Custard pancakes cannot fail by definition. The fact is that brewed hot water or milk, flour has the ability to retain moisture, which evaporates during baking and gives custard pancakes that very airiness and fluffiness. The only difficulty lies in the ability to brew flour correctly. There are two ways to do this. In the first case, measure required quantity water or milk, pour it into a saucepan and mix with sifted flour. Place the saucepan on the fire and bring the mixture to a boil, stirring constantly so that the flour does not burn or lumps form. When the mixture thickens enough, remove the saucepan from the heat and cool. Another method involves infusing the flour with hot liquid directly in the bowl: slowly pour water or milk into the flour, stirring quickly until smooth. In both options, the main thing is to achieve maximum smoothness of the brewed flour. You can try to stir the lumps that inevitably appear during brewing using a blender or rub the entire mass through a sieve.
Custard pancakes can be prepared with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat flour 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 sifted 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 cup. 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 the milk with the eggs, sugar and salt, pour in the boiling water in a thin stream, continuing to whisk, then gradually add the flour. Leave for 30 minutes for the flour to swell.
Ingredients:
500 ml milk,
2 eggs,
1 tsp baking powder,
200-220 g flour,
1 stack boiling water,
7 tbsp vegetable oil,
2 tbsp. sugar (preferably powdered sugar),
vanillin.
Preparation:
Beat the eggs, vanilla and sugar with a mixer, then pour in the milk and mix. Mix flour with baking powder and add it to egg mixture, kneading the dough as thick as sour cream. Pour in boiling water, stir and lastly add vegetable oil. Stir, let stand for a while and bake pancakes.
Ingredients:
250 g flour,
1 stack milk,
2 eggs,
20 g butter,
10 g pressed yeast,
1 tbsp. Sahara.
Preparation:
Dissolve the yeast in 30 g of milk with added sugar and let rise. Sift 100 g of flour, brew with boiling milk and mix well so that there are no lumps. Cool, pour in the yeast, stir and leave to rise in a warm place, covered with a napkin. When the dough has doubled in size, add the mashed yolks, softened butter, salt and sugar, stir and add the remaining flour in small portions, mixing well each time. Leave to rise again in a warm place. When the dough rises for the second time, carefully fold in the whipped 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 1 cup. boiling milk, stir and let cool. Whisk the yeast in the remaining milk 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, mashed with sugar, salt, melted butter and whipped whites to the risen dough. Stir and place in a warm place for 20-30 minutes. Bake as usual.
Ingredients:
2 stacks buckwheat flour,
2 stacks milk,
30 g butter,
30 g yeast,
1 egg,
¼ cup water,
½ tbsp. Sahara,
½ tbsp. vegetable oil,
salt.
Preparation:
Boil the milk and pour out a third of it. Brew the flour with the rest of the milk and mix well. Whisk the yeast in a small amount of warm water, then pour it into the cooled flour. Beat the yolks and together with the softened butter fold them into the dough. Mix well and leave 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 whites. Let it rise and bake in a hot frying pan.
Ingredients:
600 g flour,
80 g fresh compressed yeast,
6 stacks milk,
6 stacks water,
10 eggs,
100 g butter,
400 g millet,
10 tbsp. Sahara,
salt.
Preparation:
Rinse the millet cereal well, remove the black grains, scald with boiling water and drain after a couple of minutes. Place the prepared cereal in boiling salted water, stir, bring to a boil and boil for 3-5 minutes and drain the water. Add 3 cups to millet. milk, salt to taste and sugar, mix well and put on fire. Cook, stirring so that the cereal does not burn. Cool. Boil the remaining milk and gradually pour it into the sifted flour, kneading well so that no lumps form. Let the dough cool, add yeast, salt, sugar, melted butter, beaten eggs and mix 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 for 20 minutes. Bake pancakes in a frying pan greased with a piece of lard and coat each pancake with melted butter. These pancakes turn out to be very thick, but at the same time spongy, holey and airy. My Mordovian grandmother often prepared them. The specified amount of ingredients makes a lot of pancakes, so if your family is not very large, reduce the proportions by 2 times.
Tthin custard pancakes
Ingredients:
250 g flour,
300 g milk,
½ cup milk,
½ tbsp. Sahara,
1 egg,
¼ tsp. soda,
¼ tsp. citric acid,
salt.
Preparation:
Boil the milk and brew the flour, stirring thoroughly so that there are no lumps. Cool, add egg, sugar, a pinch of salt and soda, mix. Divorce citric acid in a small amount of water and pour into the dough just before baking. Bake thin pancakes in a greased frying pan.
Ingredients:
500-600 g flour,
3 stacks water,
3 eggs,
3 tsp Sahara,
½ tsp. soda,
⅓ tsp citric acid,
salt.
Preparation:
Grind the eggs with sugar. Pour boiling water in small portions into the sifted flour and stir until smooth. Add salt, soda, citric acid and mashed eggs. Mix well and bake the pancakes immediately.
Try making custard pancakes with seasoning. As a topping, you can use almost any food that matches the taste of pancakes: fruits, vegetables, fish, meat... A great idea for breakfast!
Ingredients:
1 stack wheat flour,
1 cup buckwheat flour,
20 g pressed yeast,
3 stacks milk,
4 tbsp. Sahara,
50 g ghee,
500 g apples,
3 eggs,
salt.
Preparation:
Peel the apples, remove the core, grind the pulp using a blender and boil in a saucepan. Dissolve yeast in 1 cup. milk and let rise. 1 stack Boil the milk and gradually pour it into the mixture of wheat and buckwheat flour, stirring so that there are no lumps. Cool, add the yolks, mashed with sugar and salt, the yeast and mix well. Let rise in a warm place 2 times. After you knead the dough a second time, scald it with a glass of hot milk, stir, add the whipped whites and applesauce. Bake in a hot pan 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 fine grater, add salt and sugar. Boil the milk, pour into the sifted flour, stirring constantly until it turns out homogeneous mass no lumps. Cool, add yeast and let rise 3 times. After this, add the potato mixture to the dough, mix and bake 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 out ¼ of it and add the remaining portion to the sifted flour. Whisk the yeast in the remaining milk, let it rise a little and pour into the cooled flour. Add eggs, vegetable oil, sugar and salt and mix well. Let rise in a warm place. Meanwhile, boil finely shredded cabbage in a small amount of water, drain the water and add the cabbage to the dough. Let stand and bake pancakes.
Ingredients:
½ cup flour,
½ glass of milk,
2 eggs,
1 tsp Sahara,
20 g butter,
5 g fresh yeast,
salt,
1 onion,
1 fish fillet without bones,
½ bunch of green onions.
Preparation:
Cut the onion into thin half rings, green onions chop and fry everything together in vegetable oil. Add fish fillet cut into small cubes and fry until cooked. 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 yeast, sugar, salt, yolks and place in a warm place for 2 hours. Let the dough rise 2 times, then add melted butter and whipped whites into it. Mix well and add the fish and fried onions. Let sit for 30 minutes and bake as usual.
Bon appetit!
Larisa Shuftaykina
Pancakes are a real treat. But even with their simplest recipe, there are many options for their preparation. We invite you to prepare very tasty and beautiful custard pancakes.
Custard pancakes with milk
Milk custard pancakes with strawberry sauce
To prepare the dough you will need:
- tbsp Sahara;
- egg 2 pcs;
- salt half tsp;
- a glass of milk;
- sunflower oil one tablespoon;
- flour 200 g;
- a glass of boiling water.
For the sauce:
- egg;
- sugar 100 g;
- tbsp flour;
- a glass of milk;
- butter 50 g;
- strawberries 300 g.
Preparation: 
- You should start by preparing the sauce. In a saucepan, mix until smooth: egg, sugar, flour.
- Now pour the milk into it (heat it in advance) and you can put it on medium heat. Cook the sauce until it thickens. It takes about five minutes. Remember to stir constantly, preferably with a whisk, to avoid lumps and burning.
- Pass the strawberries through a meat grinder or blender.
- Then add strawberries and soft butter to the sauce. Beat with a mixer or blender. The sauce is ready.
- Now you can proceed directly to the main dish. Prepare a deep bowl and break the eggs into it. Add sugar to them and mix well with a whisk.
- Pour the rest of the milk and add vegetable oil and flour. Knead the dough. Remember to whisk it well to avoid lumps.
- The next step is to add boiling water and mix thoroughly again. Cover the dough with a towel and let it rest for ten minutes.
- Once the time is up, the dough is ready to serve. You can start cooking pancakes.
Ready-made pancakes, greased with butter, are served to the table sprinkled with sauce. Or you can put the sauce in a beautiful container and serve it with the pancakes so that everyone can take it to their taste.
Custard pancakes with kefir
To prepare you will need:
- egg 1 pc;
- a glass of kefir;
- one and a half cups flour;
- a glass of boiling water;
- sugar tbsp;
- salt half tsp;
- soda half tsp;
- banana;
- milk chocolate
Preparation:
- Prepare deep container. Break the egg into it, add sugar and mix with a whisk.
- Add kefir, flour and mix well.
- Then pour soda into the resulting dough and mix again.
- Now it's time for boiling water. Your dough should have turned out thick. Therefore, gradually pour boiling water into the bowl, stirring it constantly. Stir the dough until all the lumps are broken up.
- Now you can bake pancakes.
- The filling for them is very simple. Grind the chocolate and banana in a blender. Then add a little poppy seed to the mixture and mix. Ready. Spread or stuff the pancakes. Bon appetit.
Custard pancakes in boiling water
The simplest and quick recipe with minimal ones that are always at hand. To bake pancakes you will need:
- two eggs;
- a glass of boiling water;
- half a glass of cold boiled water;
- a glass of flour;
- a pinch of salt;
- sugar 2 tbsp;
- tbsp sunflower oil.
Preparation:
- Break the eggs and place in a container with a deep bottom, add sugar, salt, mix. Better yet, beat with a mixer (blender or whisk) until foamy.
- Now take a glass, pour half a glass of cold boiled water into it, then fill it to the brim with boiling water and add the water to the sugar and eggs. Stir.
- Now add flour. It is advisable to sift.
- Add vegetable oil.
- Mix everything with a mixer (blender) until smooth. The dough is ready. Now you can safely start baking pancakes.
It’s up to you to decide what filling to go with them. They will be with anyone, just like on their own. The main thing is not to forget to grease them well with butter.
How to cook custard pancakes thin recipe- a complete description of the preparation so that the dish turns out very tasty and original.
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Anyone who has tried custard pancakes will never forget their special taste and aroma, which is different from cooked pancakes. in the usual way. In addition, thin custard pancakes have some external differences. If you look at custard pancakes, you can see that their surface is completely covered with numerous holes. From such openwork pancakes, believe me, it’s unlikely that anyone will refuse.
Dough for custard pancakes can be prepared with milk, yeast, and also kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them different types fillings. By making the pancake batter sweet, you can make pancakes, stuffed with cottage cheese, fruity, berry fillings, creams and serve them for dessert.
Salty pancakes made from choux pastry are perfect for cooking meat, fish and vegetable rolls, snack pancake cakes, envelopes. Custard pancakes can also be prepared with a topping of vegetables, berries and fruits added prematurely to the dough. Even if you don't know how to make dough for custard pancakes. and how to bake them, don’t despair.
We invite you to familiarize yourself with the most delicious and popular recipes preparing custard pancakes that will be useful to you in the future. From the name itself it becomes clear that the dough should be choux. The basis for choux pastry can be milk, yeast or kefir. By and large, pancakes look and taste the same regardless of whether you choose milk or kefir. But it is worth noting that custard pancakes prepared with kefir and yeast will be slightly higher in height and airier than pancakes with milk. As for flour, white flour is most often used to make such pancakes. wheat flour, although you can experiment and bake pancakes with corn, rice or buckwheat flour. By adding to pancake dough a little vegetable juice, or cocoa, you will get beautiful colored pancakes.
Custard pancakes. Best Recipes
There are two ways to prepare custard pancakes. The first method involves adding to the dough hot water, in turn, the second method of preparing pancakes is based on brewing ready dough in a water bath.
Recipe for custard pancakes with milk
- Eggs – 2 pcs.,
- Milk – 1 glass,
- Butter – 50 gr.,
- Wheat flour premium– 1 glass,
- Sugar - 6 tbsp. spoons
- Hot water - 0.5 cups,
- Vanillin or vanilla sugar- 1 package,
- A pinch of salt,
- Soda – 0.5 teaspoon,
- Refined sunflower oil
These are very tasty custard pancakes. It is best to take milk for pancakes with a high percentage of fat content. After all the ingredients are prepared, you can start preparing the pancake batter. In a bowl with deep sides, beat chicken eggs. Add sugar, milk and a pinch of salt. Melt the butter in a water bath and add it to the eggs beaten with sugar. Sift the wheat flour.
Add it to the resulting mixture and mix well with a wooden spatula. Add soda, vanillin, and hot water (boiling water) to the pancake dough. Mix everything again. After the dough is ready, it should be left to rest for about half an hour. Pour into the pan refined oil. Warm it up.
Scoop out the dough using a ladle and pour it into the pan in an even, thin layer. To make custard pancakes with milk even, you need to twist the pan a little. Pancakes are fried on both sides until golden color. The appearance of holes on the pancake indicates that it can already be turned over. This must be done very carefully, as the pancakes are very delicate and tender. These custard pancakes made with milk will become great addition festive table on Maslenitsa.
Custard pancakes with kefir - recipe
- Kefir – 1 glass,
- Flour – 1 glass,
- Salt - to taste
- Sugar - half a glass
- Soda – ½ teaspoon,
- Eggs – 2 pcs. Vegetable oil
As you can see, custard pancakes with kefir have almost the same set of products as for pancakes with milk. To prepare such pancakes, it is best to use kefir, the fat content of which is more than 3%. You can also use homemade kefir. In this case, the pancakes will turn out even more delicious.
As usual, the first thing you need to do is beat the eggs with a whisk. After that, put sugar and salt in them. Pour in kefir. Mix with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen as melted butter. Lastly, add the sifted flour.
Mix the pancake batter and place it on water bath. Brew it, stirring constantly for about 3 minutes. The dough should be at about 60 degrees. After this, leave the dough for 30-40 minutes. These custard pancakes, the recipe for which we reviewed, are baked in a well-heated frying pan.
Yeast custard pancakes with milk
- Yeast – 40 gr.,
- Milk – 1 glass,
- Sugar - half a glass
- Vanillin – 1 sachet,
- Salt on the tip of a spoon
- Vegetable oil
These yeast custard pancakes are prepared with milk. Pour in the yeast a small amount water, add 1 teaspoon of sugar to them. After 10 minutes, pour the yeast into the bowl in which you will prepare the dough. Add half the milk room temperature. Stir, add 1 tablespoon of sunflower oil and 1 egg.
Mix everything well and add flour. Knead the dough. Let it sit for about an hour. During this time, it will fit well and increase in volume. Boil milk and pour it into the dough. Stir. After 15 minutes you can use it to bake pancakes. Grease the frying pan with a piece of lard, vegetable oil or butter, as you prefer. According to this recipe, pancakes are easily separated from the pan, do not stick and are easily turned over with a spatula. These pancakes are served hot, piping hot. You can drizzle the finished pancakes before serving. berry syrup, jam, honey or condensed milk.
You can also make yeast custard pancakes with semolina using yeast.
Custard yeast pancakes with semolina
- Milk - 1 glass,
- Water - 1 glass,
- Semolina – 5 tbsp. spoons
- Butter – 50 gr.,
- Chicken eggs - 2 pcs.,
- Sugar – 4-5 tbsp.
- Instant dry yeast – 1 sachet,
- Vanilla sugar - 1 pack,
- Vegetable oil
Beat the eggs, add sugar, salt, melted butter. Whisk all ingredients. Add semolina. Stir, pour in hot water. After this, you can add dry yeast and vanillin (vanilla sugar). The dough should then rest for about 2 hours. During this time, the yeast will have time to rise, and semolina- swell. For those who don’t have time to wait a long time for an approach pancake dough, you can significantly speed up the process and replace the cereal with boiled semolina porridge. Fry pancakes in a greased pan sunflower oil. Pancakes are very tasty with any jam, sweet sauces and toppings.
Buckwheat custard pancakes
- Buckwheat flour – 250 mg.,
- Eggs – 1 pc.,
- Hot water - 1 glass,
- Milk - 1 glass,
- Sugar – 50-70 gr.,
- Salt - a pinch
- Vegetable oil
The recipe for these pancakes has come to us since ancient times. Once upon a time such pancakes were baked in every home in Rus', but over time this recipe became less widespread and popular. Let's resume old traditions and prepare buckwheat custard pancakes. You can also make rolls from these pancakes, filling them with red caviar.
Let's start preparing custard pancakes. Buckwheat flour sift and place in a bowl. Fill it with hot water. Beat the egg, add sugar, milk, a little salt. Mix well so that there are no lumps. The consistency of the choux pastry for pancakes is thick, but not tight. It should spread smoothly on the surface of the pan. Fry the pancakes on each side until golden brown, turning them over with a spatula. Serve them hot. Fits them perfectly chicken bouillon and sour cream sauce.
This is how easy and simple custard pancakes are to prepare. And if you get a little creative, you can come up with many other dishes based on custard pancakes yourself.
Well, now let's see how to cook custard pancakes. A recipe with a photo of their preparation will help you with this.
Custard pancakes Milk is the best and most common breakfast on weekends. There is no need to rush anywhere, so you can bake fragrant pancakes and enjoy tea. Russian housewives bake pancakes in hot cast iron frying pans greased with oil or grease, preserved by our grandmothers. But nothing stands still, and special pancake pans have long been invented for pancakes, which make all the baking much easier. And so now baking pancakes is a pleasure.
To prepare custard pancakes with milk you will need:
- Milk – 2 tbsp.
- Sugar – 2 tbsp.
- Salt - a pinch
- Eggs – 2 pcs.
- Flour - how much will the dough take?
- Vegetable oil – 2-3 tbsp. l (in dough)
- Boiling water – 2 tbsp.
- Sour cream (for sauce)
- Jam (for sauce)
Custard pancakes with milk. Recipe
If you use homemade pancakes full fat milk, then it would be better to dilute it with water one to one. IN this recipe We will dilute the milk directly in the dough; before starting to knead, we will boil two glasses of water. Pour flour into a saucepan and beat in eggs. No matter how sickly sweet the pancakes are, add a pinch of salt.
And to top it off, I would like to remind you of a few “pancake” wisdom:
1. Milk should be poured into the flour, and not vice versa - then there will be no lumps in the dough.
2. Kefir or custard pancakes most often turn out to be leaky and lacy.
3. If you add butter to the dough, the pancakes will acquire a beautiful golden color.
4. To make the pancakes elastic, slightly “rubbery” and easier to wrap the fillings in, water is often added to the dough in addition to the milk base.
Thin custard pancakes with milk with holes recipe
It is believed that this dish came to us from North America in the 9th century, but since then in Rus' it has become truly popular. 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. For this egg whites beat separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.
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 that’s it. choux pastry Ready for pancakes with milk.
- Leave it for 10 minutes so that the flour disperses properly.
- Bake custard pancakes on 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.
There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. It has no fat content of great importance- 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 large quantity liquids).
- 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 as sweet filling(for example, cottage cheese, jam, condensed milk), and with unsweetened. Only in the case of unsweetened filling It is advisable to reduce the amount of sugar, although many people like it meat filling combined with a sweetish aftertaste.
To custard dessert turned out even more delicate, you can cook it with kefir. You can take another one as a basis fermented milk product, for example, fermented baked milk or liquid (drinking) yoghurt. 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’ll have to insist ready dough about 30 minutes).
- Add salt and sugar, beat again.
- Pour a glass 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 into an empty container baking soda, 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.
Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.
Many people have stereotypes that cooking at home is expensive and time-consuming. But this is absolutely not true. When I personally faced the need to plan correctly family budget, I began to pay attention to what it was spent on. I realized that products, if you choose them incorrectly, take a decent part of it.
The kitchen is a special room. Here you can not only cook, but also organize cozy family evenings, friendly tea parties, and exchange news after a working day. Therefore, it is very important to create a comfortable and functional environment that will delight you 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 is the condition of our body.
Use all the forces of the body in the fight for the ideal figure!
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Custard pancakes with milk
Thin and fragrant pancakes that simply melt in your mouth - the dream of any housewife. This universal dish, which can be main or sweet, depending on the filling. There are many options for filling pancakes; you can wrap or spread almost anything you like in them.
Custard pancakes with milk - recipe
For those who want to please themselves and their household with delicious homemade pancakes, we will tell you how to prepare custard pancakes with milk.
- egg – 2 pcs.;
- flour – 1.5 cups;
- milk – 250 ml;
- boiling water – 350 ml;
- salt – 0.5 teaspoon;
- sugar – 1.5 tbsp. spoons;
- vegetable oil – 1 tbsp. spoon.
Mix sugar with salt and eggs, add butter and milk. Mix everything well again - you should get a homogeneous mass. Sift the flour and add to the resulting mixture. Stir everything and make sure that no lumps form. Then pour in boiling water and stir again - you should get batter. If necessary, add a little more milk. Leave the dough to rest (15-20 minutes). Heat the pan well, grease it with oil and fry the pancakes on both sides over medium heat.
Remember: than less dough you pour it into the frying pan, then thinner pancake you can do it.
Yeast custard pancakes
- milk – 1 l;
- egg – 4 pcs.;
- water – 150 ml;
- flour - 4 cups;
- sugar – 3 – 4 tbsp. spoons;
- semolina – 2 tbsp. spoons;
- vegetable oil – 1/2 tbsp.;
- salt – 1 teaspoon;
- dry yeast – 1 sachet.
Pour 750ml milk into a saucepan and heat until warm. Sift the flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and place in a warm place for an hour until the dough rises. When it is ready, add eggs, vegetable oil and salt to it, and mix well again. Boil the remaining milk and immediately pour it into the dough (so that it brews), cover and leave for another 20-25 minutes. After this time, add another 150 ml of warm water and our dough is ready.
Heat the pan well and, scooping the dough with a ladle, pour it into the middle, and then distribute it over the pan and fry over medium heat on both sides. If the dough is too thick, you can add more warm water; if you want sweet pancakes, add powdered sugar to the dough.
Choux pastry for pancakes
If you really want pancakes, but there is neither milk nor kefir in the house, we will tell you how to prepare choux pastry for pancakes without them.
- water – 500 ml;
- egg – 1 pc.;
- sugar – 3 tbsp. spoons;
- salt – 1 teaspoon;
- soda – 1 teaspoon;
- vinegar - 1 tbsp. spoon;
- flour.
Pour water into a saucepan, add egg, salt, sugar and soda, slaked with vinegar. Beat all this well and add enough sifted flour to make a thick dough like pancakes. At this time, put water on the fire (enough to dilute the dough and make it liquid).
Watch how it heats up; you don’t need to bring it to a boil, but you need to catch the moment when the water heats up to 70 degrees. This can be understood by the color of the water: when it becomes cloudy, small bubbles begin to rise from the bottom.Remove this water from the heat and begin adding it to the dough in a thin stream, stirring constantly so that it does not turn into glue. Dilute so that the dough becomes liquid, as needed for pancakes. Heat the pan, sprinkle with salt, and then wipe with a paper towel. Pour a teaspoon of vegetable oil into the frying pan and begin to fry the pancakes, pouring a ladle of the dough.
How to cook custard pancakes with milk
Good day, dear readers and guests!
Maslenitsa week is in full swing and we continue to fry pancakes. And today I have a delicious recipe for you openwork pancakes. Thanks to the choux pastry, the pancakes get an openwork pattern!
To prepare choux pancakes, we need to prepare choux pastry. Custard pancakes can be prepared not only with milk, but also with kefir. Custard pancakes with milk after baking are obtained with numerous beautiful openwork holes.
custard pancakes with milk
Necessary products for custard pancakes with milk:
how to cook custard pancakes with milk
1. Break eggs, preferably homemade, into a deep bowl. Add sugar, salt and beat with a whisk or mixer until light foam forms.
2. After this, pour milk into the eggs and mix. Now sift the flour and mix gently until a homogeneous mass is formed.
3. Then add cool boiling water in a thin stream. But when you do this, keep whisking. The most important thing is to pour in the boiling water very carefully so that the eggs do not curdle. And at the very end, pour in the oil. Whisk one last time and set the finished pancake batter aside for 30 minutes.
4. Now put your favorite pan for pancakes, I have an old cast iron one, on the fire and let it heat up well. I prepared a lot of pancake batter. And with one frying pan I could bake pancakes all night. But I didn’t want that and took out my second favorite frying pan, with a non-stick coating. But still, pancakes turn out tastier in our domestic, cast-iron frying pan.
Next, you need to grease the frying pan with oil or a piece of lard, as our grandmothers did in the good old days. Or prick half an onion or potato onto a fork and grease the pan before baking each pancake. You won't need to do this if you add butter to the dough as directed in the recipe.
And one more thing, if suddenly the first pancake sticks to the frying pan, it should be thoroughly cleaned with salt and oil. Of course, this only applies to cast iron frying pans. And then start baking pancakes.
5. Pour a small portion of dough into the center of the heated frying pan; I only have one half-full ladle. But it all depends on the diameter of your frying pan. Rotate the pan so that the dough is evenly distributed over the entire surface.
Bake pancakes over medium heat. After one minute, the test will noticeably show openwork holes. Then you need to turn the pancake over with a wooden spatula. And let it brown too.
Place the baked pancakes on a plate, greasing each with a small piece of plum. oils
Maybe you also have a favorite pancake recipe? Share with us, don't be shy.
Custard pancakes made with milk can be filled with any filling: from sweet to savory. It could be simple sweet cottage cheese or salted fish.
Here are my custard pancakes with milk and kefir. I baked them together with my son, Nikita. My son tried his best, because tomorrow is Maslenitsa at school.
I wish you bon appetit!
As you can see, many people tried to make custard pancakes and even sent me photos. Here are Anna Asanova's custard pancakes with milk.
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Fluffy milk pancakes without yeast 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 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.
You will need:
- 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).
Preparation
- 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.
You will need:
- 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.
Preparation
- 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.
You will need:
- 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).
Preparation
- 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.
Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.
Do you want to learn how to cook thin custard pancakes with holes in milk? Then read a selection of 3 recipes, in which you will find secrets on frying, kneading pancake dough, and tips. In addition, I advise you to watch a video on the topic. You will understand how simply, in a short time, you can make yeast-raised, lacy and thin pancakes with milk.
Tip 1. Without a home special frying pan with low sides and non-stick coating, you can use the usual one for frying pies. However, before pouring the dough onto the bottom of the frying pan, you need to wash it thoroughly and wipe it dry. Then put it on the fire and thoroughly heat it. Otherwise, when turned over, the pancakes will begin to stick to the bottom and tear into several pieces.
Tip 2. If you are new to baking pancakes, then prepare not one, but two spatulas in advance. This will shorten the frying time and make it possible to keep the pancakes intact while turning them over and transferring them from the frying pan to a plate.
Tip 3. Basic utensils and equipment that will help simplify the process of preparing pancakes:
- container for kneading dough, it can be anything - a saucepan, bowl, ladle, etc.;
- whisk, blender or mixer;
- ladle, spatulas.
All these accessories should be at your fingertips at all times.
Custard pancakes with milk and boiling water (thin)
Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes ready-made pancakes thin and extremely tasty.
Ingredients:
- milk - 2 cups.
- boiling water - 1 cup.
- premium wheat flour - 1.5 cups.
- egg - 3 pcs.
- granulated sugar - 2 tbsp.
- salt - 1 pinch
- vanillin - 1 tsp
- odorless vegetable oil - 3 tbsp.
- butter
Preparation:
From these ingredients you can bake approximately 20 - 22 pieces thin pancakes. The less batter you pour 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, and vanilla to the resulting mixture. Mix with a whisk.
Pour a glass of boiling water from the boiled 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 heated Teflon-coated frying pan (only for the first pancake). Scoop up the dough with a ladle and pour it, tilting the pan in different directions to spread it evenly over the entire surface.
Then place the frying pan over medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and the lag from the pan.
Once the bottom has browned, use a spatula to turn the pancake over to the other side. Thus, bake the remaining pancakes from the remaining choux pastry.
Place the finished pancakes in a stack on a plate or roll them into tubes, after greasing them with butter.
Pancakes are served hot with various fillings, which can be melted chocolate, jam, sugar syrup, etc.
Custard pancakes with milk with holes
A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.
Ingredients:
- milk - 1 l
- egg - 3 pcs.
- wheat flour - 2.5 cups.
- granulated sugar - 3 tbsp.
- salt - 0.5 tsp.
- baking soda - 0.5 tsp.
- refined vegetable oil - 7 tbsp.
Preparation:
All products included in 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 this, 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 continuously beat the mixture with a mixer. After all the hot milk has been poured in, the dough is considered brewed.
Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.
Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn.
Yeast pancakes with milk
For those who are allergic to eggs, this recipe is a great opportunity to treat yourself delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.
Ingredients:
- milk - 1 cup.
- boiling water - half a glass.
- fresh yeast - 10 g
- wheat flour - 2 cups.
- granulated sugar - 3 tbsp.
- salt - a pinch
- Refined sunflower oil - 2 tbsp.
Preparation:
If you pour half a glass more milk into the dough, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough must ferment, and this requires at least 30 - 40 minutes
Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.
Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should look like thick sour cream. Cover the bowl with the dough with a lid and leave in a warm place for half an hour.
After this, pour a stream of boiling water into the dough and mix. Add oil and knead 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.
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