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

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. The dough for custard pancakes should turn 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 bacon, 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 mother 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 of thin pancakes with strawberries in sweet sauce:

Anyuta wishes you bon appetit.

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

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Ukrainian traditions are especially interesting in the preparation of various national dishes. So, for every big holiday, Ukrainians have a list obligatory dishes. Is it possible to imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

Flour for their preparation can be used differently. The filling can be just as varied. Here everything depends on the ingenuity of the hostess. Perhaps no one would refuse to eat pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, on the contrary, lush and loose.

Let's reveal some secrets to you

Wheat flour is best for making pancakes. But if you prefer fluffy pancakes, then you can use oatmeal or buckwheat flour.
To avoid lumps, add flour in small portions, stirring constantly.
In order for the pancakes to turn out very tender, the flour should be sifted 2-3 times.
Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water - you get strong and tasty.
If you bake pancakes on kefir, they will turn out lush. You will get the same effect if you make pancakes from yeast dough.
It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

Milk 2.6% 1 l
Eggs 4 pcs.
Flour 500 g
Vegetable oil 2 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 0.5 tsp

In a large bowl beat eggs and sugar.
Part of the milk warm, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Heat up the pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk - what you can cook for breakfast

Eggs 2 pcs.
Sugar 2 tbsp. l.
Milk 0.7 l
Flour 300 g
Salt pinch
Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Add milk and whisk again until smooth.
Add flour in small portions, stirring constantly. Then we pour vegetable oil and mix thoroughly.
We bake pancakes in a preheated pan for 1-2 minutes on both sides.

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, openwork and thin pancakes on milk.

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.

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
odorless vegetable oil - 3 tbsp.
butter

From these ingredients, you can bake about 20 - 22 pieces of 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.

Stack the finished pancakes on a plate or roll into tubes, after lubricating butter.

Pancakes are served hot with various fillings, which can be melted chocolate. jam. sugar syrup etc.

Custard pancakes in milk with holes

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

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.

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.

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.

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.

Video recipe for custard pancakes in milk

For all important questions please contact

Thin pancakes with milk and water

I have been looking for a recipe for thin pancakes for a very long time, but the result, after preparing them, was not pleasing, sometimes dry, sometimes hard, sometimes not at all thin. And so, the other day, another recipe for "thin pancakes" caught my eye, and it seems that the composition is familiar, which means that the result will be the same again, but still, I wanted to make another attempt and bake thin pancakes. The result is amazing! Thin, tasty, soft pancakes, just what I have been looking for for so long! I'm happy.)

Cooking method:

In a large bowl or saucepan, beat eggs with sugar, gradually adding milk. Then add the sifted flour and salt, beat. Gradually, without stopping whipping, pour in water and vegetable oil. Mix everything well and get a homogeneous liquid dough.

We leave the dough to “rest” for 15 minutes, after that we beat it again with a mixer and proceed to baking thin, tasty pancakes.

We heat the pancake pan well, lightly grease with vegetable oil, using a culinary brush.

Fry on both sides until golden brown. Before each new serving of pancake dough, grease the pan with vegetable oil.

From this amount of products, approximately 12-15 pancakes are obtained. Pancakes are delicious both warm and cold. Serve with sour cream, yogurt or your favorite jam. 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).

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 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.

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 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).

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.

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

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Custard pancakes cannot fail by definition. The fact is that flour brewed with hot water or milk has the ability to retain moisture, which evaporates during baking and gives the custard pancakes that very 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 right amount 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.

Pancake recipes with step by step photos

Pancakes with holes

Pancake rolls

Pancakes with banana

Pancakes with salmon and caviar

Pancakes with apples and cinnamon

Pancakes with minced meat

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.

Custard pancakes on kefir

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.

Custard pancakes with milk

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.

Custard pancakes with milk - 2

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.

Custard yeast pancakes on wheat flour

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.

Custard yeast pancakes with buckwheat and wheat flour

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.

Custard pancakes on buckwheat flour

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.

Custard millet pancakes

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.

Custard pancakes on soda (without milk)

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. Almost any food that goes well with pancakes can be used as a baking dish: fruits, vegetables, fish, meat… A great idea for breakfast!

Custard pancakes on buckwheat flour with apples

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.

Custard pancakes with potatoes

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

Cooking:
raw potatoes peel and grate on a fine grater, 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.

Custard pancakes with cabbage

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.

Custard pancakes with fish and onion bacon

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.

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 cannot fail by definition. The fact is that flour brewed with hot water or milk has the ability to retain moisture, which evaporates during baking and gives the custard pancakes that very 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.

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.

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.

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

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

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. Whisk the yeast in a small amount of warm water, then pour it 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 millet porridge to the dough, mix and let stand for 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.

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. Almost any food that goes well with pancakes can be used 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.

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 a 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.

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, chop the green onion 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

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

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. Brewed pancakes in milk and boiling water are openwork (to rifle) like a grandmother, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.

You will need:

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

Cooking

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

You will need:

milk - 1 liter;
eggs - 3-4 pieces;
granulated sugar - 1-3 tablespoons;
oil (sunflower or olive) - 3 tablespoons;
flour - about 2.5 cups;
soda - half a teaspoon.

Cooking

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.

On kefir

You will need:

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).

Cooking

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.

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.

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

Ingredients:

Cooking process:

Let's reveal some secrets to you

Several recipes for making pancakes in milk

Thin pancakes with milk - what you can cook for breakfast

COOKING PROCESS

Custard pancakes in milk and boiling water (thin)

Custard pancakes in milk with holes

Yeast pancakes with milk

Video recipe for custard pancakes in milk

Thin pancakes with milk and water

Cooking method:

Custard pancakes with milk thin with holes recipe

cooking secrets

cooking secrets

With boiling water

On hot milk

On kefir

cooking secrets

With boiling water

On hot milk

On kefir

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