Custard pancakes in milk are an ideal dish not only for Shrovetide, but also for everyday breakfast or dessert. They do not require a large number of ingredients, are easy to prepare and charmingly tasty. The best recipes for custard pancakes later in the article.

Thin custard pancakes

To make pancakes as thin and perfect as possible, it is best to use dishes with low sides. But in its absence, you can take an ordinary large frying pan.

Cookware should be clean and dry. The pan should be placed on the stove in advance. Turn on maximum heat and ignite. These simple tricks will protect pancakes from sticking and tearing during frying.

Whatever recipe you choose, cooking will be much easier if you have:

  • capacious capacity in which the dough will be kneaded;
  • a device for mixing ingredients: whisk, mixer or blender;
  • a tool for turning pancakes in a pan: shoulder blades;
  • pans for pouring dough into a pan.

It is better to use a metal spatula, it is thinner and it is more convenient for her to turn the dough.

To cook traditional custard pancakes, you need to take:

  • milk - 1 l;
  • eggs - 3 pcs.;
  • vegetable oil - 3 tbsp. l .;
  • flour - 2 cups with a capacity of 250 ml;
  • sugar - from 1 to 3 tbsp. l (depending on the desired sweetness);
  • salt - one pinch;
  • soda - 0.5 tsp.

Pancakes are prepared as follows:

  1. Mix 250 ml of warm milk with soda in a large container.
  2. Add dry ingredients.
  3. Pour in flour and stir with a whisk.
  4. Heat the remaining milk, but do not boil.
  5. Slowly add hot milk to the dough, thoroughly stirring.
  6. Leave the dough for 10-15 minutes in a warm place.
  7. A tablespoon of vegetable oil is poured onto a hot pan. This manipulation is enough to be done once at the beginning.
  8. One dough is spread in a pan.
  9. Tilt the dishes in all directions so that the dough does not crumple at one edge, but is thin.
  10. Turn over after the edges of the pancake are twisted and browned.
  11. So all the pancakes are cooked.

When folding pancakes on a plate, it is advisable to grease them with butter so that they do not stick to each other.

In milk and boiling water with holes

Pancakes with milk and boiling water are very airy and tender. Despite the minimal thickness, they are very durable and do not tear when turned over.

For cooking you will need:

  • boiling water - 250 ml;
  • milk - 500 ml;
  • flour - 240 grams (1.5 cups with a capacity of 250 ml);
  • eggs - 3 pcs.;
  • white sugar (optionally you can add a pinch of vanilla) - 2 tbsp. l .;
  • salt - one pinch;
  • flavourless vegetable oil (in the dough and for frying) - 3 tbsp. l .;
  • butter (for smearing pancakes when serving dishes).

The above ingredients are about 20 pancakes.

They are prepared as follows:

  1. In the selected volumetric capacity, the eggs are mixed together 2 tbsp. l sugar and a pinch of salt. Do not whisk heavily. Just mix enough.
  2. Milk and butter are poured here.
  3. Gradually add up the flour that was previously sifted.
  4. Vanilla sugar is added.
  5. Fresh boiling water is poured into the dough in a thin stream. Water should be added slowly, continuously stirring the dough.
  6. The test is allowed to infuse.
  7. Fry according to paragraphs 7 - 11 of the first recipe.

Pancakes can be served with white sugar or with various additives. Especially fresh taste of pancakes with berry syrup.

With egg-free starch

Not only meat-eaters, but also vegetarians love to eat pancakes. The recipe for custard pancakes with starch without eggs is for them.

In order to cook this dish you will need:

  • milk - 250 ml;
  • plain water - 125 ml;
  • sugar - 1 tbsp. l .;
  • soda - 0.5 tsp;
  • starch - 1 tbsp. l .;
  • salt - one pinch.

To make pancakes, you need to follow the instructions:

  1. Mix warm milk with soda in a large container.
  2. Heat the mixture on the stove until bubbles begin to appear on the milk.
  3. Add remaining dry ingredients.
  4. Pour millet flour and stir with a whisk (mixer).
  5. As in the first recipe, pour oil before frying the dough on a frying surface.
  6. Continue frying in the same way as in paragraphs 10–11 of the first recipe.

If you cook with the amount of ingredients presented in the recipe, you get 10 to 12 thin pancakes.

Custard pancakes with milk and yeast

Choux pastry for pancakes with yeast and without eggs is another alternative for vegetarians as well as for people with egg allergies. Their feature is a large number of air pores and holes. They appear due to the addition of boiling water to the yeast dough.

 

The disadvantage of this recipe is that it takes more time to prepare it. After all, the yeast test needs 30 to 40 minutes to ferment.

To prepare airy goodies you will need such products:

  • milk - 250 ml (1 cup);
  • yeast - 10 grams;
  • white sugar - 3 tbsp. l .;
  • salt - a pinch;
  • boiling water - 125 ml;
  • flour - 320 grams (2 cups with a capacity of 250 ml);
  • vegetable oil - 2 tbsp. l

Tip: to make pancakes as thin as possible, add 125 ml more milk.

We recommend cooking pancakes as follows:

  1. Mix dry ingredients in a bowl.
  2. Pour the milk slowly while stirring.
  3. Add flour previously sifted. Beat the mixture thoroughly with a mixer.
  4. Cover the dough with a towel or plate and leave it in a dry, warm place for 40 minutes.
  5. At the end of the set period, take out the dough and pour boiling water there.
  6. Add vegetable oil and mix.
  7. Fry similarly to the instructions in previous recipes.

With sour cream and soda

To make custard pancakes on sour cream with soda, you will need:

  • sour cream - 200 grams;
  • flour - 320 grams (2 cups with a capacity of 250 ml);
  • water - 0.6 l;
  • chicken egg - 2 pcs.;
  • soda - 0.5 tsp;
  • salt - one pinch;
  • vanillin - 0.5 tsp;
  • white sugar - 1 tbsp. l .;
  • vegetable oil - 3 tbsp. l

Pancakes are prepared as follows:

  1. Warm sour cream is placed in a container.
  2. Pour soda there and wait for the appearance of bubbles.
  3. Add the eggs to the sour cream one at a time, mixing thoroughly.
  4. Add sugar and a pinch of salt, mix.
  5. Add flour. Do not be afraid if the dough has become very thick. It should be so!
  6. Fresh boiling water is slowly poured into the dough, constantly stirring it with a spoon.
  7. After reaching a homogeneous consistency, pour in oil.
  8. Pancakes are baked similarly to paragraphs 7-11 of the first recipe.

Kefir recipe

Although traditionally baked pancakes on kefir, pancakes can also be prepared on this basis. At what they turn out the same soft and thin.

To prepare custard pancakes with kefir, you need the following ingredients:

  • kefir - 250 ml (1 cup);
  • sugar - 2 tbsp. l .;
  • salt - one pinch;
  • flour - 160 grams (1 cup with a capacity of 250 ml);
  • boiling water - 250 ml;
  • chicken egg - 2 pcs.;
  • soda - 0.5 tsp;
  • vegetable oil - 3 tbsp. l

You need to follow these steps:

  1. In a large container, break the eggs, and add sugar. Mix.
  2. Separately combine kefir with soda and pour it into the eggs.
  3. Mix thoroughly with a mixer or whisk.
  4. Pour in flour and mix until smooth.
  5. Pour in oil. Stir again.
  6. Add boiling water and mix quickly.
  7. Bake pancakes similarly to paragraphs 7-11 of the first recipe.

We hope that one of the recipes came to your taste, and you will definitely appreciate the pancakes of your near and dear ones!

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