Custard pancakes with milk (3 recipes, tips and videos). Pancakes with hot milk recipe

Lime 08.01.2024

Lime

It is believed that this dish came to us from North America in the 9th century, but since then it has become truly popular in Rus'. Today we cannot imagine a Russian table without pancakes with caviar, honey or jam.

Cooking secrets

To make the pancakes not only tasty, but also beautiful, you just need to use a few little tricks, and your dish will be remembered by guests and household members for a long time.

We select a frying pan. No matter what modern frying pans are offered to us - non-stick, comfortable, lightweight - the cast iron frying pan remains the best. And the point is not in ancient traditions, but in its thick walls, which retain heat well and heat up evenly, and its surface does not allow the dough to stick. In addition, cast iron frying pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron frying pans.
Getting rid of lumps. It is better to mix pancake batter with a blender. Thanks to the enormous speed, the mass turns out airy and without lumps. You can knead by hand, but then you will have to beat much longer.
Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if you don’t have it. All-purpose flour, buckwheat, and any other flour will do.
We achieve openwork. To do this, beat the egg whites separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.

With boiling water

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides that very perforatedness to the products that we love, but which, unfortunately, is not always possible. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Brewed pancakes in milk and boiling water turn out delicate (to lace) like grandma's, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.

You will need:

milk - 1 glass;
flour - 2 cups;
boiling water - 1 cup;
vegetable oil - 2-3 tablespoons;
egg - two medium-sized pieces (or 3 small);
granulated sugar - two tablespoons;
soda - half a teaspoon (you can use baking powder instead of soda).

Preparation

First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
Sift the flour and add to the dough. Mix gently, getting rid of lumps.
Pour in vegetable oil. Now you can put the frying pan on to heat up.
Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and the choux pastry for pancakes with milk is ready.
Leave it for 10 minutes so that the flour disperses properly.
Bake custard pancakes in a hot non-stick or cast iron frying pan (pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - that’s why we put vegetable oil in the dough.

You don’t need to lubricate every time, but only as needed. The main thing is that the products do not burn and are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap savory fillings in them, you can reduce the amount of sugar.

The recipe for pancakes with milk and boiling water can always be modified to suit your taste. For example, to make them thinner, you can simply add a little more boiling water.

With hot milk

There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. Its fat content does not matter much - only the calorie content of the dish will depend on it (if you need to think about your figure), but the taste will always be excellent.

You will need:

milk - 1 liter;
eggs - 3-4 pieces;
granulated sugar - 1-3 tablespoons;
oil (sunflower or olive) - 3 tablespoons;
flour - approximately 2.5 cups;
soda - half a teaspoon.

Preparation

Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
Break the eggs into a measured glass of milk, add salt and sugar.
Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
Add milk (custard pancakes made with milk turn out delicate and quite thin due to the large amount of liquid).
Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
Pancakes cooked with hot milk should be baked in a hot frying pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If it is still a little dry, greasing it with melted butter will save the situation.

Custard pancakes made with milk are made with holes due to brewing. To enhance the openwork effect, you can beat the egg whites and yolks separately and then combine.
If after brewing the dough it turns out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, simultaneously grinding out these lumps.

They can be served with either a sweet filling (for example, cottage cheese, jam, condensed milk) or savory filling. Only in the case of unsweetened filling is it advisable to reduce the amount of sugar, although many people like the meat filling combined with a sweetish taste.

On kefir

To make the custard dessert even more delicate, you can cook it with kefir. You can use another fermented milk product as a basis, for example, fermented baked milk or liquid (drinking) yogurt. The main rule is that the main ingredient should be warm (but not hot). The recipe for custard pancakes with kefir is just as simple.

You will need:

kefir - 200 ml;
filtered water (boiling water) - 1 glass (200 ml);
flour - 2 cups;
baking soda - half a teaspoon;
granulated sugar - 3 tablespoons;
salt - 1 pinch;
eggs - 2 pieces;
vegetable oil - 2 tablespoons;
boiling water - 1 cup (200 ml);
water (warm) - 1 glass (200 ml).

Preparation

Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you will have to leave the finished dough for about 30 minutes).
Add salt and sugar, beat again.
Pour in a glass of warm water.
Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
Pour in refined vegetable oil.
Leave the dough to rest for about 10 minutes and you are ready to bake.

Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that without sugar at all, pancakes can turn out pale and tasteless.

Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.

I continue the theme of pancakes. And today I’ll tell you about the most common recipes for their preparation. Most often, pancake dough is prepared with milk. Of course, this is not the only option for the base; for example, I previously wrote about pancakes.

But even with the same base, the results are completely different in taste. And it is always important that they turn out thin and delicate.

And anyone, even a not very experienced housewife, can prepare such pancakes if she adheres to the necessary nuances, which I will discuss below.

To get a masterpiece, you don’t need to be a professional chef; it’s enough to follow certain rules that will always help you get a good result.

The first secret is following the exact recipe. If you are not confident in your professionalism in baking pancakes, then first learn how to make them strictly in accordance with the recipe, and not by eye. Once you get a good result, then start changing it to suit your preferences. For the first time, take only traditional or classic recipes; as a rule, they are used more often than others and have been brought to perfection in proportions.

The second secret is that the dough turns out liquid and needs to stand for 30 minutes to develop stickiness.

The third rule is that eggs must be fresh. The taste of the final product and the consistency of the dough depend on them.

The fourth rule is to sift the flour. In cooking, this is generally an important stage in the preparation of baked goods, but for some reason many people often miss it.

The fifth secret is that the frying pan should have a thick bottom. And, if you have a special pancake maker, then do not cook anything else on it except pancakes.

The sixth rule is that every time, before adding a ladle, we stir the mass (not the yeast) so that the grounds in it are evenly distributed.

The seventh secret is to use one measure. If you are used to cups, this means that throughout the entire recipe you measure out the ingredients in cups of the same volume.

If the edge turns golden and the surface itself becomes dull, then it’s time to turn it over to the other side.

And most importantly, we remember that pancakes are a symbol of the Sun, spring and prosperity, so we charge ourselves with positivity and convey our emotions of Goodness and Love to the test.

Choux pastry made with milk and boiling water

According to our beloved grandmothers, boiling water gives the dough those very notorious holes. Well, let's try it, especially since the ingredients are already at hand.

Ingredients:

2 eggs
Glass of boiling water
500 ml milk
2 cups of flour
2 tbsp. Sahara
1 tsp salt
7 tbsp vegetable oil
1 tsp baking powder

Pour the milk into the broken eggs and beat with a mixer.

Add two tablespoons of sugar, baking powder and salt.

Add the sifted flour into the total mass.

Pour in a glass of boiling water and immediately quickly mix the mass with a mixer.

Add 7 tablespoons of vegetable oil.

Let the mixture sit for 15 minutes.

Grease a hot frying pan with vegetable oil and pour in the dough.

Delicious pancakes with milk - a classic recipe

The classic recipe is the more popular composition. However, depending on where you live, it changes, which is caused by changes in the most available products. For example, the flour may not be wheat, but corn, or the milk may not be cow’s, but goat’s. But the basis of the recipe remains the same, so experiment and adapt it to suit you so that it’s tasty and comfortable for you.

In order for you to be pleased with the results of your cooking, all products must be at room temperature.

This way, the dry ingredients will not settle under the heavy particles of cold milk fat and the dough will be more viscous and light.

Ingredients:

Flour – 250 gr
3 eggs
1 tbsp. oils
1 tbsp. Sahara
Milk – 500 ml

It is best to achieve egg foam, so according to the classic genre, you need to beat the egg with sugar.

I know that many people don’t do this and consider it an unnecessary hassle, but try it anyway. As a result, you will see that the finished pancakes will become much more delicate and get beautiful patterns.

Pour in milk, salt and flour and beat thoroughly with a whisk or using a mixer.

Measure out a tablespoon of butter to make the dough smooth. Oil also makes it easier to flip.

You probably remember that the last pancakes always turn out better than the first, so we leave the dough to sit for 40 minutes so that the gluten in the flour swells and the mass becomes more viscous.

Bake the first pancake in a hot greased frying pan.

How to quickly make dough without eggs

When you need to quickly prepare a treat, there is an express recipe. To save time on whipping egg foam, eggs were removed from the composition altogether.

Ingredients:

200 g flour
2 tbsp. granulated sugar
500 ml milk
2 tbsp. l. vegetable oil

Sift the flour, pour salt into it. Pour in the milk little by little, stirring constantly to avoid lumps.

Add oil and the dough is ready.

Let the mixture sit for 15 minutes.

Bake in a hot frying pan.

Hot milk recipe

Another option for custard pancakes, but not with boiling water, but with hot milk and butter. You can also get holes in the pancakes, but the dough is a little denser than in the previous recipe.

Ingredients:

1 liter of milk
0.5 kg flour
100 g butter
1 tsp salt
3 tbsp. Sahara
2/3 tsp. soda
2 tsp starch, better than corn starch

Pour flour, sugar, salt, soda and starch into 0.5 liters of milk and mix.

Add butter to the remaining 0.5 ml of milk and bring the pan to a boil.

The butter should melt in the milk, pour this mixture into the prepared mass.

Mix well and bake.

Bon appetit!

Dough for openwork pancakes in a bottle

Nowadays it is popular not to dirty a lot of dishes, but to use a plastic bottle. The product is introduced into it through a funnel and shaken. It is very convenient to dose the required amount of dough through a narrow neck, which is why this method is very popular.

Ingredients:

10 tbsp. flour
0.5 tsp salt
0.5 tsp soda
3 eggs
3 tbsp. Sahara
2 tbsp. vegetable oil
600 ml milk

Mix all the ingredients in a plastic bottle, close it with a lid and shake for about five minutes to obtain a homogeneous mass.

Pour the mixture from the bottle into the frying pan; it spreads well.

To create lacy pancakes, take a bottle of sauces, for example, like those found in fast food outlets (you might have seen these at McDonald's). There is a convenient spout - a dispenser that will allow you to squeeze out a thin stream of dough.

But all the dough won’t fit there, so you need to pour it into the bottle in parts.

You can make the shape of hearts, lattice and other openwork patterns.

And this is what the finished creations look like.

Unusual presentation, right?

A simple recipe with milk and yeast

Usually, preparing yeast dough takes a long time, about 40 minutes just for it to rise. And, if you are also making dough, then add another 15 minutes. So, an hour of time was spent just for the dough to rise. We will simplify this process a little and use a simpler recipe with yeast.

The fresher the yeast, the faster it will begin to act.

Ingredients:

500 ml milk
2 eggs
600 g flour
3 tbsp. Sahara
1 tsp salt
1 tsp dry yeast or 30 g pressed
100 g butter

We heat the milk on the stove; it should be at a temperature that your finger can tolerate. Add sifted flour into it.

Pour the yeast into the mixture and mix quickly. Beat in the eggs.

To make the dough easily move away from the surface, pour in melted butter.

Remove the dough from rising. During the rising process, you need to stir it a couple of times to release excess carbon dioxide, which can give the pancakes a sour taste. We wait about 30 minutes.

Heat a frying pan and grease it with oil. Pour in a ladle of dough. Look what bubbles begin to stand out.

Try not to stir the yeast mass so as not to precipitate it.

Pancake dough recipe for 1 liter of milk

They don’t bake enough pancakes, it’s a whole ritual, so they take at least half a liter of liquid base. And most of the recipes I described are based on these proportions.

But sometimes you need to bake more pancakes in order not only to enjoy them with sour cream, but also to stuff them, or even freeze them. Therefore, in the following recipe I give the proportions of ingredients per 1 liter of milk.

By the way, this is too much volume for me, but if you have time or plan to have a large number of eaters, then you need to make a lot of dough.

Ingredients:

1 liter of milk
2 eggs
2 cups of flour
2 tbsp. Sahara
1 tsp soda
3 tbsp. vegetable oil

Beat eggs with sugar, add butter, flour, soda and salt.

Mix with a mixer or whisk until completely homogeneous.

The dough turns out liquid, so the pancakes will be very thin.

Grease a hot frying pan with oil or lard and pour in half a ladle of dough. It spreads well over the surface.

Once the first side is baked, you will see that the raw side has stopped flowing and has acquired a yellowish tint, turn the pancake over.

The first pancake will give you an idea of the taste and consistency of the batter. You can add salt or sugar. If the pancake does not come away from the pan well, add another 1 tablespoon of vegetable oil. If it breaks, then add another egg and add a couple of tablespoons of flour.

To prevent the finished pancakes from sticking together and tearing when you try to separate them from each other, grease the surface of each with butter. But not too much, otherwise it will turn out very greasy.

Step-by-step recipes for preparing tender, airy and thin pancakes with hot milk, kefir, whey, yeast and with the addition of cottage cheese

2018-02-14 Marina Danko

Grade
recipe

2495

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

8 gr.

Carbohydrates

30 gr.

215 kcal.

Option 1: Classic recipe for pancakes with hot milk and yeast

Pancakes made from yeast dough always turn out fluffy, porous and voluminous. Do we need to explain why we classified them as classic? As a rule, they come out lush and are served as sweet pastries, with jam or honey. But, if you are quite masterful with a frying pan, try pouring such pancakes thinly; the resulting pancakes can be rolled with any filling - from canned fish to a sweet assortment of sautéed fruits.

Ingredients:

one and a half glasses of milk and the same amount of flour;
three fresh eggs;
“fast” dry yeast - 15 g;
50 grams of “Farmer” butter;
refined sugar - two tablespoons.

Step-by-step recipe for yeast pancakes with hot milk

Sift a glass of flour into a bowl suitable for mixing and mix it with a small amount of fine salt.

In a separate small bowl, combine dry yeast with sugar.

Pour one and a half glasses of milk into a saucepan and place on low heat. As soon as the milk warms up to a temperature of no more than 39 degrees, pour half a glass of yeast. After stirring until the yeast granules dissolve, temporarily set the mixture aside; it needs to stand for about twenty minutes.

Bring the remaining milk in the saucepan to a boil and immediately pour into the flour. Stirring vigorously in a circle with a whisk, carefully break up all the lumps. The custard base should come out fluffy and homogeneous.

Without waiting for it to cool, pour the yeast mixture, which has begun to foam intensively, into a bowl with the brewed flour. After thoroughly stirring, place the bowl in a warm place for a while. On average, rising can take up to one and a half hours, which depends on the quality of the yeast used and the temperature level in the room. If you want to speed up the process, place the bowl closer to the burner that is on.

After waiting for the dough to approximately double in volume, we continue preparing the dough. Melt the butter in a small saucepan, then cool it to room temperature. Pour three eggs into a separate bowl and beat them well with a whisk.

Add melted fat and eggs to the dough. After mixing, add the remaining flour directly on top of the dough and stir it well again. Again we transfer the bowl to a warm place, but for no more than half an hour.

After mixing the settled dough, we bake pancakes according to the general rules. Pour the dough into a thin layer from a ladle onto a well-heated frying pan that has been oiled for the first pancake.

Option 2: Quick recipe for pancakes with hot milk and kefir

A simplified and therefore faster way to prepare fluffy pancakes using kefir and hot milk. Cooking them is much faster and easier than classic yeast ones. Despite the simplified recipe, such custard pancakes also turn out airy, porous and even the next day do not lose their freshness and taste.

Ingredients:

a glass of medium-fat kefir;
two eggs;
sugar - two spoons;
a full glass without a slide of flour;
two tablespoons of non-fragrant vegetable oil;
milk, three percent - 250 ml glass;
half a spoonful of salt and soda.

How to quickly cook fluffy pancakes with hot milk

Mix the flour, sifted at least twice, with soda and sugar.

In a separate bowl, with the addition of salt, beat the eggs with a mixer until fluffy.

Bring the milk to a boil and slowly pour it into the continuously whisking egg mixture. Next, using the same method, introduce warm, room temperature kefir.

While stirring the prepared mixture with a whisk, gradually add flour to the custard base. Having received a lush mass without a single lump, set it aside for a quarter of an hour, after which we mix two tablespoons of refined oil into the dough.

Bake in a thick, well-heated frying pan. Under the very first pancake, be sure to pour a little oil or simply generously grease the bottom with it.

Option 3: Millet yeast pancakes with hot milk

Fluffy yeast pancakes based on millet porridge can be served with or without filling; they are equally good savory or as a dessert. What distinguishes them from ordinary pancakes is their special taste and richer color.

Ingredients:

two and a half glasses of milk and two of flour;
polished millet - 150 grams;
two large fresh eggs;
a tablespoon of “Peasant” butter;
60 gr. Sahara;
25 grams of dry yeast granules.

How to cook

We prepare a viscous porridge using millet water. There is no need to add salt and sugar, we will sweeten and season the dough itself. Cool the finished millet porridge well, then grind it through a thin metal sieve or grind it in a blender.

Measure half a glass of milk into a small saucepan. After adding a tablespoon of oil, place on maximum heat. Having noticed the first signs of boiling (milk rising), we begin to stir it intensively with a spoon, and gradually add a glass of flour. Cool the thick dough brewed in this way, but not completely, it should remain a little warm.

We dilute the yeast with half a glass of warm water and pour it into the brewed dough. After thoroughly stirring, cover with a linen towel and let stand in a warm place for some time.

Separating the whites, grind two yolks with sugar.

Pour the remaining half liter of warm milk into the suitable brewed base, add a little salt, mashed yolks and a glass of sifted flour. We also put the grated porridge here, after which we mix carefully and vigorously. Let the dough rise well in a warm place.

Stir the egg whites into the batter, whipped until foamy, and start frying the pancakes. We bake them, like regular ones, in a frying pan, greasing it with butter under the first pancake.

Option 4: Original pancakes with hot milk and whey - “Spirals”

The pancake composition is prepared using whey and brewed with hot milk. Thanks to this method of preparing the dough, the pancakes are elastic and tender. You will need a small plastic bottle, with its help we will apply a spiral pattern on the pancakes with chocolate dough.

Ingredients:

half a liter of whey;
200 gram glass of milk and the same amount of water;
two and a half spoons of sugar;
1 gr. vanilla powder;
50 ml vegetable oil;
three eggs;
three hundred grams of high-grade wheat flour;
one and a half spoons of cocoa powder.

Additionally:

sour cream for serving.

Step by step recipe

Combine the slightly heated whey with vegetable oil. Break all the eggs into it, add vanilla, a quarter teaspoon of salt, sugar and beat well.

Mix flour into the resulting pancake base in small portions and bring it to the consistency of thick homemade sour cream.

After pouring the milk into a saucepan, add a glass of water and place on the stove. Having set the heat to maximum, wait for it to boil.

Continuously stirring the pancake mixture in a circular motion, pour in hot milk in a thin stream.

Pour one and a half cups of dough into a separate bowl. Mix cocoa powder into it and pour it into a bottle. We make a small hole in the cap with a hot nail and screw it onto the bottle.

You can also bake pancakes from the brewed dough in an ungreased frying pan; the custard mixture will not allow them to stick. Pour the light batter onto the hot frying pan. With light rocking movements we distribute it over the entire bottom. Having placed it on the burner, we immediately apply a pattern in the form of a spiral of dark dough. As soon as the bottom is browned, turn it over and bake it just as well on this side, without making a pattern. To serve, it is advisable to roll such pancakes into triangles, with the side without the pattern facing inward.

Option 5: Tender curd pancakes with hot milk

It would seem like a small addition in the form of cottage cheese, but the taste of pancakes changes dramatically. Curd pancakes made with whey, made from dough brewed with hot milk, come out very thin. Due to the absence of a ripper, the pancakes do not have pores, but do not become too dense. The dough is soft and elastic, which allows you to wrap any filling in these pancakes.

Ingredients:

eggs - 2 pcs.;
150 gr. fat cottage cheese and the same amount of flour or pancake mixture;
milk - 270 ml;
two spoons of sugar;
45 ml vegetable oil.

How to cook

Pour sugar into a bowl convenient for mixing and pour two eggs into it. Beat with a mixer until foamy.

Place a sieve on a bowl, sift the flour through it, then wipe the cottage cheese. Pour 120 ml of cool milk into the pancake mixture and add half a spoonful of salt. Turn on the mixer again and work with it until we get a homogeneous mass. When whipping with a whisk, to obtain a homogeneous dough, the products should be introduced one by one.

Mix vegetable oil into the dough with a spoon. Turn on the mixer again and, whisking continuously, pour in hot, almost boiling milk in a thin stream.

Before pouring the dough for the first pancake, carefully grease the bottom of the frying pan with vegetable oil and heat it well. We bake like regular pancakes, distributing a small amount of pancake mixture over the entire bottom in a thin layer, after browning the bottom, turn it over.

Custard pancakes are called because more boiling water is added to them, but there is also a recipe that uses hot milk, which I will describe a little lower. Thanks to boiling water, they turn out very tasty, easily turn over, and most importantly, do not tear.

Maslenitsa is coming soon and it’s impossible to miss this chance and not make pancakes. Going to visit people with pancakes on a holiday is considered a tradition on this day. Pancakes, a very ancient dish among Russians, were previously believed that if you bake more of them, then you will live in abundance and without hassle all year. Therefore, people baked many different pancakes and, also, yeast ones. In general, there are a lot of recipes, and even if you bake them for a whole year until the next Maslenitsa, you won’t try them all.

Many housewives dream of making delicious pancakes so that they do not tear and simply melt in the mouth. So I decided to collect a few recipes that I tested myself.

Custard pancakes with milk and kefir - a recipe for thin openwork pancakes with holes:

Here, as promised, is the recipe for delicious pancakes with hot milk. They are very simple to prepare, but for breakfast with jam or sour cream, they will come in handy.

Ingredients:

Kefir - 0.5 liters.
Milk - 1 glass.
Soda - a little more than half a teaspoon.
Sugar - 2 tbsp. spoons.
Salt - 0.5 teaspoon.
Flour - 1.5 cups.
Vegetable oil - 3 tbsp. spoons.
Eggs - 2 pcs.

1. In a deep plate, mix kefir, sugar, salt and soda. You will immediately see how the dough begins to increase slightly in volume and foam.

2. Beat eggs and well-sifted flour into our mixture. Stir again until the lumps dissolve. We should have a fluffy, thick mixture.

It is necessary to sow so that the flour is saturated with oxygen and becomes airy.

3. Then heat the milk on the stove. After heating, foam forms on it, remove it.

4. Pour heated milk and butter into the dough and mix again.

Let's see how the dough turns out; if it's liquid, you can add flour, and if it's thick, then add heated milk. The mass should turn out like liquid sour cream.

Leave the dough to stand at room temperature for about 15 minutes, in order to be sure that all the lumps have dissolved, or if you want it faster, beat with a mixer.

5. Grease the frying pan with oil and heat it well, take half a ladle of dough and pour it into the frying pan, bending it in different directions.

6. Bake on both sides until golden brown.

7. Serve with jam or sour cream.

Thin custard pancakes with milk and boiling water - a quick and tasty recipe:

Pancakes made with milk always turn out tender and tasty; compared to regular ones, they turn out to be more attractive and just beg to be eaten.

Ingredients:

Milk - 4 glasses of 200 mg.
Boiling water - 180 gr.
Flour - 250 gr.
Butter, for greasing - 50 g.
Sugar -2 teaspoons.
Salt - half a teaspoon.
Vegetable oil 2 tbsp. spoons.
Eggs - 2 pcs.

1. Pour sugar, salt, eggs into a deep plate and beat until they turn white.

2. Sift the flour well and add to the egg mixture. The result is a thick dough with lumps. Add a little milk and stir until the dough takes the form of thick sour cream.

3. When all the lumps have dissolved, pour out the remaining milk. Mix everything until smooth

4. Now pour boiling water into our resulting mass and mix again. The dough should be runny, like cream. Also add vegetable oil and beat lightly.

If you can’t get holes, but you need to remove them, then when you pour in boiling water, you can dilute 0.5 teaspoon of soda in it. I make this recipe without it, so I mix everything thoroughly, and you see for yourself how you like it.

5. Let it sit for 15 - 20 minutes so that all the ingredients come together and begin baking.

6. In a well-heated frying pan, greased with oil, pour a little less than a ladle of dough and turn from side to side until it spreads. Bake first on one side, then on the other.

7. Grease each baked pancake with butter and serve.

Recipe for pancakes with yeast and milk.

Each person has his own way of preparing custard pancakes, some prefer milk with boiling water, some add dry yeast. Of course, no matter how you do it, they will turn out very tasty and will be perfect for a holiday (Maslenitsa).

Ingredients:

Boiling water - 1 tbsp.
Eggs - 3 pcs.
Flour - 3 tbsp.
Salt - to taste.
Warm water for breeding yeast - 0.5 tbsp.
Dry yeast - 1 tsp.
Vegetable oil - 2 tablespoons.
Milk - 3 tbsp.

1. Pour boiling water over the entire surface into the sifted flour, do not forget to stir. The dough should be very thick.

2. Add salt, sugar, eggs, vegetable oil and yeast diluted in warm water. We knead with our hands.

3. Heat the milk so that it is warm and pour 1 glass into the dough, while kneading constantly.

4. Let it sit until it comes up.

5. When the dough is ready, beat it with a mixer until smooth.

6. Pour in the remaining milk, stir again and let stand again.

7. Grease the frying pan with oil, this is done exclusively for the first pancake. Heat it until lightly smoking and pour in a ladle of dough (half or more, depending on what kind of baking container you have).

Before each pouring into the pan, knead the dough lightly so that it shrinks less.

Serve with jam or sour cream.

Cooking pancakes with milk without eggs:

Many people think that dough without eggs cannot be made, especially choux pastry. I want to assure you that this is far from the case. The resulting pancakes are very tasty; moreover, they are considered a vegetarian dish. According to this recipe, depending on the thin or thick dough, you can make openwork thin pancakes or for wrapping. For example: minced meat, cottage cheese and other products. They are also good on holidays and weekdays.

Ingredients:

Flour - 2 glasses of 250 gr.
Milk - 1 liter.
Vegetable oil - 2 tbsp. spoons.
Sugar - 1.5 tbsp. spoons.
Salt - to taste.
Soda - 0.5 teaspoon.
Butter - 50 gr.

1. Stir sugar, salt, soda and flour into bowls. Add half the milk and stir again until the lumps are removed. It is advisable to mix with a blender. The dough should turn out like thick sour cream. Add vegetable oil there.

2. In a saucepan, heat the milk to a boil and immediately pour it into the dough and stir constantly.

3. Melt the butter and add it to our mixture. Accordingly, we knead so that all the ingredients come together.

4. Before starting baking, grease the frying pan with vegetable oil once and heat it well.

5. Bake on 2 sides until browned.

6. Grease the pancakes with butter and serve.

How to cook pancakes with sour milk (yogurt), quickly and tasty?

This wonderful recipe for the most delicate pancakes is for housewives who like to save money. It happens that the milk remains and turns sour. Most people simply throw it away because they don’t know where to use it. But you shouldn’t do this, as it’s better to bake pancakes from it.

Ingredients:

Flour – 1 cup.
Vegetable oil – 4 tablespoons
Boiling water – 1.5 cups.
Eggs – 2 pcs.
Sugar – 1.5 tbsp. spoons.
Salt – 0.5 teaspoon.
Soda – 0.5 teaspoon.

1. Beat the eggs into the dough bowl and add sugar. Stir until sugar dissolves.

Ingredients for pancakes should be warm, then the pancakes will turn out tender and tasty.

2. Pour sour milk into the scrambled eggs and mix too.

3. Sift the flour, baking soda and salt through a sieve, directly into the liquid mass, not forgetting to stir immediately. The mixture should be thick.

4. Pour boiling water into the dough, over the entire surface and stir very quickly. You should get a liquid dough without lumps.

The thinner you dilute the dough, the more holes it will have and the thinner it will be.

5. The last step is to add oil, mix and start baking.

6. Grease the frying pan with oil, heat it and pour a thin layer of dough. Bake for about 20 seconds on each side, it all depends on the dish you are baking on.

7. Grease the pancakes with butter and serve.

I present to your attention custard pancakes - a recipe made with milk. These thin elastic sheets are perfect for stuffed pancakes with both sweet and non-sweet fillings. But that's a slightly different story...

So let's get started:

Ingredients:

1 liter of milk,
3 - 4 eggs,
sugar (from 1 to 3 tablespoons, depending on whether the pancakes are sweet or not),
a pinch of salt,
3 tablespoons vegetable oil,
8 tbsp. heaping tablespoons of flour (a heap to the maximum, this is about 2.5 cups),
1/2 tsp. soda (slaked with boiling water, extinguish just before adding to the dough).

Cooking process:

Pour 1 glass of milk into a cup where the dough will be kneaded, add eggs, sugar, salt, butter. Stir well, add flour and stir so that there are no lumps.

Heat the rest of the milk well, just short of boiling. Add hot milk in portions to the pancake dough, as if brewing it. The dough for custard pancakes should be without lumps. If you still cannot avoid this, strain it through a large sieve.

At the very end of preparing the choux pastry for pancakes, add soda, slaked with boiling water.

I extinguish the soda with boiling water in a separate cup:

Then add soda to the pancake dough and mix well.

Let the pancake dough sit for a while. This will allow the gluten to swell, making the pancakes elastic and even easier to remove from the pan.

Bake custard pancakes in a greased hot frying pan (I grease it with a piece of lard, you use the method you are used to), as a rule, the pan is greased when baking the first pancakes, then everything goes like clockwork ;-)

I’ll tell you how I learned to bake custard pancakes using this recipe. My frying pan is very hot, out of six stages on my electric stove I bake them on 5, so I quickly bake them in one frying pan. If you use two frying pans, as I do when baking thick pancakes with kefir, I’m afraid you would not only have to dance at the stove, but dance very quickly :-). Jokes aside, thin custard pancakes bake very quickly!

The choux pancake batter is quite liquid, so as soon as you pour it into a very hot frying pan, it will immediately set and the pancakes will be covered with an openwork pattern in the hole. Wait for the bottom to brown

and turn it over to the other side. I do this with my hands, first running a thin spatula along the openwork edge, as if picking it up.

And what smell of baked pancakes immediately, mmmm... reached your screen? ;-)

We stack the custard pancakes on a flat dish, which we place next to it:

I’ll tell you one secret when baking custard pancakes: as soon as you turn them over to the second side, we bake for just a short time, we literally count one, two, three, four, five and immediately remove them! This method will allow you to avoid drying out the delicate choux pastry and make thin pancakes very tasty, tender and elastic. And then the edges of such custard pancakes with milk will not break.

My husband’s mother always bakes pancakes that are approximately the same in thickness and structure; my custard pancakes according to her recipe always turn out different (maybe because I always use different frying pans ;-)),

There is another trick: if you beat the whites separately and add them together with soda, then custard pancakes they turn out more “holey” and lacy.

You can serve custard pancakes with milk with berries (I had frozen strawberries that I saved in the freezer from the summer) or cottage cheese. To make the curd filling for thin pancakes more tender and pleasant to the taste, I added a little sugar and a couple of spoons of sour cream to fresh farm cottage cheese, rubbed everything with a blender into a sweet curd mass, my cottage cheese even looked like curd cream!