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Pancakes with hot milk recipe. Custard pancakes with fish and onion bacon

How to cook pancakes in hot milk recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Who doesn't love the bright Maslenitsa with its rich food, bright colors and cheerful festivities? A whole week filled with fun and guests, friendly gatherings and tea parties. And the king of this holiday is pancake in all possible forms.

Pancake recipes are passed down from generation to generation; a seemingly simple dish has so many different options that you won’t try it in a lifetime. They are prepared not only with milk, but also with all possible dairy products, or even with water. Offered with numerous toppings, sauces, additives or just like that, with butter. The dough is made in a variety of ways - yeast and custard, sweet and salty, with and without baking, and due to this, pancakes are obtained every time new.

Custard pancakes and the secrets of their preparation

Have you ever dreamed of cooking almost transparent, thin, openwork pancakes with holes? This is how they turn out if they are prepared from custard dough. Pancakes will come out lush, tender, translucent and very tasty with fillings and even without them.

Choux pancake dough can be made in two ways:

How to make perfect pancakes:

Custard pancakes in milk with boiling water

Airy and very tender pancakes, they can be baked thin enough without fear of tearing.

0.5 l of milk;
0.25 l of boiling water;
450 g flour;

Milk Boiling water Sugar

6 eggs;

3 art. spoons of sugar;

4 tbsp. spoons of refined oil.

Custard pancakes with milk - video

Lacy pancakes from choux pastry with soda

A large number of holes are obtained when the dough is brewed with hot milk during kneading. Baking in a very hot pan also helps, but the main thing is not to overdo it, otherwise the pancakes will simply burn out.

500 g flour;

2 tbsp. spoons of sugar;

1.5 teaspoons of soda;

odorless oil.

Pancakes on custard dough with baking powder

This recipe is suitable for those who do not like to use soda or feel its taste in baking.

2 eggs;
1 glass of milk;

1 glass of flour;

oil for frying;

0.5 teaspoon baking powder;

1 cup boiling water.

Pancakes custard with yeast

Yeast pancakes always come out more lush, voluminous, and in this case, due to yeast, the number of holes increases.

1.5 cups of milk;
3 eggs;

Dry yeast Butter

1.5 cups flour;

15 g dry yeast;

2 tbsp. spoons of sugar;

50 g butter.

Custard pancakes on milk and kefir with ham and cheese

Such an unusual combination of milk and kefir in one test will give pancakes even more delicacy and softness, and choux pastry will not allow the tubes to unfold.

450 g flour;
3 art. a spoonful of refined oil;
0.5 l of kefir;

Cheese Ham Kefir

0.3 l of milk;

1 teaspoon of soda;

3 eggs;

300 g of ham;

200 g of cheese;

0.5 st. spoons of sugar.

Yeast custard pancakes with baked milk

Baked milk has a special pleasant taste, needless to say, that the pancakes according to this recipe are extraordinary.

Ingredients:

450 g flour;
3 eggs;
30 g dry yeast;
3 cups of baked milk;
3 art. a spoonful of sugar;
70 g butter.

Pancakes on choux pastry with semolina (without flour)

Another interesting option yeast pancakes for those who follow their figure and refuse flour. If you add a little vanillin or vanilla sugar, the taste will become richer and more pleasant.

Vanillin Semolina

0.5 cup semolina;

100 g butter;

4 eggs;

2 tbsp. spoons of sugar;

1 sachet of dry yeast.

Pancakes from buckwheat flour with mushrooms

These custard pancakes are not only tasty, but also healthy. They can be given to children who do not really like porridge, because they definitely will not refuse pancakes. And in Russia, such pancakes were much more respected than their brothers made from wheat flour.

400 g of buckwheat flour;
4 eggs;
750 ml of water;

Champignons Buckwheat flour Onion

750 ml of milk;

4 tbsp. spoons of sugar;

300 g of champignons;

2 bulbs.

Choux pastry pancakes with cottage cheese

Curd filling in pancakes is one of the most common and favorite. In these pancakes, a couple more fillings are interestingly combined - fruit and berry.

3 eggs;
4 tbsp. spoons of sugar;
3 glasses of milk;
1.5 cups flour;

Cottage cheese Bananas Berry jam

1 teaspoon of baking powder;

250 g of fatty cottage cheese;

3 art. spoons of sour cream;

200 g berry jam;

3 bananas;

vanillin, salt to taste.

Pancake cake with white chocolate cream

Simple and very a delicious cake for those who love pancakes. In addition, this is a great option for making a cake without ovens and other appliances, it only needs a frying pan. When baking pancakes, it is better to add vanillin or a little rum flavor to the dough.

Be sure to cut off the sides of the pancakes so that the stack becomes more like a cake. It is convenient to bake pancakes in advance, and assemble the cake the next day, then cooking will not take much time. Between the layers, you can add chocolate, fruits, jam or nuts, be sure to grease the top and sides with cream, decorate.

300 g flour;
250 ml of water;
500 ml of milk;
2 eggs;

Cream White Chocolate

0.5 teaspoon of salt;

0.5 cup sugar + 4 tbsp. spoons in cream;

2 packets of baking powder;

250 ml refined oil;

vanillin, salt to taste;

400 g of white chocolate;

8 egg yolks;

3 cups 20% cream.

Beat the eggs with a whisk in the foam with sugar, add vanilla and salt.
Pour milk into mixture.
Sift the flour and carefully add to the dough, whisking thoroughly with a mixer or whisk.
Add vegetable oil, mix.
Brew the mass with boiling water and mix vigorously so that lumps do not form.
Set the dough aside for a couple of hours to proof.
Bake pancakes until golden brown on both sides. Choose the thickness to your taste, since each pancake is a layer of cake.
While the dough is resting, you can prepare the cream: chop the chocolate, divide it in half and put one part in the refrigerator for decoration.
Beat egg yolks with sugar.
Heat the cream, pour a small amount into the yolks, stir. Pour this egg mixture into the cream and boil for several minutes, preventing the mass from curdling.
The cream is almost ready, it remains to pour it into the chocolate and mix, cool.
Layer the cake with cream, decorate with chocolate, fruits or berries.

Custard pancakes in milk with starch and orange filling

The addition of starch prevents the pancakes from tearing during baking, which means you can easily make very thin pancakes. Such pancakes are perfect for wrapping fillings in them, making rolls.

1 glass of milk;
1-2 eggs;
2 tbsp. spoons of flour;
2 tbsp. spoons of starch;

Starch Orange White wine

1 teaspoon of sugar + 1 tbsp. spoon for stuffing;

a couple of tablespoons of odorless frying oil;

3 oranges;

2 tbsp. spoons of white wine;

1 teaspoon of butter;

1 teaspoon of grated ginger.

Since the time of the Slavs, pancake has been associated with the sun and was a symbol of the beginning of spring. To date, there are a huge number of recipes for making pancakes, and all of them are connected by love for this dish. Please relatives and friends delicious dessert or a snack is not at all difficult, you just need to show a little patience and find your favorite recipe.

Custard pancakes with holes are prepared very simply, but at the same time they are very different from ordinary pancakes: they are elastic, thin and very tender. Offer a choice of several toppings or sauces, or prepare an unusual pancake cake Everything is limited only by your imagination and taste. Everyone can create a masterpiece from available products. Enjoy your meal!

Custard pancakes with milk thin with holes recipe

It is believed that this dish came to us from North America in the 9th century, but since then it has become truly popular in Russia. Today we cannot 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 a few little tricks, and your dish will be remembered by guests and household members for a long time.

We select a frying pan. Whatever modern frying pans offer us - non-stick, comfortable, light - the cast-iron frying pan remains the best. And it's not about old traditions, but about its thick walls, which hold heat well and warm up evenly, 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 on every corner, but you can find them. Nowadays, even China makes excellent cast iron pans.
Get rid of lumps. It is better to mix the dough for pancakes with a blender. Due to the enormous speed, the mass is airy and without lumps. You can also knead by hand, but then you have to whip many times longer.
We choose flour. Best for pancakes wheat flour premium, but it doesn't matter if there isn't one. Suitable and all-purpose flour, and buckwheat, and any other.
We achieve delicacy. For this egg whites beat separately, and then carefully introduce them into the dough. After adding the proteins, do not use the mixer anymore, otherwise there will be no effect.

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides the very perforation to the products, which we love, but which, unfortunately, does not always work out. Your task is to mix the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Custard pancakes in milk and boiling water turn out to be openwork, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.

milk - 1 glass;
flour - 2 cups;
steep boiling water - 1 cup;
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).

First of all, set the water to warm up - while it boils, we will just mix all the ingredients.
In a convenient bowl or bucket, combine warm milk ( room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
Sift flour and fold into dough. Stir gently to get rid of lumps.
Pour in vegetable oil. Now you can put the pan on to heat up.
Pour in the soda. By this time, the water should already boil. Measure out a glass of hot water and pour it into the dough. Mix quickly to hot water the whole mass managed to react, and on this the custard dough for pancakes in milk is ready.
Leave it for 10 minutes so that the flour is properly dispersed.
Bake custard pancakes in a hot non-stick or cast iron pan (previously oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - 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 are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap savory fillings in them, you can reduce the amount of sugar.

The recipe for pancakes in 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.

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 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.

Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
Break the eggs into a measured glass of milk, add salt and sugar.
Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
Add milk (custard pancakes in milk are delicate and rather thin due to a large number liquids).
Beat the resulting mixture, pour in the flour, and mix everything thoroughly, breaking up the lumps.
Now the rest of the milk needs to be heated on the stove - it should almost boil, but you do not need to bring it to a boil.
Pour it in parts and mix quickly and thoroughly so that all the dough is in contact with it.
When a little hot milk remains in the container, pour soda into it and pour it into the dough. Mix thoroughly.
Pancakes cooked in hot milk should be baked in a hot pan, pouring the mixture in a thin layer. Don't forget to turn over in time so that the products do not dry out and become brittle. If it is still a bit dry, lubrication with melted butter will save the situation.

Custard pancakes in milk are obtained with holes due to brewing. To enhance the effect of delicacy, you can beat the egg whites and yolks 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 large sieve, grinding these lumps along the way.

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

To make the custard dessert even more openwork, you can cook it on kefir. Another can be taken as a basis fermented milk product, for example, fermented baked milk or liquid (drinkable) yogurt. The main rule is that the main ingredient should be warm (but not hot). The recipe for custard pancakes on 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;
boiling water - 1 cup (200 ml);
water (warm) - 1 cup (200 ml).

Beat eggs with kefir with a blender properly (you can also manually, but then you have to insist ready dough about 30 minutes).
Add salt and sugar, beat again.
Pour in a glass of warm water.
Sift the flour, and not into a separate bowl, but directly into the mixture. Then gently mix with a spoon or a wide spatula.
Now we are working 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.
Pour in refined vegetable oil.
Leave the dough to rest for 10 minutes and you can 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 without sugar, 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.

Many people have stereotypes that cooking at home is expensive and time consuming. But this is absolutely not true. When I personally encountered the need to plan correctly family budget, I began to pay attention to what it is spent on. I realized that products, if they are chosen incorrectly, take a decent part of it.

The kitchen is a special room. Here you can not only cook, but also arrange cozy family evenings, friendly tea parties, exchange news after a working day. Therefore, it is very important to create a comfortable and functional environment that will delight with beauty and convenience.

One of the most exciting topics for any woman is, without a doubt, her appearance. The feeling of one's own attractiveness and femininity is made up of many factors, but one of the main ones here is the state of our body.

Use all the forces of the body in the struggle for the perfect figure!

In the fall, the rom-com “Take the hit, baby!” is released, and the aspiring actress Ekaterina Vladimirova played two main roles there at once. How did she manage to get into the movies if she was terribly shy at castings and has no acting education?

Choosing a baby stroller is a difficult task. A good model should have high-quality upholstery, wheels with a high cross-country ability, reliable shock absorption, and a good protective hood. If this is a walking model, then attention should also be paid to seat belts and a protective visor.

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Lush milk pancakes without yeast recipe

Custard pancakes and the secrets of their preparation

Choux pancake dough can be made in two ways:

How to make perfect pancakes:

Custard pancakes in milk with boiling water

Airy and very tender pancakes, they can be baked thin enough without fear of tearing.

Ingredients:

Cooking:

Custard pancakes with milk - video

Lacy pancakes from choux pastry with soda

Ingredients:

Cooking:

Pancakes on custard dough with baking powder

This recipe is suitable for those who do not like to use soda or feel its taste in baking.

Ingredients:

Cooking:

Pancakes custard with yeast

Yeast pancakes always come out more lush, voluminous, and in this case, due to yeast, the number of holes increases.

Ingredients:

Cooking:

Custard pancakes on milk and kefir with ham and cheese

Such an unusual combination of milk and kefir in one test will give the pancakes even more delicacy and softness, and the custard dough will not allow the tubes to turn around.

Ingredients:

Cooking:

Yeast custard pancakes with baked milk

Baked milk has a special pleasant taste, needless to say, pancakes according to this recipe are extraordinary.

Ingredients:

450 g flour;
3 eggs;
30 g dry yeast;
3 cups of baked milk;
3 art. a spoonful of sugar;
70 g butter.

Cooking:

Pancakes on choux pastry with semolina (without flour)

Another interesting version of yeast pancakes for those who follow their figure and refuse flour. If you add a little vanillin or vanilla sugar, the taste will become richer and more pleasant.

Ingredients:

Cooking:

Pancakes from buckwheat flour with mushrooms

Ingredients:

Cooking:

Choux pastry pancakes with cottage cheese

Curd filling in pancakes is one of the most common and favorite. In these pancakes, a couple more fillings are interestingly combined - fruit and berry.

Ingredients:

Cooking:

Pancake cake with white chocolate cream

A simple and very tasty cake for those who love pancakes. In addition, this is a great option for making a cake without ovens and other appliances, it only needs a frying pan. When baking pancakes, it is better to add vanillin or a little rum flavor to the dough.

Ingredients:

Cooking:

Custard pancakes in milk with starch and orange filling

The addition of starch prevents the pancakes from tearing during baking, which means you can easily make very thin pancakes. Such pancakes are perfect for wrapping fillings in them, making rolls.

cooking secrets

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

We select a frying pan. Whatever modern frying pans offer us - non-stick, comfortable, light - the cast-iron frying pan remains the best. And it's not about old traditions, but about its thick walls, which hold heat well and warm up evenly, 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 on every corner, but you can find them. Nowadays, even China makes excellent cast iron pans.
Get rid of lumps. It is better to mix the dough for pancakes with a blender. Due to the enormous speed, the mass is airy and without lumps. You can also knead by hand, but then you have to whip many times longer.
We choose flour. For pancakes, it is better to use premium wheat flour, but it does not matter if there is none. Suitable and all-purpose flour, and buckwheat, and any other.
We achieve delicacy. To do this, beat the egg whites separately, and then carefully introduce them into the dough. After adding the proteins, do not use the mixer anymore, otherwise there will be no effect.

With boiling water

milk - 1 glass;
flour - 2 cups;
steep boiling water - 1 cup;
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).

First of all, set the water to warm up - while it boils, we will just mix all the ingredients.
In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
Sift flour and fold into dough. Stir gently to get rid of lumps.
Pour in vegetable oil. Now you can put the pan on to heat up.
Pour in 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 has time to react with hot water, and on this the custard dough for pancakes in milk is ready.
Leave it for 10 minutes so that the flour is properly dispersed.
Bake custard pancakes in a hot non-stick or cast iron pan (previously oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - for this we put vegetable oil in the dough.

The recipe for pancakes in 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.

On hot milk

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.

Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
Break the eggs into a measured glass of milk, add salt and sugar.
Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
Add milk (custard pancakes in milk are delicate and rather thin due to the large amount of liquid).
Beat the resulting mixture, pour in the flour, and mix everything thoroughly, breaking up the lumps.
Now the rest of the milk needs to be heated on the stove - it should almost boil, but you do not need to bring it to a boil.
Pour it in parts and mix quickly and thoroughly so that all the dough is in contact with it.
When a little hot milk remains in the container, pour soda into it and pour it into the dough. Mix thoroughly.
Pancakes cooked in hot milk should be baked in a hot pan, pouring the mixture in a thin layer. Don't forget to turn over in time so that the products do not dry out and become brittle. If they are still a bit dry, lubrication with melted butter will save the situation.

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

On kefir

To make the custard dessert even more openwork, you can cook it on kefir. You can also 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 on 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;
boiling water - 1 cup (200 ml);
water (warm) - 1 cup (200 ml).

Beat eggs with kefir with a blender properly (you can also manually, but then you have to insist the finished dough for about 30 minutes).
Add salt and sugar, beat again.
Pour in a glass of warm water.
Sift the flour, and not into a separate bowl, but directly into the mixture. Then gently mix with a spoon or a wide spatula.
Now we are working 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.
Pour in refined vegetable oil.
Leave the dough to rest for 10 minutes and you can 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 without sugar, pancakes can turn out pale and tasteless.

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:

From the indicated ingredients, you can bake about 20 - 22 pieces thin pancakes. How less dough pour into the pan, the thinner the pancakes are.

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 into a bowl, granulated sugar, salt and oil. 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. 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.

Pancakes with hot milk recipe. Custard pancakes with fish and onion bacon

Custard pancakes and the secrets of their preparation

Choux pancake dough can be made in two ways:

How to make perfect pancakes:

Custard pancakes in milk with boiling water

Custard pancakes with milk - video

Lacy pancakes from choux pastry with soda

Pancakes on custard dough with baking powder

Pancakes custard with yeast

Custard pancakes on milk and kefir with ham and cheese

Yeast custard pancakes with baked milk

Ingredients:

Pancakes on choux pastry with semolina (without flour)

Pancakes from buckwheat flour with mushrooms

Choux pastry pancakes with cottage cheese

Pancake cake with white chocolate cream

Custard pancakes in milk with starch and orange filling

Custard pancakes with milk thin with holes recipe

cooking secrets

Custard pancakes and the secrets of their preparation

Choux pancake dough can be made in two ways:

How to make perfect pancakes:

Custard pancakes in milk with boiling water

Ingredients:

Cooking:

Custard pancakes with milk - video

Lacy pancakes from choux pastry with soda

Ingredients:

Cooking:

Pancakes on custard dough with baking powder

Ingredients:

Cooking:

Pancakes custard with yeast

Ingredients:

Cooking:

Custard pancakes on milk and kefir with ham and cheese

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Cooking:

Yeast custard pancakes with baked milk

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Pancakes on choux pastry with semolina (without flour)

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Pancakes from buckwheat flour with mushrooms

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Cooking:

Choux pastry pancakes with cottage cheese

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Pancake cake with white chocolate cream

Ingredients:

Cooking:

Custard pancakes in milk with starch and orange filling

cooking secrets

With boiling water

On hot milk

On kefir

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

Custard pancakes in milk and boiling water (thin)

Custard pancakes in milk with holes

Yeast pancakes with milk

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