Thin openwork pancakes love everything, but not every housewife they get it. To prepare them, you really need to know some secrets, and then you just have to fill your hand. To achieve a thin test with holes, you need to cook pancakes in milk and boiling water. Due to the fact that during the preparation of the dough boiling water is poured into it, they are also called custard. Their advantage is that they roll over well and do not break.
Essential Items
Before you start cooking dough and frying, you need to collect all the necessary equipment. All these items will facilitate the work and speed up the process.
On hand for making pancakes you need to have:
- dishes for breeding dough (a bowl, a dipper, a small pan, and so on);
- turning vanes;
- a small ladle;
- mixer / blender;
- whisk.
And now a few recipes.
Classical
For this recipe for thin pancakes in milk with boiling water, you need to prepare the following products:
- a glass of wheat flour;
- a glass of milk;
- two chicken eggs;
- two tablespoons of vegetable oil;
- a glass of boiling water;
- salt to your taste.
How to make the dough:
- Beat eggs with salt until foamy.
- Continuing to beat the eggs, pour boiling water into them.
- Then - cold milk, while continuing to whisk.
- Pour flour into the mixture, then add vegetable oil.
How to bake:
- Heat the pan, grease it with vegetable oil.
- Pour the dough by moving the pan, distribute it throughout the bottom.
- Bake one minute, then turn over and cook another 1 minute.
- Remove the finished pancakes on a plate and grease with butter.
Quick recipe
To cook quick fishnet pancakes in milk with boiling water, you need to take:
- a glass of flour;
- a glass of milk;
- half a glass of boiling water;
- two eggs;
- a teaspoon of baking soda.
- three tablespoons of olive oil;
- a tablespoon of sugar;
- salt.
The order of preparation of pancakes in milk and boiling water:
- Beat the eggs in a bowl, add salt, sugar, mix well.
- Then add a glass of milk to this mixture.
- Sift flour in a bowl with egg and milk mixture.
- Boil water and pour boiling water into the dough, constantly whisking with a whisk so that no lumps form.
- Then add olive oil and leave for five minutes.
The batter is ready, now you can start baking thin pancakes in milk and boiling water.
This method is quick because vegetable oil is added to the dough, and you do not need to grease the pan every time.
Frying order:
- Preheat the pan, grease it with vegetable oil before the first pancake (no further need to do this) and pour out the dough (you can take it with a large spoon or a ladle of suitable size).
- Spread it over all surfaces by rotating the pan to make the layer thin. The first pancake is considered a trial, after it you can determine how much test to take and whether to dilute it thinner.
- When one side is fried, and it will happen very quickly, since the pancakes are very thin, turn over and fry on the other side.
Put ready-made thin hole pancakes on a plate. You can lubricate them immediately with butter, or you can not do this, but eat with sour cream.
Custard pancakes in milk with boiling water
The composition of the test includes butter, thanks to which pancakes become more rich, tender and tasty.
Essential Ingredients:
- three glasses of flour;
- 0.5 l of water;
- 0.5 l of milk;
- three eggs;
- 25 g butter;
- two tablespoons of granulated sugar;
- salt to taste.
The order of preparation of pancakes in milk and boiling water:
- Sift flour into a bowl, salt, toss granulated sugar, pour milk.
- Beat the eggs in a bowl with flour and mix thoroughly, trying to bring to a homogeneous state without a single lump.
- Melt the butter and pour it into the dough pan.
- Then immediately pour water heated to a boil, and constantly stir. The amount of water depends on what thickness of pancakes I would like to get. Water may require from 0.4 to 0.6 liters.
- Allow the dough to rest and infuse for half an hour.
When 30 minutes have passed, you can start baking pancakes.
Pour vegetable oil into a pan, then pour a spoonful of dough and spread it evenly over the entire surface. In the future, it is not necessary to lubricate the bottom with oil, since it already exists in the dough.
Fry pancakes on both sides for a minute, send to a plate, and you can immediately treat family members while the pancakes are hot. Or stack in a pile.
With soda
This recipe for fishnet pancakes in milk with boiling water includes soda.
What you need to take per 1 liter of milk:
- three glasses of flour;
- four tablespoons of vegetable oil;
- two eggs;
- boiling water;
- a teaspoon of soda;
- salt;
- butter;
- three tablespoons of sugar.
Order of preparation:
- Pour milk into a bowl, add sugar and salt, pour half of the flour through a sieve, put vegetable oil and mix using a mixer. Then add the rest of the flour if the dough is too thin.
- Pour ½ cup boiling water into the dough. It should be very thin batter.
- Heat the pan on a fire, grease it with butter, pour a little batter and let it spread over the pan, rotating it.
- When one side is fried, pancake turn over and fry the other.
Stack pancakes on a plate in a stack and serve with any additives.
With sour cream
In this recipe for custard pancakes in milk with boiling water in the dough there is sour cream.
Ingredients:
- 0.3 l of boiling water;
- three glasses of milk;
- 400 g of wheat flour;
- 4 eggs;
- two tablespoons of sour cream;
- a tablespoon of sugar;
- a teaspoon of salt;
- ½ tea tablespoons of soda;
- two tablespoons of vegetable oil.
The order of preparation of thin openwork pancakes in milk with boiling water is as follows:
- Beat the eggs in a bowl, pour salt, granulated sugar, mix.
- Put sour cream and mix again.
- Pour 0.5 liters of milk, which should be slightly warm, and use a whisk to drive the mixture into a homogeneous state. You can use a mixer.
- Sift the flour directly into the prepared mixture, mix until a sufficiently thick mass is obtained.
- Pour baking soda or baking powder into the dough, but it will take more - 1 teaspoon.
- Pour in the remaining milk, continue to mix so that there is not a single lump.
- Put water on the stove, bring it to a boil, measure the right amount, pour half into the dough, stirring constantly. The consistency should turn out to be liquid, like fat cream. If the dough is thicker, pour the second half of boiling water.
- If there is doubt about the consistency, it is better to leave the dough thicker, and after baking the first pancake, decide whether the thickness is normal. If you want to be thinner, then you need to add water. It should be at room temperature.
- It is more convenient and faster to bake immediately in two pans, therefore, if there is such an opportunity, heat two. Grease them with vegetable oil. For the first pancake, lubricate is especially plentiful.
- Fry on both sides and stack in a stack on a plate.
Ready-made pancakes served with your favorite additives.
Tips & Tricks
Putting sugar or not in pancake dough is a personal matter. If you have to wrap unsweetened stuffing, for example, meat, then you can not put sand or put just a little bit.
If the pancakes will be without filling and it is planned to eat them with tea, then it is better to put sugar in such.
The thickness of the pancakes will depend on the thickness of the dough: the thicker it is, the thicker the pancakes.
There is a special pan for pancakes, and it is better to use it for baking. It has a non-stick coating, and a special spatula is required for it. If there is no such pan, you can fry on a regular one. The main thing is that it needs to be washed properly, wiped dry and calcined over a fire. This must be done so that the pancakes turn well and take off. If you often plan to bake them in this pan, then it’s better not to cook anything else in it.
For beginners, at first it is better to have two shoulder blades. So it will be more convenient to turn the pancakes and transfer them to a plate.
When baking pancakes according to ready-made recipes, it is important to be able to evaluate the consistency. Since cup sizes may vary, the amount of liquid or flour may need to vary.
How to serve
If each pancake is lubricated with melted butter immediately after frying, then they will be very juicy. Again, this is a matter of taste, maybe someone will not like such a fatty dish.
Pancakes need to be eaten hot. They are served, as they say, in the heat of the heat.
The most popular additives when serving are, of course, butter and sour cream. Traditionally, pancakes are eaten with caviar, honey, jam, jam, fresh berries, sprinkled with powdered sugar, and watered with fruit syrup.
You can make pancakes with filling: cottage cheese, meat, jam, liver, chicken and so on. Thin pancakes are just right for this, the main thing is that they have a suitable diameter, so that you can properly wrap the filling.
And pancakes can be folded in different ways: roll up a tube, bend in the form of a triangle, put the filling in the middle and tie with a knot using green onions.
The energy value
Often people are interested in the calorie content of dishes that are eaten. Usually we know which dishes are high-calorie and which are not very, but we don’t know the exact numbers. So with pancakes - it is clear that they are high-calorie, but I would like to know more about it. To do this, you need to know what foods are in the pancakes and in what quantity. For example, such a composition:
- milk fat content of 2.5% - 350 ml;
- granulated sugar - 25 grams;
- chicken egg - 55 grams;
- wheat flour - 320 grams;
- sunflower oil - 10 grams;
- water - 450 ml.
So, in 100 grams of pancakes cooked in milk and boiling water, it contains:
- about 3 grams of fat;
- about 5 grams of protein;
- approximately 23 grams of carbohydrates.
Calorie content is 130 kcal. It should be remembered that this is without additives (butter, sour cream, jam, etc.).
Conclusion
Learning to bake thin openwork pancakes in milk with boiling water is not difficult. First you need to adhere to the recipe and cooking technology, but with experience everything will turn out on the machine. And such pancakes with milk and boiling water will become a whipping dish.