1. We prepare the necessary products for custard pancakes.

2. We take a suitable bowl, comparable to the volume for the ingredients. Break eggs into it, add granulated sugar and salt.

3. Beat the egg mixture with a mixer or, in last resort, whisk until a good, fluffy cap is formed on the surface.

4. Pour very cold milk into this mixture. I, preliminarily 10 minutes before cooking, put a glass of milk in the freezer. We mix.

5. And immediately, without ceasing to interfere, pour a glass of boiling water. The mixture is very airy, with a huge, lush, white hat. We can say that the whole mixture will be one continuous foam.

6. Add the sifted wheat flour to the mixture. We mix.

7. Last pour vegetable oil, mix well again. Choux pastry turns out to be liquid, and at the same time, the “foam cap” does not subside.

8. We bake pancakes in a well-heated pan, on both sides until browned. Pancakes are beautiful, openwork.

9. From the total volume of the prepared dough and a frying pan with a diameter of 26 cm, I got 16 thin pancakes. And what about pancakes without butter…

10. Sweet tooth or children can enjoy custard pancakes with jam, condensed milk or honey. Happy tea drinking!

I also recommend that you watch a video recipe for making custard pancakes in milk.

Milk for cooking has long been used not only by experienced chefs, but also by ordinary housewives. There is no secret in this. And here hot water when kneading the dough, few are used. It turns out that you can bake very hot water. The recipe for this method is quite simple. In addition, there are several rather interesting options for it.

Dough brewing

To make with boiling water, the recipe for the usual dough needs to be slightly changed. Before talking about technology, it is necessary to clarify the composition of the initial components.

For work you will need:

4 raw eggs, a liter of fresh whole milk, 2.5 cups of flour, 50 grams of vegetable oil, 6 grams of soda, a pinch of salt and 75 grams of sugar.

As soon as all the products are assembled, you can start cooking pancakes in milk with boiling water. The recipe includes the following steps:

Pour a glass of milk into a mixing container.
Add sugar, salt, eggs and butter, and then mix everything well.
Gradually add flour so as to avoid the appearance of lumps.
Heat the milk until it comes to a boil.
Continue kneading, adding hot product in portions. If lumps still form in the dough, then they can be removed by filtering the composition through a sieve.
The last stage is the most responsible. Before adding soda, it must be extinguished with boiling water. This is done in a separate bowl, and then the solution is added to the dough itself.
These pancakes should be baked in a very hot frying pan without adding fat. As soon as one side is browned, the workpiece can be immediately turned over.

The process is very fast and without any problems.

Alternative option

You can cook pancakes in milk with boiling water in a different way. The recipe in this case provides for the following set of products:

for 120 grams of flour, a full glass of milk, 5 grams of salt, 25 grams of sugar, 2 eggs, ½ cup of boiling water, 35 grams of vegetable oil (plus a little more for frying) and a little butter (for greasing ready-made pancakes).

In this case, the sequence of actions will be somewhat different:

First, the eggs must be beaten with salt and sugar, using a whisk for this.
Then gradually add milk. It is desirable that it be at room temperature.
Gradually add the sifted flour. Try to do everything so that large lumps do not form.
With constant stirring, pour in boiling water.
Finally, add vegetable oil. If the mixture turns out a little watery, then everything is done correctly.
Pour a little dough into a greased frying pan with a thin layer and bake it on both sides until a characteristic ruddy hue appears.

After that, golden pancakes should be stacked on a plate, spreading each of them with butter. The taste of this dish is simply amazing.

"Megachips"

If you change a little on milk with boiling water, you can get an original crispy product that will resemble giant chips.

This will require:

0.5 liters of milk, a glass of boiling water (200 milliliters), 25 grams of sugar, 2 eggs, a tablespoon of baking powder (10 grams), a pinch of salt and 50 grams of refined vegetable oil.

Implementing this idea is easy:

First of all, in a deep bowl, you need to beat the eggs with milk, adding salt and sugar. This must be done carefully so as not to splatter the mixture all over the kitchen.
Add flour and mix everything well. The resulting lumps can be easily broken with a mixer.
Slowly add boiling water while continuing to beat at low speed. Foam will appear on the surface of the dough.
After adding the oil, the composition must be mixed well and left for about 15 minutes at rest.
After the time has elapsed, pour out the baking powder and with a whisk turn the mass into a homogeneous mixture.

For baking such pancakes, it is better to use a ceramic frying pan, lightly brushing it with oil.

flavor additive

Each housewife has her own way to bake pancakes in milk and boiling water (recipe). Thin blanks are great for wrapping various fillings. To make them more fragrant, you can add just one ingredient. The result will not keep you waiting.

To knead such a test you need:

for 1 glass of whole milk, 2 eggs, two glasses of water and flour, 75 grams of sugar, a tablespoon of vegetable oil and a third of a teaspoon of vanillin.

Openwork and very fragrant pancakes are prepared very simply:

While the water is boiling in the kettle, beat the egg yolks into a thick foam.
After that, they need to be poured into a saucepan and mixed with boiling water, without stopping whipping.
Beat the whites separately and add their cooked mass along with sugar and vanilla.
Slowly adding flour, mix the dough so that it resembles liquid sour cream.
After adding vegetable oil, you can start baking.

Pancakes are thin, delicate and very soft. Households will be delighted with such a dish.

double effect

If milk, brewed with boiling water, is supplemented with a small amount of yeast, then the result will be simply delicious. The finished product will be soft, fluffy and, of course, very tasty. For this option, the following ratio of components will be required:

for one and a half glasses of flour 6 grams of instant dry yeast, 1 glass of water and milk, 5 grams of salt, 1 egg, 25 grams of sugar and 35 grams of vegetable oil.

The technology of such a dish will be as follows:

First you need to warm the milk a little, and then pour the yeast into it and wait 15 minutes. This time will be enough for them to start "working".
Pour salt, sugar into the bubbling mixture and break the egg. Continue mixing until the components are completely dissolved.
Gradually add flour. After mixing, the dough should be briefly put in warm place.
As soon as the mass begins to rise, you must immediately pour boiling water.
Lastly, add oil. This is done so that later you do not constantly lubricate the pan. This will make your work faster and easier.

Pancakes are baked as usual, on a very hot frying pan.

Traditional Russian table is hard to imagine without pancakes, this is a real brand national cuisine. Every self-respecting housewife should learn how to cook this difficult dish. When brewing dough in boiling water with milk, making thin openwork pancakes into a hole is not so difficult, it is important to observe the proportions and rules for kneading the dough. Baking skill is acquired with experience using a good and proper frying pan.

What are pancakes with boiling water and milk

Pancakes all over the world are considered a traditional dish of Russian cuisine. It is known from the history of Slavic life that initially the food was prepared to commemorate the dead along with kutya. Since the middle of the 19th century, the dish has become the main symbol of the Maslenitsa holiday, which personifies the farewell to winter. Custard pancakes in milk and boiling water are thin, delicate in taste and openwork, into a lacy hole, due to a special method of preparing dough and baking method.

Recipe for pancakes in milk and boiling water

Custard pancakes in milk with boiling water are prepared using soda, which, in combination with boiling water, gives them a perforated effect. Egg whites are beaten separately, and then introduced into the dough, stirring gently, without using a mixer or blender. It is important to knead the base for pancakes quickly (so that the whole mass has time to brew before the water cools down) and very carefully (without leaving lumps), this can be done using kitchen appliances or manually.

Custard pancakes with milk

Time: 90 minutes.
Servings: 10 persons.
Calorie content of the dish: 450 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

The recipe for pancakes in boiling water with milk is simple, it is important to observe the proportions of all the ingredients and the dough brewing technology. It is better to use the highest grade flour, soda can be replaced with baking powder. Pancakes are baked strong fire, turning over in a timely manner, avoiding burning or overdrying. The thickness is chosen arbitrarily, the dough is evenly distributed over a hot frying pan. It is believed that the thinner and more openwork the pancakes with boiling water and milk are, the higher the culinary skills of the hostess who prepared them.

Ingredients:

milk - 1 glass;
boiling water - 1 cup;
wheat flour - 440 g (2 cups);
chicken egg - 2-3 pcs.;
vegetable oil (sunflower or olive) - 2-3 tbsp. l.;
granulated sugar - 2 tbsp. l.;
salt - 0.5 tsp;
soda - 0.5 tsp

Cooking method:

Remove milk and eggs from the refrigerator so that by the time the dough begins to knead, they have acquired room temperature.
Sift flour; Whisk the egg whites in a separate bowl. In the main mixing bowl, combine the egg yolks, a spoonful of vegetable oil with milk, salt and sugar. Stir until the components are completely dissolved.
Add flour to the dough, beating the mixture by hand with a whisk or using a mixer. Stir until the lumps are completely dissolved.
Boil water. Add soda to the dough, pour in boiling water and egg whites, kneading intensively.
Leave the prepared dough for 10 minutes.
Heat up a frying pan, brush with vegetable oil.
Bake pancakes over high heat, evenly distributing the dough over the surface of the pan, turning over 1.5-2 minutes after the start of frying.
When stacking ready-made pancakes on a plate, put a small piece of butter on every third.
Serve with condensed milk, jam, honey or sour cream.

Pancakes on boiling water with baked milk

Time: 90 minutes.
Servings: 10 persons.
Calorie content of the dish: 590 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Openwork pancakes in milk with boiling water are made on the basis of baked milk. Some housewives add dry yeast to them to give the dish a special sour taste. It is good to stuff unsweetened pancakes with low-fat cottage cheese, vegetables (for example, cabbage with an egg), meat or minced chicken. Boiling water in this recipe can be replaced by boiling milk, then the taste of pancakes will be more saturated.

Ingredients:

wheat flour - 400 g;
baked milk - 420 ml (2 cups);
large chicken egg - 3 pcs;
dry yeast - 5 mg;
soda - 1 tsp;
sugar - 2 tsp;
salt - 1 tsp;
soft butter - 20 g;
vegetable oil - 2 tbsp. l.

Cooking method:

Measure and sift half of the flour (200 g), pour one glass of boiling baked milk. Knead thoroughly by hand, separating lumps from the edges.
Slightly heat half a glass of milk (in a water bath), add sugar and yeast, stir. Leave for 7-10 minutes until foam appears on the surface of the liquid.
Add the mixture to the dough, knead thoroughly. Place in a warm place until mixture doubles in size.
Add egg yolks, butter and vegetable oil, soda to the rest of the milk. Pour into the dough, knead.
Beat the egg whites, add to the dough, mix gently.
Bake pancakes in a hot skillet greased with oil. Tilt the pan from side to side as you pour the batter into the pan to spread the pancake base evenly over the surface. Avoid burning and drying out, turn the pancakes over in time.

With minced meat

Time: 140 minutes.
Servings: 12 persons.
Calorie content of the dish: 890 kcal.
Purpose: breakfast, dinner.
Cuisine: Russian.
Difficulty: medium.

Boiled pancakes with milk are suitable for stuffing with both sweet and meat or vegetable fillings. Their thickness should be 2-3 mm so that the envelopes with the contents do not tear or fall apart. The size depends on the diameter of the pan used, it is more convenient to stuff pancakes with a diameter of 30 cm or more. Before serving, stuffed pancakes are lightly fried until crispy.

Ingredients:

milk - 1 glass;
boiling water - 1 cup;
chicken eggs - 2 pcs.;
soda - 1 tsp;
sugar - 2 tsp;
salt - 1 tsp;
vegetable oil - 2-3 tbsp. l.;
minced meat or chicken - 250 g;
meat, vegetable or chicken broth - 100 ml;
onion - 2 small onions;
sour cream - 2 tbsp. l.

Cooking method:

Whisk eggs with sugar until foamy.
Pour boiling water and milk into the mixture, continuing to stir vigorously.
Sift flour with soda, add to the mixture, knead a homogeneous dough without lumps. Add sour cream and a tablespoon sunflower oil, stir, leave for 30 minutes.
Chop and fry the onion (until golden brown), add minced meat, fry for 20-25 minutes, stirring occasionally. Remove from heat, beat with a blender until smooth.
Heat the pan, fry the pancakes.
Stuff the prepared pancakes with minced meat. Put a tablespoon of the filling with a piece of butter on one quarter of the pancake, and fold it into a neat triangular envelope. Fry on both sides for 1-2 minutes before serving.

with cream filling

Time: 120 minutes.
Servings: 12 persons.
Calorie content of the dish: 850 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

When kneading dough for pancakes with boiling water and milk, in some cases milk is replaced with kefir. The dough is not so liquid, and the pancakes themselves are more dense and elastic. This is important if you plan to stuff them with something before serving. Creamy banana filling traditional dish unusual taste, you can replace fruit with cottage cheese or soft cheese.

Ingredients:

kefir 2.5% fat - 2 cups;
water - 2 glasses;
milk - 2 cups;
flour -
eggs - 4 pcs;
sour cream - 200 g;
condensed milk - 200 ml;
bananas - 5 pcs.;
sunflower oil - 2 tbsp. l.;
starch - 1 tsp;
granulated sugar - 2 tbsp. l.;
soda - 1 tsp;
salt - 1 tsp;
vanillin - 1 tsp

Cooking method:

Heat kefir, pour sifted flour into it, beat in eggs, add sugar, salt and soda. Stir the mixture all the time during the process.
Dilute milk with water, bring to a boil. Pour into the mixture in a thin stream, constantly whisking it with a mixer. Lastly, add vegetable oil.
Fry pancakes in a cast-iron or non-stick pan with a thick bottom, without sticking, 2-3 mm thick.
Remove the peel from bananas, cut them and chop them with a blender. Put the mixture in a saucepan, add condensed milk, sour cream, vanillin and starch. Whisk everything with a whisk.
Cook the cream until thickened, avoiding boiling, for 15-20 minutes.
Stuff the pancakes - put a tablespoon of cream on the edge, wrap the side edges inward and form a roll. Ready meal can be sprinkled chocolate chips or powdered sugar.

cooking secrets

Delicious custard pancakes in milk with holes are obtained by following a few simple rules for preparing dough and baking. For cooking, use fresh natural products, premium flour. Adhere to the following recommendations:

Use a heavy-sided skillet, ideally cast iron. A good housewife for making pancakes has her own separate frying pan, in which nothing else is cooked.
The dough should be lump-free, uniform and light in texture. Use a mixer or blender.
To form holes during frying, add soda to the dough, and beat the egg white and add to the mixture separately.

Video

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

Do you want to learn how to cook thin, with holes, custard pancakes in milk? Then read a selection of 3 recipes, in which you will find the secrets of frying, kneading dough for pancakes, tips. In addition, I advise you to watch a video on the topic. It will become clear to you how simple, in a short time, yeast, delicate and thin pancakes in milk are obtained.

Tip 1. If you do not have a special frying pan with low sides and non-stick coating at home, you can use the usual one for frying pies. However, before pouring the dough onto the bottom of the pan, you need to thoroughly wash it, wipe it dry. Then put on fire and thoroughly ignite. Otherwise, pancakes, when turned over, will start to stick to the bottom and tear into several parts.

Tip 2. If you are new to pancake baking, then prepare in advance not one, but two spatulas. This will shorten the frying time, make it possible to keep the pancakes whole while turning and shifting from the pan to a plate.

Tip 3. The main utensils and equipment that will help simplify the process of making pancakes:

a container for kneading dough, it can be anything - a saucepan, a bowl, a ladle, etc.;
whisk, blender or mixer;
ladle, spatulas.

All these accessories should be always at your fingertips.

Custard pancakes in milk and boiling water (thin)

Despite the thin structure, pancakes do not tear during frying, they turn over perfectly and do not stick to the pan. The dough is based on milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and extraordinarily tasty.

Ingredients:

milk - 2 stack.
boiling water - 1 stack.
wheat flour of the highest grade - 1.5 stack.
egg - 3 pcs.
granulated sugar - 2 tbsp.
salt - 1 pinch
vanillin - 1 tsp
odorless vegetable oil - 3 tbsp.
butter

Cooking:

About 20 - 22 pieces of thin pancakes can be baked from the indicated ingredients. The less dough you pour into the pan, the thinner the pancakes will be.

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 preheated pan with a Teflon coating (only for the first pancake). Pick up the dough with a ladle and pour it, tilting the pan in different directions, for even spreading over the entire surface.

Then put the pan on medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and lagging behind the pan.

Once the bottom has browned, flip the pancake over with a spatula to the other side. Thus, bake the rest of the pancakes from the rest of the choux pastry.

Put the finished pancakes in a pile on a plate or roll into tubes, pre-lubricated with butter.

Pancakes are served hot with various fillings that can be served, etc.

Custard pancakes in milk with holes

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

Ingredients:

milk - 1 l
egg - 3 pcs.
wheat flour - 2.5 stack.
granulated sugar - 3 tbsp.
salt - 0.5 tsp
drinking soda - 0.5 tsp
refined vegetable oil - 7 tbsp.

Cooking:

All products that make up the pancake dough must be taken out of the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs, granulated sugar, salt and oil into a bowl. 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 in delicious pancakes. In this case, the “perforation” of pancakes is given by boiling water brewed into yeast dough.

Ingredients:

milk - 1 stack.
boiling water - half a stack.
fresh yeast - 10 g
wheat flour - 2 cups
granulated sugar - 3 tbsp.
salt - a pinch
refined sunflower oil - 2 tbsp.

Cooking:

If you pour half a glass more milk into the dough, then the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough should ferment, and this requires 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.

Why do you think the popularity of pancakes with milk, prepared in a special, custard way, is going through the roof? Their advantage is that you can bake custard pancakes as thin as possible, openwork, due to numerous delicious holes. Not afraid that they will tear in the pan when turning over and will not dry out. Choux pastry cakes come out elastic, but tender and soft, which will allow you to put in a variety of fillings.

The tradition of making dough boiled water or milk is not new. This secret was used by our mothers and then passed on to us. Grandmothers also knew that it was Russian culinary masters who glorified lace pastries all over the world. I propose interesting selection recipes for every taste - choose and delight your loved ones.

Thin custard pancakes in milk - recipe (step by step)

Fry a stack of pancakes so that they turn out to be as thin as possible, almost transparent - the pinnacle of the skill of any housewife. Keep a detailed story, accompanied by a photo.

Required:

Milk - 800 ml.
Eggs are a couple.
Sugar - 1.5 small spoons.
Sunflower oil - 1.5 tbsp. spoons.
Salt - ½ teaspoon.
Flour - 250 gr.
Boiling water - 200 ml.
A piece of butter for greasing.

Attention! Pancakes will be baked thin, but not perforated. If you want to bake with holes, add a teaspoon of soda, which is not indicated in my recipe.

How to cook step by step:

Beat the eggs, adding all the sugar and salt. Work with a whisk until a lot of bubbles appear on the surface. The mass will increase in volume and begin to turn white.

Add the sifted flour to the mixture, continue to mix.

Pay attention to the photo - the mixture has become steep, lumpy.

This is a signal that it is time to pour some milk. Again, work with a whisk, achieving that the dough comes out of the consistency of very thick sour cream, without lumps. Pour in the remaining milk. Pour in three approaches: added - stirred.

Put a frying pan to heat up, brushing it with oil.

In parallel, pour vegetable oil and boiling water into the mass, brewing the contents. Stir quickly. The dough will be watery, reminiscent of cream.

Pour a thin layer of dough, fry for 30-40 seconds. On the first pancake, adjust the power of the fire, usually medium heating is done.

Turn over, fry for just a few more seconds. Transfer to a plate.

Tip: Every time you pour a new portion of the dough into the pan, be sure to mix it.

Custard pancakes in milk and boiling water recipe with holes

Holes are an indispensable attribute of pancakes; they, as a rule, cause universal admiration.

You will need:

Milk is a glass.
Boiling water is a glass.
Flour is a glass.
Eggs - 2 pcs.
Sugar - 70 gr.
Vegetable oil - 3 large spoons.
Butter.
Salt - 0.5 teaspoon.

How to bake pancakes:

As in the first recipe, combine sugar, salt, beat in eggs. With a mixer (whisk), beat the products until bubbles and whiteness.
Start adding flour. Fall asleep in small portions. This is done in order to make it easier to achieve uniformity by breaking all the lumps.
Boil water, pour in, while actively stirring the contents of the bowl. Add vegetable oil. Mix thoroughly.
For good connection ingredients, the test must be “exposure” for 15-20 minutes. Cover it and put it in a warm place.
After the specified time, heat the pan. Brush with oil and start frying pancakes.

Attention! According to the first two recipes, you can make choux pastry on baked milk. Cooking technology is no different.

Thin pancakes brewed with milk without eggs

Allergy to eggs is not a reason to be left without pancakes. Without eggs, baking will turn out no less tasty. Keep a great recipe.

Take per liter of milk:

Baking powder - a teaspoon.
Sugar - 2-4 tablespoons (if you like it sweeter, put more).
Sifted flour - 2-2.5 cups.
Sunflower oil - 4 tbsp. spoons.
Salt - a pinch.

How to bake:

Combine all bulk products, mix.
Start adding milk. Do not pour the entire portion at once. Pour - stir, and again add a little until half a liter is gone.
Boil the remaining half liter. Remove from heat, immediately pour into a bowl of dough, brewing it. In this case, be sure to quickly stir the dough with a spoon, then there will be no lumps.
The last step is to add oil. IN last time stir the contents and start frying.

Recipe for custard yeast dough for pancakes

Love thick perforated pancakes - knead the dough with yeast. You will have to spend a little more time on cooking, but the result will please. The cakes will come out fluffy and tender.

Take:

Egg.
Flour - how much dough will take.
Sugar - 0.5 cups.
Milk - 250 ml.
Yeast, raw - 40 gr.
Oil for frying, salt.
Vanillin - a pinch.

How to do:

The first step is to make the dough. Dissolve the yeast in warm water, add a spoonful of sweetness. Mix well. Place in heat for 10 minutes.
After the specified time, pour the brew into a bowl bigger size, add butter, ½ part of milk, eggs. Stir.
Sprinkle flour in portions, and breaking up lumps, knead the pancake dough. Vanillin is added at this stage. The mass will be quite thick.
Cover the bowl with a towel, put in a warm place for an hour. This time is enough for the mixture to rise well.
Boil milk, pour in, but not immediately. Pour in a stream, constantly stirring the contents of the bowl, brewing the dough.
Pause for a quarter of an hour, allowing the test to finally “reach”. Then heat up the frying pan and bake the pancakes.

How to bake custard pancakes with sour milk

Do not rush to get rid of sour milk, even if there is very little of it. Add a little boiling water, and soon a stack of thin cakes will appear on the table. It is not clear how lactic acid bacteria act, but the pancake is not only delicious, but deliciously openwork, already glowing.

Instead of the now familiar baking powder, we will knead the dough on soda, in the old fashioned way.

Required:

Sour milk - a glass.
Boiling water - a glass.
Flour - 200 gr.
Eggs - 2 pcs.
Butter - 2 large spoons.
Soda - a small spoon.
Salt - 0.5 small spoons.
Sugar - a couple of tablespoons.

How to cook:

Crack the eggs into a bowl, season with salt. Break up the mass with a whisk or mixer. Pour in the sweetness, work with the mixer again.
The next step is to pour the sour milk. To make it easier to mix with the rest of the ingredients, remove it from the refrigerator shelf in advance so that it has time to warm to room temperature. Forgotten - quickly pour into a saucepan and hold on fire for several minutes.
As always, the flour is poured in small portions - this is convenient when kneading the dough.
When the flour comes to an end, add soda. There is no need to extinguish it.
Boil water. Without stopping stirring the dough with a spoon, slowly, in a trickle, brew the dough with boiling water. Be sure to work with a spoon, otherwise the eggs will curl.
Vegetable oil is added last. Mix it well. The dough is ready.
Bake pancakes on a hot frying pan, lightly brushing it with oil.

Lush custard pancakes on kefir and milk

Cakes on kefir dough, brewed with boiling milk, will be lush, perforated, and amazingly tasty. My mother baked pancakes only according to this recipe, keeping the main trick in kneading the dough a secret.

Kefir - ½ liter.
Milk (preferably full fat) - a glass.
Flour - 200 gr.
Eggs - 2 pcs.
Sugar - 3 tablespoons.
Salt - ½ teaspoon.
Table vinegar - 2 tablespoons.
Soda - a small spoon.
Oil for frying.

Tip: add salt and sweeten pancakes, not relying too much on the suggested amount of ingredients in the recipe. If they are served sweet sauce, jam or honey, put a moderate amount of sugar.

How to cook:

Slightly warm kefir, add sugar, salt. Stir.
In a separate bowl, beat the eggs, pour into kefir. In principle, all the ingredients can be mixed and whipped at once, there will be no big deviation from the technology and it will not affect the taste of pancakes.
Sift the flour, pour it (you can do it all at once). Mix well until a thick pancake batter comes out.
Milk does not need to be boiled, just bring to a boil. Brew the kefir mass while quickly stirring the contents of the bowl.
Pour in the soda, it is advisable to extinguish it if you put it at this cooking step. But you can introduce food baking powder directly into kefir, then it will be extinguished by its acid.
Mix well again. Pause for 10 minutes by covering the bowl with a towel. Just enough time for the mixture to thicken as needed, as the gluten in the flour will swell.
Fry pancakes as usual, on both sides, until nicely browned.

Video recipe for openwork pancakes with milk

Openwork pastries will decorate any table, but not everyone knows the secret of the thinnest cakes with holes. The author shares and shows all the details of brewing the dough. Repeat after him, and let your pancakes be the most delicious in the world!