Thin delicious custard pancakes with milk. Custard pancakes with milk. Recipe for custard pancakes with milk. Recipe for custard pancakes with kefir

1 h 5 min

135 kcal

5/5 (3)

Each housewife has her own special recipe according to which she prepares pancakes. As a rule, such recipes are passed down from generation to generation. Some people cook pancakes with sour milk or kefir, some like pancakes with milk, and others prefer yeast pancakes.

Recipe for custard pancakes with milk and boiling water

List of required ingredients

Kitchen tools: bowl, sieve, frying pan, whisk, ladle, spatula.

Step-by-step preparation

Let's start preparing pancakes by putting water to boil. Meanwhile, let's get to the rest of the pancake dough ingredients.
Take a bowl and sift all the required amount of flour into it.
Add salt, soda and sugar to the flour. Mix everything together. If you plan to cook pancakes with a sweet filling or serve them with jam or honey, you can add a small bag of vanilla sugar.
Measure out the required amount of milk and pour it into the dry mixture. Take a whisk and mix everything thoroughly until smooth. At this stage, the dough turns out thick and similar to sour cream.
Now break the eggs into a bowl and mix thoroughly again.
Add butter to the dough and bring until smooth again. Instead of vegetable oil, you can use the same number of tablespoons of melted butter.
It was time to make the dough. To do this, measure out the required volume of milk, pour it into the dough and immediately knead everything thoroughly. Sometimes you can taste the soda in pancakes. To avoid this, you should not mix it with flour, but quench it with boiling water and pour it all together into the dough.
Our dough is ready. Leave it for 15-20 minutes to allow the flour to disperse. After this, the dough usually becomes a little thicker.
Let's start preparing the pancakes. To do this, heat the frying pan over medium heat and lightly grease it with a bread crust moistened with vegetable oil or a piece of lard.
We take half a ladle of dough, pour it into the pan and try to distribute it evenly over the surface. This is done in a circular motion, while the pan tilts from side to side.
After one pan is browned, lift the pancake with a spatula and turn it over and brown the other side.
We transfer the finished pancake to a plate, and pour a new portion of dough into the frying pan, repeating the same procedure as with the previous pancake.
Pancakes will be even tastier if you grease them with butter.
These pancakes can be filled with a variety of fillings and served with sour cream. Or you can grease them with jam, condensed milk or honey and roll them into tubes.

Prepare in the same way. You may also find it useful or a recipe for thin kefir pancakes with holes.

Let's focus on the narrow topic of delicious pancakes today - these are custard pancakes, which are in increasing demand.

Custard pancakes with milk and boiling water

The pancakes turn out tender and so elastic that you can roll them into a tube, add any filling, roll them into an envelope, and if desired, fry them in a frying pan.

Ingredients:

Preparation

Sift the flour in small portions.

2. Add salt and sugar.

3. Pour milk at room temperature. Mix.

4. Pour in raw eggs and mix until smooth.

5. Until such a homogeneous mass.

6. Pour in the melted butter. Mix.

7. Pour in very hot water and stir the mixture as you pour in the water. Stir the dough until it reaches the consistency of low-fat cream. Leave it on the table for 30 minutes.

8. Heat the frying pan well and grease it before baking only the first pancake. We notice and admire the openwork holes.

9. Fry the second side in the usual way until golden brown.

10. It turned out to be a lot of tasty and thin pancakes.

11. The custard pancakes turned out to be elastic, you can put them in your palm - they will not wrinkle or tear.

Bon appetit!

Custard pancakes with kefir - video recipe

See a very tasty recipe for tender and soft pancakes in a hole.

You can eat pancakes by dipping them in sour cream or jam, or you can add filling. It will be delicious!

How to cook pancakes with milk and boiling water with soda

And again we prepare thin custard pancakes with holes, but the components of the dough are already different.

Ingredients:

Cooking method

Pour the eggs into a bowl, add salt, sugar, soda, vegetable oil and mix everything until smooth. Then pour in the milk little by little and mix again.

2. Add sifted flour little by little and knead the dough so that there are no lumps.

3. Add boiling water (hot water).

4. Stick the cut part of the onion on a fork and dip it in sunflower oil on a plate - grease the heated frying pan.

5. We bake pancakes in the usual way, first on one side.

6. Then bake on the other side.

We admire the beautiful holes and eat custard pancakes with sour cream or jam.

Video recipe - delicious custard pancakes with whey

Check out my friends' favorite recipe for pancakes that turn out thin and delicious.

Thin pancakes for Maslenitsa, golden like the sun

Ingredients:

3 cups flour
2 - 3 eggs
a pinch of salt and soda
2 tbsp. spoons of sugar
2 glasses of milk
1 - 1.5 cups boiling water
50 ml vegetable oil
3 tbsp. spoons of potato starch
vegetable oil for baking

Cooking method

Warm the milk a little.
Sift the flour through a sieve twice.
Combine warm milk, eggs, salt, sugar, vegetable oil and starch and mix well.
Then beat with a mixer for 5 - 10 minutes.
Gently dilute the whipped mass with boiling water, stirring constantly.
Heat vegetable oil in a frying pan.
Bake pancakes on both sides until golden brown.

Enjoy eating!

Custard pancakes with kefir without eggs and soda - video

I advise you to prepare these thin and crispy miracle pancakes.

You will not feel the taste of kefir and soda.

Custard pancakes with fermented baked milk - a simple and tasty recipe

Ingredients:

0.5 liters of fermented baked milk (fat content 4%)
1 egg
2 tbsp. spoons of sugar
1 g vanillin
a pinch of salt
0.5 teaspoon soda
1 cup boiling water
1 tbsp. spoon of vegetable oil
20 g butter
2 cups of flour
vegetable oil for baking, butter for greasing

Preparation

Mix soft butter, sugar, vanillin, salt, egg with a mixer until smooth.
Add fermented baked milk at room temperature, vegetable oil and stir.
Sift the flour and, stirring with a mixer at low speed, add to the mixture.
Add soda to a glass of boiling water, stir and, without turning off the mixer, pour boiling water into the dough.
Bake pancakes in a frying pan heated with vegetable oil.

Grease the finished pancakes with butter.

Custard pancakes with milk - a delicious recipe with soda

Products:

4 glasses of milk
5 eggs
0.5 tsp salt
2 tbsp. spoons of sugar
0.5 teaspoon soda
citric acid on the tip of a knife
3 cups flour
3 tbsp. spoons
vegetable oil
1.5 cups boiling water

Preparation

Beat eggs with milk, add salt, sugar, soda, citric acid.
Add sifted flour.
Pour in vegetable oil and boiling water. Mix thoroughly.
Let the dough rest for 20 minutes and bake the pancakes.

Video recipe for custard pancakes with semolina from my mother’s childhood

If you are preparing custard pancakes for Maslenitsa, then have a successful holiday for the whole week - drive away winter, awaken nature from sleep and call on spring.

Cooking custard pancakes is not much different from the classical method. The difference is that soda or baking powder is added to the pancake dough in combination with boiling water.

Usually custard pancakes are fried with a filling - sweet or meat. They have a denser texture, so you don’t have to worry about them tearing when you roll them up.

Recipe for classic custard pancakes with milk

The classic version of custard pancakes came to us from Europe. It was there that this dish was first prepared.

Beat the eggs and some of the milk in the bowl of a food processor, add salt and sugar after a while.

Dissolve soda in a glass of boiling water. Pour the remaining milk into the egg-milk liquid and add a little of the chopped flour.

Without stopping the process, pour in the soda solution and oil. We leave the pancake dough to stand for half an hour so that the soda works and the pancakes turn out soft.

To obtain a denser structure, you can increase the portion of flour.

If you fry pancakes with a savory filling, you can use other types of flour: oatmeal, rye. You don’t have to stuff them, but eat them empty.

Place the pancake pan on the stove, heat it up and, pouring the dough with a ladle, spread the dough evenly over the surface with a rotational movement of the brush.

Fry until the outer edges of the pancake begin to peel away from the bottom of the pan, and then turn over using a wide slotted spoon.

There is a technique for throwing one hand in the air: it looks quite impressive, but training takes time, and several pancakes can be ruined. There is no need to coat the surface with anything; the oil inside the liquid is enough.

Custard pancakes with milk and boiling water

The peculiarity of these pancakes is that you do not need to add soda or baking powder to the dough. It is enough to pour in boiling water at the end of preparing the dough.

Components:

Flour – 350 g;
Milk – 250 g;
Eggs – 4 pcs.;
Water – 0.5 l.;
Sugar – 2 tbsp. l.;
Salt - a pinch;
Olive oil – 2 tbsp. l.

Beat the eggs and milk in a blender glass, add the dry products without stopping the mixing process. Be sure to pulverize the flour to avoid any unwanted impurities or debris. Pour boiling water in a thin stream without stopping stirring. Add butter and leave the pancake dough to rest.

Grease a well-heated cast-iron frying pan with a piece of lard and pour a ladle of liquid. Fry and place in a stack on a dish or immediately stuff and wrap.

How to cook custard pancakes with milk in a hole

To get thin, holey pancakes you need to know one trick: pour a little hot milk into the almost finished dough.

Components:

Flour – 450 g;
Eggs – 5 pcs.;
Soda – 0.5 tsp;
Sugar – 2 tsp;
Salt - a pinch;
Vanillin – 1 sachet;
Sunflower oil – 4 tbsp. l.;
Milk – 1 l.

Beat the eggs at low speed with a blender, adding sugar and salt. Add half of the homemade milk and soda. Add chopped vanillin and flour in small batches. Without stopping the kneading function, quickly pour in hot milk and stir until homogeneous, without lumps. At the end, pour in the oil.

Heat the frying pan, pour in the dough and, leveling it over the entire area, fry. Use a wooden spatula to lift the edge, turn it over to the other side and fry for no more than a minute.

It is imperative to use such utensils so as not to scratch or damage the bottom of the pan. We lay out the pancakes, which can be immediately coated with butter and sprinkled with sugar.

from eggs and milk. A delicious dish with simple recipes and effective cooking tips.

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Custard pancakes with milk and yeast

Do you want to please your family with delicious fluffy pancakes? Follow the necessary steps clearly and everything will work out.

Components:

Flour – 800 g;
Eggs – 3 pcs.;
Sugar – 4 tbsp. l.;
Milk – 1.5 l.;
Fresh yeast – 35 g;
Vegetable oil – 5 tbsp. l.

Pour a spoonful of flour and sugar into a glass of warm milk, stir everything and add yeast, after kneading it with a fork. To dissolve the dough, mix with your hand and send to a warm place for half an hour.

If the yeast is fresh, this will be enough; if not, the time may double. This will be visible in the overall structure of the flour dough.

Pour 750 milliliters of milk into a container with high edges. Mix the eggs and the remaining sugar, add the crushed flour in small batches. Pour in the yeast dough and, stirring well, leave the liquid to ferment for three hours. During this period, it is necessary to settle the rising mass twice.

Pour in the unused milk and, after mixing well, leave for another rise. Finally, add the oil.

To obtain a beautiful openwork pattern, do not knead the dough in the pan, but simply scoop it carefully with a ladle and pour it into the pan.

Culinary tricks

If you don’t have a pancake frying pan, take a regular one that you use, wash it well and dry it with a towel. Place on the burner and pour salt on the bottom, heat it, stirring occasionally. This way you don’t have to worry that the pancakes will stick or turn out lumpy;
For pancakes, it is better to use homemade milk and eggs. Due to the higher fat content, the dough will be denser and acquire a beautiful yellow tint;
You need to fry pancakes in a hot frying pan without turning down the flame. This way the process will proceed faster, and they will lag behind the surface better;
To get super-thin pancakes, you just need to increase the dose of milk. Please note that they are only suitable for dessert, which is served with honey, sour cream, condensed milk or jam. This structure is not suitable for stuffing;
You can add herbs to the dough: dill, basil.

Happy pancake eating!

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.

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. Brewed pancakes in milk and boiling water turn out delicate (to lace) like grandma's, 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 lacy 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 and 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.

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

This recipe is perfect for baking pancakes with any filling. They can also be served with something sweet. Your family will be delighted! This is a classic of making real lacy pancakes with your own hands, just like grandma made in her childhood!

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

We bake:

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

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

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

Needed:

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

We bake:

Warm the kefir a little.
Add baking soda, salt and sugar to beaten eggs.
Stir, add flour in portions.
Boil the milk and add it, whisking constantly.
Heat the pan, grease with oil and bake. The result is very thin, delicate custard pancakes.

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

Yeast pancakes also turn out thin, tender and with holes. You can pour something tasty on top of them, or put them into a pie. Or these pancakes are great for a wide variety of fillings. They are easy to prepare. Pancakes have been prepared this way for many decades.

Needed:

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

We bake:

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

These pancakes turn out so beautiful and delicate that they can be served simply with jam. The pancakes are very tasty and tender. Yeast pancakes do not cook as quickly, but the result is worth it - a finger-licking delicacy!

Openwork custard pancakes with milk

You can easily prepare custard pancakes with holes in milk. The pancakes turn out very beautiful and delicate. You can serve them with all sorts of fillings or simply with jam or sour cream. According to this recipe, the pancakes will not tear and will turn over perfectly.

Needed:

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

We bake:

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

These pancakes can be easily baked on a non-stick frying pan that does not need to be greased. The dessert is prepared quickly. The pancakes are filled with various fillings and served with milk or jam. You can freeze this dessert for future use.

With starch without eggs

Thin pancakes can be baked without eggs if you add just a little starch

Needed:

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

We bake:

Add butter, water to sugar, add a little lemon if desired.
Add starch and beat.
Mix in the flour in several additions. You need to whisk all the time.
Heat the frying pan and grease it, bake the pancakes.

There are many recipes for lean pancakes. They can also be brewed with boiling water. To do this, the amount of water should be divided in half. Add the first part when kneading the dough, and boil the second part and pour in at the very end in a stream, whisking all the time.

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

With sour milk

Openwork pancakes made with sour milk and boiling water are simply a masterpiece! These pancakes are easy to prepare and disappear right before your eyes. Your family will be delighted! Serve with all kinds of toppings, along with sauces or milk. Pancakes with a hole, thin and very beautiful. Pancakes can be baked from sour milk, which is often left over after cooking porridge or simply sits in the refrigerator for a long time.

Needed:

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

We bake:

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

Before baking the first pancake using sour milk and boiling water, grease the bottom of the pan. Then you don’t need to do this anymore. Pancakes go great as a meal on their own or with filling. These pancakes can even be frozen and then quickly reheated in the microwave and served with toppings.

Cooking with baking powder

Especially for baking delicate, thin pancakes, you can use baking powder or, in another way, baking powder, which acts as baking soda. These pancakes turn out very beautiful, delicate, thin, easy to flip and easy to prepare. This dessert will be unusually tender and satisfying. These pancakes can also be frozen for future use.

Needed:

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

We bake:

Grind eggs and sugar thoroughly.
Mix flour, sugar, salt, powder.
Beat milk with eggs.
Add flour in portions.
Let the baking mixture rest for 10 minutes.
Heat the frying pan and grease it. Bake pancakes.

If you are serving something sweet with the pancakes, you can add a little vanilla or cinnamon to the dough. Many housewives even add cocoa to the dough to make the pancakes even tastier.

Magic pancakes like grandma's

We all ate these pancakes at grandma's when we were kids. It's very easy to prepare them.

Needed:

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

Bake:

Mix flour with eggs, add everything else except milk.
Beat.
Warm up the milk.
Add milk little by little into the dough, whisking vigorously.
Carefully add boiling water a little at a time, whisking vigorously.
Add oil.

These pancakes are best fried in grandma's cast iron frying pan. They turn out very tasty! Each pancake needs to be flavored with margarine or butter so that it is very soft. Serve with all kinds of toppings. Before frying the first pancake, the dishes should be greased and excess fat removed. To prevent the pancakes from sticking, you can add a little bit of melted butter.

It’s not at all difficult to prepare real openwork pancakes for filling or as a dessert. With our simple recipes you will definitely turn out extraordinarily delicious! Try experimenting by adding something interesting to the dough, such as herb powder, various spices or chocolate. These pancakes can even be frozen and then reheated - this way you will always have a semi-finished product on hand, and you can use it to prepare a hearty and quick breakfast for the whole family.