Custard pancakes in sour milk (with boiling water). Custard pancakes with kefir, milk and water. Simple and delicious recipes Custard pancakes with sour milk and boiling water

Calorie content: Not specified
Cooking time: Not specified

Oatmeal, or scrambled eggs, tea with sandwiches - such boring breakfasts get boring during the working week, and on weekends you want something special, festive for breakfast. Treat yourself and your loved ones with delicious pancakes with fresh berries, which are cooked in sour milk. The benefits of such a practical recipe are twofold - you "dispose" of sour milk, and prepare a delicious breakfast.

Custard pancakes with sour milk turn out to be thin and perfect for stuffing with all kinds of fillings, you just need to adjust the amount of salt and sugar for the chosen filling. Or serve fresh berries, mashed with sugar, sour cream, jam, honey, condensed milk with custard pancakes.

Ingredients:

- sour milk - 500 ml;
- eggs - 2 pcs;
- flour - 2 glasses;
- sugar - 1 tbsp. l;
- salt - half a teaspoon;
- any refined vegetable oil - 2-3 tbsp. l;
- soda - 1 tsp;
- vinegar - 1.5 tbsp. spoons.

How to cook from a photo step by step

Pancakes with sour milk: a thin recipe with holes

Let's start making the recipe for custard pancakes in milk a reality. Beat eggs with sugar in a separate bowl until smooth. If you like unsweetened pancakes or cook them for vegetable, then reduce the amount of sugar to a teaspoon.

Pour milk into a saucepan or bowl, heat up to 60 degrees, stirring the milk intensively with a spoon all the time so that it does not curl. In no case do we heat the milk too much, it will go in flakes, stratify and custard pancakes will not work. Pour eggs with sugar into the heated milk, beat with a whisk.

Pour the milk into a large bowl suitable for making pancake dough. Sift almost all the flour into the milk (leave a little so as not to make the dough too thick).

Using a whisk or mixer, stir the flour and milk into a homogeneous mass without lumps. It should be the same consistency as regular pancake dough or a little thicker. Add flour if necessary. Pour in vegetable oil.

Stir the dough vigorously. We extinguish the soda with vinegar, pour it into the dough. We continue to mix for another half a minute.

After adding baking soda, the dough will immediately become airy, fluffy, and covered with bubbles. Now he needs to let it stand for 10-15 minutes and you can bake our pancakes mixed with sour milk.

Heat the pan well. If the pan is non-stick, you do not need to grease it, and besides, there is already oil in the dough. For a cast-iron frying pan, it is better to take not butter, but a piece of bacon so that the pancakes do not turn out to be greasy, and grease the pan under each pancake. Pour in the dough, fry the pancake for about 2 minutes.

When the top is compacted and the wet areas of the dough disappear, turn the pancake over with a spatula, brown the other side. Put the finished custard pancakes in a stack and cover with a large bowl.

We serve pancakes warm or hot, adding your favorite sweet sauce, condensed milk, honey or fresh berries. Bon Appetit!

The author of the recipe for custard pancakes with sour milk Elena Litvinenko (Sangina)

I really like to cook various pancakes, although lately I have done this very rarely. Once again, my daughter ordered pancakes, and satisfying her request, she decided to cook one of her favorite pancakes - in boiling water and sour milk. Previously, I often baked these particular pancakes, because according to this recipe, even the first pancake is not "lumpy". You can serve such pancakes for breakfast or afternoon tea along with jam, jam, honey or sweet sauce.

To prepare custard pancakes in sour milk (with boiling water), prepare the necessary products from the list.

Pour the sour milk into a bowl, add the baking soda, stir and leave until the baking soda starts to interact with the milk. Milk should be at room temperature.

Break eggs into a deep bowl, add salt and sugar. Beat the mixture with a whisk.

Then add vegetable oil and beat well again.

Add sour milk and baking soda to a bowl, stir.

Add flour with a spoon and mix with liquid base.

Then stir the dough well again with a whisk.

Boil the required amount of water in a ladle and add it to the dough in a trickle, stirring immediately.

You will get a homogeneous pancake dough.

Before the first pancake, grease the pan with vegetable oil, heat well. Pour the dough with a ladle, tilting the pan slightly so that the dough spreads evenly. We bake the pancake until the surface is free of damp areas.

Turn over and fry the pancake on the other side.

We put all the pancakes on a plate in a slide.

That's all! Custard pancakes in sour milk (with boiling water) are ready! Pour tea or another drink, serve pancakes with delicious jam.

Bon Appetit!

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

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LadyVeka.ru "Cooking" Bakery "

For family tea or the arrival of guests, you can serve custard pancakes with milk. Such a dish is simple and easy to prepare, which will take about an hour. In addition, custard pancakes turn out to be unusually fragrant and delicate in appearance.

The main advantage of this delicacy is its versatility - pancakes can be served with both sweet and salty fillings. By their structure, they are elastic, due to which the filling will always remain inside the pancake, and the dish will have a beautiful appearance.

Nowadays, the recipe for such baking with sour milk or kefir is very common. It is mandatory to add wheat flour and eggs to the dough.

Features of custard pancakes

Pancakes are a favorite food in many Eastern European countries. It is customary to cook and serve them with various fillings, such as honey, sour cream, preserves, jams, red caviar, fruits, minced meat and fish, mushrooms. Pancakes have become such a widespread dish of Slavic culture that today they are the main symbol of Pancake Week. Thus, this delicacy has long become not just a treat for tea drinking, but a part of the life and traditions of the Slavic peoples. Each hostess in Ukraine, Russia, Belarus has her own signature recipe for such a dish.

Of course, such a treat differs not only in the fillings. There are many types of pancakes - fluffy and thin, on sponge dough and cooked in a safe way, custard and regular.

Pancake dough can be made with different bases:

Only a few ingredients remain unchanged - it is impossible to make pancakes without adding eggs and wheat flour. Although today there are modern methods, for example, a recipe for pancakes with potato starch instead of the usual flour. The taste of such a dish will be slightly different from the usual one. It is also important to keep the correct proportions of ingredients if you decide to substitute starch for flour. Otherwise, the pancakes will stick to the pan.

One of the common methods used by modern housewives is to make custard pancakes with milk or kefir. This method is distinguished by a special way of preparing the dough, due to which the finished product is delicate in taste, elastic to the touch and delicate in appearance. Due to these properties, pancakes are ideal for filling with various fillings.

To properly prepare custard pancakes, you need to add a hot component to the dough. Often they are served with a glass of boiling water or milk. Sometimes the whole mixture is heated whole over low heat.

Custard and regular pancakes can be subjected to different types of heat treatment. The easiest and fastest way is to fry in a pan. At the same time, it is important not to use too much sunflower oil or animal fat, so that the finished product does not turn out to be very fatty.

The best method is to grease the pan with a piece of bacon dipped in refined sunflower oil. The second type of heat treatment involves baking in the oven, but it is not very popular among housewives, since it is quite laborious. Sometimes pancakes already baked in a pan are baked with butter, sour cream and other additives.

The classic way to make custard pancakes

The classic recipe for treats involves making such a treat using kefir or sour milk. But you can use fresh milk - in this case, the treat will taste more delicate.

For such a dish, you will need the following ingredients:

1200 milliliters of fresh milk;
5 eggs;
5 tablespoons of sugar;
1.5 cups wheat flour;
0.5 teaspoon of baking soda;
100 milliliters of boiling water;
vegetable oil.

First, you need to take 300 - 400 milliliters of milk at room temperature and gradually drive all 5 eggs into it. The remaining milk must be brought to a boil. While the milk is heating, add flour to the pancake dough and beat well with a whisk or mixer. Then gradually you need to begin to introduce hot milk into the mixture, constantly stirring the dough.

It is very important to achieve complete dissolution of the lumps so that the pancakes are tasty. If lumps remain, the dough can be filtered through a sieve.

This recipe also provides for extinguishing the dough with soda. Before baking pancakes, you need to extinguish the soda with boiling water and add it to the pancake dough. Thanks to this operation, the finished product will turn out to be more delicate and airy. There is another secret of a delicious delicacy - before adding it to milk, flour must be sieved through a special sieve to enrich it with oxygen. And if the finished mixture comes out too liquid, you need to add a few eggs to it.

It is necessary to bake pancakes in a frying pan with a thin bottom. Regardless of whether the dough is mixed with kefir, sour or fresh milk or water, it is best to use a special pan with low sides - a crepe maker. Before starting cooking, the pan must be warmed up well and greased with vegetable oil. You can also use animal fat - lard or lard.

It is very important not to add a lot of oil, so that the treat does not come out greasy and unpleasant to the taste. When baking, pancakes must be browned on both sides. If the dough has been kneaded correctly, the product will easily separate from the sides of the pan.

After cooking, the pancakes should be greased with a thin layer of butter. This will accentuate the flavor of the pancakes and prevent them from sticking to each other. You can serve this dish for evening tea or breakfast. In addition to the usual fillings, such as sour cream, honey, jam, you can use fresh frozen berries, ground with sugar. The dish will turn out delicious if you sprinkle it with cinnamon. In addition, this pancake recipe is suitable for making a pancake cake.

Excellent custard pancakes can be prepared with kefir or sour milk. This recipe can be used if you have unused milk at home that is no longer suitable for consumption. This delicacy is not inferior in its taste to pancakes made with fresh milk.

To prepare such a treat, you must take the following ingredients:

1 liter of sour milk;
5 eggs;
600 grams of wheat flour;
0.5 cups of sugar;
1 teaspoon of baking soda;
2 cups boiling water;
0.5 teaspoon salt;
vegetable oil.

First you need to separate the egg whites from the yolks. Then divide the sugar into two equal parts and beat the yolks and whites with sugar separately. Then you need to add eggs to sour milk and put this mixture on low heat to warm up to a temperature of 65 - 70 degrees. If you put your little finger in the dough, there should be no pain. After that, add flour to the hot dough and beat well with a whisk. It is better not to use a mixer if you are preparing custard pancakes with milk that has become sour, or kefir.

The dough should be thick in consistency. It is necessary to add 1.5 - 2 cups of boiling water to it. The water temperature should not exceed 90 degrees. At the very end, you need to extinguish the dough with soda dissolved in water. The recipe involves baking such pancakes in the usual way - in a frying pan greased with vegetable oil. If the treat is too soft and sticks to the pan, add more eggs to the dough.

Custard pancakes are a delicious treat that should be served with your morning breakfast or family tea. Pancake cake can be made from such flour products. Such a dish is prepared in fresh or sour milk or kefir. Products for such a delicacy can always be found in the refrigerator.

Custard pancakes with sour milk

Good afternoon, my any and unique readers of the Ode to Cooking blog! Currently, there is a huge number of all kinds of recipes for preparing the most diverse and original pancakes that can be stuffed with different fillings. But today I would like to tell you about pancakes, which are baked in a choux method based on sour milk.

Custard pancakes in water and butter

Pancakes are probably the only versatile dish that's great for breakfast as well as lunch and dinner. And today we will cook delicious and easy-to-cook pancakes in sour milk, which any housewife, even a novice housewife, can do.

Cooking custard pancakes in sour milk

0.5 liters of sour milk
2 chicken eggs
300 gr sifted wheat flour
0.5 tsp salt
0.5 tsp of granulated sugar
0.5 tsp of baking soda
3 tablespoons of refined vegetable oil
1 glass of boiling water

Step 1. First, beat the eggs in a separate deep bowl.

Step 2. Pour milk into a separate small saucepan, add sugar, add previously beaten eggs and a little salt. Stir the mixture thoroughly.

Step 3. Put the saucepan on fire. Heat the contents to about 60 degrees, while constantly stirring the mixture so that it does not burn.

Step 4. Remove the pan from the heat and add well-sifted flour into the mixture, knead the dough.

Step 5. Dissolve soda in a separate bowl in boiling water and then gradually pour this liquid into the dough.

Step 6. Add a little sunflower oil to the dough, mix.

Step 7. Let the dough stand for about half an hour.

Step 8. Heat a frying pan, grease it with vegetable oil so that the pancakes do not burn.

Step 9. Fry pancakes until golden brown on both sides.

Step 10. After the pancakes are ready, grease them well with butter. Perfect for such pancakes: condensed milk, any jam, honey, sour cream, jam, jam, fresh berries and fruits, chocolate fudge, Nutella and much more.

Bon appetit and see you soon!

I would be glad to see your comments and likes!

Custard pancakes with sour milk

Custard pancakes with sour milk are thin and delicate. Therefore, if your milk accidentally turns sour, then this is not a reason to be upset. Just use it to make pancakes for the whole family.

Wheat flour 180 Gram
Chicken eggs 2-3 Pieces
Sour milk 250 Gram
Boiling water 250 gram
Sugar 2-3 tbsp. spoons
Baking soda 1 Teaspoon
1/2 Teaspoon salt
Vegetable oil 2-3 tbsp. spoons

Take a deep bowl and beat three raw chicken eggs into it. Then add a couple of tablespoons of sugar and a little salt to them. Use a whisk to whisk the ingredients until smooth.

Pour sour milk into a bowl, which should first be brought to room temperature. Then add flour and beat again with a whisk until all the lumps are dissolved.

Pour baking soda into a bowl and stir. The dough should be a little thick, like a pancake. Boil water and pour it in a thin stream into the dough, stirring constantly. Add vegetable oil.

Preheat a skillet on the stove and pour the dough over it with a ladle. Bake the pancakes by turning them over and frying for two minutes on each side.

Custard pancakes with sour milk

Custard pancakes with sour milk are tender, soft and delicate, they are perfect as a breakfast or snack. If you fill them with your favorite sweet filling, you get a delicious and aromatic dessert.

Many are accustomed to making thin pancakes with milk. But there is an equally wonderful recipe for making thin pancakes using yogurt and plain water.

This recipe can rightfully be classified as economical. After all, every housewife has eggs, flour and water. And not finished milk in a timely manner often turns into yogurt. Instead of scrapping this product like some do, treat yourself and your loved ones to delicious pancakes!

They can be served with condensed milk, cream, jam and other similar sweets. You can also fill them with any filling of your choice. It can be either sweet or salty.

Having learned how to cook such pancakes. you can use products more rationally and spoil your home with different versions of this dish every time.

Ingredients for custard pancakes with sour milk

Recipe for custard pancakes in sour milk

Use a deep bowl to prepare these pancakes. Break chicken eggs into it, add sugar and salt.

If yours is not rustic, but more miniature store eggs, use 3 pieces.

Beat the egg mass a little with a whisk until the structure becomes homogeneous.

Now you need to add sour milk (yogurt).

It is better to remove it from the refrigerator first.

Add a little sifted flour.

Stir well. Gradually add all the flour and add the baking soda. Mix.

The dough will seem too thick at first.

Now the water must be brought to a boil and poured into the dough, stirring constantly. Add vegetable oil to the mass. Mix.

The pancake dough is now thin enough. It is better to let the dough stand for at least 15-20 minutes. During this time, the ingredients will combine with each other in the best possible way.

Lightly grease a frying pan with the rest of the oil, put it on medium heat and heat it up. Pour some pancake dough, distribute over the bottom.

Fry on one side first.

After air bubbles appear on the surface, the pancake should be turned over.

Bake pancakes from the remaining dough in the same way.

Place prepared pancakes on a platter or flat plate of suitable diameter. They can be greased with butter and served!

Custard pancakes with sour milk

Oatmeal, scrambled eggs or scrambled eggs, tea with sandwiches - such boring breakfasts get boring during the work week, and on weekends you want something special, festive for breakfast. Treat yourself and your loved ones with delicious pancakes with fresh berries, which are cooked in sour milk. The benefits of such a practical recipe are twofold - you "dispose" of sour milk, and prepare a delicious breakfast.

- sour milk - 500 ml;
- eggs - 2 pcs;
- flour - 2 glasses;
- sugar - 1 tbsp. l;
- salt - half a teaspoon;
- any refined vegetable oil - 2-3 tbsp. l;
- soda - 1 tsp;
- vinegar - 1.5 tbsp. spoons.

Let's start making the recipe for custard pancakes in milk a reality. Beat eggs with sugar in a separate bowl until smooth. If you like unsweetened pancakes or prepare them for a vegetable, meat filling. then reduce the amount of sugar to a teaspoon.

Pour milk into a saucepan or bowl, heat up to 60 degrees, stirring the milk intensively with a spoon all the time so that it does not curl. In no case do we heat the milk too much, it will go in flakes, stratify and custard pancakes will not work. Pour eggs with sugar into the heated milk, beat with a whisk.

Pour the milk into a large bowl suitable for making pancake dough. Sift almost all the flour into the milk (leave a little so as not to make the dough too thick).

Using a whisk or mixer, stir the flour and milk into a homogeneous mass without lumps. It should be the same consistency as regular pancake dough or a little thicker. Add flour if necessary. Pour in vegetable oil.

Stir the dough vigorously. We extinguish the soda with vinegar, pour it into the dough. We continue to mix for another half a minute.

After adding baking soda, the dough will immediately become airy, fluffy, and covered with bubbles. Now he needs to let it stand for 10-15 minutes and you can bake our pancakes mixed with sour milk.

Heat the pan well. If the pan is non-stick, you do not need to grease it, and besides, there is already oil in the dough. For a cast-iron frying pan, it is better to take not butter, but a piece of bacon so that the pancakes do not turn out to be greasy, and grease the pan under each pancake. Pour in the dough, fry the pancake for about 2 minutes.

When the top is compacted and the wet areas of the dough disappear, turn the pancake over with a spatula, brown the other side. Put the finished custard pancakes in a stack and cover with a large bowl.

We serve pancakes warm or hot, adding your favorite sweet sauce, condensed milk, honey or fresh berries. Bon Appetit!

There are a huge number of options for making everyone's favorite pancakes. Today I want to tell you one of these options: custard pancakes with sour milk. Pancakes are perhaps one of the most successful dishes for morning tea, although they can also be used for cooking salad with pancakes... for example, or serve at the table for lunch and dinner.

Custard pancakes with sour milk

Servings: 8
Calorie content: High calorie
Calories Per Serving: 240 kcal

To make custard pancakes in sour milk, you will need:

sour milk - 0.5 l
eggs - 2 pcs.
flour - 300 g
salt - 0.5 tsp
sugar - 3 tsp
soda - 0.5 tsp.
vegetable oil - 3 tablespoons
boiled water - 1 tbsp.

How to cook custard pancakes in sour milk.

First, lightly beat eggs with sugar and salt in a separate bowl.

Pour in sour milk. Stir until smooth.

Then I heated the mass to the state. so that the finger can rub. The milk curdled slightly. It is very important here not to miss the moment so that the milk does not go in flakes. After that, sifted flour was added to warm milk.

We mix. The dough should look like a pancake.

Dilute soda in boiling water (carefully!) And stir. Pour water into the dough, while stirring constantly.

Add vegetable oil, mix. The dough is ready, let it stand for about 30-40 minutes.

It is preferable to use a cast iron pan, heat it well over the fire and grease it with vegetable oil using a silicone brush.
Using a ladle, pour the dough into a preheated pan, how much dough you need for one pancake depends on what size pan you will use. Spread the dough quickly over the entire surface of your pan. Bake the pancake until golden. Using a spatula, turn the pancake over to the other side and also give the opportunity to brown.

Put the finished pancakes on a dish and grease each with melted butter using a brush. You can just grease it with a piece of butter without first melting it. And in order to keep the pancakes cool, I recommend placing the plate in an oven heated to 100 degrees and putting the finished pancakes in it.

Roll and serve!

In addition to ready-made pancakes, you can serve honey, jam, sour cream, condensed milk or custard.

Material belongs to the site 1001eda.com
Lyricist Ekka Mala
Photo by Christina
The recipe was published on 06/04/2014
The recipe is finalized (step-by-step photos added) 02.11.2016

Kristina.

I know this recipe under the name “Star Pancakes.” Maybe someone else knows this recipe.
I would like to know here an error, a typo or what?
There is no brewing process in this recipe. The fact that the milk is heated to 60 degrees is warming up, not brewing.
In the true recipe, the milk is warmed up, then a glass of boiling water is added at the end, and let stand for 30 minutes.
If anyone knows this recipe, please confirm if it is so?

Kristina.

I decided to bake it to make sure.
Indeed, boiling water is needed here!
So everything is in order:
Beat eggs with sugar and salt

Kristina.

Mix with sour milk

Kristina.

These are the custard pancakes in my concept.
Sometimes one wrong word can ruin the whole result.
So, these pancakes are very good stuffing, they turn out to be thin, elastic.
What I like here is that there is no obvious aftertaste of sour milk, sometimes this is present in pancakes.
I also increased the amount of sugar to 3 tsp, 0.5 tsp it is completely unclear why.
I have known the recipe for a long time and only shared the correct preparation.

Yana Krasnikova.

Christina, such handsome pancakes! Thanks for the explanations) and for the step-by-step photos!

Pancakes on boiling water with milk: a delicious treat

Pancakes on boiling water with milk are delicious, thin and elastic Pancakes on boiling water with milk are delicious, thin and elastic. It is a pleasure to fry them, they do not stick to the pan and do not break. You can easily make custard pancakes for a large company in just half an hour. For Shrovetide, it is imperative to prepare pancakes according to one of the recipes below. Some will be perforated and must be served with sweet sauces, while thin, dense pancakes can be used for stuffing.

Milk Delight recipe

These pancakes are prepared with milk. They are served with milk syrup, jam, melted chocolate or chocolate paste, jam. Children appreciate them most of all, because these are not just pancakes, but a delicacy worthy of the royal table. So why not make them for your king and little princesses and princes?

Take products like this:

a couple of mugs of fresh milk;
a mug of steep boiling water;
a couple of large eggs;
one and a half mugs of wheat flour;
a quarter cup of granulated sugar;
the same amount of vegetable oil;
a little vanillin;
a pinch of salt.

These pancakes are cooked in milk.

Thin pancakes "Magic openwork" in sour milk

Surprise your family with a magical openwork of thin pancakes that are cooked in sour milk and boiling water. This combination gives not only airiness and delicacy, but also incredible tenderness. It is advisable to grease a freshly baked pancake with butter. And only then, either pour over with fruit filler or sprinkle with finely chopped fruits, which need to be decorated with a scoop of vanilla ice cream.

This article helped many gardeners to stop working hard on their site and still get a generous harvest.

I never would have thought that in order to get the best harvest on my personal plot in my entire "summer career", I just need to stop straining in the beds and trust nature.
As far back as I can remember, I spent every summer at the dacha. First on the parental, and then my husband and I bought ours. From early spring to late autumn, all free time was spent on planting, weeding, garter, pruning, watering, harvesting and, finally, on conservation and trying to preserve the crop until next year. And so in a circle.

Take products like this:

a half-liter can of sour milk or other fermented milk drink;
half a half-liter can of boiling water;
¾ half-liter cans of wheat flour;
the same amount of granulated sugar;
ripper bag;
a little vanillin;
a pinch of salt;
a couple of chicken eggs.

Surprise your family with the magical openwork of thin pancakes

Using a coffee grinder, grind the granulated sugar into powder.
Mix flour and loosener. Pass several times through a sieve.
Beat eggs into a bowl, add powdered sugar, salt, vanillin and beat.
Add flour. Knead a pretty tough dough.
Start diluting it with sour milk, stirring thoroughly. Bring the mixture to a thick whipped cream.
Let it brew for a quarter of an hour.
Quickly pour in boiling water and stir vigorously.
You can bake immediately.

This dish will appeal to lovers of airy, tender and fluffy pancakes. They are so versatile that they can be considered as a dessert, as a main course or as a separate snack. If you increase the amount of sugar and use a sweet sauce for serving, then it will be a dessert. But, reducing sugar, adding chopped herbs, spices, finely chopped sausages and grated cheese will make them an excellent appetizer, main course and hearty snack.

Take products like this:

a mug of fermented baked milk (you can take a glass as a measure);
half a mug of boiling water;
egg;
salt and sugar, take vanillin as much as you want;
a mug of flour;
half a bag of ripper.

Lovers of airy, tender and fluffy pancakes will love this dish.

In a bowl, shake the egg with sugar and salt. No need to whisk vigorously: the mixture should be slightly stirred.
In a separate bowl, mix flour with a ripper and pass them through a sieve.
Add half the fermented baked milk to the egg mixture, shake and pour into the flour. Stir until smooth.
Pour the remaining fermented baked milk into the resulting thick dough. Mix.
Cover and leave for an hour.
Then shake with a whisk and pour in boiling water.
Pour in oil and stir. Bake immediately, placing half a ladle of dough on each pancake.

Children must be involved in making these pancakes. They will love the process of making the dough so much that they can be sure that they will gobble everything up and ask for more. But you cannot leave them alone, since the recipe contains boiling water, the handling of which requires caution and accuracy. These crepes have a dense yet delicate texture. Due to their thinness and elasticity, any fillings can be wrapped in them. It can be salty for adults, and sweet for babies.

Take products like this:

a couple of chicken eggs;
a mug of boiling water;
a mug of milk;
the same amount of flour;
a quarter cup of vegetable oil;
a teaspoon of salt and sugar.

These crepes have a dense yet delicate texture.

You need to take a two-liter bottle and cut off the neck of it. In this container, children will bash our pancakes without the risk of staining something or themselves.
Drive eggs into it, add sugar, salt and, with the help of a crush, begin to beat the mixture intensively until it becomes whitish.
Pour in milk. Shake the mixture slightly until smooth.
Add flour and stir, do it vigorously to stir all the lumps.
Now adults should be taken to work, since it will be necessary to pour in boiling water and beat vigorously, making the dough. You can start baking right away and this is again work for adults so that the kids do not get burned.

"Sunny pancake for fish"

Initially, this recipe was developed for stuffing these pancakes with fish or fish caviar, but skilled housewives found a way out and expanded the list of fillings from crab sticks to sea cocktails. And thanks to this, it is convenient and profitable to present them to a party or a celebration. Cook more, because your guests will definitely need more.

Take products like this:

spices for fish without salt - a little more than a tablespoon;
egg;
half a cup of milk;
the same amount of boiling water;
a mug of flour without a slide;
a pinch of salt;
a quarter teaspoon of ground turmeric.

The whole family will love pancakes

Drive an egg into a container, add spices and salt to it. Stir until the grains of salt dissolve.
Add flour and knead hard dough.
Gradually pouring in warm milk, dilute it to the consistency of thick sour cream.
Without stopping whipping, pour in boiling water, brewing the dough.
Let it brew for a quarter of an hour and start baking in a well-oiled and preheated frying pan.

How to cook pancakes in boiling water with milk (video)

Boiling water pancake dough (video)

Why not make the most ordinary pancakes, but bother with brewing the dough, risking not only getting burned, but also boiling the dough? And here everything is simple: only choux pastry turns out to be so tender and elastic. Even the thinnest pancake easily turns over and does not break, rarely sticks to the pan, retains its softness and elasticity for several days in a row without losing its taste. That is why those who have tried such pancakes at least once become their fans forever. Try it and you will also love the taste and the cooking process!

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Pancakes with milk fluffy without yeast recipe

It happens that you really want pancakes or ...

It stands in the yard and, as they say, God himself ordered to bake them, but here's the bad luck - the milk is sour and you won't be able to taste it. It would seem that until we buy a fresh dairy product, we will not see a festive dinner with a stack of hot pancakes on a plate. But pancakes with sour milk, believe me, will be no worse than those made from fresh. There are many recipes for baking thin pancakes. This and, and pancakes on water or mineral water, and pancakes on kefir ... And they all turn out to be very tasty.

And we will now bake pancakes with yogurt or sour milk. They turn out to be delicate, porous, thin. Such pancakes, in order to better remove from the pan, it is advisable to bake in a Teflon or ceramic pan. The pancake can be easily removed from such a surface in order to fry it on the other side. So, the promised recipe.

Ingredients for Sour Milk Pancakes

To make pancakes you will need:

Two liters of sour milk (with a pleasant slightly sour aroma)
three eggs
flour (1-3 cups)
sugar, salt to taste
soda (half a teaspoon)
three tablespoons of vegetable oil
one spoonful of starch without top

The process of making pancakes in sour milk

To cook pancakes in sour milk, you do not need to heat it up, otherwise the milk will curdle (curd). Just combine all the above ingredients and whisk or blender at low speed without flour, lightly beat. Gradually start adding flour, stirring the lumps thoroughly. Add enough flour so that the dough spreads freely in the pan. Too thick dough will yield thick pancakes with sour milk.

Would you like thinner pancakes? Then you need to make the dough thinner. Once the dough is ready, heat the pan over the fire. The first time we grease it with a little vegetable oil (for the first pancake) and put a portion of the dough in a frying pan, systematically spread it over the surface, wielding a frying pan in the air. Now we put the pan on the stove and wait for the pancakes with sour milk to bake well from the bottom side. If you do not wait for them to bake well, they will not come off the pan badly.

Now we pry the pancake from the bottom with a spatula and quickly turn it over to the other side in the pan. It is not at all necessary to bake pancakes in yogurt on it for too long. It is enough to lightly grab the pancake with heat. We spread the finished pancake on a plate, grease with melted butter using a brush (for example, silicone). Here's a simple recipe for pancakes with sour milk. Enjoy your tea and good Maslenitsa everyone!

Step-by-step recipes for pancakes in sour milk with eggs, soda, boiling water, yeast and mineral water

2018-02-14 Marina Vykhodtseva

Grade
recipe

1285

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

5 gr.

6 gr.

Carbohydrates

21 gr.

162 kcal

Option 1: Classic pancakes with sour milk

A basic recipe that can be modified slightly to your liking by adding more salt, sugar, herbs, or other ingredients. The fat content of sour milk does not matter, but the liquid consistency of the product may require additional flour.

Ingredients:

two eggs;
half a liter of milk;
0.17 kg flour;
25 grams of sugar;
20 grams of oil;
soda and salt (pinch).

Step-by-step recipe for classic pancakes

In sour milk, the dough is usually kneaded with soda. In this case, pancakes are obtained with small holes, tender enough, do not stretch. It is better to use milk not cold, add prescription soda, stir.

Measure out the sugar, this is one full spoon. Even in the salty version of pancakes, sand needs to be added, we immediately throw salt to it, about a third of a teaspoon and add eggs. It is necessary to interrupt all this a little so that there are no grains and dense clumps of protein left.

Pour eggs into sour milk or it to them, depending on which bowl is more convenient for kneading. Beat, add flour. Fall asleep in small portions, while stirring quickly. Pour oil into the dough.

Preparing the frying pan. It should be dry, clean, put on the stove, heat up and lubricate. It is important not to cover with a thick layer, a couple of drops of oil are enough.

Pour the dough onto the heated surface. The amount depends on the pan and the size of the ladle. The dough should spread into a thin pancake. To make it even, you need to wiggle the pan. As soon as the pancake is browned, turn over, then remove. Put the dough cooked in sour milk into the ladle again, repeat.

It is not necessary to use sunflower oil, you can melt a few pieces of butter into the pancake dough. You can also knead in any other oil. It is added so as not to grease the pan every time and nothing sticks to it.

Option 2: A quick recipe for pancakes with sour milk

For such pancakes, you do not need to extinguish, pour or knead something separately. A very successful dough recipe for a quick breakfast, afternoon snack or snack. You can immediately put a frying pan on a small fire, let it warm up, since the preparation of the dough will take no more than two minutes.

Ingredients:

250 g milk (sour);
4 g of soda;
40 ml of oil;
two eggs;
100 ml of water;
7 tablespoons flour;
sugar, salt.

How to make pancakes quickly

We send the following ingredients to the bowl: eggs, sour milk, sugar to taste, a pinch of salt. We measure and fill in water. Beat for 0.5 minutes with a mixer.

We introduce soda and flour. Whisk again or just stir. In the process, pour in the oil, leaving a little for the pan.

Grease a frying pan, pour in the dough and quickly bake thin pancakes.

Sugar often goes into the dough to taste, but you still don't need to add it in unlimited quantities. Sweet pancakes will burn, stick. It is better to bake a bland version, but serve jam, condensed milk, jam with it.

Option 3: Pancakes with sour milk with boiling water

Recipes with boiling water allow you to get leaky (or, as I also call them, openwork) pancakes. The dough does not break, everything is perfectly removed from the pan, turning the cake over is also not difficult. The pancakes are strong enough to be used for stuffing.

Ingredients:

0.12 kg flour;
0.25 l of milk (sour);
a couple of eggs;
4 g of soda;
a couple of tablespoons of oil;
25 g sugar;
0.12 liters of boiling water.

Step by step recipe

Mix pre-warmed milk with baking soda, let them stand until the reaction passes. In time it is literally a couple of minutes.

While we are engaged in eggs. Combine them with sand and salt, beat with a fork, then pour over the sour milk. Stir, add flour, and then add the recipe oil after kneading. Set the dough aside.

Boiling water must be used steep, just removed from the fire. We measure it into a cup with a handle or into a ladle so that it is convenient to pour. We immediately send it to the dough, with the other hand, quickly stir the place of contact with the stream.

You can start frying! Pour the pancake dough into a heated frying pan in small portions, quickly shake it. As soon as the cake is browned, turn over.

The best addition to pancakes is butter. They need to cover the ruddy cakes as soon as they are removed from the pan. You can grease with melted product or rub it with a piece that will melt.

Option 4: Pancakes with sour milk with yeast

These pancakes won't be thin or elastic, they are very fluffy, crumbly, amazingly soft, and roast quite quickly. But the dough will take time, as it is prepared with yeast, which requires warmth and development.

Ingredients:

three eggs;
0.7 liters of milk;
3 tsp Sahara;
1.5 tsp yeast;
400 grams of flour;
40 ml of oil (sunflower);
5 g of salt.

Step by step recipe

We need warm milk, so we heat it up. But we just constantly stir and watch. It is not necessary to bring it to a hot state, otherwise grains of cottage cheese will appear. We pour out 150 ml, add yeast and one teaspoon of sugar, stir, throw in a couple of tablespoons of flour, leave for a quarter of an hour.

Add all the remaining ingredients to the dough. Beat the eggs separately, then pour in. Add sugar and salt, send the remaining sour milk, shake it all thoroughly with dough, then add the remaining flour and butter, leaving one spoonful for frying.

Cover the prepared dough and leave for about 40 minutes. It should rise well. Then we put the pan to heat up and start frying.

With a ladle, you need not only to collect the yeast dough, but also to mix. You need to do this every time. Then pour into a greased skillet and simply fry the pancakes.

If suddenly the pancakes are torn and do not want to turn over, then you need to add one or even two eggs to the dough, just beat with a fork first.

Option 5: Pancakes with sour milk and mineral water

Mineral water for such pancakes must be taken without fail with gases. It is their bubbles that will contribute to the formation of wonderful holes. It is advisable to remove sour milk from the refrigerator in advance. Let it warm a little.

Ingredients:

0.6 l of sour milk;
four eggs;
0.3 tsp salt;
0.25 l of mineral water;
0.5 tsp soda;
1.5 cups flour;
sugar to taste;
some oil.

How to cook

Salt the eggs, add a little sugar. For ordinary pancakes, two full spoons are enough, for a salty version of half of one. Beat with a whisk.

Pour milk, add salt and soda, continuing to stir. Next, pour the flour, mix, you get a slightly thick dough. We introduce oil.

Let the dough stand for ten minutes, then add the mineral water with gases, stir and you can cook! We fry in the usual way.

Pancakes with sour milk and light beer are prepared in the same way. They also have many small holes, but they will differ slightly in taste.

Option 6: Pancakes with sour milk and cheese

Cheese pancakes turn out to be unusually fragrant, while they are thin and not quite like the usual version of the dish. Adyghe cheese is needed, feta is also suitable.

Ingredients

180 ml of sour milk;
150 grams of flour;
150 g of cheese;
25 grams of sugar;
70 grams of plums. oils;
2 cloves of garlic;
3 eggs;
20 grams of dill.

How to cook

Melt the butter. To cool it down a little. Chop the garlic and washed dill.

Mix all eggs with sugar, add salt and add sour milk. Beat the mass a little. Mash the cheese thoroughly and add, mix, lead the herbs with garlic.

Season the dough with flour, continuing to stir. At the end, add the melted butter, but leave a little for the pan.

Insist the dough for cheese pancakes for about ten minutes, fry in the usual way in a pan.

You can also use ordinary cheese like "Russian" for the dough, but in this case the amount should be reduced a little, and the product itself should be grated very finely.

Option 7: Pancakes with sour milk with corn flour

You can cook just corn pancakes with sour milk, but it is still better with two types of flour. The test will take a little time to insist, you can do it in advance.

Ingredients

three eggs;
a glass of corn flour;
three tablespoons of oil;
a glass of wheat flour;
50 grams of sugar;
3 tbsp. sour milk;
0.5 tsp ripper.

How to cook

Beat raw eggs and granulated sugar until smooth, add salt. Continuing to stir, pour in the sour milk. It is good if it is not cold and at least at room temperature.

We introduce corn flour, stir. Cover the bowl with a napkin and leave for about half an hour. The cornmeal needs to swell well to make tender pancakes.

Now add the remaining wheat flour and don't forget about the baking powder. Perhaps not all flour is needed, it all depends on the thickness of the sour milk. Knead the dough, season with oil, leave for another five minutes.

Cooking ordinary pancakes from the dough. They are also served with sour cream, jam, condensed milk. You can stuff it, but it's better with sweet fillings, for example, cottage cheese.

In any of the recipes, you can replace sour milk with kefir or dilute it. If the main ingredient is just a little lacking, then you can bring to the norm with whole milk, liquid sour cream, and even simply dilute with water.