How to prepare a recipe for openwork pancakes with milk and boiling water - full description preparation so that the dish turns out very tasty and original.

Pancakes cooked in boiling water with milk are delicate and lacy. The best recipes for pancakes in boiling water with milk: cottage cheese, meat, cream

Pancakes cooked in boiling water with milk can be eaten with condensed milk, sauce, jam, or prepared with a variety of fillings.

You can make delicious custard pancakes cream cake using them instead of cakes.

Pancakes in boiling water with milk - basic cooking principles

In addition to boiling water and milk, to prepare the dough you will need wheat flour, baking powder, sugar, chicken eggs, salt, vegetable oil and flour. In addition to milk, you can add other dairy products to the dough.

Add eggs and other ingredients, except milk, to the flour sifted with baking powder. Mix thoroughly. Gradually add milk and knead a thick dough. Slowly add boiling water and stir until the mixture has the desired consistency.

Sugar and salt are adjusted depending on the filling that will be used for pancakes.

The dough can also be prepared with yeast. Cinnamon or vanilla is added for flavor. You can add dried or chopped fresh herbs to the dough for pancakes with salty filling.

You can prepare the filling from any products, it all depends on your imagination and taste preferences. Salty filling can be prepared from mushrooms, vegetables, minced meat, seafood, etc. Sweet pancakes are prepared with cottage cheese, fruits, jam and berries, and cream.

Recipe 1. Pancakes in boiling water with milk

60 ml vegetable oil;

a glass of boiling water;

1. In a deep bowl, grind the eggs with salt and white sugar.

2. Sift wheat flour and baking powder into the egg mixture and mix.

3. Whisking constantly, add milk little by little and knead the dough. Make sure there are no lumps.

4. The dough will turn out like for pancakes. Then gradually introduce boiling water, stirring vigorously until the dough becomes sufficiently liquid. Pour vegetable oil into it and mix.

5. Pour the batter into the bottom of the heated frying pan, distributing it evenly, and fry the golden brown pancakes.

Recipe 2. Openwork pancakes in boiling water with milk

a third of a glass of white sugar;

milk - 250 ml;

80 ml sunflower oil;

boiling water - 250 ml;

wheat flour - 500 g.

1. Pour cow's milk into a cup, add eggs and lightly whisk with a whisk.

2. Add sugar and flour to the egg-milk mixture. Knead the dough like pancakes.

3. Put it in the dough slaked soda. Add vegetable oil here.

4. Stirring intensively, add boiling water until you get a mixture of the required consistency.

5. Fry golden brown pancakes in a frying pan. We lubricate everyone butter and stack them.

Recipe 3. Pancakes in boiling water with milk and kefir

refined oil - 60 ml;

250 ml cow's milk.

1. Pour kefir into a saucepan and heat it over low heat until warm.

2. Dissolve in kefir baking soda, white sugar and sea salt.

3. Add the eggs to the saucepan with the kefir mixture and beat with a whisk until smooth, without removing from the heat.

4. Gradually add flour to the kefir mixture and knead into a thick dough. Remove the saucepan from the heat.

5. Pour boiling milk slowly into the dough, stirring vigorously. Make sure there are no lumps. Add vegetable oil and mix. Bake pancakes in a heated frying pan.

Recipe 4. Pancakes in boiling water with baked milk

30 g butter;

wheat flour - 200 g;

baked milk - half a liter;

dry active yeast - 10 g.

1. Sift half of the flour into a deep bowl. Fill it with a glass of boiling baked milk. Quickly knead a fairly dense dough.

2. Lightly heat another half glass of milk and dissolve sugar and dry yeast in it. Mix and leave until foam appears on the surface.

3. Add the yeast mixture to the dough, mix well and leave in a warm place until it doubles in size.

4. Bring the remaining milk to a boil and dissolve the butter in it. Pour the milk-butter mixture into the dough. Add 100 g of flour here and knead until smooth.

5. Separate the white from the yolk. Beat the whites into a thick foam. Add the yolk to the dough and leave it to rise. Then add the whipped whites and mix gently. We bake pancakes. Place them in a stack, greasing each with butter and sprinkling with granulated sugar.

Recipe 5. Pancakes in boiling water with milk and cottage cheese filling

chicken eggs - two pcs.;

30 ml vegetable oil;

One of the consistently popular dishes for tea with family or guests invited to the house includes pancakes. Every experienced housewife has her own favorite recipe, proven by time and experience, with which she pleases her household.

Among the ingredients that make up the pancake dough are milk, kefir, yogurt, whey, and even regular boiling water. The last of these components gives the pancake dough airiness and promotes the baking of thin, porous pancakes.

Pancakes on kefir with boiling water

Many housewives, especially those starting their culinary experiments, often remain dissatisfied with the result when preparing dough for pancakes with kefir. To successfully bake pancakes on this basis, it is recommended to add boiling water to the dough. Pancakes with this ingredient have a number of advantages:

• minimum thickness,
• plastic,
• porous, airy surface.

You can prepare these pancakes yourself if you have the following ingredients:

• 2 cups medium fat kefir,
• 2 cups flour,
• 1 glass of boiling water,
• 0.5 cups sugar,
• 2 eggs
• 0.5 teaspoon of soda,
• 3 tablespoons vegetable oil.

Combine eggs and sugar in a cup. The amount of sugar may be greater than stated if the future pancakes are not intended to be filled or eaten with jam. Whisk these ingredients thoroughly.

Kefir is introduced into the container, after which the mass is mixed again.

The specified amount of flour is sifted and, using a whisk, introduced into the container in portions, carefully breaking up the lumps, resulting in a fairly thick dough.

The boiled water is carefully poured into a glass in which soda is diluted.

Boiling water and soda are poured into the dough, carefully kneading the ingredients. The resulting dough has a liquid consistency with many bubbles formed on the surface.

The finished dough is left to brew for 5 minutes.

The last of the listed products is to add vegetable oil to the container, which will subsequently make it easy to turn the pancakes.

Fry the pancakes in a well-heated pancake frying pan, pouring the batter in the volume of half a standard ladle. Almost immediately the entire surface of the pancake is covered with holes.

Two to three minutes are enough to fry pancakes on both sides, after which they can be served with jam or jam, or used as rolls stuffed with some fillings.

Pancakes in boiling water with milk

Considering such an important nuance that the vast majority of housewives traditionally cook pancakes mainly with milk, this popular ingredient can be combined in pancake dough with boiling water to get an amazing effect.

To fry pancakes of this type without any problems, you will need:

• 1 glass of milk and boiling water,
• 2 cups flour,
• 2 tablespoons each of sugar and refined oil,
• 2 eggs.

The process of preparing the dough according to this recipe is quite simple. :

In one bowl, mix sugar with broken eggs.

Pour a glass of boiled water into the mixture and brew the contents.

Milk is added to the ingredients.

Add flour one tablespoon at a time into the bowl and beat thoroughly with a mixer.

The final touch is adding vegetable oil.

These pancakes are fried in a frying pan greased with refined or ghee, spending only a minute on each side.

Thin pancakes on boiling water

The thinnest pancakes with an openwork pattern are those cooked exclusively in boiling water.

For the test according to the proposed recipe, the housewife will need:

• 0.5 liters of boiling water,
• 1.5 cups flour,
• 3 eggs
• 3 tablespoons oil, preferably refined,
• 3 tablespoons sugar,
• a pinch of soda and salt.

Beat the eggs with a whisk, first with salt, then with sugar added to the container for five minutes.

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Continuing to work with the mixer, pour half of the specified amount of boiling water into the bowl.

Add all the flour and mix thoroughly with a mixer, preventing the formation of lumps.
In the second part of boiling water, soda is diluted, after which the liquid is poured into the dough.

After adding oil to the dish, leave it for a quarter of an hour.

Pancakes are fried on a hot frying pan. To achieve softness, they are not lubricated with oil.

The finished pancakes are placed in a deep dish and kept under a lid for steaming. Fried pancake recipes are therefore ideal for stuffing.

Pancakes in boiling water recipe with photos

Pancakes in boiling water are an excellent option for a universal dish for tea, which can be eaten simply greased with butter or with a variety of fillings - from sweet to savory.
The highlight of these pancakes is the absence of a pronounced taste or smell. To comply with this feature, you can use the recipe below.

• 1 glass each of boiling water and milk
• a pair of eggs
• half a glass of sugar
• 400 grams of flour
• 50 grams of fresh lard and butter, in this case butter.

• In a mixing bowl, beat the eggs with two tablespoons of sugar.
  
• Armed with a mixer in order to uniformly mix the ingredients, add boiling water, milk, and flour one by one into the bowl.
  
• Leave the lump-free dough for 15-20 minutes.
• After this period, you can start frying. For this purpose, grease the heated frying pan fresh lard.
  
• Thus, the dough does not contain vegetable oil, which gives it a unique smell and taste. In addition, using lard to lubricate the pan is the key to success in evenly distributing the batter over the bottom of the pan and flipping the pancakes.
  
• The pancake baked in this way remains dry and cooks perfectly inside at high speed.
  
• The pancake removed from the frying pan is greased with butter and sprinkled with a small amount of sugar, after which it is rolled up so that the product is soaked.

Custard pancakes on boiling water

Pancakes cooked in boiling water have another name - custard. Using just a glass of boiling water as a basis, you can get a couple of dozen delicate and delicious pancakes.

To prepare custard pancakes, you can use the recipe demonstrated below.

For work, the housewife will need:

• 2 glasses of milk,
• 1 cup each of boiling water and chilled boiled water,
• 1.5 cups flour,
• 3 eggs
• 3 tablespoons of vegetable oil with no characteristic odor,
• 0.5 teaspoon each of soda and salt,
• 1 tablespoon sugar.

In a deep container, beat milk with eggs with a mixer.

Sugar is added to the resulting mixture, after which cooled water is poured.

Pour flour into the bowl, which is thoroughly mixed with the remaining ingredients.

Boiling water with soda diluted in it is quickly introduced into the dough, without ceasing to beat it.

Leave the bowl with the dough for 10 minutes, after which oil is poured into it.

It is necessary to fry pancakes from such dough in a hot frying pan, having previously greased it once at the beginning of the process with odorless fat.

Having a neutral taste, custard pancakes can become a universal snack with filling or dessert for tea, complemented with jam or other sweets.

Milk pancakes recipe thin with holes with boiling water

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 special frying pan at home with low sides and a non-stick coating, you can use a regular frying pan 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 any kind of 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 the finished pancakes thin and unusually tasty.

• milk 2 cups
• boiling water 1 cup
• wheat flour premium 1.5 stack.
• egg 3 pcs.
• granulated sugar 2 tbsp.
• salt 1 pinch
• vanillin 1 tsp
• odorless vegetable oil 3 tbsp.
• butter

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

Next, pour a spoonful of oil into a 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.

• 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.

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 pan is without non-stick coating, then lubricate 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 to delicious pancakes. In this case, the holeiness of the pancakes comes from boiling water brewed into the yeast dough.

• milk 1 cup
• boiling water half a cup.
• fresh yeast 10 g
• wheat flour 2 cups.
• granulated sugar 3 tbsp.
• salt a pinch
• Refined sunflower oil 2 tbsp.

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 turn out 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.

Video recipe for custard pancakes with milk

Custard pancakes with milk and boiling water: very simple and incredibly tasty

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. Flour will also do general purpose, and buckwheat, and any other.
• 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. 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).

1. First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
3. Sift the flour and add to the dough. Mix gently, getting rid of lumps.
4. Pour in vegetable oil. Now you can put the frying pan on to heat up.
5. 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 to hot water The whole mass had time to react, and at this point the choux pastry for pancakes with milk is ready.
6. Leave it for 10 minutes so that the flour disperses properly.
7. 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.

1. 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.
2. Break the eggs into a measured glass of milk, add salt and sugar.
3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
4. Add milk (custard pancakes made with milk turn out delicate and quite thin due to the large amount of liquid).
5. Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
6. 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.
7. Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
8. When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
9. Pancakes cooked with hot milk should be baked in a hot frying pan, pouring the mixture 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 is it advisable to reduce the amount of sugar, although many people like the meat filling combined with a sweetish taste.

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).

1. 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).
2. Add salt and sugar, beat again.
3. Pour in a glass of warm water.
4. Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
6. Pour in refined vegetable oil.
7. 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.

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Pancakes cooked in boiling water turn out thin, airy and porous. This recipe for pancakes with boiling water will allow you to save money and prepare a delicious breakfast.

Pancakes cooked in boiling water do not have a strong taste, so they can be combined with any filling - both sweet and salty.

Although we call pancakes a Russian dish, various versions of them are popular all over the planet. And no wonder: such simple, economical, tasty and satisfying pastries are simply doomed to be traditional. In Germany and France, pancakes are made into thin rolls with filling. In England, malt flour and ale are added to pancakes. Mexican tortillas are served with meat or bean filling and tomato. In the States, pancakes are prepared with maple syrup or bacon.

Pancakes cooked in boiling water are called custard pancakes. Those who have not baked them before may be confused by adding boiling water to the eggs. But don’t worry: with continuous beating, the eggs will not curdle, but will foam strongly.

• flour, 1 cup
• milk, 1 glass
• water, 1 glass
• egg, 2 pcs.
• sugar, 2 tbsp. l.
• salt, pinch
• vegetable oil, 3 tbsp. l.

How to cook pancakes with boiling water

Beat eggs with salt and sugar with a mixer. Continuing to whisk, pour boiling water in a thin stream.

Pour in non-cold milk and 2-3 tbsp. l. vegetable oil, mix.

Add all the sifted flour at once and stir with a mixer until the lumps disappear. The dough will be runny.

Grease a pancake pan with oil and heat it up very high. Bake pancakes over medium heat.

Do you cook custard pancakes in boiling water? What proportions of milk and boiling water do you maintain? Have you tried cooking pancakes in pure boiling water without milk? Write in the comments about the most successful recipes you tried.

They prepared it. Look what happened

Openwork pancakes in boiling water

Especially tender pancakes Custard pancakes into the hole

Thin pancakes “Velvet” pancakes with milk Thin milk pancakes Especially tender pancakes

Custard pancakes with a hole Openwork pancakes “Especially soft” Pancakes “Lacy” Lacy pancakes

Custard pancakes with a hole Openwork pancakes “Especially soft” Lacy pancakes “Lacy” pancakes

Pancakes are a traditional Russian delicacy whose history dates back to pagan times. They are made from liquid dough, which is poured onto a hot frying pan and fried until golden brown. In today's post you will find several simple recipes pancakes with milk and boiling water.

General principles

In addition to the two main ingredients, flour, eggs, salt, granulated sugar, vegetable or butter are usually added to the dough intended for baking pancakes. Depending on the recipe you choose, you may need baking soda, baking powder, yeast, or cornstarch. All these components are combined in a certain sequence in one container and mixed thoroughly, making sure that no lumps remain. Latest in total weight Usually milk and boiling water are added.

The thickness of the pancakes can be adjusted by changing the thickness of the dough. To prepare thin products, add to the baking base less flour. To make fluffy pancakes, you need to knead a denser, thicker dough. It is advisable to bake them in a hot cast-iron frying pan, pre-greased with oil.

Basic option

This simple recipe for pancakes with milk and boiling water is deservedly popular among domestic housewives. The secret of its popularity lies not only in its ease of reproduction, but also in the fact that it involves the use of a minimal set of products. In this case you will need:

• 250 ml each of boiling water and milk;
• 2 large eggs;
• 2 large spoons of sugar and refined vegetable oil;
• 2 full cups of flour.

To successfully prepare custard pancakes with boiling water and milk, you need to strictly adhere to the recommended algorithm of actions. First, eggs and sweet sand are combined in a deep bowl. Beat everything well, and then brew it with boiling water and pour milk over it. Gradually add flour to the resulting mixture and stir it thoroughly. At the end, vegetable oil is added to the dough and poured portionwise into a hot, thick-bottomed frying pan, lightly greased with vegetable fat. The pancakes are fried for a minute on each side and placed in a stack on a flat dish. They are served with sour cream or jam.

Option with butter

The recipe for pancakes with boiling water and milk described below is interesting because it allows you to prepare pancakes that do not have a pronounced taste and aroma, which go perfectly with any sweet and salty filling. You will need:

• ½ cup sugar (2 tbsp for the dough, the rest for sprinkling);
• 2 large eggs;
• a glass of fresh pasteurized milk;
• 400 grams of flour;
• a glass of boiling water;
• 50 grams each of good butter and fresh lard.

To bake a stack of delicious pancakes with boiling water and milk, you will need a little free time and a little patience. Combine the eggs with two tablespoons of sweet sand and beat thoroughly with a mixer. Cool boiling water, pasteurized milk and sifted flour are alternately introduced into the resulting mass. Leave for 15 minutes. Then the dough is poured in small portions into a heated frying pan, treated with fresh lard, and fried on both sides until golden brown. Baked pancakes are greased with butter and sprinkled with sugar.

Option with soda

This recipe for pancakes with boiling water and milk will certainly interest inexperienced housewives who do not have specific culinary skills. In this case, you can quickly and without any hassle prepare delicious breakfast for the whole family. To do this you will need:

• 2 tbsp. fresh milk;
• 3 large eggs;
• one glass at a time cold water and boiling water;
• 3 tbsp. l. unflavored vegetable oil;
• 1.5 tbsp. high-grade white flour;
• a large spoon of sugar;
• ½ tsp each fine salt and soda.

Combine the milk with the eggs and shake lightly with a whisk. Then add sugar, cool water, sifted flour, salt and soda dissolved in boiling water. Mix everything thoroughly and leave for 10 minutes. After the specified time has passed, the dough is supplemented with vegetable oil and poured in portions into a heated frying pan. Cook custard pancakes in boiling water and milk for a minute on each side. They are served warm, first topped with jam, condensed milk or fresh sour cream.

Option with yeast

This recipe assumes no eggs at all. Therefore, it will be a real boon for those who are allergic to this product. To prepare pancakes with boiling water on milk and yeast, be sure to check if you have on hand:

• 2 full glasses of flour;
• 10 g fresh yeast;
• a glass of milk;
• 3 tbsp. l. Sahara;
• ½ tbsp. boiling water;
• a pinch of salt;
• 2 large spoons of refined vegetable oil.

Combine salt, sugar and yeast in a deep bowl. All this is poured with milk, mixed with flour and left for half an hour in a warm place. Then boiling water and vegetable oil are introduced into the rising mass. The finished dough is mixed again and poured in portions into a hot frying pan. Serve soft, browned pancakes warm, after pouring them with condensed milk or sweet syrup.

Option with sour milk

Alternatively, you can cook pancakes with boiling water and sour milk. These are unlikely to leave even the most picky eaters indifferent. You will need:

• a glass of boiling water;
• 2 tbsp. l. Sahara;
• a glass of sour milk;
• 50 ml vegetable oil;
• 2 large eggs;
• 2 cups flour;
• a pinch of salt.

Eggs are ground with sugar and combined with sour milk. All this is salted, mixed with flour, boiling water and vegetable oil. The finished dough is left to stand for a short time at room temperature, then poured in portions onto a greased frying pan. The browned pancakes are stacked on a flat plate and served with any sweet topping.

Cornstarch option

Such pancakes can become not only great addition for a family tea party, but will also be a good basis for creating a festive snack. In the first case, they are poured with sweet sauce, in the second they are stuffed with vegetable, mushroom or meat filling. They turn out to be unusually delicate in taste, thin, delicate. Pancakes made with milk with boiling water and starch require the following ingredients:

• 300 ml milk;
• 2 large eggs;
• 300 ml boiling water;
• a glass of flour;
• 50 g good butter;
• ½ cup cornstarch;
• 1.5 tbsp. l. Sahara;
• a pinch of kitchen salt.

Combine the eggs with sugar and beat thoroughly with a mixer or whisk. Add salt, mix with milk, flour and corn starch. Pour boiling water into the resulting mass, in which the butter has previously been dissolved. The finished dough is put aside, and after half an hour, small portions are sent to a hot frying pan, frying for a minute on both sides. The resulting pancakes are placed in a stack on a beautiful flat plate and served to the table. If you do not plan to fill them with unsweetened minced meat, you can add a little vanillin to the dough. This will give the products a pleasant aroma.

Milk has long been used for cooking not only by experienced cooks, but also by ordinary housewives. There is no secret to this. But hot water Few people use it when kneading dough. It turns out that you can bake with very boiling water. The recipe for this method is quite simple. In addition, there are several quite interesting options.

Brewing the dough

To make it with boiling water, the recipe for the regular dough needs to be slightly modified. Before talking about technology, it is necessary to clarify the composition of the initial components.

To work you will need:

• 4 raw eggs, a liter of fresh whole milk, 2.5 cups of flour, 50 grams of vegetable oil, 6 grams of soda, a pinch of salt and 75 grams of sugar.

As soon as all the ingredients are collected, you can start cooking pancakes with milk and boiling water. The recipe includes the following steps:

1. Pour a glass of milk into the mixing container.
2. Add sugar, salt, eggs and butter, and then mix everything well.
3. Gradually add flour to avoid lumps.
4. Heat the milk, barely bringing it to a boil.
5. Continue kneading, adding hot product portionwise. If lumps do form in the dough, they can be removed by straining the mixture through a sieve.
6. The last stage is the most crucial. Before adding soda, it must be extinguished with boiling water. This is done in a separate bowl, and then the solution is added to the dough itself.
7. These pancakes should be baked in a very hot frying pan without adding fat. As soon as one side is browned, the workpiece can be immediately turned over.

The process goes very quickly and without any problems.

Alternative option

There is another way to cook pancakes using milk and boiling water. The recipe in this case provides the following set of products:

• for 120 grams of flour, a full glass of milk, 5 grams of salt, 25 grams of sugar, 2 eggs, ½ cup of boiling water, 35 grams of vegetable oil (plus a little more for frying) and a little butter (for greasing the finished pancakes).

In this case, the sequence of actions will be slightly different:

1. First, beat the eggs with salt and sugar using a whisk.
2. Then gradually add milk. It is advisable that it be at room temperature.
3. Gradually add sifted flour. Try to do everything so that large lumps do not form.
4. While constantly stirring, pour in boiling water.
5. Finally, add vegetable oil. If the mixture turns out a little liquid, then everything is done correctly.
6. Pour a little dough into a greased frying pan in a thin layer and bake it on both sides until a characteristic rosy hue appears.

After this, the golden pancakes need to be stacked on a plate, coating each of them with butter. The taste of this dish is simply amazing.

"Megachips"

If you change it a little with milk and boiling water, you can get an original crispy product that will resemble giant chips.

To do this you will need:

• 0.5 liters of milk, a glass of boiling water (200 milliliters), 25 grams of sugar, 2 eggs, a tablespoon of baking powder (10 grams), a pinch of salt and 50 grams of refined vegetable oil.

This idea is easy to implement:

1. First of all, in a deep bowl, beat the eggs with milk, adding salt and sugar. This must be done carefully so as not to splash the mixture all over the kitchen.
2. Add flour and stir everything well. The resulting lumps can be easily broken up using a mixer.
3. Slowly add boiling water, continuing to beat at low speed. Foam will appear on the surface of the dough.
4. After adding the oil, mix the mixture well and leave it alone for about 15 minutes.
5. After time, pour in the baking powder and whisk the mixture into a homogeneous mixture.

To bake such pancakes, it is better to use a ceramic frying pan, lightly coated with oil.

Flavoring additive

Each housewife has her own way to bake pancakes with milk and boiling water (recipe). Thin pieces are perfect for wrapping different fillings. You can add just one ingredient to make them more flavorful. The result will not be long in coming.

To knead this dough you need:

• for 1 glass of whole milk, 2 eggs, two glasses of water and flour, 75 grams of sugar, a tablespoon of vegetable oil and a third of a teaspoon of vanillin.

Delicate and very flavorful pancakes are prepared very simply:

1. While the water is boiling in the kettle, beat the egg yolks into a thick foam.
2. After this, they need to be poured into a saucepan and mixed with boiling water, without stopping whisking.
3. Separately beat the whites and add their prepared mixture along with sugar and vanillin.
4. Slowly add flour and stir the dough until it resembles liquid sour cream.
5. After adding vegetable oil, you can start baking.

The pancakes turn out thin, delicate and very soft. Household members will be absolutely delighted with this dish.

Double effect

If you add a small amount of yeast to milk, brewed with boiling water, the result will be simply delicious. Finished product It will be soft, fluffy and, of course, very tasty. This option will require the following ratio of components:

• for one and a half glasses of flour, 6 grams of instant dry yeast, 1 glass of water and milk, 5 grams of salt, 1 egg, 25 grams of sugar and 35 grams of vegetable oil.

The technology for such a dish will be as follows:

1. First you need to warm the milk a little, and then pour the yeast into it and wait 15 minutes. This time will be enough for them to start “working”.
2. Add salt, sugar and break the egg into the bubbling mixture. Continue stirring until the components are completely dissolved.
3. Gradually add flour. After mixing, the dough should be briefly placed in a warm place.
4. As soon as the mass begins to rise, you must immediately pour boiling water.
5. Lastly, add the oil. This is done so as not to constantly grease the pan later. This will make it faster and easier to work.

Baking pancakes is done as usual, in a very hot frying pan.

It can be assumed that to bake very tasty homemade pancakes, most housewives use milk and dairy products (kefir, sour cream, fermented baked milk, etc.). But pancakes cooked in boiling water without milk are no less tasty and attractive. Here is one such way of kneading pancake dough in boiling water. A step-by-step recipe with photos demonstrates all the nuances of kneading.

Ingredients:

• water (it should be boiled and very hot) – 2 glasses;
• egg (medium size) – 3 pcs.;
• sugar - about 2 tbsp. spoons, but more is possible;
• salt – 1 pinch;
• soda – 0.5 teaspoon;
• flour - about 1 tbsp. with a slide;
• oil (can be sunflower) – 3 tbsp. lie

How to cook custard pancakes in boiling water without milk

Cooking begins by breaking all the chicken eggs according to the recipe into a convenient bowl suitable for pancake dough. Throw in all the sugar and add salt.

Armed with a whisk or mixer, beat the ingredients until smooth and sweet.

Gradually begin to pour a third of the boiling water into the mixture and immediately quickly stir.

Having pre-mixed (or better yet, sifted) the flour and soda, we begin to pour it into a bowl. Mix the ingredients well.

Pour the remaining water into the thick pancake dough and knead well.

Add butter to the pancake dough in boiling water. Knead again and leave the bowl with the contents to “rest” for a while.

The dough has reached the desired consistency, you can start in the usual way in a frying pan.

Pancakes are the only dish that my child is ready to eat anytime, anywhere. And really, who would refuse to treat themselves for breakfast to aromatic, delicious thin pancakes that just beg to be put on your plate. But still, there are people who deny themselves this pleasure because of the complexity of the recipe or are afraid of not turning it over. thin pancake. I want to dispel all your doubts. There are three recipes that even a novice cook can do. Feel free to head to the kitchen!

Thin milk pancakes with holes - a classic recipe

This recipe was recommended to me a long time ago by my best friend— by the way, a mother of many children, to whom I complained about my inability to bake pancakes. That same evening I decided to try the recipe in action. The pancakes were well received! One problem with them is that they are eaten faster than they are baked.

We will need:

• eggs – 2 pcs.;
• sugar – 1 tablespoon;
• regular fat milk – 2 cups;
• salt - one pinch;
• flour -1.5-2 cups;
• soda - 0.5 teaspoon;
• sunflower oil for greasing the pan

Step-by-step cooking recipe:

In a bowl, beat eggs with sugar until foamy.

Add milk, a pinch of salt and continue whisking until smooth, about 2-3 minutes.

Gently add flour to the resulting dough and beat until it is completely dissolved. There should be no lumps. The dough turns out similar to 20% cream.

Tip: if desired, you can add a little sunflower oil to the finished dough. As a result, the pancakes will not stick to the pan during baking.

Let's start frying. Grease the frying pan with a little oil and heat it well. Pour the dough into the pan and spread it over the entire surface using circular movements.

As soon as bubbles appear on the surface of the dough and the edges begin to brown, you can turn it over to the 2nd side. Bake until done, about 10-15 seconds.

It is best to have a separate frying pan for pancakes; it is more convenient if it has low sides - this makes it easier to turn them over.

Place the finished pancakes on a towel, and when cool, stack them on a plate.

You can serve them with jam, sour cream or your family’s other favorite sauce. Bon appetit.

Recipe for thin pancakes with holes in milk and boiling water (custard)

This recipe is my favorite. The pancakes taste simply divine and melt in your mouth. I don’t have time to bake them - they instantly disappear from the plate. At first I thought it would be difficult to make pancake dough with boiling water. But it worked the first time.

We will need:

• granulated sugar -2 tbsp. l.
• eggs - 4 pcs.
• milk - 0.5 liters
• salt -1 tsp.
• flour-1.5-2 cups
• boiling water -300 g
• vegetable oil for greasing the pan

Step-by-step recipe with photos:

In a bowl, beat eggs with sugar and salt

Add flour to the resulting mixture and mix thoroughly, breaking up all lumps.

Then pour in warm milk (just above room temperature). Add milk little by little and mix until a homogeneous dough is obtained.

Take boiling water at about 95 degrees and pour it into our dough, mix.

The dough is ready. It should be as thick as cream. You can add 1 tablespoon of vegetable oil and mix again.

Now let's start baking pancakes. Heat the frying pan well and grease it with oil. Rotate the pan, pour the dough from the ladle and carefully distribute it over the entire surface. Bake pancakes until golden brown.

Tip: If the pancake breaks when turning over, add a little flour to the dough!

And let’s also look at one video recipe, where everything is shown in detail and step by step. Here you can clearly see the consistency of the finished dough - like liquid kefir or cream.

Thin pancakes with holes made with milk - video recipe

These recipes are quick to prepare. And the pancakes turn out delicious, thin and delicate, just like my mother’s when I was a child. Try it, and you can safely say that this is your signature dish! Bon appetit!