Custard pancakes with milk (3 recipes, tips and videos)

Do you want to learn how to cook thin, with holes, custard pancakes in milk? Then read a selection of 3 recipes, in which you will find the secrets of frying, kneading dough for pancakes, tips. In addition, I advise you to watch a video on the topic. It will become clear to you how simple, in a short time, yeast, delicate and thin pancakes in milk are obtained.

Tip 1. If you do not have a special frying pan with low sides and non-stick coating at home, you can use the usual one for frying pies. However, before pouring the dough onto the bottom of the pan, you need to thoroughly wash it, wipe it dry. Then put on fire and thoroughly ignite. Otherwise, pancakes, when turned over, will start to stick to the bottom and tear into several parts.

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

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

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

All these accessories should be always at your fingertips.

Custard pancakes in milk and boiling water (thin)

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

Ingredients:

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

Cooking:

About 20 - 22 pieces of thin pancakes can be baked from the indicated ingredients. The less dough you pour into the pan, the thinner the pancakes will be.

Mix eggs with sugar and salt. Do not beat, just stir.

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

Pour a glass of boiling water from a boiled teapot and pour it into the dough in a thin stream, stirring constantly. Set the brewed dough aside for 10-15 minutes.

Next, pour a spoonful of oil into a heated pan with a Teflon coating (only for the first pancake). Pick up the dough with a ladle and pour it, tilting the pan in different directions, for even spreading over the entire surface.

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

Once the bottom has browned, flip the pancake over with a spatula to the other side. Thus, bake the rest of the pancakes from the rest of the choux pastry.

Put the finished pancakes in a pile on a plate or roll into tubes, pre-lubricated with butter.

Pancakes are served hot with various fillings that can be served, etc.

Custard pancakes in milk with holes

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

Ingredients:

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

Cooking:

All products that make up the pancake dough must be taken out of the refrigerator in advance so that they warm up to room temperature.

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

Then add the sifted flour into the resulting mixture in small batches.

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

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

Fry pancakes in a pan on both sides. If the pan does not have a non-stick coating, grease it with oil.

Most of the 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 pastries may burn.

Yeast pancakes with milk

For those who are allergic to eggs, this recipe is the perfect opportunity to indulge in delicious pancakes. In this case, the "perforation" of pancakes is given by boiling water brewed into yeast dough.

Ingredients:

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

Cooking:

If you pour half a glass more milk into the dough, then the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough should 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 add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the bowl with a lid and leave in a warm place for half an hour.

After that, pour boiling water into the dough with a stream, mix. Add oil and knead again until smooth.

The dough is ready, you can start baking.

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

Custard pancakes with milk are an ideal dish not only for Maslenitsa, but also for everyday breakfast or dessert. They do not require a large number of ingredients, are easy to prepare and deliciously delicious. The best recipes for custard pancakes are further in the article.

Thin custard pancakes

To make the pancakes as thin and perfectly shaped as possible, it is best to use dishes with low sides. But in its absence, you can take the usual large frying pan.

Cookware must be clean and dry. The pan should be placed on the stove in advance. Turn on the maximum fire and ignite. These simple tricks will keep pancakes from sticking and tearing during frying.

Whichever recipe you choose, cooking will be much easier if you have:

• a capacious container in which the dough will be kneaded;
• device for mixing ingredients: whisk, mixer or blender;
• tools for turning pancakes in a pan: blades;
• ladles for pouring the dough into the pan.

It is better to use a metal spatula, it is thinner and it is more convenient for her to turn the dough over.

To prepare traditional custard pancakes, you need to take:

• milk - 1 l;
• eggs - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• flour - 2 cups with a capacity of 250 ml;
• sugar - from 1 to 3 tbsp. l. (depending on the desired sweetness);
• salt - one pinch;
• soda - 0.5 tsp

Pancakes are prepared as follows:

1. Mix 250 ml of warm milk with soda in a large container.
2. Add dry ingredients.
3. Add flour and stir with a whisk.
4. Heat the remaining milk, but do not boil.
5. Slowly add hot milk to the dough, mixing thoroughly.
6. Leave the dough for 10-15 minutes in a warm place.
7. Pour a tablespoon of vegetable oil into a hot frying pan. It is enough to do this manipulation once at the beginning.
8. One ladle of dough is laid out in a pan.
9. Tilt the dishes in all directions so that the dough does not crumple at one edge, but is thin.
10. Turn over after the edges of the pancake have curled up and browned.
11. This is how all pancakes are made.

When folding pancakes on a plate, it is advisable to lubricate them with butter so that they do not stick to each other.

On milk and boiling water with holes

Pancakes in milk and boiling water are very airy and tender. Despite the minimum thickness, they are very strong and do not tear when turned over.

For cooking you will need:

• boiling water - 250 ml;
• milk - 500 ml;
• flour - 240 grams (1.5 cups with a capacity of 250 ml);
• eggs - 3 pcs.;
• white sugar (if desired, you can add a pinch of vanilla) - 2 tbsp. l.;
• salt - one pinch;
• odorless vegetable oil (in the dough and for frying) - 3 tbsp. l.;
• butter (for smearing pancakes when serving dishes).

Above are the ingredients for about 20 pancakes.

They are prepared as follows:

1. In the selected volumetric container, mix the eggs together with 2 tbsp. l. sugar and a pinch of salt. You don't need to beat hard. Just enough to mix.
2. Milk and butter are added here.
3. Gradually add the flour that was previously sifted.
4. Add vanilla sugar.
5. Pour fresh boiling water into the dough in a thin stream. Add water slowly while constantly stirring the dough.
6. The test is allowed to stand.
7. Fry according to points 7 - 11 of the first recipe.

Pancakes can be served both with white sugar and with various additives. Especially fresh taste of pancakes with berry syrup.

With starch without eggs

Not only meat-eaters, but also vegetarians love to eat pancakes. The recipe for custard pancakes with starch without eggs is just for them.

To prepare this dish you will need:

• milk - 250 ml;
• plain water - 125 ml;
• sugar - 1 tbsp. l.;
• soda - 0.5 tsp;
• starch - 1 tbsp. l.;
• salt - one pinch.

To make pancakes, you need to follow the instructions:

1. Mix warm milk with soda in a large container.
2. Heat the mixture on the stove until bubbles begin to appear on the milk.
3. Add the rest of the dry ingredients.
4. Pour millet flour and stir with a whisk (mixer).
5. As in the first recipe, pour oil on the frying surface before frying the dough.
6. Continue to fry similarly to points 10 - 11 of the first recipe.

If you cook with the amount of ingredients presented in the recipe, you will get 10 - 12 thin pancakes.

Custard pancakes with milk and yeast

Choux pastry for pancakes with yeast and without eggs is another alternative for vegetarians, as well as for people with egg allergies. Their feature is a large number of air pores and holes. They appear due to the addition of boiling water to the yeast dough.

The disadvantage of this recipe is that it takes more time to prepare it. After all, yeast dough needs 30 - 40 minutes to ferment.

To prepare air goodies, you will need the following products:

• milk - 250 ml (1 cup);
• yeast - 10 grams;
• white sugar - 3 tbsp. l.;
• salt - a pinch;
• boiling water - 125 ml;
• vegetable oil - 2 tbsp. l.

Tip: To make the pancakes as thin as possible, add 125 ml more milk.

1. Mix dry ingredients in a bowl.
2. Slowly pour in milk while stirring.
3. Pour in the flour, previously sifted. Thoroughly beat the mixture with a mixer.
4. Cover the dough with a towel or plate and leave in a dry, warm place for 40 minutes.
5. At the end of the set period, take out the dough and pour boiling water into it.
6. Add vegetable oil and mix.
7. Fry similarly to the instructions in previous recipes.

With sour cream and soda

To make custard pancakes with sour cream and soda, you will need:

• sour cream - 200 grams;
• flour - 320 grams (2 cups with a capacity of 250 ml);
• water - 0.6 l;
• chicken egg - 2 pcs.;
• soda - 0.5 tsp;
• salt - one pinch;
• vanillin - 0.5 tsp;
• white sugar - 1 tbsp. l.;
• vegetable oil - 3 tbsp. l.

Pancakes are prepared as follows:

1. Warm sour cream is placed in a container.
2. Pour soda into it and wait for bubbles to appear.
3. Add eggs to sour cream one at a time, mixing thoroughly.
4. Add sugar and a pinch of salt, mix.
5. Add flour. Don't be afraid if the dough becomes very thick. That's how it should be!
6. Fresh boiling water is slowly poured into the dough, constantly stirring it with a spoon.
7. After reaching a homogeneous consistency, pour in the oil.
8. Pancakes are baked similarly to paragraphs 7 - 11 of the first recipe.

Recipe for cooking with kefir

Although pancakes are traditionally baked on kefir, pancakes can also be prepared on this basis. At what they turn out to be just as soft and thin.

To prepare custard pancakes with kefir, you need the following ingredients:

• kefir - 250 ml (1 cup);
• sugar - 2 tbsp. l.;
• salt - one pinch;
• flour - 160 grams (1 cup with a capacity of 250 ml);
• boiling water - 250 ml;
• chicken egg - 2 pcs.;
• soda - 0.5 tsp;
• vegetable oil - 3 tbsp. l.

You need to follow these steps:

1. In a large container, break eggs and add sugar. Mix.
2. Separately, combine kefir with soda and pour it into the eggs.
3. Mix thoroughly with a mixer or whisk.
4. Add flour and stir until smooth.
5. Pour in oil. Mix again.
6. Add boiling water and stir quickly.
7. Bake pancakes similarly to points 7 - 11 of the first recipe.

We hope that some of the recipes came to your taste, and you will definitely please your family and friends with pancakes!

Choux pastry pancakes are worth learning to cook for every hostess, because they differ from the classic options in their taste. When consumed, the dish seems porous, tender, light. It becomes so thanks to boiling water, which is added to the dough during cooking.

There are a lot of recipes for this dish. And in all of them, the dough is cooked on boiling water. When preparing a dish with hot water, you need to be careful, because if you add it incorrectly, you can spoil it. In such cases, custard pancakes do not have the above taste qualities and are often poorly removed from the pan.

When kneading dough for custard pancakes, either very hot milk or water is used. These liquids do not need to be boiled. You just need to bring them to a boil and immediately remove from the stove. Heated milk or water is poured into the finished mixture. This is done very slowly - in small doses.

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

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

Making pancakes with milk

Of all the existing options for the dish, it is easiest to cook simple custard pancakes with milk, because every hostess has the ingredients included in the recipe in the kitchen - flour, milk, eggs, sugar, salt, sunflower oil and boiling water. Start kneading by breaking 3 eggs into a deep cup. It also adds 3 tbsp. tablespoons of sugar and 1 teaspoon of salt without a slide.

Eggs, together with sugar and salt, are beaten with a blender or 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 the dissolution of all lumps. It turns out a thick dough. Add 3 tbsp. tablespoons of sunflower oil and start brewing.

In order to brew the dough in boiling water, take hot water (about 1.5 cups). It is poured slowly into the cup while stirring. When the mixture is done, 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 start baking. Custard pancakes are delicious, very tender, because the main ingredient in them is milk.

The use of kefir

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

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

Break eggs into a bowl, pour cold kefir, mix this mixture with a whisk, add salt, sugar, soda. Pour flour using a sieve. The resulting mass is stirred until a homogeneous consistency.

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

Recipe for openwork pancakes with yeast

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

Required Ingredients:

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

How to cook custard pancakes from these ingredients? The recipe is pretty tricky. It includes several stages:

1. First prepare the yeast. Milk is slightly warmed up, made sweet. Pour yeast into it, stir.
2. Sift flour into another bowl, add warmed milk, mix thoroughly. The result is custard dough. It is cooled down a bit. After cooling, the previously prepared milk-yeast mixture is poured. The resulting mass is well mixed, covered with a napkin and left warm for 40 minutes.
3. While the dough is rising, beat the chicken yolks, mix them with softened butter, sugar and salt. This mixture is then added to the dough. This is where the rest of the milk is poured. At the end, the dough is mixed again, covered and left warm.
4. After the second rise, the baking mixture is simply stirred and covered again. After the third rise, beaten egg whites are added. After 20 minutes start baking.

Buckwheat, corn and semolina

In the preparation of pancakes on custard dough, it is not necessary to use wheat flour. It is often replaced with buckwheat. It gives the dish a delicate nutty flavor, benefits the body. Thanks to buckwheat flour, capillaries are strengthened, bowel function improves. The ingredients are also made corn grits, semolina. They also contain many useful substances.

Cooking buckwheat and corn custard pancakes is very simple. You can take the simplest recipe, replace the wheat flour in it with the desired ingredient, and when kneading, monitor the consistency (it may turn out to be too liquid or thick).

When preparing semolina pancakes, cereals and wheat flour are taken in equal amounts. 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, she swells. Then flour is added. The finished dough is brewed with heated water in the right volume in order to end up with a mixture that resembles thick cream in consistency. After that start baking.

Any custard pancakes in boiling water or warmed milk are delicious, delicate. They are served on the table in different forms - simply greased with butter, sprinkled with sugar or chocolate chips. They can also be stuffed.

Greetings, dear readers! Maslenitsa is just around the corner, so I suggest mentally preparing for it and picking up recipes for pancakes, which are the main dish of this holiday. Custard pancakes in milk and boiling water should certainly be on the table for every housewife, because they are the most delicious if they are cooked correctly.

From the article you will learn:

Custard pancakes in milk and boiling water: a photo recipe at home

There are no pancake recipes! Probably, how many hostesses - so many different variations have been invented. I propose to create custard pancakes in boiling water (with milk). The secret of this recipe lies precisely in boiling water, which reacts with soda and makes products lace, which looks very nice. The main task - when pouring boiling water, it is necessary to mix the dough very quickly so that the whole mixture has time to brew until the hot water has cooled.

Custard pancakes in milk and boiling water: a recipe at home

Choux pastry comes out less problematic, pancakes turn over more easily, have a uniform texture that can only be achieved by adding boiling water.

Cooking Ingredients

What is necessary:

• 1 cup boiling water;
• 1 glass of milk;
• 250 grams of wheat flour;
• 2 eggs;
• 1 dessert spoon of powdered sugar;
• ½ teaspoon of soda;
• a pinch of salt;
• 3 dessert spoons of vegetable oil.

How to cook custard pancakes in boiling water and milk

Step by step recipe for custard pancakes:

First of all, put the water to boil, and in the meantime, start connecting the remaining components.

Break two eggs into a spacious container, add powdered sugar and a pinch of salt to them. Salt must be thrown into the sweet dough to keep the taste balance. The salt itself will not be felt, just the salty shade of the sweet. You can vary the amount of sweetener based on personal preference.

Beat the egg mixture well with a whisk or a mixer until a fluffy foam forms.

Sift the right amount of flour in advance to give the pancakes airiness. Knead it in small portions into the dough.

Pour in the amount of soda. To be sure to get rid of lumps in the dough, go through it with an immersion blender.

Measure the rate of boiling water, then pour it into the dough. Again, at the same time, it is necessary to mix very quickly so that the whole mass has time to react with boiling water.

Choux pastry for pancakes is ready. Leave it alone for 10 minutes so that the flour disperses properly. Before frying, pour oil into the dough, mix, evenly distributing it over the main composition.

Fry on medium heat for literally 1 minute on each side.

To make pancakes look prettier, roll each pancake into a small roll before serving.

Video: how to bake custard pancakes

Really appetizing? According to my recipe, everyone can bake pancakes for Maslenitsa, it is enough to follow the instructions correctly.

There are recipes for pancake dough, according to which flour is brewed with hot water. Thanks to this, pancakes acquire a particularly delicate taste and turn out to be thin, airy, but, nevertheless, tear less during stuffing. The dough absorbs liquid, and when frying, it evaporates, forming characteristic holes. Custard pancakes can be made in two ways: add water to flour and boil, or pour ready-made boiling water into it.

The dough for such pancakes is kneaded on a different basis: milk, curdled milk, yeast, water. You can also use a wide variety of fillings - both desserts and savory ones. Consider some recipes in more detail.

On the water

This recipe is remarkable in that it does not require large expenditures. Pancakes will come out no less tasty than similar ones on kefir. Baking custard pancakes on the water will not be much more difficult than traditional ones.

You will need:

• 0.5 l of boiling water;
• 300 grams of flour;
• 3 eggs;
• 2 tablespoons of sugar;
• the same amount of vegetable oil;
• some salt;
• 3 - 4 g of soda.

Cooking process:

1. Crack the eggs into a bowl, season with salt and sweeten. Beat them until foam appears.
2. Continuing to mix, add a glass of boiling water.
3. Then sift the flour into this mixture and bring it to a homogeneous mass. Here it will be easier to use a mixer, since it is necessary to break up all the lumps.
4. Pour soda into the remaining boiling water and pour it all into our dough.
5. Pour in vegetable oil and mix thoroughly again.
6. Set the dough aside for about 10-15 minutes. Heat up a frying pan and add a little oil.
7. Now pour the dough on it, spreading it over the surface. It is most convenient to use a ladle.
8. Fry until the edges of the pancake are browned, then carefully flip over and fry on the other side.
9. The pancakes turned out thin and fluffy. To make them softer, stack them on a plate and then cover with a large lid.

On curdled milk

Many housewives make pancakes based on ordinary sour milk. But sometimes they lose in taste to the same ones made on yogurt. So our recipe will be on this fermented milk product. Such custard pancakes will turn out not only very tasty, but also useful for the stomach and intestines.

You will need:

• half a liter of yogurt;
• 400 g flour;
• 3 eggs;
• a glass of boiling water;
• a tablespoon of sugar;
• a little sunflower oil;
• a bag of baking powder;
• salt.

Cooking process:

1. Break the eggs into a bowl, add sugar and salt, beat well. It is better to use a mixer.
2. Pour yogurt over eggs. By the way, it should not be cold.
3. Then take the flour, add the baking powder to it and sift through a fine sieve into a bowl with our mixture. If instead of baking powder you prefer to add soda to the dough, pour it into a glass of boiling water, which we will use later (you do not need to extinguish the soda with vinegar - yogurt will do this). In both cases, you will get openwork pancakes.
4. Bring the resulting mass to a homogeneous consistency, mixing thoroughly. Make sure there are no lumps left in the dough.
5. Gradually pour boiling water into the bowl, without stopping stirring it all. Then add a couple of tablespoons of vegetable oil and set aside the mixture for 10 - 15 minutes.
6. Heat the frying pan, grease with oil and pour a little dough on one pancake, distributing it over the entire diameter.
7. Fry on both sides. Then stack the pancakes on a plate. If desired, you can coat them with butter for softness.

On ryazhenka

Despite the fact that ryazhenka is a rather thick product, custard pancakes based on it are thin. They have a special taste containing light notes of baked milk. Sweet fillings are more suitable for these pancakes, although this is a matter of taste. Below is a step-by-step recipe for making ryazhenka pancakes.

You will need:

• half a liter of ryazhenka;
• egg;
• 2 tablespoons of sugar;
• 1.5 cups flour;
• a glass of hot milk;
• a little less than a teaspoon of soda;
• a pinch of salt.

Cooking process:

1. Pour the ryazhenka into a dish convenient for you and warm it up a little.
2. Beat in the same egg, sweeten and salt. Whisk this mixture.
3. Then add soda and stir.
4. Sift flour into the dough and mix thoroughly, preferably with a whisk. Achieve the dissolution of all lumps.
5. Pour in the milk, which has just boiled, and mix well at the same time, bringing the mixture to a homogeneous mass.
6. Add sunflower oil and let the dough rest for 5-10 minutes.
7. Pour a little dough into a preheated and greased pan with sunflower oil. Moreover, it should cover the entire surface with a small layer - then you will get thin pancakes with small holes.
8. Fry the pancake on one side until the edges are browned, then on the other. Stack on a plate.

Serum

If you made cottage cheese, and after that whey remains, you do not need to pour it out. There is a delicious recipe for its "utilization". And just today we will bake custard pancakes on whey.

You will need:

• half a liter of serum;
• 1.5 - 2 cups of flour;
• a glass of milk;
• the same amount of water;
• 3 chicken eggs;
• 5 tablespoons of sugar;
• 2 tablespoons of sunflower oil;
• half a teaspoon of soda;
• salt to taste.

Cooking process:

1. Heat the whey a little, add soda, sugar and salt to it, mix.
2. Add eggs and vegetable oil. Whisk the resulting mixture thoroughly.
3. Sift flour into the dough and mix well until lumps disappear.
4. Pour milk and water into another container, bring them to a boil.
5. Pour the liquid into our dough little by little, stirring constantly, until it has a homogeneous consistency. Set it aside for 20 minutes.
6. Preheat the pan and bake pancakes, frying on both sides.

This recipe can also be made without eggs. To do this, increase the amount of whey by about a glass and do not forget to add more sugar, especially if it is store-bought (two more spoons).

Yeast without eggs

This recipe with water and milk will especially please those who are allergic to egg white, since pancakes can be made without eggs. At the same time, yeast pancakes will always be soft and appetizing.

You will need:

• 1.5 - 2 cups of flour;
• half a cup of boiling water;
• a glass of warm milk;
• a teaspoon of yeast;
• 3 tablespoons of sugar;
• 2 tablespoons of sunflower oil;
• a pinch of salt.

Cooking process:

1. Place yeast in a bowl, sprinkle with sugar, salt and mix.
2. Slowly pour in the milk and stir until the yeast dissolves.
3. Sift flour into this mass, stirring constantly until all lumps are dissolved.
4. Set aside in a warm place for 30-40 minutes and cover. Then pour boiling water, add sunflower oil and bring the dough to a homogeneous consistency.
5. Fry in a hot oiled skillet, pouring the dough over half a ladle and frying on both sides.
6. Yeast pancakes will come out not too thick and with holes. Brush with butter if desired.

Custard

Custard pancakes are very tasty and also not too troublesome. You can cook pancakes according to your favorite recipe - preferably thin ones. Some housewives add their own ingredients to this dish. For example, vanillin in pancake dough or strawberries in the filling. But even cooked in the traditional way, custard pancakes will be appreciated by all the sweet tooth.

You will need:

• ready-made pancakes;
• half a liter of milk;
• 1.5 cups of sugar (for unleavened pancakes);
• 3 tablespoons of flour;
• 3 egg yolks;
• 200 g butter;
• sachet of vanilla sugar.

Cooking process:

1. Boil the milk and add sugar mixed with flour into it.
2. Pour about 6 - 7 tablespoons of the mixture into another bowl, cool, add the yolks and mix. Pour it all into the rest of the mass and bring to a boil again.
3. Then add softened butter and vanilla sugar. Mix thoroughly.
4. Spread 2 to 3 tablespoons of cream on each pancake. Spread it over the surface and roll the pancake into a tube.
5. Take a wide saucepan, grease with butter and put our custard pancakes in it.
6. Steam them over low heat for 3-5 minutes. Place on a plate and sprinkle with powdered sugar.

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