Thin and flavorful pancakes that simply melt in your mouth are the dream of any housewife. This is a versatile dish that 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.
Ingredients:
- 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.
Preparation
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 mix again - you should get a liquid dough. 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: the less batter you pour into the pan, the thinner the pancake you will get.
Yeast custard pancakes
Ingredients:
- 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.
Preparation
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 boils), 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.
Ingredients:
- water – 500 ml;
- egg – 1 pc.;
- sugar – 3 tbsp. spoons;
- salt – 1 teaspoon;
- soda – 1 teaspoon;
- vinegar - 1 tbsp. spoon;
- flour.
Preparation
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.
Every housewife should learn how to cook pancakes from choux pastry, because they are different from classic options its taste qualities. When consumed, the dish seems porous, tender, and light. It becomes this way thanks to boiling water, which is added to the dough during preparation.
There are a lot of recipes for this dish. And in all of them the dough is prepared in boiling water. WITH hot water When preparing a dish, you need to be careful, because if you add it incorrectly, it can be ruined. In such cases, custard pancakes do not have the above-mentioned taste qualities and are often difficult to remove from the frying pan.
When kneading the dough for custard pancakes, either very hot milk or water is used. There is no need to boil these liquids. You just need to bring them to a boil and immediately remove them from the stove. Warmed milk or water is poured into ready mixture. This is done very slowly - in small doses.
After each portion of liquid, the dough is thoroughly mixed. Thanks to the gradual addition of milk or water, the mixture becomes homogeneous in composition, and the ingredients are better mixed in it.
A problem that often arises during the preparation of custard pancakes and prevents them from baking well is the formation of lumps. It is convenient to use a sieve to stir lumps. The mixture is simply poured through it into a new container. The remaining lumps on the grid are stirred with a spoon.
Cooking pancakes with milk
Of all existing options The easiest way to prepare dishes is simple custard pancakes with milk, because every housewife has in her kitchen the ingredients included in the recipe - flour, milk, eggs, sugar, salt, sunflower oil and boiling water. Begin kneading by breaking 3 eggs into a deep cup. Add 3 tbsp to it. spoons of sugar and 1 teaspoon of salt without a slide.
Beat the eggs, granulated sugar and salt with a blender or whisk. Next, pour 2 cups of fresh milk into a cup and add 3 cups of flour. Mix all this until the mixture is homogeneous and all lumps are dissolved. The result is a thick dough. Add 3 tbsp to it. spoons of sunflower oil and start brewing.
In order to brew the dough in boiling water, take hot water(about 1.5 cups). It is poured slowly into the cup while stirring. When the mixture is made, it is left for 30 minutes on the work table. After half an hour, heat the frying pan, grease it once with a small amount of vegetable oil and begin baking. Custard pancakes turn out delicious, very tender, because the main ingredient in them is milk.
Use of kefir
Soft and thin pancakes are obtained by using kefir. It acts as a milk substitute. Pancake recipe includes:
- kefir, hot water and flour - 1 glass each;
- chicken eggs– 2 pcs.;
- soda – 0.5 teaspoon;
- salt and sugar - to taste;
- sunflower oil – 2 tbsp. spoons.
Break eggs into a bowl, pour cold kefir, mix this mixture with a whisk, add salt, sugar, soda. Pour in flour using a sieve. The resulting mass is stirred until smooth.
All that remains is to brew the mixture. To do this, begin to gradually pour water into the bowl with the dough. The final stage is adding sunflower oil. After mixing, start baking.
Recipe for openwork pancakes with yeast
Housewives who want to prepare fluffy, soft and lacy pancakes should try preparing this dish using a recipe that uses yeast.
Required ingredients:
- wheat flour – 250 g;
- milk – 1 glass;
- chicken eggs – 2 pcs.;
- butter– 20 g (if desired, this ingredient can be replaced with margarine);
- yeast – 10 g;
- sugar and salt - to taste.
How to prepare custard pancakes from these ingredients? The recipe is quite complicated. It includes several stages:
- First, prepare the yeast. The milk is heated a little and made sweet. Pour yeast into it and stir.
- Sift flour into another bowl, add warmed milk, stir thoroughly. The result is choux pastry. It is cooled a little. After cooling, pour in the previously prepared milk-yeast mixture. The resulting mass is mixed well, covered with a napkin and left warm for 40 minutes.
- While the dough is rising, beat the chicken yolks, mix them with softened butter, granulated sugar and salt. This mixture is then added to the dough. The remaining milk is also poured here. At the end, the dough is mixed again, covered and left warm.
- After the second rise, the baking mixture is simply stirred and covered again. After the third rise, add the beaten egg whites. After 20 minutes, start baking.
Buckwheat, corn and semolina
When preparing pancakes with choux pastry, it is not necessary to use wheat flour. It is often replaced with buckwheat. It gives the dish a delicate nutty taste and benefits the body. Buckwheat flour strengthens capillaries and improves intestinal function. Corn grits and semolina are also used as ingredients. They also contain many useful substances.
Making buckwheat and corn custard pancakes is very simple. You can take the simplest recipe, replace the wheat flour with the desired ingredient, and when kneading, monitor the consistency (it may turn out too thin or thick).
When preparing semolina pancakes, take cereal and wheat flour in equal quantities. For example, you can take 6 tbsp. spoons First, pour semolina into a glass of milk and leave it for half an hour. During this time it swells. Then add flour. The finished dough is brewed with heated water in the required volume to end up with a mixture that resembles the consistency of thick cream. After this, baking begins.
Everyone who tried custard pancakes, they will never forget their special taste and aroma, different from pancakes prepared 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.
Believe me, hardly anyone will refuse such lacy pancakes. The dough can be prepared with milk, yeast, and kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them different types fillings. Having made the pancake dough sweet, you can prepare pancakes stuffed with cottage cheese, fruit and berry fillings, creams and serve them for dessert.
Salty choux pastry pancakes Perfect for preparing meat, fish and vegetable rolls, snack pancake cakes, and 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 prepare 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 for making custard pancakes, which 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 those prepared with kefir and yeast will be slightly higher in height and airier than pancakes made with milk.
As for flour, white wheat flour is most often used to make such pancakes, although you can experiment and bake pancakes with corn, rice or buckwheat flour. By adding a little vegetable juice or cocoa to the pancake dough, you will get beautiful colored pancakes.
Custard pancakes. Best Recipes
There are two ways to prepare custard pancakes. The first method involves adding hot water to the dough, while the second method of preparing pancakes is based on brewing the finished dough in a water bath.
Recipe for custard pancakes with milk
Ingredients:
- 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. Milk For pancakes, it is best to take one 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 the 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 refined oil into the pan. Warm it up.
Scoop out the dough using a ladle and pour it into the pan evenly. thin layer. To custard pancakes with milk turned out smooth, you need to twist the pan a little. Pancakes are fried on both sides until golden brown. 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
Ingredients:
- 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 are baked custard pancakes, recipe which we examined, in a well-heated frying pan.
Ingredients:
- 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 prepared with milk. Pour the yeast with a small amount of water, add 1 teaspoon of sugar. After 10 minutes, pour the yeast into the bowl in which you will prepare the dough. Add half the room temperature milk. 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, they separate well from the pan, do not stick and are easily turned over with a spatula. These pancakes are served hot, piping hot. Before serving, finished pancakes can be topped with berry syrup, jam, honey or condensed milk.
You can also make yeast custard pancakes with semolina using yeast.
Custard yeast pancakes with semolina
Ingredients:
- 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 the semolina will swell. For those who do not have time to wait a long time for the pancake dough to arrive, you can significantly speed up the process and replace the cereal with boiled semolina porridge. Fry the pancakes in a frying pan greased with sunflower oil. Pancakes are very tasty with any jam, sweet sauces and toppings.
Buckwheat custard pancakes
Ingredients:
- 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. Sift the buckwheat flour 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. Choux pastry for pancakes The consistency 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. Chicken broth and sour cream sauce go well with them.
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. Recipe with photo preparing them will help you with this.
Milk is the best and most common weekend breakfast. 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.
For cooking 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 full-fat milk to make pancakes, 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.
Heat the milk to about 40 degrees, dilute sugar in it and pour it into a container with flour and eggs.
With a whisk, well better with a mixer Mix well, the dough turns out thick like sour cream.
Meanwhile, the water has already boiled and, without stopping stirring, pour in required quantity liquid into the dough.
To make it easier to turn over and make them more juicy inside, in addition to the fact that you need to grease the pan, you need to add a little vegetable oil to the dough.
Knead the dough well, using a mixer it turns out without lumps. If you think the dough is too thick, add a little more boiling water.
We bake pancakes in the simplest and most well-known way. Heat the pan well and, using a pastry brush or a piece of raw potato pricked with a fork, coat the pan with vegetable oil or fat. Using a ladle, pour the required portion of dough into the pan. And holding the pan suspended, with quick circular movements we distribute the dough throughout the pan.
Bake pancakes on both sides until browned. The thickness of the finished pancake is approximately 2 mm.
While the pancakes are baking, let's prepare the simplest sauce for them. Using a mixer, beat sour cream with any favorite jam or condensed milk.
We put the finished ones on a dish, each one can be coated with butter.
Serve custard pancakes with milk warm with sauce. You can have it with jam, condensed milk or just sour cream.
Custard pancakes with milk. Photo
Pancakes are one of the most ancient dishes of Russian cuisine. There are many ways to prepare this dish, and various recipes have long been tried and tested by chefs thousands of times: fluffy yeast pancakes, thin openwork pancakes, tender ones with kefir, soft custard pancakes with milk. But the trouble is that, even if you strictly adhere to the most correct and much-praised recipe, there is a risk of failure: the pancakes may turn out lumpy, taste rubbery, or even fall apart in the frying pan. And all because, in addition to strictly observing the amount of products indicated in the recipe, you also need to master some subtleties in baking pancakes. In this article we will share with you the secrets of making delicious, thin, delicate pancakes from choux pastry made with milk.
Taste Info Pancakes
Ingredients
- milk – 300 ml;
- water – 300 ml;
- flour – 1.5 tbsp;
- salt – 0.5 tsp;
- eggs – 2 pcs.;
- sugar – 1.5 tbsp. l.;
- vegetable oil – 3 tbsp.
How to cook custard pancakes with boiling water and milk
Choux pastry for pancakes is best prepared in a deep container. It is in dishes of this size that it is most convenient to mix the ingredients, whisk them vigorously with a whisk, without fear that the mass will spill over the edges. 
Combine the eggs with salt and sugar, whisk the mixture until the ingredients are well mixed together. 
Then pour in the milk (you can straight from the refrigerator). To make the dough more flexible and not tear or stick to the pan when frying, it would be a good idea to add 2 tablespoons of vegetable oil. It is very important to use a refined, odorless product.
Now slowly, carefully kneading the dough, add the pre-sifted flour in small portions. At this stage, the mass must be whisked until smooth and homogeneous. Some housewives prefer to use a mixer or blender for this purpose. The idea is great, it greatly simplifies and speeds up the process. But it is noted that finished goods from such dough they become more rigid, “rubbery”. 
And now is another crucial moment. Pour boiling water into the dough. Brew it and stir vigorously. The consistency of the pancake dough should be like fresh, liquid honey. Be sure to let it sit for 20 - 25 minutes and then start frying the pancakes. 
To bake this traditional Russian dish, it is best to use a shallow pancake pan with a Teflon coating. Its surface does not need to be greased before frying, and golden brown pancakes simply fly off such a frying pan. Some housewives prefer good old, thick-walled cast iron cookware. It produces delicious, evenly fried custard pancakes. Just before sending the dough onto the surface of such a frying pan, you need to grease the bottom with a thin layer of vegetable oil each time. Whatever pan you choose for pancakes, in any case it needs to be heated very well. And only after that, scoop up the dough with a ladle, pour it into the middle of the frying pan and quickly spread it over the entire surface, tilting the pan in different directions. 
Fry the pancake over high heat for 2 minutes on one side, then use a fork or spatula to turn it over and keep it in the pan for another 1-2 minutes. The result is ruddy pancakes with holes. This photo shows how thin and lacy they came out. 
Hot pancakes can be greased with a piece of butter if desired. This will make them softer and tastier. 
This is such a beauty we have, try it, it will work for you too. 
Now let's look at a few more options for custard pancakes with milk, as they say, for all occasions - with yeast, without eggs and with kefir.
Teaser network
Custard pancakes with milk and yeast
Ingredients:
- milk – 1.5 l;
- sugar – 4 tbsp. l.;
- white wheat flour – 1 kg;
- pressed yeast – 40 g;
- chicken eggs – 2 pcs.;
- salt – 1 tsp. l.;
- vegetable oil – 4 tbsp. l.
Preparation:
- Heat 200 ml of milk, add 1 tablespoon of flour and sugar to it, add yeast and stir everything thoroughly until the yeast is completely dissolved. Place the mixture in a warm place for 15-20 minutes, the mass should become foamy (this amount of time will be needed if the yeast is fresh; if the yeast is not very fresh, you will have to wait longer).
- Now start the test, all components must be at room temperature. Pour 1 liter of milk into a deep bowl, add all the flour, add salt and sugar, beat in the eggs, pour in the vegetable oil, mix everything. Then add the prepared dough to the dough and mix very thoroughly so that not a single lump remains. Place the dough in a warm place for 3 hours. It will come up periodically, you should lower it while stirring with a spoon. But for the pancakes to come out real, fluffy and tender, the dough must sour thoroughly.
- Add the remaining milk to the ripened dough; it should be boiled before this and poured directly into the dough while boiling. Knead the dough well again, and as soon as it rises again, immediately begin baking pancakes.
- To make pancakes with holes, do not knead the dough in the pan, just carefully scoop out another ladle and pour it into a hot frying pan. Bake pancakes on both sides over medium heat, covered.
- Place the finished pancakes on top of each other on a plate, brushing each with butter. Yeast pancakes are usually served with fillings; there is an incredible variety of them, but this is a completely different topic.
If you do everything correctly, you will get custard pancakes made with milk and yeast that are amazingly tender and fluffy. Real Russians, as a classic once called them, are “like the shoulder of a young merchant’s wife.”
Custard pancakes with milk and kefir
Ingredients:
- kefir – 0.5 l;
- sugar – 1 tbsp. l.;
- salt – 1/2 tsp;
- soda – 1 tsp;
- egg – 1 pc.;
- white flour – 1.5 cups;
- milk – 1 glass;
- vegetable oil – 2 tbsp.
Preparation:
- Heat the kefir slightly, add salt, soda, sugar and egg, mix everything with a whisk.
- Gradually add flour, whisking gently to avoid lumps. The dough will be thick in consistency, like sour cream.
- Now, in a separate bowl, bring the milk to a boil and pour it into the dough in a thin stream, constantly stirring it with a whisk. Add vegetable oil, mix everything thoroughly again and you can start frying the pancakes.
Pancakes made with milk and kefir turn out to be especially thin and delicate; due to the many holes, they look very beautiful on the table.
Custard pancakes with milk without eggs
Ingredients:
- wheat flour – 200 g;
- baking soda – 1/4 tsp;
- sugar – 1 tbsp. l. with a slide;
- salt – 1/4 tsp;
- milk – 0.5 l;
- vegetable oil – 1 tbsp. l.;
- butter – 35-40 g.
Preparation:
- Mix flour, soda, sugar and salt in a deep bowl.
- Add half the milk and beat the dough with a kitchen whisk.
- Now pour in the vegetable oil and mix well again.
- Boil the second half of the milk and pour almost boiling in a thin stream into the dough. In the frying pan where you will fry the pancakes, melt the butter, add it to the dough and finally mix everything until smooth. You can fry pancakes.
Some useful tips:
- if you use regular wheat flour for pancakes, then do not forget to sift it; special pancake flour, on the contrary, does not need to be sifted;
- experienced housewives claim that for even greater fluffiness of pancakes, the sifted flour must be allowed to settle;
- adding vegetable oil to pancake batter always eliminates the need to re-grease the pan (especially if it has a non-stick coating);
- Whenever you add sugar to pancake batter according to a recipe, add at least a pinch of salt, even if you forgot to mention it in the ingredients.
How to cook pancakes brewed with boiling water recipe - full description preparation so that the dish turns out very tasty and original.
There are so many pancake recipes! Perhaps, as many housewives as there are different options pancakes. And this popularity is not surprising, because there is hardly a person who does not like pancakes. Today we offer you a recipe for custard pancakes made with milk and boiling water. These pancakes turn out very tender. They can be served as an independent dish, supplemented with jam, honey or sour cream. They are also great for stuffing with any fillings.
Ingredients for preparing custard pancakes with milk and boiling water:
- chicken eggs – 2 pcs.
- milk – 375 ml
- water (boiling water) – 1 glass
- wheat flour – 1 cup
- sugar – 1 tbsp.
- salt - a pinch
- baking powder for dough – 0.5 tsp.
- vegetable oil – 3 tbsp.
Cooking recipe custard pancakes with milk and boiling water:
We start preparing pancakes by breaking eggs into a deep bowl and adding a spoonful of sugar.
Whisk the mixture thoroughly with a pastry whisk.
Then add milk to the mixture of eggs and sugar and mix with a whisk.
Add flour, previously sifted through a sieve, along with baking powder and a pinch of salt into the bowl gradually, constantly stirring the dough with a whisk and breaking up lumps.
Then pour a glass of boiling water into the dough for custard pancakes, while constantly stirring it with a whisk.
On final stage add vegetable oil, mix.
Before frying custard pancakes, let the dough “rest” a little - 10-15 minutes.
Custard pancakes are fried in milk and boiling water in the standard way: a ladle of dough is poured onto a hot frying pan, the frying pan is “scrolled” so that the dough spreads in a thin layer in a circle. Fry the pancake until holes appear and the edges are browned.
Then carefully lift it with a spatula and turn it over to the other side. Be careful, because... custard pancakes made with milk and boiling water turn out to be very tender, so as not to tear the pancake, you need a certain skill. Fry the other side until golden over moderate heat.
Place the fried pancakes in a pile on a plate.
Well, what! Our custard pancakes with milk and boiling water are ready! As you can see, nothing complicated. Serve pancakes with any toppings you like.
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 with low sides and a non-stick coating at home, 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 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 the finished pancakes thin and unusually tasty.
- 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
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 delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.
- 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.
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.
Despite the fact that these milk pancakes are without eggs, they are still soft, not “rubbery”, due to the yeast base and boiling water.
Video recipe for custard pancakes with milk
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Custard pancakes cannot fail by definition. The fact is that flour brewed with hot water or milk has the ability to retain moisture, which evaporates during baking and gives 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 the required amount of water or milk, pour it into a saucepan and mix with the 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.Pancake recipes with step by step photos
Pancakes with holes
Pancake rolls
Pancakes with banana
Pancakes with salmon and caviar
Pancakes with apples and cinnamon
Pancakes with minced meat
Custard pancakes can be 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.
Custard pancakes with kefir
Ingredients:
1 stack kefir,
1 stack water,
2 stacks flour,
1 tsp soda,
3 tbsp. Sahara,
2 eggs
2 tbsp. vegetable oil,
1 stack boiling water,
a pinch of salt.
Preparation:
Beat kefir and eggs with a blender, add salt and sugar and mix well. Pour in 1 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.
Custard pancakes with milk
Ingredients:
1 stack boiling water,
3 eggs
2 stacks milk,
1.5 stack. flour,
3 tbsp. vegetable oil,
½ tsp. salt,
1 tbsp. Sahara.
Preparation:
Whisk milk with eggs, sugar and salt, pour in boiling water in a thin stream, continuing to whisk, then gradually add flour. Leave for 30 minutes for the flour to swell.
Custard pancakes with milk – 2
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 the 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.
Custard yeast pancakes with wheat flour
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.
Custard yeast pancakes with buckwheat and wheat flour
Ingredients:
1 stack wheat flour,
1 stack buckwheat flour,
2 stacks milk,
30 g fresh yeast,
50 g butter,
2 eggs
salt.
Preparation:
Mix both types of flour, pour 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.
Custard pancakes with buckwheat flour
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 in a small amount of yeast warm water, then pour them into the cooled flour. Beat the yolks and add them to the dough together with softened butter. 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 rise and bake in a hot frying pan.
Custard millet pancakes
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. Dip the prepared cereal into 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 millet porridge to the dough. 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.
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, stir. 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.
Custard pancakes with soda (without milk)
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 product that matches your taste with pancakes: fruits, vegetables, fish, meat... Great idea for breakfast!
Custard pancakes with buckwheat flour and apples
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.
Custard pancakes with potatoes
Ingredients:
2 stacks flour,
2 stacks milk,
200 g potatoes,
1 tbsp. Sahara,
2 tbsp. butter,
20 g fresh yeast,
salt.
Preparation:
Peel raw potatoes and grate them on a fine grater, add salt and sugar. Boil the milk, pour into the sifted flour, stirring constantly to obtain a homogeneous mass without lumps. Cool, add yeast and let rise 3 times. After this, add the potato mixture to the dough, mix and bake pancakes.
Custard pancakes with cabbage
Ingredients:
2 stacks milk,
2 stacks flour,
30 g yeast,
2 eggs
1 tbsp. vegetable oil,
1-2 tbsp. Sahara,
200 g cabbage,
salt - to taste.
Preparation:
Bring the milk to a boil, pour 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.
Custard pancakes with fish and onion sauce
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, chop the green onions and fry everything together on 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 onion mixture. Let sit for 30 minutes and bake as usual.
Custard pancakes with milk - the best recipes
Who doesn’t love the bright Maslenitsa with its rich dishes, bright colors and fun festivities? A whole week filled with fun and guests, friendly gatherings and tea parties. And the king of this holiday is pancake in all possible forms.
Pancake recipes are passed down from generation to generation; a seemingly simple dish has so many variety of options that you will never try in your entire life. They are prepared not only with milk, but also with all possible dairy products, and even with water. They are offered with numerous fillings, sauces, additives, or just as is, with butter. They make a variety of doughs - yeast and custard, sweet and salty, with and without baking, and due to this, the pancakes are new every time.
Custard pancakes and the secrets of their preparation
Have you ever dreamed of making almost transparent, thin, lacy pancakes with holes? This is exactly how they turn out if they are made from choux pastry. The pancakes will turn out fluffy, tender, translucent and very tasty with or without fillings.
Choux pancake dough can be made in two ways:
How to make perfect pancakes:
Custard pancakes with milk and boiling water
Airy and very tender pancakes, they can be baked quite thin without fear of tearing.
- 0.5 l of milk;
- 0.25 l of boiling water;
- 450 g flour;
Custard pancakes with milk - video
Lacy pancakes made from choux pastry with soda
A large number of holes are created when the dough is kneaded with hot milk. Baking in a very hot frying pan also helps, but the main thing is not to overdo it, otherwise the pancakes will simply burn.
Pancakes on choux pastry with baking powder
This recipe is suitable for those who do not like to use soda or feel its taste in baked goods.
- 2 eggs;
- 1 glass of milk;
Custard pancakes with yeast
Yeast pancakes always come out more fluffy and voluminous, and in this case, due to the yeast, the number of holes increases.
- 1.5 glasses of milk;
- 3 eggs;
Custard pancakes with milk and kefir with ham and cheese
This unusual combination of milk and kefir in one dough will give the pancakes even more delicacy and softness, and the choux pastry will prevent the tubes from unraveling.
- 450 g flour;
- 3 tbsp. a spoonful of refined oil;
- 0.5 l of kefir;
Yeast custard pancakes with baked milk
Baked milk has a particularly pleasant taste; needless to say, the pancakes according to this recipe also turn out extraordinary.
Ingredients:
- 450 g flour;
- 3 eggs;
- 30 g dry yeast;
- 3 glasses of baked milk;
- 3 tbsp. spoon of sugar;
- 70 g butter.
Pancakes on choux pastry with semolina (without flour)
Another interesting option yeast pancakes for those who watch their figure and refuse flour. If you add a little vanillin or vanilla sugar, the taste will become richer and more pleasant.
Vanillin SemolinaBuckwheat pancakes with mushrooms
These custard pancakes are not only tasty, but also healthy. They can be given to children who don’t really like porridge, because they definitely won’t refuse pancakes. And in Rus', such pancakes enjoyed much more respect than their brothers made from wheat flour.
