Want to learn how to cook thin, with holes custard pancakes with milk? Then read a selection of 3 recipes, in which you are waiting for secrets of frying, kneading dough for pancakes, tips. In addition, I advise you to watch the video on the topic. You will understand how simple, in a short time, yeast, openwork and thin pancakes with milk are obtained.

Tip 1.   Without having a special frying pan with low sides and a non-stick coating at home, you can use the usual for frying pies. However, before you pour the dough on the bottom of the pan, you need to wash it thoroughly, wipe dry. Then put on the fire and thoroughly calcined. Otherwise, the pancakes when turning will start to stick to the bottom and break into several pieces.

Tip 2.   If you are new to baking pancakes, then prepare in advance not one, but two shovels. This will shorten the frying time, make it possible to keep the pancakes whole while turning and shifting from the pan to the plate.

Tip 3. The main utensils and equipment that will help simplify the procedure for making pancakes:

• capacity for kneading dough, it can be anything - a saucepan, bowl, ladle, etc;
• a whisk, blender or mixer;
• ladle, shoulder blades.

All these accessories must be always at hand.

Custard pancakes with milk and boiling water (thin)

Despite the thin structure, pancakes do not tear when frying, they turn over well and do not stick to the pan. The dough is in milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and extremely tasty.

Ingredients:

• milk - 2 stack.
• boiling water - 1 stack.
• wheat flour of the highest grade - 1.5 stak.
• egg - 3 pcs.
• granulated sugar - 2 tbsp.
• salt - 1 pinch
• vanillin - 1 tsp
• vegetable oil odorless - 3 tbsp.
• butter

Cooking:

Of these ingredients, you can bake about 20 to 22 pieces of thin pancakes. The less dough poured into the pan, the pancakes are thinner.

Mix eggs with sugar and salt. Do not whisk, but only stir.

Then add to the mixture milk, butter, sifted flour, vanilla. Stir with a whisk.

Pour a glass of boiling water from a boiling kettle and pour it in a thin stream into the dough, stirring constantly. Brewed dough set aside for 10 - 15 minutes to the side.

Next, pour a spoonful of butter onto a heated pan with a teflon coating (only for the first pancake). Pour dough in scoop and pour it, tilting the pan in different directions, for even spreading over the entire surface.

Then put the pan on a medium heat and fry until browned the bottom of the pancake. This moment will be clearly visible by slightly twisting the edges of the pancake and lagging behind the pan.

After the bottom has reddened, turn the pancake with the help of a shovel to the other side. Thus, bake the rest of pancakes from the remains of choux pastry.

Finished pancakes stacked on a plate or rolled into tubes, pre-lubricated with butter.

Pancakes are served to the table in hot form with various fillings, which can serve as melted chocolate, jam, sugar syrup, etc.

Custard pancakes in milk with holes

A beautiful "perforated" effect on the surface of pancakes is achieved by brewing dough with hot milk. Pancakes, cooked according to this recipe, completely covered with holes.

Ingredients:

• milk - 1 l
• egg - 3 pcs.
• wheat flour - 2.5 stak.
• granulated sugar - 3 tbsp.
• salt - 0.5 tsp.
• drinking soda - 0.5 tsp
• refined vegetable oil - 7 tbsp.

Cooking:

All the products that make up the pancake dough must be removed from the refrigerator before they reach room temperature.

Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.

Then in the resulting mixture in small batches enter the sifted flour.

After that, the rest of the milk is heated on the stove or in the microwave until hot, but not boiling.

Trickle hot milk into the dough and continuously beat the mass with a mixer. After pouring all the hot milk, the dough is considered brewed.

Fry pancakes in a pan from two sides. If the pan without a non-stick coating, then lubricate it with oil.

Most holes are formed when pancakes are baked in a well heated pan, over high heat. However, you need to do everything very quickly, otherwise the baking can 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 "fiery" pancakes gives boiling water, brewed in a yeast dough.

Ingredients:

• milk - 1 stack.
• boiling water - half stack.
• fresh yeast - 10 g
• wheat flour - 2 stack.
• granulated sugar - 3 tbsp.
• salt - pinch
• refined sunflower oil - 2 tbsp.

Cooking:

If more milk is added to the dough, then the pancakes will be super-thin. Also note 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

Put salt, granulated sugar in a bowl, crumble yeast. Gradually add milk while stirring to dissolve the yeast.

Then enter 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 dishes with dough cover and leave in a warm place for half an hour.

After this, pour boiling water into the dough and stir. Add oil and knead again until smooth.

The dough is ready, you can start baking.

Despite the fact that these dairy pancakes without eggs, they are still soft, not "rubber", due to the yeast base and boiling water.

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

Cooking secrets

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

• We select the pan. Whatever modern pans we were offered — non-stick, comfortable, light — the cast-iron frying pan remains the best. And the matter is not in ancient traditions, but in its thick walls, which keep warm well and evenly warm up, and its surface does not allow the dough to stick. In addition, cast iron pans are durable and are not afraid of temperature changes. Yes, they are not sold at every corner, but you can find it. Nowadays, even China makes excellent cast iron frying pans.
• Get rid of lumps. Dough for pancakes is better to mix it with a blender. Due to the tremendous speed, the mass is obtained air and without lumps. You can knead and manually, but then you have to beat several times longer.
• Choosing flour. For pancakes, it is better to use wheat flour of the highest grade, but it does not matter if there is none. Suitable and general purpose flour, and buckwheat, and any other.
• We seek openwork. To do this, beat the egg whites separately, and then gently put them into the dough. After adding proteins, do not use a 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 the very vagaries of products that we love, but which, unfortunately, does not always work. Your task - when pouring boiling water to stir the dough quickly, so that the whole mass has time to brew until the water has cooled. Custard pancakes on milk and boiling water are obtained by openwork, and the more hot the pan (within reason, of course), the more pronounced the holes will be.

• milk - 1 cup;
• flour - 2 cups;
• boiling hot water - 1 cup;
• vegetable oil - 2-3 tablespoons;
• egg - two pieces of medium size (or 3 small);
• granulated sugar - two tablespoons;
• soda - half a teaspoon (instead of soda, son-in-law baking powder).

1. First of all, put the water to warm up - until it boils, we just mix all the ingredients.
2. In a convenient bowl or bucket combine warm milk (room temperature), eggs and granulated sugar (until it is completely dissolved).
3. Sift the flour and add to the dough. Mix gently to remove any lumps.
4. Pour in vegetable oil. Now you can put the pan warmed up.
5. Pour the soda. By this time, the water should already boil. Measure out a glass of hot water and pour it into the dough. Stir quickly so that the whole mass reacts with hot water, and the choux dough for pancakes in milk is ready.
6. Leave it for 10 minutes for the flour to be sold out.
7. Bake custard pancakes on a hot non-stick or cast iron pan (pre-oiled). The thicker its walls, the more evenly pancakes will be baked. Lubricating it every time is not necessary, but only as needed - for this we put vegetable oil in the dough.

You can not lubricate each 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 in them unsweetened stuffing, you can reduce the amount of sugar.

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

Hot milk

There is a recipe for custard pancakes and milk. You just need to boil some of the milk, and leave some warm. Its fatness does not matter much - only the calorie content of the dish will depend on it (if there is a need to think about the 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 - about 2.5 cups;
• soda - half a teaspoon.

1. Measure out 1 glass of milk. This choux pastry dough for pancakes is not difficult at work, you just have to remember to divide the main ingredient into two parts.
2. Break 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 with milk are made with openwork and rather thin due to the large amount of liquid).
5. Beat the mixture, add flour, and mix everything thoroughly, breaking the lumps.
6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but it is not necessary to bring it to the boil.
7. Pour in parts and mix it quickly and thoroughly so that all the dough comes in contact with it.
8. When some hot milk remains in the container, pour the soda into it and pour it into the dough. Mix thoroughly.
9. Pancakes cooked in hot milk should be baked in a hot frying pan, spilling the mixture into a thin layer. Do not forget to turn over in time so that the products do not overdry and become brittle. If it is dry, greasing with melted butter will save the situation.

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

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

On kefir

To brewed dessert turned out even more openwork, you can cook it on kefir. Another fermented milk product such as ryazhenka or liquid (drinking) yogurt can be taken as a basis. The main rule - the main ingredient should be warm (but not hot). The recipe for scrambled pancakes for kefir is just as simple.

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

1. Blend the eggs well with kefir (you can manually, but then you have to insist the dough for about 30 minutes).
2. Pour salt and sugar, whisk again.
3. Pour in a glass of warm water.
4. Sift the flour, and not in a separate bowl, but straight into the mixture. Then gently mix with a spoon or a wide spatula.
5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour it in a thin stream directly into the dough. Intensely mix.
6. Pour in refined vegetable oil.
7. Leave the dough to rest for about 10 minutes and bake.

Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that completely sugar-free pancakes can turn out pale and tasteless.

Anyone who tried custard pancakes, they will never forget their special taste and flavor, different from pancakes, cooked 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 dotted with numerous holes.

From such openwork pancakes, believe, it is unlikely, who will refuse. Dough for can be cooked on milk, yeast, and also on kefir. As a rule, custard pancakes are baked thin. This allows you to stuff them with different types of toppings. After making the pancake dough sweet, you can make pancakes stuffed with cottage cheese, fruit and berry fillings, creams and serve them for dessert.

Salty choux pastry pancakes  Perfect for cooking meat, fish and vegetable rolls, snack pancake cakes, envelopes. Also, custard pancakes can be cooked with sugar from vegetables, berries and fruits, added prematurely to the dough. Even if you do not know how to make dough for custard pancakes, and how to bake them, do not despair.

We suggest you to get acquainted with the most delicious and popular recipes for making custard pancakes, which will be useful to you in the future. From the very name it becomes clear that the dough should be brewed. Milk, yeast or kefir can be the basis for choux pastry. By and large, pancakes in appearance and taste are obtained regardless of whether you chose milk or kefir, the same. But It is worth noting that cooked with kefir and yeast will be slightly higher in height and airier than pancakes with milk.

As for flour, white wheat flour is most often used to make such pancakes, although you can experiment and bake pancakes on corn, rice or buckwheat flour. By adding a bit of vegetable juice, or cocoa, to the pancake batter, you will get beautiful colored pancakes.

Custard pancakes. Best recipes

Cooking custard pancakes in two ways. The first method involves adding hot water to the dough, in turn, the second method of cooking pancakes is based on brewing the finished dough in a water bath.

Recipe for Custard Pancakes with Milk

Ingredients:

• Eggs - 2 pcs.,
• Milk - 1 cup,
• Butter - 50 gr.,
• Wheat flour of the highest grade - 1 cup,
• Sugar - 6 tbsp. spoons
• Hot water - 0, 5 glasses,
• Vanillin or vanilla sugar - 1 pack,
• A pinch of salt,
• Soda - 0.5 tsp,
• Refined sunflower oil

It is very tasty custard pancakes. Milk  for pancakes is best to take with a high percentage of fat. After all the ingredients are cooked, you can do the preparation of pancake dough. In a bowl with deep sides, beat the chicken eggs. Add sugar, milk and a pinch of salt. Melt butter in a water bath and add it to eggs whipped with sugar. Sift wheat flour.

Add it to the 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, leave it for about half an hour. Pour refined oil into the pan. Heat it up.

Use a scoop of dough and pour it into the pan with an even thin layer. To custard pancakes with milk  turned out to be 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, says that it is already possible to turn. This should be done very carefully, as the pancakes are very delicate and tender. Such custard pancakes with milk will be an excellent addition to the holiday table at Maslenitsa.

Custard pancakes on kefir - recipe

Ingredients:

• Kefir - 1 cup,
• Flour - 1 cup,
• Salt - to taste
• Sugar - half a glass,
• Soda - ½ tsp,
• Eggs - 2 pcs.,
• Vegetable oil

As you see custard pancakes on kefir  have almost the same set of products as for pancakes with milk. For the preparation of 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, pancakes get even more delicious.

As usual, the first thing to do is beat the eggs with a whisk. Then put the sugar and salt in them. Pour kefir. Stir with a spatula or whisk until smooth. Add vegetable oil, soda and vanilla sugar. By the way, it can be seen melted butter. Last but not least, enter the sifted flour.

Stir the pancake dough and place in a water bath. Brew it, stirring constantly for about 3 minutes. The dough should be about 60 degrees. After that, leave the dough for 30-40 minutes. Baked such custard pancakes, recipe  which we looked at in a well heated pan.

Ingredients:

• Yeast - 40 gr.,
• Milk - 1 cup,
• Sugar - half a glass,
• Vanillin - 1 sachet,
• Salt on the tip of a spoon
• Vegetable oil

These scalded Yeast Pancakes  cooked in milk. Yeast pour a little water, add to them 1 teaspoon of sugar. After 10 minutes, pour the yeast into a bowl in which to prepare the dough. Add half the milk at room temperature. Stir, add 1 tablespoon of sunflower oil and 1 egg.

Mix everything well and add flour. Knead the dough. Let it stand for about an hour. During this time, it is well suited and will increase in volume. Boil the milk and pour it into the dough. Stir. After 15 minutes, you can bake pancakes from it. Grease the pan with a piece of bacon, vegetable or butter, as you like.

According to this recipe, they are well separated from the pan, do not stick and easily turn over with a spatula. Such pancakes are served hot, piping hot. Finished pancakes before serving can be poured with berry syrup, jam, honey or condensed milk.

Yeast custard pancakes with semolina can also be made with yeast.

Scalded yeast pancakes with semolina

Ingredients:

• Milk - 1 cup,
• Water - 1 cup,
• Semolina - 5 tbsp. spoons.
• Butter - 50 gr.,
• Chicken eggs - 2 pcs.,
• Sugar - 4-5 tbsp.
• Instant dry yeast - 1 bag,
• Vanilla sugar - 1 pack,
• Vegetable oil

Beat eggs, add sugar, salt, melted butter in them. Whip all ingredients. Add the semolina. Stir, pour in hot water. After that, you can add dry yeast, and vanilla (vanilla sugar). The dough should then stand for about 2 hours. During this time, the yeast will have time to go, and semolina - to swell. For those who do not have time to wait a long time for the pancake dough, you can significantly speed up the process and replace the cereal with boiled semolina. Fry the pancakes in a 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 cup,
• Milk - 1 cup,
• Sugar - 50-70 gr.,
• Salt - Pinch
• Vegetable oil

The recipe for these pancakes came to us from ancient times. Once these pancakes were baked in Russia in every home, but over time this recipe became not so common and popular. Let's renew the old traditions and make buckwheat scoops. Also, they can make these pancakes rolls, filling them with red caviar.

Let's start cooking custard pancakes. Sift buckwheat flour and place in a bowl. Fill it with hot water. Beat in the egg, add sugar, milk, a little salt. Mix well to avoid lumps. Pancake Choux Dough  the consistency is thick, but not tight. It should be smoothly distributed on the surface of the pan. Fry pancakes on each side until rosy, turning them over with a spatula. Serve them hot. It fits perfectly with chicken broth and sour cream sauce.

That is how easy and simple cooked custard pancakes. And if you can fantasize a little, then you can come up with many other dishes based on custard pancakes.

Well, now let's see how to cook custard pancakes. Recipe with photos  cooking them will help you with that.

Milk has the best and most common breakfast at weekends. You do not need to hurry anywhere, so you can bake flavored pancakes and enjoy tea. Pancakes by Russian hostesses are baked in hot iron pans, heated and oiled or greased, with the old sample kept by our grandmothers. But nothing stands still and for pancakes special pancake pans have long been invented, which makes baking much easier. And so now bake pancakes is a pleasure.

For cooking custard pancakes with milk  will need:

• Milk - 2 tbsp.
• Sugar - 2 tbsp.
• Salt - Pinch
• Eggs - 2 pcs.
• Flour - how much dough will 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 homemade full-fat milk is used to make pancakes, it will be better to dilute it one-by-one with water. In this recipe, we will dilute the milk directly in the dough, before starting to do the kneading, boil two glasses of water. Pour flour in a saucepan and beat eggs. Whatever the pancakes were cloyingly sweet, add a pinch of salt.

   Heat the milk to about 40 degrees, mix sugar in it and pour it into a container with flour and eggs.

   Whisk well, and better with a mixer, mix well, the dough turns thick like sour cream.

   Meanwhile, the water is already boiling and, without stopping kneading, pour the right amount of liquid into the dough.

   To make it easier to turn over, and they were more succulent inside aside from the fact that you need to lubricate the pan, you need to add not a lot of vegetable oil to the dough.

   Well knead the dough, using a mixer, it is obtained without lumps. If in your opinion the dough is thick, add a little more boiling water.

   We bake pancakes in the simplest and most known way. Heat the frying pan well and use a pastry brush or a piece of raw potatoes impaled with a fork, spread the frying pan with vegetable oil or fat. Using a ladle, pour the desired portion of dough into the pan. And holding the pan on the weight, fast circular movements distribute the dough throughout the pan.

   We bake pancakes from two sides until browning. The thickness of the finished pancake about 2 mm.

   While the pancakes are baked, prepare the day for them the simplest sauce. Mixer whisk sour cream with any favorite jam or condensed milk.

   Ready to put on the dish, each can be fluffed with butter.

   Serve custard pancakes with milk  warm with sauce. It is possible with jam, condensed milk, or just sour cream.

Custard pancakes with milk. A photo

Pancakes from choux pastry should learn to cook every hostess, because they differ from the classic versions of their taste. Dish when used seems to be porous, tender, light. So it becomes due to boiling water, which is added to the dough during cooking.

There are many recipes for this dish. And in all of them the dough is cooked on boiling water. With hot water when cooking dishes you need to be careful, because with the wrong addition it can be spoiled. In such cases, custard pancakes do not have the above taste and often poorly removed from the pan.

When kneading dough for scalded pancakes, either very hot milk or water is used. Boil these liquids are not required. It is necessary only to bring them to a boil and immediately remove from the stove. Pour the heated milk or water into the mixture. This is done very slowly - in small doses.

After each serving of liquid, the dough is thoroughly mixed. Due to the gradual infusion of milk or water, the mixture is homogeneous in composition, the ingredients are better stirred in it.

The problem that often arises in the process of making custard pancakes and does not allow them to bake well is the formation of lumps. For mixing lumps convenient to use a sieve. Through it simply pour the mixture into a new container. The remaining lumps on the grid stir with a spoon.

Cooking pancakes with milk

Of all the existing dishes, the easiest way to cook is simple custard pancakes with milk, because every hostess has ingredients in the kitchen - flour, milk, eggs, sugar, salt, sunflower oil and boiling water. Begin kneading by breaking 3 eggs into a deep bowl. It also adds 3 tbsp. spoons of sugar and 1 teaspoon of salt without a slide.

Eggs with sugar and salt are whipped with a blender or a whisk. Next, pour 2 cups of fresh milk into a cup and pour 3 cups of flour. All this is mixed until a homogeneous mass and dissolution of all the lumps. It turns thickish dough. It added 3 tbsp. spoons of sunflower oil and proceed to 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 desktop. After half an hour, heat the pan, grease it once with a small amount of vegetable oil and begin baking. Custard pancakes are tasty, very tender, because the main ingredient in them is milk.

Kefir application

Soft and thin pancakes are obtained by using kefir. He acts as a milk substitute. Pancake recipe includes:

• kefir, hot water and flour - 1 glass each;
• chicken eggs - 2 pcs .;
• soda - 0.5 tsp;
• salt and sugar to taste;
• sunflower oil - 2 tbsp. spoons.

Eggs are broken into a bowl, cold kefir is poured, whisk is mixed with the mixture, salt, sugar and soda are added. Pour flour using a strainer. The resulting mass is stirred until a homogeneous consistency.

It remains only to brew the mixture. To do this, in a bowl of dough begin to gradually pour water. The final stage is the addition of sunflower oil. After mixing, proceed to baking.

Yeast Pancake Recipe

Hostesses who want to cook lush, soft and lacy pancakes, should try to cook this dish according to the recipe, which uses yeast.

Ingredients Required:

• wheat flour - 250 g;
• milk - 1 cup;
• chicken eggs - 2 pcs .;
• butter - 20 g (if desired, this ingredient can be replaced by margarine);
• yeast - 10 g;
• sugar and salt - to taste.

How to cook custard pancakes from these components? The recipe is quite complicated. It includes several stages:

1. First prepare the yeast. Milk a little warm, make sweet. Yeast is poured into it, stirred.
2. In another bowl, sift flour, add warmed milk, mix thoroughly. The result is choux pastry. Its a little cool. After cooling, pour the previously prepared milk-yeast mixture. The resulting mass is well mixed, cover with a napkin and leave warm for 40 minutes.
3. While the dough rises, beat the chicken yolks, mix them with softened butter, sugar and salt. This mixture is then added to the dough. Here is poured milk residues. At the end, the dough is mixed again, covered and left to warm.
4. After the second lift, the baking mixture is simply stirred and covered again. After the third climb add whipped egg whites. After 20 minutes, proceed to baking.

Buckwheat, Corn and Manna

In cooking pancakes for choux pastry, it is not necessary to use wheat flour. It is often replaced by buckwheat. It gives the dish a delicate nutty taste, benefits the body. Thanks to buckwheat flour capillaries are strengthened, bowel work improves. Ingredients also make cornmeal, semolina. They also contain a lot of nutrients.

Cooking buckwheat and corn crust pancakes is very simple. You can take the simplest recipe, replace the wheat flour in it with the desired ingredient, and when mixing, follow the consistency (it can be too thin or thick).

When cooking semolina pancakes take cereal and wheat flour in equal quantities. For example, you can take 6 tbsp. spoons. First, semolina is poured with a glass of milk and left for half an hour. During this time, it swells. Then add flour. The finished dough is brewed with heated water in the right amount to get a mixture that resembles thick cream in consistency. After that, start baking.

Pancakes - one of the most ancient dishes of Russian cuisine. There are many ways of preparing this dish, and various recipes have long been tried and tested by cooks a thousand times: lush barmy pancakes, thin fishnet, delicate on kefir, soft custard pancakes on milk. But the trouble is that, even clearly adhering to the most correct and all the vaunted recipe, there is a risk of failure: pancakes can turn out to be lumpy, rubbery to taste, or even spread out on a frying pan. And all because, in addition to the exact observance of the quantity of products indicated in the recipe, it is also necessary to possess some subtleties in baking pancakes. In this article, we will share with you the secrets of cooking delicious, thin, openwork choux pastry on 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 on boiling water and milk

Choux dough for pancakes is best cooked in a deep container. It is in dishes of this size that it is most convenient to mix the ingredients, whip intensively with a whisk, without fear that the mass will spill over the edges.


Combine the eggs with salt and sugar, whisk the mixture with a whisk so that the ingredients mix well together.


Then pour in the milk (you can immediately from the refrigerator). And in order to make the dough more plastic, when frying it did not tear and did not stick to the pan, it would be useful to add 2 tablespoons of vegetable oil. It is very important to use a refined, odorless product.
Now slowly, gently kneading the dough, enter in small portions of pre-sifted flour. At this stage, the mass must be whipped to a smooth, smooth state. Some hostesses prefer to use a mixer or blender for this purpose. The idea is remarkable, it greatly simplifies and speeds up the process. But it is noticed that the finished products from such a dough become more rigid, "rubber".


And now the next crucial moment. Pour boiling water into the dough. Brew it and at the same time intensively mix. The dough for pancakes on the consistency should get as fresh, liquid honey. Be sure to let it stand for 20 to 25 minutes, and then proceed to frying pancakes.

For baking traditional Russian dishes, it is best to use a shallow pancake pan with a teflon coating. Its surface does not need to be greased before frying, and ruddy pancakes just fly off such a frying pan. Some hostesses prefer old, good, thick-walled cast-iron dishes. It turns out delicious, evenly roasted custard pancakes. Just before sending the dough to the surface of such a griddle, it is necessary to lubricate the bottom with a thin layer of vegetable oil each time. Whatever dishes you choose for pancakes, in any case, it needs to be very well heated. And only after that, scoop the dough with a ladle, pour it into the center of the pan and spread it quickly over the entire surface, tilting the dishes in different directions.


On a high heat, fry the pancake for 2 minutes on one side, then with a fork or spatula, turn over and hold for another 1-2 minutes on the pan. It turns out ruddy pancakes with holes. This photo shows how thin and lacy they came out.


Hot pancakes, if desired, can be greased with a piece of butter. It will make them softer and tastier.


This is the beauty we have got, try it, it will work out for you too.


And now we will consider several options for scooped pancakes with milk, as they say, for all occasions - with yeast, without eggs, and on 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 hour l .;
• vegetable oil - 4 tbsp. l

Cooking:

1. Heat 200 ml of milk, add 1 tablespoon of flour and sugar to it, put the yeast and stir everything well until the yeast is completely dissolved. Remove 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, in the case when it is not very first freshness, you have to wait longer).
2. Now proceed to 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 the eggs, pour in the vegetable oil, mix everything. Then add the finished dough to the dough and knead very carefully so that there is no lump left. Put the dough in a warm place for 3 hours. It will periodically come up, you should lower it, stirring with a spoon. But in order for pancakes to come out real, fluffy and tender, the dough must be well left.
3. In the ripened dough, add the remaining milk, it should be boiled before it and pour into the dough directly boiling. Stir the dough well again, and as soon as it rises again, immediately start baking pancakes.
4. To make pancakes with holes, do not wrap the dough in the pot, just gently scoop the next ladle and pour it onto the hot pan. Bake pancakes from two sides over medium heat, under the lid.
5. Put the finished pancakes on top of each other on a plate, smearing each with butter. Yeast pancakes are usually served with fillings, there is an incredible variety of them, but that's another topic.

If you do everything right, you will have amazing, for tenderness and pomp, choux pancakes with milk and yeast. Real Russians, as the classic once called them - “look like a young merchant's shoulder”.

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 cup;
• vegetable oil - 2 tbsp.

Cooking:

1. Heat the kefir slightly, add salt, soda, sugar and egg, mix everything with a whisk.
2. Gradually add flour, whisk gently with a whisk to avoid lumps. Get the dough on the consistency of a thick, like sour cream.
3. Now, in a separate bowl, bring the milk to a boil and pour a thin stream into the dough, constantly stirring it with a whisk. Add vegetable oil, mix everything well again and you can start frying pancakes.

Pancakes on milk and kefir are especially thin and delicate, due to the many holes they look very nice on the table.

Custard pancakes on milk without eggs

Ingredients:

• wheat flour - 200 g;
• baking soda - 1/4 tsp .;
• sugar - 1 tbsp. l with a hill;
• salt - 1/4 tsp;
• milk - 0.5 l;
• vegetable oil - 1 tbsp. l .;
• butter - 35-40 g

Cooking:

1. Mix flour, soda, sugar and salt in deep dishes.
2. Add half of the milk and whisk the dough with a kitchen whisk.
3. Now pour in vegetable oil and mix well again.
4. Boil the second half of the milk and almost boiling pour a thin stream into the dough. In the 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 helpful tips:

• if you use ordinary wheat flour for pancakes, then do not forget to sift it, special pancake flour, on the contrary, you do not need to sow;
• experienced housewives claim that for even greater pomp of pancakes, sifted flour should be given time to settle;
• adding vegetable oil to the pancake dough always eliminates the need to re-lubricate the pan (especially if it is with a non-stick coating);
• whenever you put sugar in a pancake dough with a recipe, add at least a pinch of salt, even if you forgot to mention it in the ingredients.