Custard pancakes in milk and boiling water - a dish of Russian cuisine. Probably none of the recipes has such a variety of compositions and methods of preparation.
Various variations of pancakes are found in many peoples of the world. Russian pancakes are not an easy recipe, but a special culture and traditions. Pancake with its rounded shape symbolizes the sun, so it is a traditional dish for Pancake week.

Delicious custard pancakes with starch and egg free

This is a recipe for custard pancakes, the binding ingredient of which, replacing the eggs, is starch. Instead of milk, water is used.

The composition of the recipe:

  • two eggs;
  • a pinch of salt;
  • 25 g of sugar;
  • 250 ml of milk;
  • 250 ml of boiled water;
  • 250 g of flour;
  • ¾ cup starch;
  • butter - 75 g;
  • vegetable oil - 50 g.

Cooking method

  1. Drive two eggs into a deep bowl, salt and sweeten, beat, pour in milk and mix everything.
  2. Sift flour and starch through a sieve and pour into milk. Stir until a homogeneous dough is formed.
  3. Pour boiling water slowly, with stirring, until a liquid texture is formed.
  4. 1 tbsp. pour a spoonful of liquid butter into the dough.
  5. Add 40 ml of vegetable oil. Put the dough in heat for half an hour to swell.
  6. Before baking, mix the dough to raise the starch from the bottom.
  7. In a pan, slightly add vegetable oil, only to fry the first pancake, bake the rest without it.
  8. After the edges slightly rise, turn the product over.
  9. Grease with butter.

This recipe is suitable for vegetarians or fasting people.

Thin pancakes with milk and boiling water

This recipe is today the most relevant, often used.
Because of the custard test, the pancakes come out patterned, delicate and tasty, and most importantly, they are easily rolled over and not torn!

 

Structure:

  • milk - 50 ml;
  • wheat flour - 0.5 kg;
  • 3 chicken eggs;
  • granulated sugar - 25 g;
  • salt - a pinch;
  • vegetable oil - 20 ml,
  • butter - 25 g;
  • boiling water - 250 ml.

Making delicate pancakes:

  1. Sift flour, put a spoonful of sugar and salt, mix everything. If the flour is not sifted, the pancakes will not turn out so thin and "perforated."
  2. Heat the milk, but in moderation, do not bring it to a boil, otherwise the dough will remain liquid when steaming.
  3. Pour in warmed milk, mixing thoroughly to prevent lumps. To facilitate the work, you can work with a mixer.
  4. Add eggs.
  5. Stir until the consistency of liquid sour cream.
  6. Boil water, pour in a thin stream into the dough, stirring until smooth.
  7. Leave the dough for half an hour. After resting, the dough becomes viscous, moderately liquid. When stirring, it does not drip from the spoon, but flows in thin streams.
  8. Pour the melted butter into the dough.
  9. Heat the pan, pour ½ ladle of dough, distributing it over the entire surface with rotary movements.
  10. Bake 30-40 seconds on each side. The dried edge of the pancake indicates readiness, you can turn it over.
  11. Grease the culinary dessert with oil.

Pancakes are porous, thin, very tender.

On milk, sour cream with soda

Serve pancakes better with jam, syrup, melted chocolate.

 

Ingredients for a small family meal.

  • wheat flour - 250 g;
  • two chicken eggs;
  • sugar - 50 g;
  • a pinch of salt;
  • ½ teaspoon of soda;
  • ½ teaspoon of lemon juice;
  • milk - 500 ml;
  • 40 ml of vegetable oil.

How to cook:

  1. Heat the milk to 40 degrees, put sugar, salt.
  2. Separately extinguish soda in lemon juice.
  3. Pour flour, constantly mixing, until the density of the dough, reminiscent of kefir. This is important, the subtlety and delicacy of the products will depend on this. If the dough is too thick, they will come out thick and not plastic.
  4. Pour a spoonful of vegetable oil, beat the dough and leave to rest for 20 minutes.
  5. Bake in a pan using conventional technology.

Custard pancakes with holes will create a festive mood even in cloudy cold weather.

Yeast with buckwheat and wheat flour

An interesting fact: our ancestors baked pancakes on a buckwheat basis. Such pancakes have always occupied a place of honor on the table.

Buckwheat flour can be made independently: grind the kernels in a coffee grinder.
Pancakes are especially chubby and loose, have a very pleasant sour taste.

What you need for buckwheat pancakes:

  • wheat flour - 400 g;
  • buckwheat flour - 200 g;
  • milk - 0.5 l;
  • water - 0.5 l;
  • eggs - 5 pcs.;
  • yeast - 8 g;
  • granulated sugar - 50 g;
  • salt to taste;
  • vegetable oil - 60 ml.

How to cook.

  1. Pour sugar, yeast into the warmed milk and mix thoroughly with wheat flour.
  2. Take a separate container, beat the eggs.
  3. In a homogeneous dough, pour the buckwheat flour and beaten eggs, salt.
  4. Put in heat and let the dough rest for half an hour. When the dough has risen, pour half a liter of boiling water for brewing.
  5. Pour in vegetable oil, let it brew for 10 minutes. The dough with milk and boiling water with yeast is ready. In terms of density, it should be like liquid sour cream, plastic, not drip, but pour like condensed milk.

After baking, grease the butter.
With this composition of products, you can feed a large family.

The recipe for holes in the bottle

There is another unusual way to make pancakes - in a bottle. Pancakes are thin and soft, and the idea itself has several advantages.

Important: only the dough is bred in the bottle, and the pancakes themselves are baked, as expected - in a pan.

Composition of recipe for pancakes from a bottle.

  • milk - 500 ml;
  • vegetable oil - 40 ml;
  • chicken eggs - 2 pcs.;
  • sugar - 50 g;
  • salt - 5 g;
  • flour - 0.5 kg.

Recipe

  1. Take a clean bottle of 1.5 liters.
  2. Add flour, salt, sugar through a funnel, pour eggs and vegetable oil.Add milk last and tighten the lid.
  3. Take a bottle and shake thoroughly until smooth.
  4. Add the dough from the bottle to the red-hot greased pan, distributing it over the entire surface with rotary movements.
  5. Lubricate cooked pancakes with butter.

Making dough in a bottle is a practical way, as:

  • firstly, it is more convenient to distribute it in a pan;
  • secondly, it is not necessary to use all the dough at once, you can leave it in the refrigerator and save until the next time;
  • thirdly, less utensils are used, which means that you don’t have to wash your equipment.

There are a lot of recipes for pancakes, as well as fillings for stuffing. Mistresses have to make the right choice based on individual taste.

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