How to bake thin pancakes with milk? Accurate proven recipe. Cooking pancakes in milk without eggs

I present to your attention custard pancakes - a recipe for milk. These thin elastic bands are great for stuffed pancakes both sweet and not sweet stuffing. But that's a slightly different story...

So let's get started:

Ingredients:

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

Cooking process:

Pour 1 glass of milk into a cup where the dough will be kneaded for, add eggs, sugar, salt, oil to the same place. Mix well, add flour and stir so that there are no lumps.

The rest of the milk is well heated, slightly not bringing to a boil. Pour hot milk in portions to the pancake dough, as if brewing it. Dough for custard pancakes should come out without lumps. If you still could not avoid this, strain it through a large sieve.

At the very end of the preparation of custard dough for pancakes, add soda slaked with boiling water.

I extinguish soda with boiling water in a separate cup:

Then add baking soda to pancake batter and mix well.

Let the pancake dough rest for a while. So the gluten will swell, the pancakes will turn out elastic and will even be easier to remove from the pan.

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

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

The custard pancake dough is quite liquid, so as soon as you pour it on a very hot pan, it will immediately seize and the pancakes will be covered with an openwork pattern in the hole. Waiting for the bottom to brown

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

And what smell of baked pancakes immediately went, mmmm .... did it reach your screen? ;-)

Custard pancakes stack on a flat dish, which we put next to:

I will reveal one secret when baking custard pancakes: as soon as you turn them over to the second side, we bake for a very short time, we literally count one, two, three, four, five and immediately remove it! This method will allow you not to overdry the tender choux pastry, do thin pancakes very tasty, tender and elastic. And then the edges of such custard pancakes in milk will not break.

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

There is one more trick: if you beat the whites separately and introduce them together with soda, then custard pancakes are obtained more "leaky", lacy.

You can serve custard pancakes with milk with berries (I had frozen strawberries that I had stored in the freezer since summer) or cottage cheese. To curd filling for thin pancakes it was more tender and pleasant in taste, I added a little sugar and a couple of tablespoons of sour cream to fresh farm cottage cheese, rubbed everything with a blender into a sweet curd mass, very much curd cream Looked like my cottage cheese!

Of course, on a wide Maslenitsa, they treated themselves to thin pancakes with red caviar:

And just rolls of thin custard pancakes with butter and honey are very tasty:

Not to mention rolls thin pancakes with strawberries in sweet sauce:

Anyuta wishes you bon appetit.

Continuing the theme of pancakes. And today I will tell you about the most common recipes for their preparation. Most often, pancake dough is cooked in milk. Of course, this is not the only option for the base, for example, I wrote earlier about pancake.

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

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

To get a masterpiece, you do not need to be a professional chef, it is enough to follow certain rules that will help you always get good result.

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

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

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

The fourth rule is to sift the flour. In cooking, this milestone baking, but for some reason many people often miss it.

The fifth secret is that the pan should be with a thick bottom. And, if you have a special crepe maker, then do not cook anything other than pancakes on it.

The sixth rule - every time, before you pick up a ladle, we alter the mass (not yeast) so that the thick is evenly distributed in it.

Seventh secret - use one measure. We are used to cups, which means that in the entire recipe you measure the ingredients in cups of the same volume.

If the border is golden, and the surface itself has become dull, then it's time to turn over to the other side.

And most importantly, we remember that pancakes are a symbol of the Sun, spring and well-being, so we are charged with positive and convey our emotions of Goodness and Love to the dough.

Choux pastry in milk with boiling water

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

Ingredients:

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

Pour milk into broken eggs and beat with a mixer.

Pour two tablespoons of sugar, baking powder and salt.

We introduce the sifted flour into the total mass.

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

Add 7 tablespoons of vegetable oil.

Let's leave the mass to reach for 15 minutes.

Lubricate the hot frying pan with vegetable oil and pour the dough.

Delicious pancakes with milk - a classic recipe

The classic recipe is called the more popular composition. However, depending on the place of residence, it changes, which is caused by a change in the most affordable products. For example, flour may not be wheat, but corn, or milk may not be cow, but goat. But the basis of the recipe remains the same, so experiment and tweak it for yourself so that you feel delicious and comfortable.

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

So the dry ingredients do not settle under the heavy particles of cold milk fat and the dough will turn out to be more viscous and light.

Ingredients:

• Flour - 250 gr
• 3 eggs
• 1 tbsp oils
• 1 tbsp Sahara
• Milk - 500 ml

It is best to achieve egg foam, therefore, according to the classic genre, the egg must be beaten with sugar.

I know that many do not do this and consider it unnecessary trouble, but still try. As a result, you will see that the finished pancakes will become much more openwork and get beautiful patterns.

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

We measure out a spoonful of butter to make the dough smooth. It is also easier to flip with oil.

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

We bake the first pancake in a hot oiled pan.

How to quickly make dough without eggs

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

Ingredients:

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

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

Add oil and the dough is ready.

Let the mass rest for 15 minutes.

Bake in a hot pan.

hot milk recipe

Another option is custard pancakes, but not with boiling water, but with hot milk and butter. Holes in pancakes are also obtained, but the dough starts up a little denser than in the previous recipe.

Ingredients:

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

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

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

Our butter should melt in milk, pour the prepared mass with this mixture.

Mix well and bake.

Enjoy your meal!

Dough for openwork pancakes in a bottle

Now it is popular not to dirty a lot of dishes, but to use a plastic bottle. The product is introduced into it through a funnel, shaken. The narrow neck makes it easy to dose right amount test, so this method is very popular.

Ingredients:

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

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

Pour the mass from the bottle into the pan, it spreads well.

To create openwork pancakes, take a bottle of sauces, for example, as in paragraphs with fast food(you may have seen these at McDonald's). There is a convenient spout - a dispenser that will allow you to squeeze out a thin stream of dough.

Only all the dough will not fit there, so it needs to be poured into the bottle in parts.

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

And this is what the finished product looks like.

Unusual presentation, right?

A simple recipe with milk and yeast

Usually, the preparation of yeast dough takes a long time, about 40 minutes just for it to rise. And, if you also make a dough, then add another 15 minutes. So, it took an hour just to make the dough fit. We will simplify this process a bit and use a simpler recipe with yeast.

How fresh yeast the sooner they will take effect.

Ingredients:

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

We warm the milk on the stove, it should be at such a temperature that the finger endures. We introduce sifted flour into it.

Pour the yeast into the mass, mix quickly. We beat the eggs.

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

We remove the dough to approach. It needs to be stirred a couple of times during the rising process to release excess carbon dioxide, which can give the pancakes a sour taste. We are waiting for about 30 minutes.

Heat up a frying pan and grease it with oil. Pour in the batter with a ladle. See what bubbles have started to stand out.

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

Recipe for pancake dough for 1 liter of milk

Pancakes are not baked a little, this is a whole ritual, so they take at least half a liter of liquid base. And most of the recipes I have described are based on these proportions.

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

By the way, this is too large a volume for me, but if there is time or a large number of eaters are planned, then you need to do a lot of dough.

Ingredients:

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

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

Mix with a mixer or whisk until completely homogeneous.

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

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

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

The first pancake will give you an idea of ​​the taste and consistency of the dough. You can add salt or sugar. If the pancake did not move well from the pan, add 1 more tablespoon of vegetable oil. If it breaks, then enter another egg and add a couple of tablespoons of flour.

So that the finished pancakes do not stick together and do not tear when you try to separate them from each other, lubricate the surface of each butter. But not too much, otherwise it will turn out very greasy.

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 premium- 1.5 stack.
• egg - 3 pcs.
• granulated sugar - 2 tbsp.
• salt - 1 pinch
• vanillin - 1 tsp
• vegetable oil odorless - 3 tbsp.
• butter

Cooking:

About 20 - 22 pieces of thin pancakes can be baked from the indicated ingredients. 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 for this you need 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 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 same lightness and splendor. The only difficulty lies in the ability to properly brew flour. You can do this in two ways. In the first case, measure the right 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 so that the flour does not burn and lumps do not form. When the mixture thickens enough, remove the saucepan from the heat and set aside. Another method involves steeping the flour with a hot liquid directly in the bowl: slowly pour water or milk into the flour, stirring quickly until a homogeneous mass is obtained. In both cases, the main thing is to achieve maximum smoothness of the brewed flour. Lumps that inevitably appear during brewing, you can try to stir with a blender or rub the whole mass through a sieve.

Custard pancakes can be prepared with yeast, kefir, milk or water. Wheat flour can be mixed with buckwheat in a ratio of 1:1. 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 sifted before use.

Ingredients:
1 stack kefir,
1 stack water,
2 stack flour,
1 tsp soda,
3 tbsp Sahara,
2 eggs,
2 tbsp vegetable oil,
1 stack boiling water,
a pinch of salt.

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

Ingredients:
1 stack boiling water,
3 eggs,
2 stack milk,
1.5 stack. flour,
3 tbsp vegetable oil,
½ tsp salt,
1 tbsp Sahara.
Cooking:
Beat milk with eggs, sugar and salt, pour boiling water in a thin stream, continuing to beat, then gradually add flour. Leave for 30 minutes for the flour to swell.

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

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

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

Cooking:
Dilute the yeast in 30 g of 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, mix and set to rise in a warm place, covered with a napkin. When the dough rises 2 times, add the mashed yolks, softened butter, salt and sugar, mix and add the remaining flour in small portions, mixing well each time. Set to rise warm again. When the dough has risen a second time, gently fold in the beaten egg whites, let stand for 20 minutes and bake the pancakes.

Ingredients:
1 stack wheat flour
1 stack buckwheat flour
2 stack milk,
30 g fresh yeast
50 g butter,
2 eggs,
salt.

Cooking:
Mix both types of flour, pour 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. Leave for 30-40 minutes in a warm place, covered with a napkin. In the risen dough, add the yolks, mashed with sugar, salt, melted butter and whipped proteins. Stir, put in heat for 20-30 minutes. Bake as usual.

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

Cooking:
Boil the milk and pour off a third of it. Pour in the rest of the milk and mix well. Beat the yeast in a small amount warm water, then pour them into the cooled flour. Beat the yolks and, together with the softened butter, add them to the dough. Mix well and let 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 whipped proteins. Let rise and bake in a hot pan.

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

Cooking:
Rinse the millet groats well, remove the black grains, scald with boiling water and drain after a couple of minutes. Dip the prepared grits 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, so that the cereal does not burn. Cool 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 beaten yeast, salt, sugar, melted butter, beaten eggs and mix well. Cover with a towel and let rise in a warm place twice. After the second rise, add to the dough millet porridge, stir and let stand 20 minutes. Bake pancakes in a frying pan greased with a piece of bacon, and coat each pancake with melted butter. These pancakes are very thick, but at the same time porous, perforated and airy. My Mordovian grandmother often cooked them. A lot of pancakes are obtained from the indicated amount of ingredients, so if your family is not very large, reduce the proportions by 2 times.

Tthin custard pancakes

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

Cooking:
Boil the milk and brew the flour, mixing thoroughly so that there are no lumps. Cool, add the egg, sugar, a pinch of salt and soda, mix. Dilute citric acid in a small amount of water and pour into the dough just before baking. Bake thin pancakes in an oiled pan.

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

Cooking:
Rub eggs with sugar. Pour boiling water in small portions into the sifted flour and mix until smooth. Add salt, soda, citric acid and mashed eggs. Mix well and bake pancakes immediately.

Try to cook custard pancakes with bacon. You can use almost any food that goes well with pancakes as a baking dish: fruits, vegetables, fish, meat… A great idea for breakfast!

Ingredients:
1 stack wheat flour
1 cup buckwheat flour
20 g pressed yeast
3 stack. milk,
4 tbsp Sahara,
50 g melted butter,
500 g apples
3 eggs,
salt.

Cooking:
Remove the skin from the apples, remove the core, chop the pulp with a blender and boil in a saucepan. Dilute yeast in 1 stack. milk and let it come. 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 mashed with sugar and salt, the risen yeast and mix well. Let rise in a warm place 2 times. After you knead the dough for the second time, scald it with a glass of hot milk, mix, add whipped proteins and applesauce. Bake in a hot pan as usual.

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

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

Ingredients:
2 stack milk,
2 stack flour,
30 g yeast
2 eggs,
1 tbsp vegetable oil,
1-2 tbsp Sahara,
200 g cabbage
salt - to taste.

Cooking:
Bring the milk to a boil, pour off ¼ part and brew the sifted flour with the rest. In the remaining milk, beat the yeast, let it rise a little and pour it into the cooled flour. Add eggs, vegetable oil, sugar and salt and mix well. Let rise in a warm place. In the meantime, boil finely chopped cabbage in a small amount of water, drain the water and add the cabbage to the dough. Let stand and bake pancakes.

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

Cooking:
Cut the onion into thin half rings, green onion chop and fry everything together in vegetable oil. Add the fish fillet cut into small cubes and fry until tender. Add finely chopped boiled egg. Boil milk, cool to 50 ° C and gradually introduce flour into it, mixing well. Let the mass cool, add beaten yeast, sugar, salt, yolks and put in a warm place for 2 hours. Let the dough rise 2 times, then put melted butter and whipped egg whites into it. Mix well and add the mixture of fish and fried onions. Let stand 30 minutes and bake as usual.

Enjoy your meal!

Larisa Shuftaykina

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 the pancakes even more delicacy and softness, and the custard dough will not allow the tubes to turn around.

• 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.

1. Beat the eggs with a whisk in the foam with sugar, add vanilla and salt.
2. Pour milk into mixture.
3. Sift the flour and carefully add to the dough, whisking thoroughly with a mixer or whisk.
4. Add vegetable oil, mix.
5. Brew the mass with boiling water and mix vigorously so that lumps do not form.
6. Set the dough aside for a couple of hours to proof.
7. Bake pancakes until golden brown on both sides. Choose the thickness to your taste, since each pancake is a layer of cake.
8. 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.
9. Beat egg yolks with sugar.
10. 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.
11. The cream is almost ready, it remains to pour it into the chocolate and mix, cool.
12. 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 the highest grade, but it does not matter if there is none. 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).

1. First of all, set the water to warm up - while 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 it is completely dissolved).
3. Sift flour and fold into dough. Stir gently to get rid of lumps.
4. Pour in vegetable oil. Now you can put the pan on to heat up.
5. Pour in the soda. By this time, the water should already boil. Measure out a glass 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.
6. Leave it for 10 minutes so that the flour is properly dispersed.
7. 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.

1. 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.
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 in milk are delicate and rather thin due to a large number liquids).
5. Beat the resulting mixture, pour in the flour, and mix everything thoroughly, breaking up the lumps.
6. 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.
7. Pour it in parts and mix quickly and thoroughly so that all the dough is in contact with it.
8. When a little hot milk remains in the container, pour soda into it and pour it into the dough. Mix thoroughly.
9. 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.

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 both with a sweet filling (for example, cottage cheese, jam, condensed milk), and with unsweetened ones. 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).

1. Beat eggs with kefir with a blender properly (you can also manually, but then you have to insist ready dough 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 gently mix with a spoon or a wide spatula.
5. 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.
6. Pour in refined vegetable oil.
7. 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.

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