How to cook custard pancakes. Custard pancakes in milk - recipe

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

Custard pancakes in milk - recipe

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

Ingredients:

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

Cooking

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

Remember: the less dough you pour into the pan, the thinner the pancake you will get.

Yeast custard pancakes

Ingredients:

• milk - 1 l;
• egg - 4 pcs.;
• water - 150 ml;
• flour - 4 cups;
• sugar - 3 - 4 tbsp. spoons;
• semolina - 2 tbsp. spoons;
• vegetable oil - 1/2 tbsp.;
• salt - 1 teaspoon;
• dry yeast - 1 sachet.

Cooking

Pour 750 ml of milk into a saucepan and heat it until it becomes warm. Sift flour, mix with semolina, sugar, yeast and combine with milk. Mix everything well and send for an hour in a warm place so that the dough comes up. When it is ready, add eggs, vegetable oil and salt to it, and knead well again. Boil the remaining milk and immediately pour into the dough (so that it is brewed), cover and leave for another 20-25 minutes. After this time, add another 150 ml of warm water and our dough is ready.

We heat the pan well and, scooping up the dough with a ladle, pour it into the middle, and then spread it over the pan and fry over medium heat on both sides. If the dough is too thick, you can add more warm water, if you want sweet pancakes, add powdered sugar to the dough.

Choux pastry for pancakes

If you really wanted pancakes, and there is neither milk nor kefir in the house, we will tell you how to make choux pastry for pancakes without them.

Ingredients:

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

Cooking

Pour water into a saucepan, add an egg, salt, sugar and soda slaked with vinegar to it. Beat it all well and add so much sifted flour to make a thick dough like pancakes. At this time, put water on the fire (enough to dilute the dough and make it liquid). Watch how it heats up, you do not need to bring it to a boil, but you need to catch the moment when the water heats up to 70 degrees. This can be understood by the color of the water: when it becomes cloudy, small bubbles begin to rise from the bottom.

We remove this water from the fire and begin to add it to the dough in a thin stream, constantly stirring so that it does not turn into glue. We dilute so that the dough becomes liquid, as needed for pancakes. We heat the pan, sprinkle with salt, and then wipe it with a paper towel. Pour a teaspoon of vegetable oil into the pan, and start frying pancakes, pouring the dough with a ladle.

Cooked pancakes always turn out appetizing and fragrant, and their appearance is admirable. Look at the photo for my beautiful custard pancakes. I like this recipe, because thin custard pancakes in milk are always obtained.

Their secret is that flour brewed with boiling water or milk can absorb moisture. During baking, the liquid will evaporate, and the custard pancakes in milk will become fluffy and airy.

The main feature in cooking custard pancakes is the correct brewing of flour. I advise you to do it in 2 ways. I propose to consider each of them.

Recipe number 1: Pour the indicated amount of water into the pan and flour. Be sure to sow flour in advance so that the pancakes are lush and airy. Then I put the mixture on the fire and bring it to a boil.

I stir the mass so that the flour does not burn. Be sure to remove lumps so that the pancakes are perfect. When the mass is thick, you need to remove the pan, let it cool.

Recipe number 2: Brew flour with hot water in a bowl. I pour in the liquid slowly, without ceasing to interfere with the mass all this time. The mixture needs to be smooth.

Lumps will appear, this process cannot be excluded during brewing. If you can’t remove them, you need to use a blender, or wipe it, you can do this by taking a sieve. I bake pancakes with beautiful holes.

Custard pancakes in milk are prepared using psh. flour. You can dilute the mixture with buckwheat flour. The ratio is 1 to 1. Thin pancakes made from buckwheat flour should always be brewed, because the mixture is heavy.

Choux pastry for pancakes should always be prepared from sifted flour, do not neglect this advice, because otherwise you should not even wait for beautiful pastries with holes, airy and tender.

Choux pastry pancakes with milk №1

Ingredients: 500 ml milk; 250 ml of boiling water; 3 pcs. chickens. eggs; 1.5 st. flour; 3 tbsp rast. oils; half tsp salt; 1 tbsp Sahara.

Cooking algorithm:

1. I'm slaughtering chickens. eggs, milk, salt, sugar. I add a little boiling water. I beat the mass, while adding flour.
2. I leave the mixture for 30 minutes. aside. I bake homemade pancakes with holes in milk in a frying pan.

Choux pastry pancakes with milk №2

Ingredients: 500 ml milk; 250 ml of boiling water; 2 pcs. chickens. eggs; 220 gr. flour; 7 tbsp rast. oils; 1 tsp baking powder; 2 tbsp Sahara; vanillin.

I recommend replacing sugar with powdered sugar.

The cooking algorithm is simple:

1. I'm slaughtering chickens. eggs, sugar, vanilla. I use a mixer.
2. I knead in milk, mix.
3. I mix flour and baking powder. I add to the first mass. I make thick dough.
4. I pour boiling water, I interfere with the growth. oil.
5. I stir the dough for pancakes, let stand. I bake custard treats with holes.

Pancakes on custard dough with kefir

Custard openwork pancakes on kefir are not at all difficult to cook. They turn out very thin, tasty, no worse than with milk, and the kids sweep them off the table in an instant.

Components: 250 ml of water and kefir, boiling water; 3 tbsp Sahara; 1 tsp soda; 2 pcs. chickens. eggs; 2 tbsp. flour; 2 tbsp rast. oils; a pinch of salt.

Cooking algorithm:

1. Kefir and chickens. eggs need to be beaten with a blender, add salt, sugar and mix together.
2. Pour 250 ml of water and mix with flour. I supplement the mixture with soda, pour boiling water, stir. I add the mixture in boiling water to the dough. I am massaging.
3. I add growth. oil and let the dough for pancakes with holes brew for 15 minutes.

See how to cook such pancakes at home on the video I attached, below will be recipes for making snacks in milk.

Yeast pancakes from choux pastry

Perhaps you have never cooked such yeast custard pancakes. In fact, you should not be scared, making custard yeast cakes is not at all difficult, following what my recipe indicates.

Components: 250 gr. psh. flour; 20 gr. sl. oils; 2 pcs. chickens. eggs; 250 ml milk; 1 tbsp Sahara; 30 gr. yeast.

Cooking algorithm:

1. I breed yeast in hot milk (about 30 ml). I put sugar in. I leave time for the mass to come up.
2. Seyu 100 gr. psh. flour. I brew the mass in boiling water from the rest of the milk. I interfere.
3. Cool, add yeast, stir. I cover with a napkin.
4. The dough will rise 2 times. I add mashed chickens to it. yolks. Softened sl. butter, sugar, salt. I stir the mixture, I introduce flour in small portions. I mix the mass.
5. I leave the mass in a warm place alone. When it rises again, you need to introduce the whipped proteins into the foam. I leave it aside for 20 minutes. I’m starting to fry pancakes, you will definitely get custard cakes!

Choux pastry pancakes with potatoes

These are very satisfying yeast pancakes that you should cook at home, at least 1 time.

Components: 2 tbsp. milk and flour; 200 gr. potatoes; 2 tbsp sl. oils; 1 tbsp Sahara; 20 gr. St. yeast; salt to taste.

Cooking algorithm:

1. I peel potatoes, rub on a grater. I put in sugar and salt.
2. I boil milk. I pour into the flour, I interfere.
3. I let the mass cool down. I pour in the yeast and give time for the dough to rise 3 times.
4. I put potatoes in pancake batter. I interfere. I bake custard treats for the whole family.

Choux pastry pancakes with two types of flour

Components: 1 tbsp. psh. and Greek flour; 500 ml milk; 50 gr. sl. oils; 30 gr. St. yeast; 2 pcs. chickens. eggs; salt.

Cooking algorithm:

1. I mix the flour. I pour milk into it, but only half, just boiled. I knead the mass in boiling water and let it cool.
2. I knead the yeast in milk, let the mass rise. I mix with flour. I leave it warm for 40 minutes.
3. In the dough I introduce salt, softened sl. butter, beaten chickens. whites and yolks, pre-pounded with sugar. I leave it warm for another 30 minutes.
4. I bake custard openwork pancakes.

Choux pastry pancakes with buckwheat flour

Components: 2 tbsp. milk and gr. flour; 30 gr. sl. oils and yeast; 1 PC. chickens. egg; ¼ st. water; ½ tbsp. sugar and rast. oils; salt should be added to taste.

Cooking algorithm:

1. I put milk on fire. Bring to a boil and pour 1/3 part. I mix in the flour with the rest. I interfere.
2. I beat the yeast in warm water, pour it into the flour. 2 Whipping chickens. yolks, softened oil, add to the dough.
3. I stir and leave in a warm place for 20 minutes. After that, I add sugar, hot milk, salt, whipped proteins to the mixture. I beat the mass using a spatula.
4. I bake custard homemade pancakes in a hot frying pan. Watch the video to see exactly how I do this.

Millet pancakes from custard dough

Components: 400 gr. millet; 600 gr. flour; by 6 tbsp. milk and water; 10 tbsp Sahara; 80 gr. St. yeast (take pressed); 10 pieces. chickens. eggs; 100 gr. sl. oils; salt to taste.

Cooking algorithm:

1. My millet, remove the garbage, pour boiling water over it. I drain the water and send the cereal to salt water. Cook after boiling for about 5 minutes. I drain the water and add milk in the amount of 3 tablespoons, sugar, salt to the porridge. I cook so that the cereal does not burn, I constantly interfere. I let it cool.
2. I boil the milk and add it to the flour. The dough should cool down, only then you need to introduce yeast (already beaten), sugar, softened sl. oil, salt, chicken. eggs (I beat them in advance). I give the mass 20 min. stand.
3. I bake pancakes from dough, I smear each cake with sl. melted butter.

Pancakes will turn out thick, airy, but at the same time they will all be in holes. This number of ingredients involves baking a large portion of custard pancakes, and therefore if you live in a small family, then the indicated number of ingredients can be divided by 2.

Excellent pancakes from choux pastry for breakfast. soda recipe

Components: 500 gr. flour; 3 pcs. chickens. eggs; 750 ml of water; 3 tsp Sahara; 1/3 tsp citric acid; ½ tsp soda; salt.

Cooking algorithm:

1. I'm rubbing chickens. eggs and sugar. Add flour to boiled water, stir the mixture.
2. I add salt, citric acid, eggs. I add soda. I stir, I bake pancakes.

I advise you to supplement delicious pancakes with fruits, vegetables, meat, fish. It's really a great idea how to feed your loved ones for breakfast. Your day will start perfectly if you eat custard fresh pancakes!

The thinnest pancakes from choux pastry

Ingredients: 300 ml milk; 250 gr. flour; half st.l. Sahara; floor st. milk; ¼ tsp soda and citric acid; salt; 1 PC. chickens. egg.

Cooking algorithm:

1. I bring the milk to a boil. I make flour. Thoroughly stir the mass to eliminate any possible lumps.
2. I cool the mass, I introduce chickens. egg, salt, soda and sugar. I stir the mixture.
3. I dilute citric acid in a small amount of liquid, add it to the dough for pancakes. You can do this before baking pancakes.

Apple pancakes from choux pastry with buckwheat flour

Components: 1 tbsp. psh. and gr. flour; 3 art. milk; 20 gr. St. yeast; 4 tbsp Sahara; 500 gr. apples 50 gr. ghee; 3 pcs. chickens. eggs; salt to taste.

Cooking algorithm:

1. I peel apples. I grind using a blender. I cook the mass in a saucepan.
2. I breed yeast in 1 tbsp. milk. I leave it aside for the time being.
3. 1 st. I boil milk and add it to two types of flour. I interfere, eliminating all lumps.
4. I cool the mass, add the yolks (pre-grind them with salt and sugar). I mix yeast with the mass. I leave it aside so that the mixture comes up 2 times.
5. I knead the dough and boil 1 tbsp. hot milk. Mix and add beaten chicken. proteins and ready-made apple puree. It remains only to cook beautiful custard pancakes in a pan.

Choux pastry pancakes with fish and onions

Components: on the floor of Art. flour and milk; 20 gr. sl. oils; salt; 2 pcs. chickens. eggs; 1 tsp Sahara; 5 gr. St. yeast; onion; fish fillet (preferably choose a variety where there are no bones); half a bunch of green onions.

Cooking algorithm:

1. I chop the onion into half rings, and I just cut the green. I fry on rast. oil. I put the fillet in cubes into the mixture and fry. I add boiled chicken. egg into a mass, after cutting it into small pieces.
2. I boil the milk, cool it to about 50 degrees Celsius. I add flour to the liquid. I interfere. I leave it aside to cool down.
3. I add salt, sugar, activated yeast, chicken. yolks. I put it in heat for 2 hours. The dough should double in size during this time.
4. I put melted sl in the dough. butter, proteins, whipped into foam. I mix and add fried onions with fish to the mass. I let the pancake dough stand for about half an hour. I'm baking a batch of pancakes.

Watch this recipe in the video I have attached.

Choux pastry pancakes with cabbage sauce

Components: 2 tbsp. milk and flour; 2 pcs. chickens. eggs; 30 gr. yeast; 1 tbsp rast. oils; 1-2 tbsp Sahara; salt; 200 gr. cabbage.

Cooking algorithm:

1. I bring the milk to a boil. I cast 1/4 of its quantity. I boil flour in boiling water.
2. I activate yeast in milk. I let it stand for a bit and add the brewed flour, but be sure to cool it down.
3. I put chickens. eggs, growing oil, salt, sugar. I interfere. Let the test rise.
4. Boil finely chopped cabbage in water. I drain the water and add the vegetable to the dough.
5. I mix, I let it brew. I'm starting to make homemade pancakes.

My video recipe

Pancakes are a real treat. But even with their simplest recipe, there are many options for their preparation. We offer you to cook very tasty and beautiful custard pancakes.

Custard pancakes with milk

Milk custard pancakes with strawberry sauce

To prepare the test you will need:

• st.l. Sahara;
• egg 2 pcs;
• salt half tsp;
• a glass of milk;
• sunflower oil one tablespoon;
• flour 200 g;
• a glass of boiling water.

For sauce:

• egg;
• sugar 100 g;
• tbsp flour;
• a glass of milk;
• butter 50 g;
• strawberries 300 g

Cooking:

1. Start by making the sauce. In a saucepan, mix until smooth: egg, sugar, flour.
2. Now pour milk into it (preheat it in advance) and you can put it on medium fire power. The sauce is simmered until it thickens. By the time it is about five minutes. Do not forget to constantly stir, preferably with a whisk, to avoid lumps and burning.
3. Pass strawberries through a meat grinder or blender.
4. Then add strawberries and soft butter to the sauce. Beat with a mixer or blender. The sauce is ready.
5. Now you can proceed directly to the main dish. Prepare a deep bowl and break the eggs into it. Add sugar to them and mix well with a whisk.
6. Pour in the rest of the milk and add vegetable oil, flour. Knead the dough. Remember that you need to beat it well to avoid the formation of lumps.
7. The next step is to introduce boiling water, and mix well again. Cover the dough with a towel and let it rest for ten minutes.
8. After the time is up, the dough is ready for. You can start making pancakes.

Ready-made pancakes greased with butter are served to the table poured with sauce. Or you can put the sauce in a pretty bowl and serve it with the pancakes for everyone to enjoy.

Custard pancakes on kefir

For cooking you will need:

• egg 1 pc;
• a glass of kefir;
• flour and a half cup;
• a glass of boiling water;
• tbsp sugar;
• salt half tsp;
• soda half tsp;
• banana;
• milk chocolate.

Cooking:

1. Prepare a deep container. Break an egg into it, add sugar and mix with a whisk.
2. Add kefir, flour and mix well.
3. Then pour soda into the resulting dough and mix again.
4. Now it's time for the boil. Your dough should be thick. Therefore, gradually pour boiling water into the bowl, stirring it constantly. Stir the dough until all lumps are broken.
5. Now you can bake pancakes.
6. The filling for them is very simple. Grind chocolate with a banana in a blender. Then add some poppy seeds to the mixture, mix. Ready. Smear pancakes or stuff. Bon appetit.

Custard pancakes on boiling water

The easiest and fastest recipe with the minimum that is always at hand. To bake pancakes you will need:

• two eggs;
• a glass of boiling water steep;
• half a glass of cold boiled water;
• a glass of flour;
• a pinch of salt;
• sugar 2 tablespoons;
• st.l. sunflower oil.

Cooking:

1. Break the eggs and place in a container with a deep bottom, add sugar, salt, mix. Better yet, beat with a mixer (blender or whisk) until foamy.
2. Now take a glass, pour half a glass of cold boiled water into it, then fill it with boiling water to the brim and send the water to the sugar with eggs. Stir.
3. Now add flour. It is advisable to sift.
4. Add vegetable oil.
5. Mix everything with a mixer (blender) until smooth. The dough is ready. Now you can safely start baking pancakes.

What filling to come up with them - decide for yourself. They will be with anyone, as well as by themselves. The main thing is not to forget to grease them well with butter.

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

Good day, dear readers!

Pancake week is in full swing and everyone continues to fry pancakes. And today I have a recipe for delicious openwork pancakes for you. Thanks to the custard dough on pancakes, an openwork pattern is obtained!

To prepare custard pancakes, we need to prepare custard dough. Custard pancakes can be cooked not only with milk, but also with kefir. Custard pancakes in milk after baking are obtained with numerous beautiful openwork holes.

custard pancakes with milk

Necessary products for custard pancakes in milk:

milk - 2 cups,

eggs - 2-3 pcs.

steep boiling water - 1 cup,

flour - 1.5 cups,

rast. oil or plum. oil - 4 tbsp. spoons,

a pinch of salt,

granulated sugar - 1 tbsp. spoon.

how to cook custard pancakes with milk

1. Break eggs into a deep bowl, preferably homemade. Add sugar, salt and beat with a whisk or with a mixer until a light foam forms.

2. After that, pour milk into the eggs and mix. Now sift the flour and mix gently until a homogeneous mass is formed.

3. Then add boiling water in a thin stream. But when you do, keep beating. The most important thing is to pour boiling water very carefully so that the eggs do not curl. And at the very end, pour in the oil. Beat for the last time and set aside the finished choux pastry for pancakes for 30 minutes.

4. Now your favorite pan for pancakes, I have an old cast iron one, put on fire and let it warm up well. I made a lot of pancake batter. And with one frying pan, I could bake pancakes all night. But I didn’t want this and took out my second favorite pan, with a non-stick coating. But still, pancakes taste better in our domestic, cast-iron pan.

Next, you need to grease the pan with oil or a piece of bacon, as our grandmothers did in the good old days. Or, chop half an onion or potato on a fork and grease the pan before baking each pancake. You don't need to do this if you add butter to the dough as directed in the recipe.

And one more thing, if suddenly the first pancake sticks to the pan, it should be thoroughly cleaned with salt and butter. Of course, this only applies to cast iron pans. And then start baking pancakes.

5. Pour a small portion of dough into the center of the heated pan, I have one incomplete ladle to fit. But it all depends on the diameter of your pan. Swirl the pan so that the dough is evenly distributed over the entire surface.

Bake pancakes over medium heat. After one minute, openwork holes will noticeably appear on the test. Then turn the pancake over with a wooden spatula. And also let it brown.

We put the baked pancakes on a plate, lubricating each with a small piece of plums. oils.

Do you also have a favorite pancake recipe? Share with us, feel free.

Custard pancakes in milk can be stuffed with any filling: from sweet to salty. It can be simple sweet cottage cheese or salted fish.

Here are my custard pancakes with milk and kefir. I baked them together with my son, Nikita. My son tried, because tomorrow he has Shrovetide at school.

I wish you bon appetit!

As you can see, many people tried to cook custard pancakes and even sent me a photo. Here are Anna Asanova's custard pancakes with milk.

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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 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.

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 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.

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 millet porridge to the dough. 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:
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.

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, 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.

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Custard pancakes are good because they always turn out better than those cooked not in boiling water. Due to the fact that the dough is brewed with boiling water, it spreads better in the pan, but at the same time it grabs no worse - such pancakes are not taken in lumps and do not tear, they turn out thin and delicate, especially if you use a cast-iron pan and heat it up properly. In this section, we have collected recipes with which you can cook the most delicious custard pancakes with a variety of products - milk, kefir, sour cream, etc. Make delicious and beautiful custard pancakes and delight your loved ones with them!

Custard Pancakes - Delicious, Delicate and Openwork Pancakes

I offer a delicious recipe for tender custard pancakes. They turn out very tasty, and look delicate. Get ready and you won't regret it.

Royal pancakes on kefir

Bake really royal pancakes on kefir according to this recipe - they turn out tender, delicate and very beautiful, everyone will definitely like them.

Custard vegetarian pancakes, without eggs and milk

I offer a simple recipe for vegetarian pancakes. These vegan custard pancakes are water-based and do not contain any eggs or milk, and they turn out, although not perfectly thin, but very tender.

Custard pancakes with milk and boiling water: very simple and incredibly tasty

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 Rus'. 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. 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.

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides the very perforation of 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 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.
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 the large amount of liquid).
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 fillings is it desirable to reduce the amount of sugar, although many people like meat fillings in combination with a sweetish aftertaste.

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).

1. 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).
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.

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Lush milk pancakes without yeast recipe

Let's focus on the narrow topic of today's delicious pancakes - these are custard pancakes, which are in increasing demand.

Custard pancakes in milk and boiling water

Pancakes are tender and so elastic that they can be rolled into a tube, put any filling, rolled into an envelope, if desired, fry in a pan.

Ingredients:

Cooking

1. Sift the flour in small portions.

2. Add salt and sugar.

3. Pour milk at room temperature. We mix.

4. Pour in raw eggs and mix until smooth.

5. That's up to such a homogeneous mass.

6. Pour in the melted butter. We mix.

7. Pour in very hot water and stir the mass in the course of pouring water. Stir the dough to the consistency of low-fat cream. Leave it on the table for 30 minutes.

8. We heat the pan well and grease it before baking only the first pancake. We notice and admire the openwork holes.

9. Fry the second side in the usual way until golden brown.

10. It turned out a lot of delicious and thin pancakes.

11. Custard pancakes turned out to be elastic, they can be put in the palm of your hand - they will not wrinkle or tear.

Bon appetit!

Custard pancakes on kefir - video recipe

See a very tasty recipe for tender and soft pancakes in a hole.

Pancakes can be eaten dipped in sour cream or jam, or you can put the filling. It will be delicious!

How to cook pancakes in milk and boiling water with soda

And again we prepare thin custard pancakes with holes, but the components of the dough are already different.

Ingredients:

Cooking method

1. Pour eggs into a bowl, pour salt, sugar, soda, vegetable oil and mix everything until smooth. Then pour milk in parts and mix again.

2. Pour the sifted flour little by little and knead the dough so that there are no lumps.

3. Add boiling water (hot water).

4. We stick the cut off part of the onion on a fork and dipping it in sunflower oil on a plate - we grease the heated pan.

5. We bake pancakes in the usual way, first on one side.

6. Then bake on the other side.

We admire beautiful holes and eat custard pancakes with sour cream or jam.

Video recipe - delicious custard whey pancakes

Check out my friends favorite recipe for making pancakes thin and delicious.

Thin pancakes for Maslenitsa, golden as the sun

Ingredients:

• 3 cups flour
• 2 - 3 eggs
• a pinch of salt and soda
• 2 tbsp. spoons of sugar
• 2 glasses of milk
• 1 - 1.5 cups of boiling water
• 50 ml vegetable oil
• 3 art. spoons of potato starch
• vegetable oil for baking

Cooking method

1. Warm up the milk a little.
2. Sift the flour twice through a sieve.
3. Combine warm milk, eggs, salt, sugar, vegetable oil and starch and mix well.
4. Then beat with a mixer for 5-10 minutes.
5. Whipped mass, gently, stirring constantly, dilute with boiling water.
6. Heat vegetable oil in a frying pan.
7. Bake pancakes on both sides until golden brown.

Nice to eat!

Custard pancakes on kefir without eggs with soda - video

I advise you to cook these thin and crispy miracle pancakes.

You will not feel the taste of kefir and soda.

Custard pancakes on ryazhenka - a simple and delicious recipe

Ingredients:

• 0.5 liters of fermented baked milk (fat content 4%)
• 1 egg
• 2 tbsp. spoons of sugar
• 1 g vanillin
• a pinch of salt
• 0.5 teaspoon of soda
• 1 cup boiling water
• 1 st. a spoonful of vegetable oil
• 20 g butter
• 2 cups of flour
• vegetable oil for baking, butter for greasing

Cooking

1. Mix soft butter, sugar, vanilla, salt, egg with a mixer until smooth.
2. Add ryazhenka at room temperature, vegetable oil and mix.
3. Sift the flour and, mixing with a mixer at low speed, add to the mixture.
4. Add soda to a glass of boiling water, mix and, without turning off the mixer, pour boiling water into the dough.
5. Bake pancakes in a frying pan heated with vegetable oil.

Lubricate the finished pancakes with butter.

Custard pancakes with milk - a delicious recipe with soda

Products:

• 4 glasses of milk
• 5 eggs
• 0.5 tsp salt
• 2 tbsp. spoons of sugar
• 0.5 teaspoon of soda
• citric acid on the tip of a knife
• 3 cups flour
• 3 art. spoons
• vegetable oil
• 1.5 cups boiling water

Cooking

1. Beat eggs with milk, add salt, sugar, soda, citric acid.
2. Pour in the sifted flour.
3. Pour in vegetable oil and boiling water. Mix thoroughly.
4. Let the dough stand for 20 minutes and bake pancakes.

Video recipe for custard pancakes with semolina from childhood from mom

If you are preparing custard pancakes for Maslenitsa, then have a good holiday for the whole week - drive away winter, wake nature from sleep and call for spring.