Custard pancakes on any basis always turn out to be very tender, delicate and soft. This treat is perfect for a hearty, tasty breakfast. And if you start these magnificent cakes with your favorite sweet treat, then as a result you will have one of the best dessert options.
A few words about pancakes
This is probably one of the simplest traditional Russian dishes that everyone likes: from small to large. In addition, the recipe for custard pancakes is as simple as cooking simple, well-known cakes. Only in this case, openwork products are much more tender, softer and more magnificent.
In fact, nutritious custard pancakes in milk and boiling water are worth learning to cook for all hostesses, without exception. After all, these porous, light and unusually delicate products can help you out in the most unexpected situations.
Such a treat can act as a hot snack, and become an unsurpassed dessert, and even take the place of the main treat. And so delicious taste the custard pancakes get due to the addition of boiling water to the dough. In general, as usual, everything ingenious is simple.
Cooking features
There are many different recipes for custard pancakes. And all of them are united by only one thing - the use of boiling water in the process. But when adding hot water to the dough, care should be taken - the pancakes base can simply be spoiled by incorrect manipulations. And to prevent this from happening, you just need to know a few simple tricks.
- The dough for these pancakes is best kneaded with a mixer or blender. Due to the use of high speed, the mixture is truly airy and homogeneous. Of course, you can beat the dough manually, but then the process will be too long. Keep in mind, the absence of lumps in the mass is a prerequisite for obtaining beautiful, openwork cakes.
- For the preparation of custard pancakes, it is advisable to choose the highest grade flour. But if you don’t have one, you can completely replace it with a buckwheat or whole grain product.
- Of course, the surface on which they will be fried plays an important role in the manufacture of pancakes. No matter how modern the modern industry may beckon today, a cast iron pan is still the best option. Its thick walls perfectly retain heat and evenly distribute temperature over the entire surface.
- To achieve maximum openwork of their products, you need to correctly prepare the dough. For example, you can achieve a good effect if you beat the egg whites separately, and then add them to the rest of the ingredients. After this manipulation, you should not use a mixer, otherwise all efforts will come to naught.
- Before you start frying custard pancakes, the pan should be properly prepared. It must be thoroughly washed, wiped dry and warmed up well. Otherwise, thin pancakes during flipping will stick to the surface and burst.
- When making custard dough, it is customary to use either very hot water or milk. But boil the liquid components is not necessary. It is very important to have time to remove milk or water from the fire before boiling. Pour the liquid to the rest of the ingredients very slowly, in small portions. Thanks to the gradual addition, the mass is really homogeneous and smooth.
Custard pancakes in milk with holes
Of all the known variations of the dish, preparing such a treat is the easiest. But, despite the ease of the process, such pancakes are always obtained very thin, delicate, with a rich milk taste.
In addition, the cakes come out unusually beautiful due to the scattering of small holes. And the fat content of the main ingredient does not play any role - only the calorie content of the finished dish depends on it.
Essential Products
So, to prepare delicious custard pancakes with holes, you will need:
- liter of milk;
- 4 eggs;
- 3 tablespoons of sugar;
- the same amount of vegetable or olive oil;
- 2.5 cups flour;
- 0.5 teaspoon of soda.
Remove all necessary products from the refrigerator so that they acquire room temperature.
If you want to fill your pancakes with savory filling, reduce the amount of sugar in the recipe to one spoon. By the way, keep in mind that in the process you may need a little more or less flour - it all depends on the quality of the starting products.
Cooking method
First, measure a glass of milk and pour it into a container convenient for kneading the dough. Then send salt, sugar and eggs to it. Stir the ingredients carefully and pour the oil into them. At this point, add another glass of milk to the mixture and mix thoroughly again. It is advisable to whip the mixture with a mixer or a blender so that then not a single lump appears in it. Now gradually introduce the sifted flour, while continuing to process the dough.
Heat the remaining milk over medium heat to a maximum temperature for boiling. Gently pour the hot liquid in portions, thoroughly stirring the mixture after each addition. When there is very little heated milk left in the stewpan, pour the prepared baking soda into it, mix quickly and also pour into the dough. It is speed at this stage that is very important - all components must be in contact with a hot liquid.
If lumps appear in your test after steaming, do not rush to throw it away. You can save the situation if you gently rub the mass through a sieve.
Subtleties of frying
Custard pancakes in milk must be baked only on a hot surface, pouring a little mixture and evenly distributing it with a thin layer. Do not forget to turn products in a timely manner so that the cakes do not dry out and become too brittle. But even if you accidentally got dry pancakes, don't panic. You can save products by simply lubricating them with melted butter.
A large number of holes in custard pancakes are obtained when they are cooked in a hot pan and high heat. But you need to bake them very quickly, and for this you will need some skill and all the necessary devices at hand.
Boiled pancakes with boiled holes
The main secret of this recipe lies precisely in the use of boiled water. Interacting with soda, boiling water provides pancakes with the very holes that all gourmets love.
Your main task when mixing the dough is to process the mass as quickly as possible. After all, it is most important that the entire mixture has time to brew until the water has cooled.
Pancakes with milk and boiling water always come out laced, but the more the pan is heated, the more holes will be in the baked items.
Structure
To prepare this delicious, fragrant dish you will need:
- a glass of milk;
- 3 tablespoons of vegetable oil;
- 3 eggs;
- a glass of boiling water;
- twice as much flour;
- 2 tablespoons of sugar;
- 0.5 teaspoon of soda.
Despite the surprisingly thin texture, custard pancakes in boiling water do not tear during baking, turn over easily and do not stick to the surface at all.
As you may have guessed, the dough for these products is prepared on the basis of milk, but it is additionally brewed with hot water, due to which they actually turn out to be extremely tender, elastic and tasty.
From the specified amount of ingredients, you will get about 20-23 thin pancakes.
Course of action
First, pour the water into the saucepan and place on the stove. While it will reach a boil, you just have time to prepare a mixture of the remaining components.
In a deep container, mix warm milk with eggs and sugar. Beat the mixture until all crystals are dissolved.
Now it’s the turn of the flour, which must be sifted. Pour it should be gradually, in minimal portions. And you need to mix the cooked dough carefully, getting rid of even the smallest lumps.
Then pour the vegetable oil into the mixture. At this point, you can already put the pan on the fire.
Pour soda into the kneading dough. By this time, the water should already boil. Measure a glass of boiling water and pour it into the mass. Mix the components as quickly as possible to evenly distribute the liquid throughout the mixture. On this cooking dough for custard pancakes is ready. It is advisable to give him a "rest" for at least 5 minutes aside, and then proceed to the formation of thin, delicate flat cakes.
Fry pancakes on a hot surface. Consider, the thicker the walls of the pan, the more evenly and better the products will be baked. By the way, you should not lubricate the surface every time, because in the test there is a sufficient amount of vegetable oil. Although the need for auxiliary processing, you can determine for yourself. The main thing is that pancakes can easily be separated from the pan and not burn. By the way, they need to be turned over very quickly, you cannot do without experience in this matter.
Design and Submission
Of course, if you want to cook thin pancakes, then pour a little dough into the pan. If you want to achieve an even more refined texture, you can add a little more boiling water to the base.
Having taken quite a bit of time to mastering the recipe, you will very soon learn to cook custard pancakes with an ideal structure, pleasant aroma and unforgettable taste.
Serve freshly baked, hot products best in combination with all kinds of fillers. For example, you can wrap melted chocolate, jam, sugar fudge, or purchased topping in delicate pancakes. Or you can just pour sweet cakes with berry or fruit syrup.
If you baked pancakes with a neutral taste, you can start them with grated boiled eggs with herbs, fried minced meat or mushrooms. In general, in this matter it all depends solely on your preferences.