Thin and fragrant pancakes that just melt in your mouth are the dream of any housewife. This is a versatile dish that can be basic or sweet, depending on the filling. There are many options for filling for pancakes, you can wrap or spread on them almost anything you like.

Custard pancakes with milk - recipe

For those who want to please themselves and their households with delicious homemade pancakes, we will tell you how to make custard pancakes in milk.

Ingredients:

• egg - 2 pcs.;
• flour - 1, 5 cups;
• milk - 250 ml;
• boiling water - 350 ml;
• salt - 0.5 tsp;
• sugar - 1.5 tbsp. spoons;
• vegetable oil - 1 tbsp. the spoon.

Preparation

Stir sugar with salt and eggs, add butter and milk to them. Mix everything well again - you should get a homogeneous mass. Sift flour and send to the resulting mixture. Stir everything and make sure that no lumps form. Then pour in boiling water and stir again - you should get a batter. Add a little more milk if needed. Leave the dough to steep (15-20 minutes). Heat the pan well, brush with oil and fry the pancakes on both sides over medium heat.

Remember: the less dough you put in 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 tsp;
• dry yeast - 1 sachet.

Preparation

Pour 750 ml of milk into a saucepan and heat it until it gets warm. Sift flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and send to a warm place for an hour so that the dough comes up. When it is ready, add eggs, vegetable oil and salt to it, and knead well again. Boil the remaining milk and immediately pour it into the dough (so that it brews), 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 wanted pancakes, and there is no milk or kefir in the house, we will tell you how to make choux pastry for pancakes without them.

Ingredients:

• water - 500 ml;
• egg - 1 pc.;
• sugar - 3 tbsp. spoons;
• salt - 1 tsp;
• soda - 1 tsp;
• vinegar - 1 tbsp. the spoon;
• flour.

Preparation

Pour water into a saucepan, add an egg, salt, sugar and soda, slaked with vinegar to it. Beat all this well and add so much sifted flour to make a thick dough like a pancake. At this time, put water on the fire (enough so that it was 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, and small bubbles begin to rise from the bottom.

We remove this water from the heat and begin to add 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 it off with a paper towel. Pour a teaspoon of vegetable oil into the pan, and begin to fry the pancakes, pouring the dough with a ladle.

The most delicious pancakes are always prepared with milk. And the most tender ones are obtained from choux pastry. Its consistency is perfect, the taste is balanced, the color is very pleasant. But making this dough is not difficult! Many people use it not only for making pancakes, but also for other dishes.

General cooking principles

Choux pastry is characterized by a high temperature. But only one ingredient needs to be hot: milk or water. This allows all the components to quickly grasp and connect with each other. It is important to pour in gradually and stir intensively so that the eggs do not have time to boil and the flour does not turn into lumps.

Otherwise, making custard pancakes is no different from any other: the ingredients are mixed and then baked in a pan. Each person regulates the thickness of the pancake independently. These delicious pastries can be served with any fillings or sauces.

Custard pancakes with milk

Time for preparing

calorie content per 100 grams

How to cook:

Tip: the baking powder can be replaced with a pinch of baking soda, but it must be extinguished with a few drops of vinegar.

Custard pancakes with milk and boiling water

These pancakes have a richer flavor and can simply be served with melted butter. Very tasty!

How much time is 1 hour.

What is the calorie content - 146 calories.

How to cook:

1. Beat eggs with a fork or whisk with sugar, salt, pour milk and stir again.
2. Boil water and pour over the eggs, stirring them quickly.
3. Then immediately add flour and baking soda and stir very well so that no lumps form. Pour in gradually, so it will be easier to mix.
4. Pour in oil and stir, then let the dough stand for half an hour. If necessary, you can add a little more flour or oil for an even, smooth consistency, quite runny.
5. After half an hour, stir the whole mixture again and start baking the pancakes. This should be done in a hot frying pan, add oil if necessary. Serve hot.

Tip: For the sugar to dissolve faster, eggs should be at room temperature, just like milk.

Porous pancakes with holes in milk

Hole pancakes are very popular with many because of their very airy structure and mouth-watering appearance.

How much time is 45 minutes.

What is the calorie content - 200 calories.

How to cook:

1. Take the eggs and milk out of the fridge half an hour before cooking to warm them up a little.
2. Next, in half the milk, stir all the sugar and salt a little.
3. In another bowl, beat the eggs with a fork until they are first frothy, then pour them over the sweet milk. Mix everything, preferably with a mixer.
4. Then add flour here without turning off the mixer. The consistency should not be lumpy, it needs to be stirred well.
5. Heat the second part of the milk well and add to the total mixture. It shouldn't be boiling. Stir and add soda here, and at the very end, pour in a tablespoon of boiling water and mix again.
6. From the resulting dough, bake porous pancakes in a hot frying pan, gradually adding oil. Serve with sour cream or a thick filling.

Tip: every time you add oil, you need to wait for it to warm up. It takes a few seconds, but it's important that the next pancake grabs right away.

How to cook with corn flour

Baking with an original taste and no less original preparation. Pancakes turn out yellow, like the sun on a plate.

How much time - 3 hours.

What is the calorie content - 215 calories.

How to cook:

1. Pour the cornmeal into a dry skillet and fry it over low heat. It will take on a nutty smell. It needs to be mixed quite often.
2. Boil 300 ml of milk. Stir the yeast in another 100 ml of warm milk. Add a little sugar to make the mushrooms work.
3. Pour boiling milk into the cornmeal, already toasted, and quickly knead the dough with a spoon, and then with your hands. There should be no lumps.
4. Then pour in the remaining milk and mix everything with a blender. It is very important that the mass remains warm, otherwise it will be difficult to interfere.
5. Then add the yeast dissolved in milk and stir everything again. Leave in a warm place for an hour. It is advisable to cover the top with a towel.
6. After that, stir in the yolk, a little salt, 50 g of melted butter and wheat flour. You can stir with a whisk and a spoon, but it is better not to use a mixer or blender so that the rising yeast does not fall.
7. Leave the dough for at least another hour, it should rise twice.
8. At the end add the whipped egg white and start baking the pancakes. Add more wheat flour or warm milk if necessary.
9. Remove the pancakes onto a plate, grease each one with the remaining butter. To do this, you can simply prick a piece onto a fork.

Tip: it is very important to measure the exact amount of flour, otherwise the dough may turn out too thick, you will have to pour in a lot of milk. Use a scale.

Recipe for custard pancakes with the addition of kefir

Kefir gives baked goods a slightly sour taste, but this is only a plus. Especially if further pancakes will be used for another dish.

How much time is 1 hour.

What is the calorie content - 158 calories.

How to cook:

1. Pour kefir into a saucepan and warm up a little. It doesn't have to be hot. You need to heat over low heat.
2. Then drive eggs into it, sugar and salt, mix, then add soda. The eggs need to be mixed especially thoroughly, the kefir will acquire an even yellowish color.
3. Gradually mix flour into the kefir mass. You need to stir quickly with a whisk, then there will definitely be no lumps. It is advisable to sift the flour in advance.
4. Boil milk in another saucepan. It should be poured into the dough in a thin stream and mixed intensively.
5. Finally, pour in the specified amount of oil and mix. Adjust to taste and start baking.
6. Grease the pan with oil with a brush, then pour over a ladle of dough onto it. The pancakes will turn out to be delicate.

Tip: To make your baked goods healthier, you can take just half a cup of white flour, and replace the rest with whole grain flour. The color of the dough will be darker, but the taste will be more interesting.

No added eggs

A vegetarian recipe that tastes just as good. It turns out very tender pancakes!

How much time is 50 minutes.

What is the calorie content - 198 calories.

How to cook:

1. In a large bowl, first stir all dry ingredients: flour, salt, baking soda and sugar.
2. Then pour half of all the milk here and stir well. Milk should be at room temperature, so it is easier to work with it.
3. When you get a homogeneous thick dough, you need to pour in the oil and stir again.
4. Pour the rest of the milk into a saucepan and boil. Pour immediately to the flour mixture, stirring actively with a whisk or spoon. You need to pour in a thin stream.
5. Melt the butter in the pan where the pancakes will be baked. Pour it hot, too, into the dough and stir thoroughly. After that, of course, do not wash the pan itself.
6. It must be returned to the fire, reheated, and then baked in the usual way. You will no longer need to add oil during cooking.

Tip: if you are worried that the consistency without eggs will be inappropriate or the pancakes will be pale, you can simply stir in half a banana into the dough. This will add flavor, color, and the correct structure to the dough.

It is very important to warm up the pan thoroughly before you start baking. If it's not warmed up well enough, the dough will just stick to the surface. A well-heated frying pan will smoke slightly. Only after that you need to pour a little oil, wait another minute for it to heat up, and then boldly pour out the dough.

You can bake pancakes with filling right away. To do this, pour some of the dough into the pan as usual. Then quickly put the chopped apples, chocolate drops or any other small filling on top, pour the second portion of the dough on top and turn over. It turns out very tasty!

Get up early on the weekend and bake some delicious custard pancakes for your family to start your day great! The aroma of these pastries will quickly gather everyone in the kitchen for a delicious breakfast. And then, in the evening, you can just drink tea together.

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 the custard pancakes that very airiness and splendor. The only difficulty lies in the ability to properly brew flour. There are two ways to do this. In the first case, measure out the required amount of water or milk, pour it into a saucepan and mix with the sifted flour. Put the saucepan on the fire and bring the mixture to a boil, stirring constantly to prevent the flour from burning and lumping. When the mixture has thickened enough, remove the saucepan from the heat and cool. Another method involves steeping the flour with hot liquid directly in a bowl: slowly pour water or milk into the flour, stirring quickly until smooth. In both cases, the main thing is to achieve the maximum smoothness of the brewed flour. Lumps that inevitably appear during brewing, you can try to stir with a blender or rub the entire mass through a sieve.

Custard pancakes can be made with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat 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 sieved before use.

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 the kefir and eggs with a blender, add salt and sugar and mix well. Pour in 1 stack. water, stir and gradually add flour. Pour soda into a glass, pour in boiling water, mix, add to the dough and whisk quickly. Pour in vegetable oil and let the dough stand for 10-15 minutes.

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, whisking, then gradually add flour. Leave it on for 30 minutes for the flour to swell.

Ingredients:
500 ml of milk
2 eggs,
1 tsp baking powder,
200-220 g flour
1 stack. boiling water,
7 tbsp vegetable oil,
2 tbsp sugar (better than powdered sugar),
vanillin.

Preparation:
Beat eggs, vanilla and sugar with a mixer, then add milk and stir. Mix flour with baking powder and add it to the egg mixture, kneading the dough to the thickness of sour cream. Pour in boiling water, stir and add vegetable oil last. Stir, let stand for a while and bake pancakes.

Ingredients:
250 g flour
1 stack. milk,
2 eggs,
20 g butter
10 g compressed yeast
1 tbsp Sahara.

Preparation:
Dissolve yeast in 30 g milk with added sugar and let rise. Sift 100 g of flour, boil with boiling milk and mix well so that there are no lumps. Cool, pour in the yeast, stir and put to come up in a warm place, covered with a napkin. When the dough rises 2 times, add the crushed yolks, softened butter, salt and sugar, mix and add the remaining flour in small portions, stirring well each time. Rise again in the warmth. When the dough rises a second time, gently add the whipped egg whites, let stand for 20 minutes and bake the pancakes.

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 in 1 stack. boiling milk, stir and let cool. In the remaining milk, beat the yeast 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, crushed with sugar, salt, melted butter and whipped whites to the dough that has come up. Stir, put in warm for 20-30 minutes. Bake as usual.

Ingredients:
2 stacks buckwheat flour,
2 stacks milk,
30 g butter
30 g yeast
1 egg,
¼ stack. water,
½ tbsp Sahara,
½ st.d. vegetable oil,
salt.

Preparation:
Boil the milk and pour out a third of it. Brew flour with the rest of the milk and mix well. Beat the yeast in a little warm water, then pour it into the cooled flour. Beat the yolks and add them to the dough together with softened butter. Stir well and set to rise in a warm place. After 20-30 minutes, add salt, sugar to the dough, pour in the remaining hot milk, beat well with a spatula and add the whipped egg whites. Let stand and bake in a hot skillet.

Ingredients:
600 g flour
80 g fresh pressed yeast,
6 stacks milk,
6 stacks water,
10 eggs,
100 g butter
400 g millet,
10 tbsp Sahara,
salt.

Preparation:
Rinse the millet groats well, remove the black grains, boil with boiling water and drain after a couple of minutes. Dip the prepared cereal in boiling salted water, stir, bring to a boil and boil for 3-5 minutes and drain the water. Add 3 stacks to millet. milk, salt to taste and sugar, mix well and put on fire. Cook, stirring occasionally so that the cereal does not burn. Cool it down. Boil the remaining milk and gradually pour it into the sifted flour, kneading well so that no lumps form. Let the dough cool, add whipped yeast, salt, sugar, melted butter, beaten eggs and stir well. Cover with a napkin and let rise twice in a warm place. After the second rise, add millet porridge to the dough, stir and let stand for 20 minutes. Bake the pancakes in a skillet greased with a piece of lard and coat each pancake with melted butter. These pancakes are very thick, but at the same time spongy, perforated and airy. They were often prepared by my Mordovian grandmother. A lot of pancakes are made from the specified amount of ingredients, so if your family is not very large, reduce the proportions by 2 times.

Tcrispy custard pancakes

Ingredients:
250 g flour
300 g of milk
½ stack. milk,
½ tbsp Sahara,
1 egg,
¼ tsp soda,
¼ tsp citric acid,
salt.

Preparation:
Boil the milk and cook the flour, stirring thoroughly to avoid lumps. Cool, add egg, sugar, a pinch of salt and soda, stir. Dissolve citric acid in a little water and pour into the batter just before baking. Bake thin pancakes in a greased skillet.

Ingredients:
500-600 g flour
3 stacks water,
3 eggs,
3 tsp Sahara,
½ tsp soda,
⅓ tsp citric acid,
salt.

Preparation:
Mash eggs with sugar. Pour boiling water in small portions into the sifted flour and stir until smooth. Add salt, baking soda, citric acid and mashed eggs. Stir well and bake the pancakes immediately.

Try baking custard pancakes. As a bake, you can use almost any food that matches your taste with pancakes: fruits, vegetables, fish, meat ... Great idea for breakfast!

Ingredients:
1 stack. wheat flour,
1 cup buckwheat flour
20 g of compressed yeast,
3 stacks milk,
4 tbsp Sahara,
50 g ghee
500 g apples
3 eggs,
salt.

Preparation:
Peel the apples, remove the core, chop the pulp with a blender and boil in a saucepan. Dissolve yeast in 1 cup. milk and let it come up. 1 stack. Boil milk and gradually pour it into a mixture of wheat and buckwheat flour, stirring so that there are no lumps. Cool, add the yolks pounded with sugar and salt, yeast that has come up and mix well. Let it come up in a warm place 2 times. After you wrap the dough a second time, scald it with a glass of hot milk, stir, add whipped egg whites and applesauce. Bake in a hot skillet as usual.

Ingredients:
2 stacks flour,
2 stacks milk,
200 g potatoes
1 tbsp Sahara,
2 tbsp butter,
20 g fresh yeast
salt.

Preparation:
Peel and grate raw potatoes, add salt and sugar. Boil the milk, pour it into the sifted flour, stirring constantly, to get a homogeneous mass without lumps. Cool, add padded yeast and let rise 3 times. After that, put the potato mass into the dough, stir and bake the pancakes.

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 ¼ part and cook with the rest of the sifted flour. Whisk the yeast in the remaining milk, let it rise a little and pour into the cooled flour. Add eggs, oil, sugar and salt and mix well. Let rise in a warm place. Meanwhile, boil finely chopped cabbage in a little water, drain the water and add the cabbage to the dough. Let stand and bake the pancakes.

Ingredients:
½ stack. flour,
½ glass of milk
2 eggs,
1 tsp Sahara,
20 g butter
5 g fresh yeast
salt,
1 onion
1 fillet of boneless fish
½ bunch of green onions.

Preparation:
Cut the onion into thin half rings, chop the green onion and fry everything together in vegetable oil. Add the finely diced fish fillets and fry until tender. 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 the padded yeast, sugar, salt, yolks and put in a warm place for 2 hours. Let the dough rise 2 times, then add melted butter and whites, whipped into a foam. Stir well and add the fish and fried onion mixture. Let stand for 30 minutes and bake as usual.

Enjoy your meal!

Larisa Shuftaykina

• milk: 500 ml;
• boiling water: 250 ml;
• pancake or wheat flour of the highest grade: 350-380 gr;
• chicken eggs: 3 pcs;
• granulated sugar: 2-3 large spoons;
• vanilla sugar: a packet (or a pinch of vanillin);
• salt: a pinch;
• baking soda: pinch
• vegetable oil or melted butter: 3 large spoons.

• Time to prepare: 00:30
• Time for preparing: 00:30
• Servings: 10
• Complexity: easy

Preparation

The recipe for custard pancakes in milk with boiling water is somewhat different from the classic one, but mastering it is not so difficult even with minimal culinary skills. All that is required is to follow the step-by-step instructions exactly and not forget about the positive mood.

You will also need a good pancake pan or cast iron with a thick bottom and a comfortable spatula. Don't forget to use a slice of butter to grease the pancakes and skillet, some use a slice of unsalted lard or raw peeled potatoes for this.

And now we will learn how to properly knead the dough for delicate and thin pancakes with holes and an openwork edge with milk and boiling water. This is done like this:

1. First, in a separate bowl, beat eggs with granulated sugar, salt and vanilla. You can separate the whites and yolks and beat them separately. But in this recipe, this step is not required.
   
2. Sift flour, mix with baking soda.
   
3. Add the egg mixture, milk and butter, knead everything well. It is not necessary to use a mixer to avoid lumps. Experienced housewives advise pouring liquid components in small portions, each time rubbing the dough with a spoon until a homogeneous smooth mass. Then there will be no lumps.
   
4. The last and most important stage is boiling the dough. It is thanks to the hot ingredient that the pancakes are tender and at the same time delicate. So, we boil water and measure exactly a glass. Gradually add boiling water to the dough in a thin stream, stirring continuously - this is very important!
   
5. When all the water is in the dough, it is considered brewed. Let the dough stand for 5-10 minutes, stir well again and start baking.
   
6. Choux pastry turns out to be very plastic, it is well distributed in the pan and always gives an openwork effect. But for a beginner, sometimes the pancakes stick to the pan and break when turned over. This will not happen if you only pour the dough into a preheated pan in small portions. The thicker the pancake, the more difficult it is to turn it over without breaking.
   
7. Pancakes also don't turn over well if you're in a hurry and don't let the dough bake properly. How do you know when it's time to turn your pancake over? The edge of the pancake will turn brown and curl up, and the entire surface of the pancake (and in the center too!) Will be covered with holes and become porous. These two signs indicate that there is no time to yawn - take a spatula and immediately turn your pancake over before it burns!
   

Pancakes are a delicious and popular dessert in our region. They are cooked not only on Pancake Week. But in this cheerful winter time, of course, various recipes "with a twist" are especially relevant. Today we'll talk about how to make custard pancakes in milk and boiling water. The treat turns out to be especially lush, delicate and delicate - home and guests will be grateful to you!

Tip: To make custard pancakes in boiling water without milk, you need all the same ingredients, but in this case it is better to add not vegetable oil to the dough, but melted butter, the amount can be increased slightly.

If you want to make fewer or more delicious pancakes, you can increase the amount of food, the main thing is to keep the proportions. Milk should be twice the amount of boiling water. The less milk there is, the less nutritious the dessert will be.

Hint: There is another option for making custard pancakes. In this case, first boiling water is poured into the sifted flour with soda, and then an egg-sugar mixture, butter and milk are added to the thick brewed dough. if you are allergic to eggs and soda, you can make custard pancakes with yeast, but this is already a hotel recipe.

Cooking and serving options

You can also treat homemade custard pancakes with sour milk and boiling water, in this case, the treat will also be economical, because you use the leftover food from the refrigerator, and do not throw it away. By the way, some people like this particular recipe, but this is already a matter of taste.

Openwork custard pancakes with milk and boiling water can be prepared with fillers: for example, add dry poppy seeds, melted chocolate or cocoa, coconut flakes, or chopped dill, finely grated hard cheese, crab sticks flakes to the dough - all at your discretion, mood and taste. Both sweet and savory pancakes with sour cream and butter are traditionally served. But if you have the right filling and sauce in stock, it tastes even better.

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

Cooking secrets

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

• We select a frying pan. Whatever modern pans are offered to us - non-stick, comfortable, lightweight - the best is a cast iron pan. And it's not about old traditions, but about its thick walls, which keep heat well and warm evenly, and its surface does not allow the dough to stick. In addition, cast iron pans are durable and are not afraid of temperature extremes. Yes, they are not sold on every corner, but you can find them. Nowadays even China makes excellent cast iron pans.
• We get rid of lumps. It is better to mix the pancake dough with a blender. Due to the tremendous speed, the mass is airy and without lumps. You can also knead by hand, but then you will have to beat it many times longer.
• Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if there is none. Flour of general purpose, and buckwheat, and any other is suitable.
• We achieve openwork. To do this, beat the egg whites separately, and then gently add them to the dough. Do not use the mixer after adding proteins, 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 perforation to the products that we love, but which, unfortunately, does not always work out. Your task is to stir the dough quickly when pouring in boiling water so that the whole mass has time to brew until the water has cooled down. Custard pancakes with milk and boiling water are delicate, and the more hot the pan is (within reason, of course), the more pronounced the holes will be.

You will need:

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

Preparation

1. First of all, put the water to warm up - until it boils, we will just mix all the ingredients.
2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until completely dissolved).
3. Sift flour and add to dough. Stir gently to loosen any lumps.
4. Pour in vegetable oil. Now you can put the pan to preheat.
5. Add baking 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 has time to react with hot water, and this is where the custard dough for pancakes in milk is ready.
6. Leave it on for 10 minutes so that the flour disperses properly.
7. Bake custard pancakes in a hot non-stick or cast iron skillet (pre-oiled). The thicker the walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - for this we put vegetable oil in the dough.

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

The recipe for pancakes with milk and boiling water can always be modified to your liking. For example, to make them thinner, 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 fat content does not really matter - 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.

You will need:

• 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.

Preparation

1. Measure out 1 glass of milk. This pancake choux pastry is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
2. Break the eggs into a measured glass of milk, add salt and sugar.
3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
4. Add milk (custard pancakes with milk are delicate and rather thin due to the large amount of liquid).
5. Whisk the resulting mixture, add flour, and mix everything thoroughly, breaking lumps.
6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but you don't need to bring it to a boil.
7. Pour in portions and stir quickly and thoroughly so that all the dough is in contact with it.
8. When some hot milk remains in the container, add soda to it and pour into the dough. Mix thoroughly.
9. Pancakes cooked in hot milk should be baked in a hot 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 he is still dry, greasing with melted butter will save the situation.

Custard pancakes with milk are made with holes due to brewing. To enhance the effect of delicacy, 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 out. You can simply strain it through a coarse sieve, rubbing these lumps along the way.

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

On kefir

To make the custard dessert even more delicate, you can cook it on kefir. You can take 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 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;
• steep boiling water - 1 glass (200 ml);
• water (warm) - 1 glass (200 ml).

Preparation

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

Depending on the filling you want (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. It remains to choose the filling: tasty and healthy, or just tasty.