Custard pancakes with milk and boiling water: 7 recipes for thin pancakes with holes

Reviews (3)

17

Prepared by: Vika Vasilenko

02/08/2016 Cooking time: 35 min

In my opinion, this is the best pancake recipe! The custard pancakes turn out tender, and working with the dough and frying is a pleasure! They don't tear, turn over easily and fry quickly.

Custard pancakes with milk and boiling water with holes

Let's start with a classic combination of products. This is a nominal list from which nothing can be removed without spoiling the recipe.

Ingredients:

• 1 cup flour
• 1 glass of milk
• 1 cup boiling water
• 2 eggs
• 2 tbsp. Sahara
• 1/2 tsp. salt

The volume of the glass is 250 ml.

Preparation:

1. Take a deep bowl and break 2 eggs into it. Add sugar and salt.

Eggs should be at room temperature. Since we still have to add boiling water, we don’t need the food to come straight from the refrigerator.

The rule of using room temperature ingredients also applies to milk. What's the point of pouring boiling water if everything else is fresh from the refrigerator.

2. Beat the eggs with a whisk until a homogeneous mixture is formed and bubbles appear abundantly on its surface.

3. Pre-sieve a glass of flour and pour it into the egg mixture and stir lightly with a whisk. Just a little bit so that the flour begins to soak in.

4. Carefully pour in the boiling water, and now whisk until the lumps completely disappear.

5. Lastly, add milk. Mix again. There is no need to monitor the consistency of the dough and try to achieve the correct “thickness”. The dough should be liquid.

Cover the bowl with a towel and leave for 15 minutes to allow the flour to disperse. Before cooking, stir the dough again.

6. Bake pancakes over medium heat in a well-heated frying pan. For the first time, lubricate it with a small amount of vegetable oil. There will be no need to lubricate it in the future.

Since the dough is liquid, pouring it into the frying pan will only require a couple of tilts of the pan so that it spreads evenly into a thin layer.

Fry for 30-40 seconds on one side (until the edges dry out), then turn over and after 10 seconds remove the finished pancake on a plate. Grease it with butter and pour a new portion of dough into the pan.

The pancakes turn out very thin and delicate and slide off the pan on their own without any help.

Bon appetit!

Thin pancakes made with milk and boiling water with vegetable oil

If in the previous recipe boiling water was added to the flour, then in this case we will add it to the ready-made dough immediately before frying. Also note that much less water is used here than milk and it is just an element for brewing and not an equal part of the dough.

Which of these recipes is better? They are both good and you can only choose by trying both.

Ingredients:

• Milk – 800 ml
• Eggs - 2 pcs
• Sugar - 1.5 tsp
• Salt - 1/2 tsp
• Vegetable oil - 1.5 tbsp
• Boiling water – 200 ml
• Flour - 250 g
• Butter for greasing pancakes - 30 g

Preparation:

1. In a deep bowl, beat eggs with sugar and salt. You need to beat very thoroughly, it is desirable that the mixture even begins to turn white and a bunch of bubbles form on its surface.

2. Add sifted flour to the mixture and mix thoroughly until all the liquid is absorbed.

3. Then we begin to add and stir milk at room temperature in small portions. You need to ensure that there are no lumps left in the resulting dough. The easiest way to do this is by adding milk little by little.

4. Let the frying pan heat up and immediately before frying, pour boiling water and vegetable oil into the dough. Mix.

5. Pour a portion of the dough into a frying pan greased with vegetable oil so that it spreads evenly and in a thin layer.

6. Fry for 30-40 seconds on one side and no more than 10 seconds on the other. This is quite enough for frying.

The pancake easily turns over even with your hands if you lightly pry it from the edges. But this is a matter of experience and habit.

For subsequent servings there is no need to grease the pan. This is provided that it is good and is not used for preparing other dishes.

And one more thing - before pouring each new portion, the dough must be mixed.

From the specified amount of ingredients you will get 30-35 pancakes with a diameter of 24 cm.

Bon appetit!

Custard pancakes in milk with boiling water and baking powder

Adding baking powder to the dough is one of the tricks to get more holes in the pancakes. Baking powder consists mainly of citric acid and baking soda, which, once in a humid environment, react to form carbon dioxide. This gas produces bubbles in the dough, and then holes in pancakes.

It is just important not to overdo it with this ingredient, so as not to spoil the taste. Below is the correct recipe.

Ingredients:

• 500 ml milk
• 400 g flour
• 50 g granulated sugar
• 10 g salt
• 2 eggs
• 1 tsp baking powder
• 7 tbsp. sunflower oil
• 250 ml boiling water

Preparation:

1. Break 2 eggs into a deep bowl, add sugar and salt and immediately pour in the milk. Milk and eggs should be at room temperature.

2. We begin to beat the mixture with a whisk and add flour at the same time. First sift the flour and add baking powder.

3. Continue stirring until the lumps disappear completely, and then add vegetable oil. Mix.

The dough should be quite thick by this point. Almost like drinking yoghurt.

4. Lastly, pour boiling water into the dough and mix it thoroughly again. The dough is ready.

5. Heat the frying pan at maximum heat, then reduce it to medium and grease with a small amount of vegetable oil.

Pour in a portion of the dough and distribute it evenly throughout the pan.

We bake pancakes for literally 30 seconds on each side. Thanks to the choux pastry, they are quite elastic and do not tear when turned over.

Great for stuffing.

Bon appetit!

Thin pancakes with sour milk

You can make thin and elastic pancakes with sour milk.

Pancakes in boiling water with milk. Recipe for sour milk.

These products are ideal for wrapping fillings.

What ingredients will be needed?

To prepare the delicacy you will need the following set of products:

• sour milk – 1 l;
• flour – 400 g;
• eggs – 6 pcs.;
• sugar – 100 g;
• salt – 5 g;
• vegetable oil – 120 ml;

Step-by-step cooking process

You need to prepare “sour” pancakes according to the following algorithm:

1. Beat the eggs together with salt and sugar until foamy. To the resulting mass you need to add a third of the sour milk and mix thoroughly.
2. The flour needs to be sifted and added to the egg mixture. The mass must be mixed thoroughly so that there are no lumps left.
3. The dough should be diluted with the remaining sour milk and beat with a mixer until smooth. Then you need to add vegetable oil to it and mix again.
4. The frying pan needs to be heated, greased with oil, and a portion of the dough is poured onto it. Having distributed the mixture evenly, bake it over medium heat for about 1-2 minutes, and then carefully turn it over and fry the pancake until cooked.

Serving rules, decoration

Dessert should be served hot. If fillings will be wrapped in pancakes, they should be allowed to cool to room temperature.

Step-by-step recipe for pancakes with holes made with yeast

Well, there is nothing more reliable for obtaining a holey structure than yeast. Adding them to the dough ensures that your pancakes will turn out delicate.

You just need to keep in mind that yeast dough needs time to rise. This is an additional 1.5 hours of waiting, so this recipe is not very suitable for breakfast.

Ingredients:

• 300 ml milk
• 300 g flour
• 200 ml boiling water
• 15 g live yeast
• 3 tbsp. spoons of sugar
• 3 eggs
• 1 teaspoon vanilla sugar
• 0.5 tsp salt
• 60 ml vegetable oil

From the specified amount of products you will get 15-17 pancakes in a frying pan with a diameter of 20 centimeters.

Preparation:

1. Crumble yeast into milk at room temperature and add a teaspoon of sugar. Stir until the sugar is completely dissolved.

2. Next, add the sifted flour and mix with a whisk until you obtain a thick sticky dough without lumps.

Strictly speaking, this is not dough yet, but a dough that needs to be covered with cling film and put in a warm place for 1.5 hours so that the yeast starts working and it begins to rise.

Every 30 minutes the dough must be stirred gently. It is important.

This is what the dough should look like after an hour and a half.

3. In a separate bowl, beat the eggs with sugar and salt, add the resulting mixture to the dough and mix.

It is better to do this with a mixer, because dense dough mixes quite hard with other products. And we need a homogeneous, beautiful dough.

4. The next step is to add boiling water to the dough. And not all at once, but in a couple of passes, so as not to accidentally pour too much. Mix and look at the consistency. We focus on the thickness of drinking yogurt.

5. Finally, pour in the vegetable oil, mix again and leave the dough to “reach” at room temperature, covering with cling film for another 20 minutes.

6. And now, finally, you can move on to baking pancakes.

Bake them over medium heat, greasing the frying pan for the first portion with vegetable oil.

And turn it over when the edges begin to turn golden and the center dries out.

Bon appetit!

On kefir

To make the custard dessert even more delicate, you can cook it with kefir. You can use 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 with kefir is just as simple.

You will need:

• kefir - 200 ml;
• filtered water (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 glass (200 ml).

Preparation

1. Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you will have to leave 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, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
6. Pour in refined vegetable oil.
7. Leave the dough to rest for about 10 minutes and you are ready to bake.

Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that without sugar at all, pancakes can turn out pale and tasteless.

Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.

Recipe for dough with soda for thin openwork pancakes

But if you don’t have time to prepare yeast pancakes, then you can use a little trick and add regular soda to the yeast-free recipe.

Then the list of products will be like this:

• Milk - 2 cups
• Flour - 2 cups
• Eggs - 2 pcs
• Boiling water - 1 glass
• Sugar - 2 tbsp
• Vegetable oil - 2 tbsp
• Salt - 0.5 tsp
• Soda - 0.5 tsp

Preparation:

1. Pour milk into a deep bowl and break 2 eggs into it. Let me remind you once again that these products should not be straight from the refrigerator, but at room temperature.

2. Then, one after another, add the sifted flour, salt and sugar into a bowl.

3. Thoroughly beat the mixture with a whisk until you obtain a liquid, homogeneous dough without lumps.

4. Dissolve a teaspoon of soda in a glass of boiling water and pour it into the dough. Mix thoroughly again.

Then cover the bowl with a towel or cling film or towel and leave for 10 minutes.

5. After 10 minutes, add vegetable oil to the dough, mix everything thoroughly again and start baking pancakes.

6. They are baked in a well-heated frying pan, greased for the first time with a small amount of vegetable oil, over medium heat for literally a minute on each side.

Bon appetit!

Pancake recipe for a liter of boiled water

From this amount of ingredients, you get an impressive “stack” of pancakes. The composition includes eggs, but no kefir, and no milk; instead of these ingredients, boiled water.

What do you need:

Boiled water - 1 liter Chicken egg - 4 pcs. Salt - to taste Wheat flour - 2.5 cups (250 ml), see for yourself, you may need more or less Vegetable oil - 4 tbsp. Sugar - 3 tbsp.

We need boiled water, boil it in advance. You need not hot, but warm water.

Beat the eggs into a bowl, add salt and sugar, and whisk everything together.

Add a liter of water, mix well.

Sift flour together with baking powder. Pour into the dough and mix with a whisk.

The dough should be left on the counter at room temperature for 20 minutes.

Then mix everything again, if there were any lumps, they will disperse. Pour vegetable oil into the pancake dough.

I fry in a well-heated frying pan, using half a ladle so that they are thin. I turn it over with a spatula, or with a knife or fork.

They are best served hot. It tastes better this way, but if they have cooled down, you can reheat them. Grandma fried it in butter and sprinkled it with sugar. It was so delicious!

You can serve it with cottage cheese, look what a great breakfast it turns out to be. In the summer, I often visited my grandmother, I remember that she often spoiled me with baked goods. It’s especially hearty to eat for breakfast; you don’t feel like eating for half the day.

Custard pancakes with milk and boiling water with lemon juice

Well, experienced housewives, of course, know that in order for the soda to really bubble, it needs to be quenched with acid. Vinegar or lemon. I also have this recipe. Here he is.

Ingredients:

• 250 g flour
• 2 eggs
• 200 ml boiling water
• 200 ml. milk
• 0.5 tsp salt
• 1.5 tbsp. Sahara
• 0.5 tsp soda
• 1 tsp lemon juice
• 3 tbsp. vegetable oil

Well, the cooking process itself is only slightly different from the previous one.

1. In a deep bowl, beat the eggs with sugar and milk.

2. Without ceasing to work with the mixer or whisk, pour boiling water into the egg mixture.

And then milk. The milk should be warm. To do this, you need to heat it in the microwave at maximum power for 40 seconds.

3. Then take half a teaspoon of soda and quench it with lemon juice. Just squeeze the lemon onto a spoon with soda, watch how it foams and put it in a bowl.

4. Add sifted flour as the next ingredient. It is better to add it and knead in small portions to prevent the formation of lumps.

5. Lastly, add vegetable oil to a bowl. Just mix with a spoon and the pancake dough is ready.

6. Bake pancakes over medium heat in a hot frying pan greased with vegetable oil. One minute on each side will be more than enough. After the first portion, you no longer need to grease the pan with oil, since the dough also contains it and nothing will burn.

Bon appetit!

Delicious custard pancakes with starch without eggs for 1 liter of milk

Pancakes cooked in boiling water with milk, the recipe for which is given later in the article, turn out tender and delicate. Vegetarians will like this option, because the dish does not contain eggs.

What ingredients will be needed?

To make openwork pancakes without eggs, you will need to stock up on the following products:

• milk – 1 l;
• butter – 200 g;
• flour – 200 g;
• starch – 100 g;
• sugar – 200 g;
• soda – 2 tsp;
• salt – 0.5 tsp.

If pancakes are fried so that salty fillings are then wrapped in them, then you need to reduce the amount of sugar.

Step-by-step cooking process

Preparing openwork pancakes will take a minimum of time, and the process itself will not cause trouble, because it consists of a simple algorithm:

1. Place the milk on the stove and, without covering it, bring it to a boil. As soon as foam appears, you need to remove the container from the heat and mix the hot liquid with vegetable oil.

2. In a separate bowl, combine flour with starch, sugar, slaked soda and salt. All ingredients must be mixed thoroughly.
3. You need to add the dry mixture into the slightly cooled milk mass. The dough must be quickly mixed using a mixer until it has a homogeneous consistency.
4. The frying pan should be heated, greased with a piece of oil, and a ladle of dough should be poured onto it, evenly distributing it over the surface. The pancake needs to be fried and then turned over. It will take about 2-3 minutes on each side.
5. This way you need to prepare all the dough, but in the future you no longer need to grease the pan, since the pancakes will be baked in the oil that is present in the composition.

Serving rules, decoration

Ready-made pancakes can be served either hot or cold. If desired, they can be greased with jam or butter and sprinkled with sugar.