you use the method you are used to), as a rule, the pan is greased when baking the first pancakes, then everything goes like clockwork ;-)
I’ll tell you how I learned to bake custard pancakes using this recipe. My frying pan is very hot, out of six stages on my electric stove I bake them on 5, so I quickly bake them in one frying pan. If you use two frying pans, as I do when baking thick pancakes with kefir, I’m afraid you would not only have to dance at the stove, but dance very quickly :-). Jokes aside, thin custard pancakes bake very quickly!
The choux pancake batter is quite liquid, so as soon as you pour it into a very hot frying pan, it will immediately set and the pancakes will be covered with an openwork pattern in the hole. Wait for the bottom to brown
and turn it over to the other side. I do this with my hands, first running a thin spatula along the openwork edge, as if picking it up.
And what smell of baked pancakes immediately, mmmm... reached your screen? ;-)
We stack the custard pancakes on a flat dish, which we place next to it:
I’ll tell you one secret when baking custard pancakes: as soon as you turn them over to the second side, we bake for just a short time, we literally count one, two, three, four, five and immediately remove them! This method will allow you to avoid drying out the delicate choux pastry and make thin pancakes very tasty, tender and elastic. And then the edges of such custard pancakes with milk will not break.
My husband’s mother always bakes pancakes that are approximately the same in thickness and structure; my custard pancakes according to her recipe always turn out different (maybe because I always use different frying pans ;-)),
There is another trick: if you beat the whites separately and add them together with soda, then custard pancakes they turn out more “holey” and lacy.
You can serve custard pancakes with milk with berries (I had frozen strawberries that I saved in the freezer from the summer) or cottage cheese. To make the curd filling for thin pancakes more tender and pleasant to the taste, I added a little sugar and a couple of spoons of sour cream to fresh farm cottage cheese, rubbed everything with a blender into a sweet curd mass, my cottage cheese even looked like curd cream!
Of course, on Maslenitsa we treated ourselves to thin pancakes with red caviar:
And just rolls of thin custard pancakes with butter and honey are very tasty:
Not to mention the rolls of thin pancakes with strawberries in sweet sauce:
Anyuta wishes you bon appetit.
Who doesn’t love the vibrant Maslenitsa with its rich dishes, bright colors and fun festivities? A whole week filled with fun and guests, friendly gatherings and tea parties. And the king of this holiday is pancake in all possible forms.
Pancake recipes are passed down from generation to generation; a seemingly simple dish has so many different options that you’ll never try it in your entire life. They are prepared not only with milk, but also with all possible dairy products, and even with water. They are offered with numerous fillings, sauces, additives, or just as is, with butter. They make a wide variety of dough - yeast and custard, sweet and salty, with and without baking, and due to this, the pancakes are new every time.
Custard pancakes and the secrets of their preparation
Have you ever dreamed of making almost transparent, thin, lacy pancakes with holes? This is exactly how they turn out if they are made from choux pastry. The pancakes will turn out fluffy, tender, translucent and very tasty with or without fillings.
Choux pancake dough can be made in two ways:
How to make perfect pancakes:
Custard pancakes with milk and boiling water
Airy and very tender pancakes, they can be baked quite thin without fear of tearing.
Ingredients:
Preparation:
Custard pancakes with milk - video
Lacy pancakes made from choux pastry with soda
A large number of holes are created when the dough is kneaded with hot milk. Baking in a very hot frying pan also helps, but the main thing is not to overdo it, otherwise the pancakes will simply burn.
Ingredients:
Preparation:
Pancakes on choux pastry with baking powder
This recipe is suitable for those who do not like to use soda or feel its taste in baked goods.
Ingredients:
Preparation:
Custard pancakes with yeast
Yeast pancakes always come out more fluffy and voluminous, and in this case, due to the yeast, the number of holes increases.
Ingredients:
Preparation:
Custard pancakes with milk and kefir with ham and cheese
This unusual combination of milk and kefir in one dough will give the pancakes even more delicacy and softness, and the choux pastry will prevent the tubes from unraveling.
Ingredients:
Preparation:
Yeast custard pancakes with baked milk
Baked milk has a particularly pleasant taste; needless to say, the pancakes according to this recipe also turn out extraordinary.
Ingredients: 
- 450 g flour;
- 3 eggs;
- 30 g dry yeast;
- 3 glasses of baked milk;
- 3 tbsp. spoon of sugar;
- 70 g butter.
Preparation:
Pancakes on choux pastry with semolina (without flour)
Another interesting option for yeast pancakes for those who watch their figure and refuse flour. If you add a little vanillin or vanilla sugar, the taste will become richer and more pleasant.
Ingredients:
Preparation:
Buckwheat pancakes with mushrooms
These custard pancakes are not only tasty, but also healthy. They can be given to children who don’t really like porridge, because they definitely won’t refuse pancakes. And in Rus', such pancakes enjoyed much more respect than their brothers made from wheat flour.
Ingredients:
Preparation:
Choux pastry pancakes with cottage cheese
Curd filling in pancakes is one of the most common and favorite. These pancakes also combine interestingly a couple of other fillings - fruit and berry.
Ingredients:
Preparation:
Pancake cake with white chocolate cream
A simple and very tasty cake for those who love pancakes. In addition, this is an excellent option for preparing a cake without ovens or other equipment; it only requires a frying pan. When baking pancakes, it is better to add vanillin or a little rum flavor to the dough.
Be sure to trim the sides of the pancakes so that the stack looks more like a cake. It’s convenient to bake pancakes in advance and assemble the cake the next day, then cooking won’t take much time. Between the layers you can add chocolate, fruit, jam or nuts, be sure to grease the top and sides with cream, and decorate.
Ingredients:
Preparation:
Custard pancakes with milk, starch and orange filling
Adding starch prevents the pancakes from tearing during baking, which means that very thin pancakes can be easily prepared. These pancakes are perfect for wrapping fillings and making rolls.
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 Rus'. 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 a few little tricks, and your dish will be remembered by guests and household members for a long time.
- We select a frying pan. No matter what modern frying pans are offered to us - non-stick, comfortable, lightweight - the cast iron frying pan remains the best. And the point is not in ancient traditions, but in its thick walls, which retain heat well and heat up evenly, and its surface does not allow the dough to stick. In addition, cast iron frying pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron frying pans.
- Getting rid of lumps. It is better to mix pancake batter with a blender. Thanks to the enormous speed, the mass turns out airy and without lumps. You can knead by hand, but then you will have to beat much longer.
- Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if you don’t have it. All-purpose flour, buckwheat, and any other flour will do.
- We achieve openwork. To do this, beat the egg whites separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.
With boiling water
The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides that very perforatedness to the products that we love, but which, unfortunately, is not always possible. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Custard pancakes made with milk and boiling water turn out delicate, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.
- milk - 1 glass;
- flour - 2 cups;
- boiling water - 1 cup;
- vegetable oil - 2-3 tablespoons;
- egg - two medium-sized pieces (or 3 small);
- granulated sugar - two tablespoons;
- soda - half a teaspoon (you can use baking powder instead of soda).
- First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
- In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
- Sift the flour and add to the dough. Mix gently, getting rid of lumps.
- Pour in vegetable oil. Now you can put the frying pan on to heat up.
- Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and the choux pastry for pancakes with milk is ready.
- Leave it for 10 minutes so that the flour disperses properly.
- Bake custard pancakes in a hot non-stick or cast iron frying pan (pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - that’s why we put vegetable oil in the dough.
You don’t need to lubricate every time, but only as needed. The main thing is that the products do not burn and are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap savory fillings in them, you can reduce the amount of sugar.
The recipe for pancakes with milk and boiling water can always be modified to suit your taste. For example, to make them thinner, you can simply add a little more boiling water.
With hot milk
There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. Its fat content does not matter much - only the calorie content of the dish will depend on it (if you need to think about your 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 - approximately 2.5 cups;
- soda - half a teaspoon.
- Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
- Break the eggs into a measured glass of milk, add salt and sugar.
- Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
- Add milk (custard pancakes made with milk turn out delicate and quite thin due to the large amount of liquid).
- Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
- Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
- Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
- When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
- Pancakes cooked with hot milk should be baked in a hot frying 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 it is still a little dry, greasing it with melted butter will save the situation.
Custard pancakes made with milk are made with holes due to brewing. To enhance the openwork effect, you can beat the egg whites and yolks separately and then combine.
If after brewing the dough it turns out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, simultaneously grinding out these lumps.
They can be served with either a sweet filling (for example, cottage cheese, jam, condensed milk) or savory filling. Only in the case of unsweetened filling is it advisable to reduce the amount of sugar, although many people like the meat filling combined with a sweetish taste.
On kefir
To make the custard dessert even more delicate, you can cook it with kefir. You can use 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 (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;
- boiling water - 1 cup (200 ml);
- water (warm) - 1 glass (200 ml).
- Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you will have to leave the finished dough for about 30 minutes).
- Add salt and sugar, beat again.
- Pour in a glass of warm water.
- Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
- Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
- Pour in refined vegetable oil.
- Leave the dough to rest for about 10 minutes and you are ready to bake.
Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that without sugar at all, pancakes can turn out pale and tasteless.
Hello dear!
This article is published on the eve of Maslenitsa, and what else to write about if not about pancakes) Today I have thin pancakes with milk.
A few months ago, I finally found a recipe that suited me completely, and the quality of the pancakes delighted me! Now these are my signature pancakes that I usually make for breakfast on the weekends, my husband and son love them. Everyone I treated liked them, and they’ve already asked me for the recipe three times.
What's good about these thin pancakes with milk?
- The most important - quality of the finished product. The pancakes are easy to make thin, the dough does not resist you and does not tear. Very nice dough texture. Tender, not rubbery, not dry. Delicious!
- Very easy to prepare dough, because ingredients are precisely measured. This is important when you are just learning how to bake pancakes and don’t know what the consistency of the dough should be. This also matters when you have a lot of other things to do and little time. Then you measure out flour, milk, butter without thinking, and the result is always equally good.
Ingredients for thin pancakes with milk
- 2 eggs
- 1 tbsp. l. sugar (you will get a neutral taste, if you want sweeter pancakes, add 2 or 3 tbsp.)
- 1 tsp. salt without top
- 500 ml milk
- 500 ml of water (add 250 ml to the dough immediately, boil the remaining 250 ml)
- 400 g flour (it is advisable to sift the flour)
- 0.5 tsp. soda
- 30 g butter
Thin pancakes with milk. Calorie content per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.
How to bake thin pancakes with milk
I highly recommend using real, high-quality butter! It gives the pancakes a creamy taste, a golden hue and such a pleasant smell of melted butter.
First, prepare the liquid and dry ingredients.
Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.
Break 2 eggs into a bowl for pancake dough, add 1 tbsp. l. sugar, 1 tsp. salt, mix well with a mixer or whisk.
Pour about half of the mixture of milk and water into the bowl, then gradually add flour and stir so that there are no lumps.
When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and add the remaining flour. Mix to form a smooth, homogeneous dough.
Measure out 250 ml of water and boil. While the water is boiling, prepare an empty mug, baking soda, a teaspoon and a whisk, as further actions must be quick.
Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.
Pour boiling water and soda into the dough and quickly mix with a whisk.
Now leave the dough alone for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps left, they will dissolve.
While the dough is resting, take a frying pan and put 30 g of butter on it. Place on the fire to melt the butter.
It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with. You can have two of these frying pans at once and bake on two burners at the same time - it will be even faster.
Pour the melted butter into the dough and mix with a whisk.
Return the pan to the heat and heat well over high heat until smoking appears. As soon as you notice the first light smoke, it’s time to bake pancakes!
Pour the dough only onto a very well-heated frying pan.
The first pancake will be a test one: it will collect the remaining oil from the frying pan, will be the fattest and not the most beautiful. You can also keep track of how much batter you need to pour into a ladle for one pancake.
We scoop up the dough with a ladle. Pour into the frying pan, tilting it in different directions with the other hand so that the dough is evenly distributed in a circle.
You can see how the holes on pancakes, beloved by many, appear.
When there is no batter left on the surface of the pancake, turn it over with a spatula.
The other side bakes even faster, 15 seconds is enough.
Transfer the finished pancake to a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off on its own.
No need to grease the pan anymore! The pancakes will not stick.
Ready-made pancakes can be greased with a piece of butter. There are many lovers who think it tastes better this way. But it’s also higher in calories. So it’s up to you to decide. I don't lubricate.
The rest of the pancakes turn out smoother and neater.
This way, one by one, you get about 25 pancakes (in a frying pan with a diameter of 20 cm).
We eat them with jam, condensed milk, yogurt...
Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded
I write about pancakes with special love. It seems to me that this is some kind of special food. More than once I have heard adults, recalling happy moments of childhood, talk specifically about the pancakes that their mother or grandmother baked. And they grabbed them and ate them almost from the frying pan. A very cozy, family-friendly delicacy that unites both adults and children at one table...
But successful pancakes are not only a good recipe. You can't do without skill either. And if you are just learning how to bake them, then you need to be prepared for the fact that the result will not please you right away.
But then cooking pancakes can become a pleasant and even meditative process. At least that’s how it was for me. Perhaps, at the moment, cooking pancakes is the most enjoyable activity for me in the kitchen.
I sincerely wish you to find your best pancake recipe! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!
All the best to you!
P.S. More interesting articles for you:
And before our favorites were American thick pancakes -
Custard pancakes are called because more boiling water is added to them, but there is also a recipe that uses hot milk, which I will describe a little lower. Thanks to boiling water, they turn out very tasty, easily turn over, and most importantly, do not tear.
Maslenitsa is coming soon and it’s impossible to miss this chance and not make pancakes. Going to visit people with pancakes on a holiday is considered a tradition on this day. Pancakes, a very ancient dish among Russians, were previously believed that if you bake more of them, then you will live in abundance and without hassle all year. Therefore, people baked many different pancakes and, also, yeast ones. In general, there are a lot of recipes, and even if you bake them for a whole year until the next Maslenitsa, you won’t try them all.
Many housewives dream of making delicious pancakes so that they do not tear and simply melt in the mouth. So I decided to collect a few recipes that I tested myself.
Custard pancakes with milk and kefir - a recipe for thin openwork pancakes with holes:
Here, as promised, is the recipe for delicious pancakes with hot milk. They are very simple to prepare, but for breakfast with jam or sour cream, they will come in handy.
Ingredients:
- Kefir - 0.5 liters.
- Milk - 1 glass.
- Soda - a little more than 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, mix kefir, sugar, salt and soda. You will immediately see how the dough begins to increase slightly in volume and foam.
2. Beat eggs and well-sifted flour into our mixture. Stir again until the lumps dissolve. We should have a fluffy, thick mixture.
It is necessary to sow so that the flour is saturated with oxygen and becomes airy.
3. Then heat the milk on the stove. After heating, foam forms on it, remove it.
4. Pour heated milk and butter into the dough and mix again.
Let's see how the dough turns out; if it's liquid, you can add flour, and if it's thick, then add 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 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 frying pan, bending it in different directions.
6. Bake on both sides until golden brown.
7. Serve with jam or sour cream.
Thin custard pancakes with milk and boiling water - a quick and tasty recipe:
Pancakes made with milk always turn out tender and tasty; compared to regular ones, they turn out to be more attractive and just beg to be eaten.
Ingredients:
- Milk - 4 glasses of 200 mg.
- Boiling water - 180 gr.
- Flour - 250 gr.
- Butter, for greasing - 50 g.
- Sugar -2 teaspoons.
- 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 mixture. The result is a thick dough with lumps. Add a little milk and stir until the dough takes the form of thick sour cream.
3. When all the lumps have dissolved, pour out the remaining milk. Mix everything until smooth
4. Now pour boiling water into our resulting mass and mix again. The dough should be runny, like cream. Also add vegetable oil and beat lightly.
If you can’t get holes, but you need to remove them, then when you pour in boiling water, you can dilute 0.5 teaspoon of soda in it. I make this recipe without it, so I mix everything thoroughly, and you see for yourself how you like it.
5. Let it sit for 15 - 20 minutes so that all the ingredients come together and begin baking.
6. In a well-heated frying pan, greased with oil, pour a little less than a ladle of dough and turn from side to side until it spreads. Bake first on one side, then on the other.
7. Grease each baked pancake with butter and serve.
Recipe for pancakes with yeast and milk.
Each person has his own way of preparing custard pancakes, some prefer milk with boiling water, some add dry yeast. Of course, no matter how you do it, they will turn out very tasty and will be perfect for a holiday (Maslenitsa).
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 over the entire surface into the sifted flour, do not forget to stir. The dough should be very thick.
2. Add salt, sugar, eggs, vegetable oil and yeast diluted in warm water. We knead with our hands.
3. Heat the milk so that it is warm and pour 1 glass into the dough, while kneading constantly.
4. Let it sit until it comes up.
5. When the dough is ready, beat it with a mixer until smooth.
6. Pour in the remaining milk, stir again and let stand again.
7. Grease the frying pan with oil, this is done exclusively for the first pancake. Heat it until lightly smoking and pour in 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 with milk without eggs:
Many people think that dough without eggs cannot be made, especially choux pastry. I want to assure you that this is far from the case. The resulting pancakes are very tasty; moreover, they are considered a vegetarian dish. According to this recipe, depending on the thin or thick dough, you can make openwork 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 the milk and stir again until the lumps are removed. It is advisable to mix 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 it into the dough and stir constantly.
3. Melt the butter and add it to our mixture. Accordingly, we knead so that all the ingredients come together.
4. Before starting baking, grease the frying pan with vegetable oil once and heat it well.
5. Bake on 2 sides until browned.
6. Grease the pancakes with butter and serve.
How to cook pancakes with sour milk (yogurt), quickly and tasty?
This wonderful recipe for the most delicate pancakes is for housewives who like to save money. It happens that the milk remains and turns sour. Most people simply throw it away because they don’t know where to use it. But you shouldn’t do this, as it’s better to bake pancakes from it.
Ingredients:
- Flour – 1 cup.
- 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. Beat the eggs into the dough bowl and add sugar. Stir until sugar dissolves.
Ingredients for pancakes should be warm, then the pancakes will turn out tender and tasty.
2. Pour sour milk into the scrambled eggs and mix too.
3. Sift the flour, baking soda and salt through a sieve, directly into the liquid mass, not forgetting to stir immediately. The mixture should be thick.
4. Pour boiling water into the dough, over the entire surface and stir very quickly. You should get a liquid dough without lumps.
The thinner you dilute the dough, the more holes it will have and the thinner it will be.
5. The last step is to add oil, mix and start baking.
6. Grease the frying pan with oil, heat it and pour a thin layer of dough. Bake for about 20 seconds on each side, it all depends on the dish you are baking on.
7. Grease the pancakes with butter and serve.
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