Custard pancakes in 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 in Russia it has become truly folk. 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 only need to use a few small tricks, and your dish will be remembered by guests and household for a long time.

• We select a pan. No matter what modern pans are offered to us - non-stick, comfortable, lightweight - the cast iron pan remains the best. And it is not a matter of ancient traditions, but of its thick walls, which hold heat well and warm evenly, and its surface does not allow the dough to stick. In addition, cast-iron pans are durable and not afraid of temperature differences. Yes, they are not sold on every corner, but you can find. Nowadays, even China makes excellent cast-iron pans.
• Get rid of lumps. Pancake dough is best mixed with a blender. Thanks to the huge speed, the mass is airy and without lumps. You can knead manually, but then you have to whip several times longer.
• Choose flour. For pancakes, it is better to use premium wheat flour, but it does not matter if there is none. Suitable and general purpose flour, and buckwheat, and any other.
• We achieve openwork. To do this, beat the egg whites separately, and then carefully introduce them into the dough. Do not use the mixer after adding proteins, otherwise there will be no effect.

With boiling water

The secret of this recipe is precisely in boiling water - hot water reacts with soda and provides the very holeiness of the products, which we love, but which, unfortunately, does not always work out. Your task - when pouring boiling water, mix the dough quickly so that the whole mass has time to brew before the water has cooled. Brewed pancakes in milk and boiling water turn out to be openwork (torushevye) like a grandmother, and the stronger the pan is heated (within reason, of course), the more pronounced the holes will be.

You will need:

• milk - 1 cup;
• flour - 2 glasses;
• boiling water - 1 cup;
• vegetable oil - 2-3 tablespoons;
• an egg - two pieces of medium size (or 3 small ones);
• granulated sugar - two tablespoons;
• baking soda - half a teaspoon (instead of baking soda, you can use baking powder)

Cooking

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 the flour and pour into the dough. Gently mix, getting rid of lumps.
4. Pour in vegetable oil. Now you can put the pan to warm up.
5. Pour in soda. By this time, water should already boil. Measure out a glass of hot water and pour it into the dough. Mix quickly so that the whole mass has time to react with hot water, and this is where the choux dough for pancakes in milk is ready.
6. Leave it on for 10 minutes so that the flour is properly dispersed.
7. Bake custard pancakes in a hot non-stick or cast-iron skillet (pre-oiled). The thicker its walls, the more evenly pancakes will be baked. Lubricating it every time is not necessary, but only as necessary - for this we put vegetable oil in the dough.

You can not lubricate every time, but only as necessary. The main thing is that the products do not burn and separate well from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap a savory filling in them, you can reduce the amount of sugar.

The recipe for pancakes in milk and boiling water can always be modified to your taste. For example, to make them thinner, you can just add a little more boiling water.

In hot milk

There is a recipe for custard pancakes and in milk. It is only necessary to boil part of the milk, and part leave warm. Its fat content does not matter much - only the calorie content of the dish (if there is a need to think about the figure) will depend on it, but the taste will always be excellent.

You will need:

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

Cooking

1. Measure out 1 glass of milk. This choux pastry for pancakes is not difficult to work with, just remember to divide the main ingredient into two parts.
2. Beat the eggs in a measured glass of milk, add salt and sugar.
3. Pour in any vegetable oil that you like - sunflower, olive, rapeseed, corn, etc.
4. Add milk (custard pancakes in milk are delicate and quite thin due to the large amount of liquid).
5. Beat the resulting mixture, add flour, and mix everything thoroughly, breaking 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 the whole dough comes into contact with it.
8. When a little hot milk remains in the container, pour soda into it and pour into the dough. Mix well.
9. Pancakes cooked in hot milk should be baked in a hot pan, pouring a thin layer of the mixture. Do not forget to turn over in time so that the products do not dry out or become brittle. If it is still dry, lubrication with melted butter will save the situation.

They can be served with a sweet filling (for example, cottage cheese, jam, condensed milk) or savory. Only in the case of unsweetened filling, it is desirable to reduce the amount of sugar, although many people like meat filling in combination with a sweetish flavor.

On kefir

To make the custard dessert even more openwork, you can cook it on kefir. Another sour-milk product can be taken 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.

You will need:

• kefir - 200 ml;
• filtered water (boiling water) - 1 cup (200 ml);
• flour - 2 glasses;
• baking soda - half a teaspoon;
• granulated sugar - 3 tablespoons;
• salt - 1 pinch;
• eggs - 2 pieces;
• vegetable oil - 2 tablespoons;
• boiling water - 1 cup (200 ml);
• water (warm) - 1 cup (200 ml).

Cooking

1. Beat the eggs with kefir properly in a blender (you can also manually, but then you have to insist the finished dough for about 30 minutes).
2. Pour in salt and sugar, whisk again.
3. Pour a glass of warm water.
4. Sift the flour, not in a separate bowl, but directly into the mixture. Then mix gently with a spoon or a wide spatula.
5. Now we work with boiling water: pour baking soda into an empty container, pour cool boiling water over it and pour 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.

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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