Lacy pancakes with boiling water. Pancakes with milk and boiling water - delicious, proven recipes for thin custard pancakes. Delicious pancakes with boiling water

I’m writing the title of the article - , but I myself remember my first pancakes in my life... Mom and sister left somewhere for a few days, dad and I were left alone on the farm. In the morning, I busily (and of course, almost an adult!) asked my father what he wanted for dinner (we lived in a military town at the time, and my father’s place of work was a three-minute walk from our apartment). Having received in response a wish for thin pancakes, I nodded just as busily and went to my neighbor to ask in what proportion the powdered milk was diluted. I took a large bowl, poured 3 liters of water, added dry product, and got milk. I went to another neighbor, found out how egg powder was diluted, poured the milk into a saucepan (the bowl was not big enough), and mixed it with the egg mixture. Sugar, butter, salt, flour, another pan... In general, I fried the pancakes my dad ordered before dinner. We then ate three of them. And the neighbors ate too. And neighbors of neighbors. And it seems that the yard cats ate it too...

This is probably my personal karma: when I fry thin pancakes, there is always more leftover than needed. Even my ill-mannered children never start a fight over the last round - simply because they don’t have the last one. So this time - it seemed like she was desperately trying to make less dough, and even hid the jam and syrups away, but still there are a dozen more pancakes lying forlornly on the plate, which no one will eat - my children are not only poorly educated, but also diligently spoiled and cold morning comrades do not attract them in any way. But in general it was a shame - this time they turned out great! In general, I have been preparing pancake dough according to the same recipe all my adult life (read - without a recipe for a long time, automatically adding what is needed, without even thinking too much about what is actually needed), but sometimes I am drawn to feats, and I have to try new and new combinations. I really liked this option!

- My mother taught me this. She makes great pancakes.
- ... do you miss her?
- Very. Probably, only when we are apart from someone do we understand how dear this person is to us.
Stace Kramer

They come out elastic and durable - ideal if you plan to stuff them with something tasty. At the same time, the dough is tender and soft, very pleasant and tasty - it leaves a feeling of both solidity and lightness. Overall, I liked it. It’s unlikely that I will take this recipe as a basis (after all, you can’t just throw away years of training - it’s still more convenient and familiar to cook pancakes according to the recipe that allows you to no longer think, remember, weigh, doubt), but I would recommend it to those , who doesn’t yet have “their own” option, I will with confidence.

Ingredients:

2 glasses of milk;
2 cups of flour;
1 glass of boiling water;
4 eggs;
1/2 tsp. salt;
2 tbsp. l. Sahara;
approximately 3 tbsp. l. vegetable oil.

Prepare the dough.

Mix flour, sugar, salt, add eggs and milk. Add vegetable oil. Bring the mixture to a smooth state without lumps. The dough will be quite viscous and even thick - thin pancakes from this will not turn out in any way. Well, now, consider, at the very end of preparing the dough, pour in boiling water in a thin stream, continuing to stir the dough. If you are used to frying pancakes with thicker dough (keep in mind that then the pancakes will be a little thicker), add less water. If you like the dough to flow and run away, use a little more water.

Let the dough stand for 10 minutes - “rest”. During this time, the gluten of the flour will swell, and the mass will become even more “convenient” for making pancakes.

Thin pancakes are fried (by the way, are they also fried in your language region? Or are they baked?) in boiling water like regular pancakes: heat the frying pan well, lightly grease the first pancake with oil, pour in a little dough and spread it over the entire frying surface. As soon as the pancake becomes visually dry, carefully turn it over to the other side, keep it in the pan for another half a minute, and remove it. Ready. You can have breakfast, bon appetit!

One of the most common dishes among the Russian people is openwork pancakes made with boiling water, milk or any other fermented milk products.

The recipe for preparing this varied snack is distinguished by the fact that it is not difficult in practice; even those who are encountering baking pancakes for the first time can master it.

It is for this reason that many novice cooks master this category of recipes first.

Pancakes in boiling water can be prepared using fermented milk products, even with the addition of mineral water.

The method of making dough using boiling water is effective in obtaining beautiful, delicate thin pancakes that easily turn over in a frying pan and do not tear during baking.

Often, pancakes in boiling water are served with sour cream, jam, and condensed milk. You can diversify the addition to the dish with milk or make a filling for pancakes to suit your taste.

Many housewives are accustomed to combining boiling water with fermented baked milk, milk, and kefir.

In this article I have collected various interesting recipes that will allow you to learn how to cook pancakes in boiling water simply and quickly at home. You should definitely please your family with this delicious dish!

Delicious pancakes cooked in boiling water

The cooking recipe is for 300 g. ready-made dish, this is about 20-30 pcs. pancakes with milk. You can feed your whole family pancakes! I attached a photo to the cooking algorithm to make it as clear as possible.

Components: 3 pcs. chickens eggs; 2 tbsp. flour and milk; ½ tsp. salt; 2 tbsp each sugar (can be reduced to one) and vegetable matter. oils; 250 ml boiling water; baking powder.

Cooking algorithm:

I mix raw chicken. eggs and salt, sugar. I stir, but do not beat the mass.
Mix the sifted flour with baking powder. Add to the egg mixture.
I add milk and stir, avoiding any lumps. By the way, at this stage the finished dough can be used to bake pancakes at home. To get the dough ready for pancakes, you need to pour in boiling water and stir.
It remains to supplement the mass of plants. butter, then stir. Done, now I bake pancakes with fresh milk.

Openwork pancakes with holes in boiling water

I have presented another useful cooking recipe below, hurry up and study it too.

Components: 2 pcs. chickens eggs; 2 tbsp. flour; 1.5 tbsp. milk and boiling water; 1 tsp each salts and sugar sand; baking powder; rast. oil.

Cooking algorithm:

I sow flour. I'm whipping chickens. eggs, sugar and salt. I pour in water, but without ceasing to stir. Mix milk and flour mixture.
I shake it up. I leave the mixture for about 30 minutes. I'm baking pancakes. Look at the photo, what a beautiful treat I have with delicious holes.

Original recipe for pancakes with boiling water

Components: 2 pcs. chickens eggs; 1.5 tbsp. flour; salt; 250 ml chilled milk; 1-2 tbsp sugar and vegetable matter. oils; boiling water.

Cooking algorithm:

I'm whipping chickens. eggs and salt. I add water and beat further. I add milk, flour, vegetable matter. oil.
I grease the pan and bake homemade pancakes.

As you can see, this recipe is easy to prepare and does not require any special ingredients, but this does not in any way affect the wonderful taste of the lacy pancakes with holes.

See this for yourself when you start preparing a snack for tea at home.

Custard pancakes with kefir

Thin custard pancakes are very easy to bake and my recipe clearly confirms this. You just need to know a couple of secrets. It is important to dilute kefir with water, and when the dough is kneaded, pour boiling water over it.

In this case, the dough will acquire plasticity and become pliable. The pancakes will be perfectly baked from the inside, and it will not be difficult to turn them over in a frying pan.

Components: 2 tbsp. kefir and flour; 2 pcs. chickens eggs; 0.5 tsp soda; 1 tbsp. boiling water; 0.5 tbsp. Sahara; 3 tbsp. rast. oils; a little vanillin and salt.

Step-by-step cooking recipe:

Chicken I break the eggs in a bowl, add sugar to it. In fact, the amount of this sweet ingredient indicated in the recipe is conditional; if you want, you can add more or less sugar. Here you should rely solely on your taste preferences. You also need to add a little salt to the mixture. If this is a portion of pancakes for a salty filling, then you need to put about 1 tsp of salt. I stir.
I pour in kefir, add flour and add it as well. The thick dough must be mixed so that there are no lumps in it. And now the most important thing: pour in hot water, add baking powder.
I mix the mixture with a whisk. You will notice a lot of bubbles in the dough, as if in a yeast composition, this is how it should be. This is a completely normal process for choux pastry. I leave it aside for about 5 minutes. This is really important so that the dough becomes pliable and the mass is homogeneous. Boiled water will cook the dough, making it more pliable.
I pour the plant into the mixture. oil. I'm in the way.
I'm starting to fry. I add a little vegetable oil to the pan. oil, heat the dishes well.
I reduce the heat to low and bake the pancakes.

As you can see, preparing a delicious treat is not difficult at all, if only you have the desire, as they say. Only in a good mood will any recipe succeed.

This rule really works, it has been tested over the years by personal experience. And if something doesn’t work out the first time, don’t despair; with experience you will cope with this task faster and better. We all do something new for the first time at some point.

Rules for baking custard pancakes

Custard pancakes should be fried exclusively in a hot frying pan. It is advisable to use a special pancake pan.
Before baking the pancake, you need to reduce the heat on the stove, making it above the minimum. In this case, the cakes will bounce off the surface of the dish. Make sure that the pan has low sides and a thick bottom, then successful baking will be guaranteed.
I fill the pan with dough from a ladle. It is enough to take half of it to bake thin pancakes. The pan needs to be tilted and the dough distributed in a circular motion. The entire bottom needs to be covered with dough. The pancake needs to be brought to a golden brown color on the bottom, and the dough will be baked on top. The bubbles that appear on the cake should burst. As a rule, it takes about a minute of frying on one side.
When faced with the fact that the pancakes quickly burn from the bottom and remain liquid on top, lower the heat and try to pour in less batter. This way you will get thin custard pancakes.
When there are no bubbles left, you need to turn the pancake over to the other side. For these purposes, I advise you to take a wooden or silicone kitchen spatula. The second side requires less baking, it bakes faster.
Ready-made pancakes should be placed in a stack on a dish you have chosen in advance. If their edges are crunchy, being in this position will soften them.

These tips apply to any type of cooking homemade pancakes, whether they are made with milk or simply unleavened.

I advise every woman to please her family with fragrant, tender and delicate pastries with holes made with kefir or milk with the addition of boiling water.

Serve pancakes with jam, honey, sour cream or jam. Try baking thin unleavened custard pancakes or with milk, diluting their taste with sauces or fish roe. An excellent option would be meat filling.

Thin openwork pancakes with holes will fly off the table very quickly, and you will experience special pleasure from this, seeing the satisfied faces of your children and spouse.

Milk, hot tea, cocoa or coffee will suit the dish. Here you should rely only on your personal preferences, without taking into account any recipe.

My video recipe

Many recipes have already been written for various pancakes prepared, and. But one of the categories is the most popular. And therefore I would like to dwell on it in more detail. And these are recipes for custards made with milk and boiling water.

The advantage of this method is that thanks to the brewing of the dough, the products are thin, soft, very tender and so tasty that when you eat them, it is simply impossible to stop. Even after having eaten your fill, your hand involuntarily reaches out for another lace and rosy item.

Housewives also liked this method because it is very simple. The dough is prepared very quickly, and the result is always the same, that is, excellent.

And I propose now to consider several different interesting and proven recipes, according to which the products always turn out thin and tasty. And if you get the hang of it, you can get a large number of small, neat holes on them, which can already be considered a sign of real skill.

Delicious custard pancakes with milk and boiling water with holes (simple step-by-step recipe)

Let's start our story today with a recipe that has already been tested over many, many years. Even if you have only one recipe in your collection, you can easily bake pancakes and, and, and, of course, in order to simply feed your family a delicious breakfast.

We will need (for 20 - 21 pcs):

milk – 500 ml
boiling water – 250 ml
flour – 2 cups
egg – 3 pcs
sugar – 1 tbsp. spoon
salt – 0.5 tbsp. spoons
vegetable oil – 1 tbsp. spoon
butter – 1 tbsp. spoon

I will bake the products in a frying pan with a diameter of 20 cm.

Preparation:

1. Sift flour into a bowl. This must be done to make the products more delicate and perforated. Add salt and sugar to flour. Stir the mixture.

Flour is measured in a 250 ml glass. This will be approximately 160 grams of product. And the two glasses required for the recipe will contain 320 grams of flour.

2. Warm the milk until it is barely warm. You can check this by dipping your little finger into the liquid. Do not use hot milk, otherwise the flour will immediately steam and the required amount of gluten will not form.

Pour it into the flour, stirring with a spoon. Then continue whisking, or you can use a mixer. It will be faster.

Although it must be said that the dough is kneaded so easily and simply that this process will not cause you any, even the most minimal problems.

3. Add eggs and mix again.

4. And so, our dough is almost ready. We have broken up all the lumps, and it is already homogeneous and even. It's time to start boiling water. We need it straight cool, just boiled.

Pour the required amount of liquid into a mug and, pouring a thin stream into the dough, continuously stir the entire mass. Again, you can use a whisk or a mixer for this. Whoever is more comfortable.

5. The dough has been kneaded, now it needs to sit. Leave it for 30 minutes. During this time, all components will finally separate and connect with each other. And the dough will become stretchy, homogeneous and plastic. Although quite liquid.

By the way, the thinner the dough, the thinner the finished products will be. And the more holes there will be on them. There is absolutely no need to be afraid that such a thin pancake will not turn over. The dough is so elastic and dense at the same time that it will not tear, no matter how thin it turns out.

6. After 30 minutes, add oil to the mixture. The butter needs to be melted in a water bath. Don't add it before. It will not allow all the components to come together in the best possible way. And this will affect the quality of the final result.

The butter must be mixed into the dough until the oil circles disappear. And you can start baking.

7. Prepare a frying pan. If you only bake pancakes on it, then it will not require any pre-treatment. Also, ceramic frying pans and non-stick frying pans do not require any preliminary preparation.

But a regular frying pan needs to be thoroughly preheated with salt and fat. Or you can simply fry eggs on it before using it.

8. I have two special frying pans with a diameter of 20 cm for this purpose. The products are baked quickly on them, they turn out rosy and beautiful.

To pour the first portion of dough, the pan needs to be heated and greased with oil. This may not be necessary for later baking.

9. Pour half a ladle of dough and, rotating the pan, allow the dough to spread in a very thin layer. Bake for 20 - 30 seconds, then turn the product over to the other side. To make turning over easier, first pick up the product with a knife along the entire perimeter. And when you see that the edges have begun to dry out, and an even film has appeared on the surface without the presence of raw dough, then you can turn it over.

If for some reason you don’t have any holes, then it could be either the frying pan or the fact that the dough is not liquid enough. In the first case, change the dishes, in the second, add a little boiled water at room temperature to the dough and mix.

10. The other side will bake very quickly as well.

However, it should be noted that in pans with a non-stick coating, the baking time of the product on one side can be more than a minute. The fact is that in such a frying pan the bottom does not heat up so quickly. Such dishes have a different task - they are needed more for stewing and heating, and not for frying.

Therefore, it is still better to have a special frying pan. Moreover, it is difficult to get holes in the above-mentioned dishes when frying. And you can look and compare. Here is a pancake baked in this frying pan.

But on a special one. The difference is visible to the naked eye.

11. Place the finished bunnies on a plate. You can grease them with melted butter.

Serve with sour cream, honey, jam or butter. Wash it down with tea or hot milk.

The pancakes are soft, thin, very tender and incredibly tasty!

Video on how to cook thin custard pancakes with milk

In continuation of the previous recipe, I offer you to watch a video where a slightly modified recipe is given. But all steps remain essentially unchanged.

And the only difference is that we have added one more ingredient to our ingredients - sour cream.

As you can see, everything is quite simple. Follow every step and you will get exactly the same beautiful and tasty products.

Thin pancakes with milk and boiling water

This recipe is very easy to remember, since only one glass of the main ingredients is used.

We will need:

milk – 1 glass
boiling water – 1 cup
flour – 1 cup
egg – 2 – 3 pcs
sugar – 1 – 2 tbsp. spoons
salt – 0.5 teaspoon
vegetable oil – 3 tbsp. spoons

Preparation:

1. Break the eggs into a bowl. Use the number depending on the size. If they are large, then it is enough to take only 2 pieces, and if they are small, then take 3.

2. Add salt and sugar. If you are preparing sweet products, then use more sugar; if not sweet, then it is enough to take only a spoonful of the product.

If sugar is not added at all, then the products will not turn out rosy and sunny. And if you shift it, the surface will turn out to be overly fried. These pancakes will look burnt. Therefore, as elsewhere, the golden mean is good here.

Mix everything together. You can use a whisk or a mixer for this.

3. Warm the milk until warm. Add eggs while stirring

4. Add sifted flour and mix again. Here you will need to mix all the components until smooth. Also, there should be no lumps left in the dough. Keep an eye on this. This is the key to your success! For convenience and speed of whipping, you can use a mixer.

5. When you have achieved the desired condition, you can add boiling water. And again, we need him to be downright cool. Pour it in a thin stream into the resulting mass while stirring constantly. Don't worry, the dough won't curl. On the contrary, it will most beautifully turn into an elastic, slightly glossy mass.

6. Leave the dough for 20 - 25 minutes to gain strength and stand.

7. Pour oil. By the way, you can limit yourself to two tablespoons. But if you like hearty pancakes, then feel free to add three, it will be delicious.

8. Warm the pan. For the first filling, grease it with oil and bake our little suns, browning them on both sides.

They turn out thin. And again, if you dilute the dough with additional water, then beautiful neat holes will appear on the surface of the products.

After all, we remember that the main secret of the appearance of holes in batter and a hot frying pan!

Eat immediately while they are hot and smell delicious.

Serve with whatever you like best. Or you can simply grease each specimen with oil when you remove them from the pan. In this case, eat them just like that. Delicious - incredible!

Pancakes with milk, sour cream and boiling water with soda added

It happens that there is a little old sour cream left in the refrigerator. And neither there nor here. But it’s just right for the dough.

We will need:

milk – 3 cups
boiling water – 300 ml
flour – 2.5 cups (400 g)
egg – 4 pcs
sour cream – 2 tbsp. spoons
sugar - tbsp. spoons
salt – 1 teaspoon
vegetable oil – 2 tbsp. spoons
soda – 0.5 teaspoon

Preparation:

1. Break eggs into a bowl, add salt and sugar and mix. Then add sour cream and mix again.

2. Add half a liter of warm milk. Remember that it should only be lukewarm and never hot. Use a whisk or mixer to bring the mixture into a uniform state.

3. Sift the flour directly into the bowl and mix again. The mass will turn out to be quite thick, but the flour will disperse very well in it, and there will be practically no lumps left.

4. Now you can add soda. If for some reason it is not found, then you can replace it with baking powder. Unlike soda, you will need to add one teaspoon.

5. Gradually pour in the remaining warm milk. Continue stirring the mixture until the lumps disappear completely.

6. Boil water, pour the appropriate volume into a glass, and gradually pour in half of the measured liquid, stirring constantly. See what consistency the dough turns out to be. It should be quite runny, similar to thick heavy cream. If you see that it is not liquid enough, gradually pour in the rest of the boiling water.

Why such caution? Because the volume of a glass is different for everyone. And therefore, everyone can get a different amount of flour. In general, when kneading dough, it is advisable to learn to rely on a more accurate tool - your eye.

7. If you doubt the consistency of the dough, leave it thicker at first. Bake one and see. If its thickness suits you, then leave it that way. If not, and you want to make them thinner, then add a little water at room temperature and stir.

The products will be thinner. Then you will determine the thickness of the dough by its appearance.

9. Bake on both sides until golden brown and pleasing to the eye.

Serve with sour cream, butter, honey or jam. Or with everything at once. Then everyone will choose for themselves what they like best. Be sure to eat with pleasure! Don't forget to praise the chef! So that he would quickly have a desire to bake a new batch, and quickly.

Delicious custard pancakes with starch without eggs for 1 liter of milk

And this recipe is radically different from those already proposed. And its difference is that pancakes are prepared with hot milk, without eggs and with the addition of starch. We will cook based on 1 liter of milk.

We will need:

milk – 1 liter
flour – 0.5 kg
butter – 100 g
sugar - 2 - 3 tbsp. spoons
salt – 1 teaspoon
starch – 2 teaspoons
soda – 2/3 teaspoon

Preparation:

1. Sift the flour through a sieve into a bowl in which we will knead the dough. Sifting must be done so that the flour particles are saturated with air.

2. Add salt, sugar, soda and starch to the flour. Mix. Instead of soda, you can use baking powder for dough. But take a full tablespoon, and even a little bit.

3. Gradually pour 0.5 liters of milk into the dry mixture, preferably slightly warm. Knead the dough. It will still be quite thick, but this way the flour will disperse better and it will be easier to get rid of lumps. You need to stir until the mass becomes sufficiently smooth and homogeneous.

4. Place the remaining 0.5 liters of milk in a saucepan to warm up. Put butter there too. Bring the mixture to a boil while stirring.

5. Pour hot milk into the already obtained mass. It is better to pour in a thin stream, holding a glass (or mug) of hot milk in one hand, and with the other hand at the same time actively stir the mixture with a whisk or mixer.

As you can see in the photo, a large number of bubbles appeared. This is good, it means the finished products will have holes.

Stir until smooth.

6. Warm the frying pan and bake pancakes on both sides. They should turn out ruddy, beautiful and with a lot of holes.

Moreover, the thinner the dough, the thinner the products will be and the more “holey” they will be.

For the first product, the frying pan can be additionally greased with vegetable oil. In the future, you can no longer lubricate it; the dough already contains a sufficient amount of it.

However, it should be noted that products that are too thin require careful handling during baking and turning. As everyone knows, it is eggs that make the dough elastic and elastic. Thanks to them, it does not tear and the workpiece can easily be turned over to the other side.

There are no eggs in this recipe. And therefore the dough is very tender and fragile. Because of this, follow a few simple rules when baking.

Try baking a not very thin pancake first.
When you see that the edge is dry, run a knife between it and the surface of the pan. Thereby helping the edge not to stick to the surface.

The product should be turned over when the bottom is well browned.
Turn over with a wide spatula.

First check with the same spatula that the dough does not stick to the surface anywhere.

If everything worked out, then you can already adjust the thickness of the products. If desired, you can add a little boiled water and bake thinner pancakes.

This is how the product turns out when turned over. It does not tear and holds its shape perfectly.

The taste of the finished products is very rich. This is due to the large amount of added butter. And therefore you can eat them just like that, washed down with hot tea. Without any additives, they taste simply amazing.

Another plus is that after the products have completely cooled, they will not dry out and will fully retain their taste. And they will be tasty even cold.

You will be happy to eat them in any form!

Step-by-step recipe for custard pancakes with milk and kefir

This is a very simple recipe that uses both kefir and milk. It happens that kefir stagnates in the refrigerator. So there will be a use for it.

We will need:

milk – 1 glass
kefir – 1 glass
flour – 1 cup
egg – 2 pcs
sugar – 1 tbsp. spoon
salt – 0.5 teaspoon
soda - teaspoon
vegetable oil – 2 tbsp. spoons

Preparation:

1. Mix eggs in a bowl with sugar and salt. It is better to use a whisk or mixer for this.

2. Add kefir at room temperature. To do this, remove it from the refrigerator in advance. By the way, you can use not only kefir in this recipe, but also sour milk. Stir the mixture and add soda. So that it reacts with sour kefir. Since there is already an acidic environment here, there is no need to extinguish the soda with vinegar.

3. Sift flour into a bowl. And mix again. The mass will be quite dense and viscous.

4. Boil milk. Pour it hot into the resulting mixture, while continuously stirring with a whisk. Or you can use a mixer.

5. When the mass becomes homogeneous, leave it for 20 - 30 minutes to infuse. After this time, add butter, stir and immediately begin baking.

6. Bake pancakes, as usual, on both sides until golden brown. The first time, be sure to grease the frying pan with oil. And then look. If they turn over easily, then there is no need to lubricate them anymore.

But already baked products can be oiled and greased. To do this, melt it in advance (I mean butter). And grease each baked specimen immediately after it is removed from the pan. And those, in turn, are stacked on a plate. This way they won’t cool down longer and won’t dry out prematurely.

Enjoy eating!

In my opinion, today we looked at all possible options for preparing choux pancake dough with milk. And now you can easily prepare products to your taste, in accordance with what you have in the refrigerator for this. Eating sour cream is good, kefir is also good. If there is only one milk, then we will cook with it.

The main thing is to remember to observe the proportions and learn to determine the thickness of the test by eye. And then, even if you have never been able to bake pancakes, over and over again, they will turn out tastier and thinner. And even the number of holes will increase each time. Don't believe me?! Then count them! (I'm kidding of course).

I know that many people find baking these little “sunny” products quite difficult, and many even find it impossible. Believe me, this is not true! There is nothing easier than baking delicious thin products. Use these recipes and you will succeed!

Bon appetit!

In today's article we will talk about pancakes, the recipes for which are huge! Many housewives, in order to find the correct and suitable recipe for themselves and their family, go through many options to find the one that will have the most holes.

And today I want to simplify this task by showing my cooking options. After all, they are actually in demand, just like , and I would say “very large.” There is a little secret here - you need to bake them with soda or boiling water and then you will succeed.

If you are worried that you won’t succeed, then proven recipes will definitely help you cope with this problem, in the best possible way! Anyone who prepares them according to my step-by-step recommendations can get them. These delicate ones will definitely surprise and delight your whole family and of course your friends!

If you are a lover of delicious pancakes, then you probably won’t refuse.

Ingredients:

Flour - 2.5 cups
chicken eggs - 2 pcs
boiling water - 2 cups
milk - 0.5 liters
sugar - 1 tablespoon
vegetable oil - 3-5 tbsp. spoons
salt - to taste.

Cooking method:

First we need to prepare all the necessary products. Take a deep bowl, break two eggs into it and, using a whisk, whisk until smooth.

Pour half a liter of milk there, add one tablespoon of sugar and salt to taste. Mix thoroughly until the sugar dissolves.

Now pour two and a half cups of flour into a bowl.

Carefully pour in boiling water in a thin stream and stir at the same time. It is necessary to achieve such a consistency that the dough ends up not thick and not very liquid, and of course without lumps.

At the very end, pour in from three to five tablespoons of vegetable oil.

For baking, it is best to use a special frying pan, which needs to be very hot before cooking and can be greased with vegetable oil for the very first pancake.

We take the frying pan by the handle with one hand and, using a ladle (with the other hand), slowly pour in the dough so that it spreads evenly over the entire bottom.

Then we put it on a hot stove and bring one side to readiness, this will be visible when the edges are fried, turn it over and do the same on the other side.

Place them in a stack on a flat plate, one after the other. This is how we bake as many pancakes as you need to feed your entire family or friends.

Serve them with sour cream, melted butter or your favorite jam, or condensed milk.

Thin milk pancakes with holes, step-by-step recipe with photos

Ingredients:

Chicken eggs - 3 pcs
milk - 400 ml
flour - 2 cups
kefir - 100 ml
sour cream - 1 tbsp. spoon
sugar 1.5 tbsp. spoons
baking powder - 1 tsp
vegetable oil in the dough - 3 tbsp. l
vanillin
salt - to taste.

Cooking method:

Take a deep bowl, beat three eggs into it, add sugar, salt and stir with a whisk until the sugar dissolves, and then add sour cream.

Now pour in half a glass of kefir and 400 milliliters of milk.

Add flour, baking powder and bring it to a homogeneous mass so that there are no lumps.

All that remains is to pour in sunflower or any vegetable oil and add a little vanillin.

The dough is ready, now it's time to bake.

To ensure that the first pancake does not turn out lumpy, we need to grease the heated frying pan with vegetable oil with a cooking brush.

Using a ladle, pour in the dough, distributing it evenly over the entire bottom of the pan. We put it on the stove and bring it to readiness on one side, turn it over and do the same on the other side.

These are the thin pancakes with a hole. We put them in a pile and treat them to our loved ones.

Try to cook it according to this recipe and write in the comments whether it turned out delicious or not, maybe something needs to be changed.

How to quickly cook thin pancakes with milk and soda

Ingredients:

Flour - 1 cup
milk - 200 ml
eggs - 2 pcs
baking soda - 1 teaspoon
boiling water - 100 ml
sugar - 1 tbsp. spoon
olive oil - 3 tbsp. l
salt - to taste.

Cooking method:

Beat two eggs into a bowl, add salt and sugar and mix thoroughly.

Pour a glass of milk into the egg mixture and add flour using a sieve to enrich it with oxygen.

Now be sure to add boiling water and whisk the dough well so that all the lumps dissolve.

Pour in olive oil and leave to stand for 5-10 minutes.

Spread the dough over the entire pan in a thin layer and fry on both sides until golden brown.

The resulting pancakes should be so beautiful and appetizing.

Recipe for thin pancakes with milk and yeast

Ingredients:

Flour - 2 cups
milk - 800 ml
eggs - 2 pcs
dry yeast - 1 teaspoon
butter - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

Pour the yeast into a cup, add three tablespoons of milk and grind until it forms a smooth paste.

And transfer the resulting paste into a bowl with warm milk.

Add one tablespoon of sugar, salt to taste and half the required flour.

Mix the whole mass thoroughly so that there are no lumps.

Cover the dough with a towel and leave to rise in a warm place for one hour.

Beat two yolks into a cup, add sugar and beat, add milk and sifted flour. And connect it with the suitable dough.

Bring until smooth, cover again with a towel and leave for 40-50 minutes.

And pour a little salt into the remaining whites and beat with a mixer into a strong foam.

Transfer them to the risen dough and mix from top to bottom.

The butter must be melted and combined with the total mass.

Turn on the stove, place a frying pan on it, grease it with oil and bake the pancakes on both sides until golden brown.

Serve the finished dish hot, with sour cream or jam.

Milk pancakes with holes according to the classic recipe

Ingredients:

Eggs - 3 pcs
flour - 280 gr
milk - 300 ml
garden food - 1/2 teaspoon
sugar - 3 tbsp. l
salt - to taste.

Cooking method:

Break three eggs into a suitable bowl, add sugar, salt and soda. And we begin to beat with a fork.

Now pour in half the heated milk so that the pancakes don’t turn out raw inside. And using a sieve, sift and pour the flour into the bowl.

We begin to mix our dough; the consistency should resemble thick sour cream. And to speed up this process, beat the resulting mass with a mixer.

Add the rest of the milk, three tablespoons of vegetable oil and bring until smooth.

Let the dough rest in a warm place for about twenty minutes.

After the time has passed, put the frying pan on the fire, just as I described in previous recipes, grease it with oil and pour the dough evenly so that it spreads over the entire surface.

Fry on both sides until cooked. And we check the taste of the very first pancake to see if there is enough sugar and salt.

Grease each prepared dish with butter.

Recipe for custard pancakes with holes in milk

Ingredients:

Flour - 3 cups (glass - 250 ml)
water - 400-600 ml
eggs - 3 pcs
milk - 500 ml
butter for dough - 25 g
sugar - 2 tbsp. l
salt - 1 tsp.

Cooking method:

Sift three cups of flour into a cup, add salt, a couple of tablespoons of sugar and pour in half a liter of milk.

Pour in three chicken eggs and bring until smooth without lumps.

If you pour melted butter into the dough, the pancakes will turn out richer and more tender, while vegetable oil will turn out dry.

Pour the butter into the dough and 2-3 cups of very hot water.

And we bring it to the consistency that you would like your pancakes to be thick. I used about 500 ml of water and the dough turned out not thick and not very liquid, like the one in the photo below.

Let it sit for 20-30 minutes.

In this recipe, we will not grease the pan with oil, since it is in the dough.

Using a ladle, pour the dough into a hot frying pan around the entire perimeter and bake until golden brown on both sides.

We put them in a pile and serve them to the table.

The resulting pancakes can be made stuffed with: meat, cabbage, chicken, liver, and so on with anything.

Thin milk pancakes with holes in the bottle

Ingredients:

Flour - 10 tbsp. l
milk - 600 ml
eggs - 2 pcs
vegetable oil - 3 tbsp. l
sugar - 3 tbsp. l
salt - 1/2 tsp.

Cooking method:

Pour salt, sugar, flour into the prepared bottle, and beat in the eggs.

Pour in three tablespoons of vegetable oil and add milk.

Then screw on the cap and start shaking the bottle for 5-7 minutes.

Place a frying pan, pour a drop of vegetable oil into it, spread it with a brush and start baking pancakes. Pour in the dough, carefully distribute it over the entire surface, place it on the stove and bring it to readiness on both sides.

They turn out tasty and tender.

Delicious pancakes with milk and cottage cheese

For dessert, I think this is an excellent option. We read and remember this recipe for preparing the dish.

Ingredients:

For pancakes:

Milk – 500 ml
eggs - 3 pcs
flour - 1.5 cups
soda - 1 tsp
sugar - 2 tbsp. l
vegetable oil - 2 tbsp. l

For filling:

Cottage cheese – 500 gr
raisins – 100 gr
powdered sugar - 100 g
egg - 1 pc.
butter - 50 g
vanilla - a pinch.

Cooking method:

Beat three eggs with a pinch of salt and sugar until fluffy foam appears. Then add two tablespoons of flour, sifting it through a strainer.

The raisins must be poured with boiling water and left for 5-7 minutes so that they soften, in this way, get rid of dirt.

Now add two tablespoons of vegetable oil and the same amount of boiling water to the dough, mix everything thoroughly.

Bake in a preheated frying pan on both sides until golden brown.

We prepare the filling and for this we put cottage cheese in a plate, knead it with a fork, add vanilla, powdered sugar and add raisins, from which all the water has been drained and dried with a towel, beat in one egg and mix thoroughly.

Now take the finished pancake, turn it over to the other side and, using a tablespoon, spread the curd filling and distribute it.

We tuck the edges and roll it into a roll as shown in the photo.

Place the wrapped pancakes on the prepared baking sheet and grease them with vegetable oil.

Place the baking sheet in an oven preheated to 180 degrees for 10-15 minutes, so that all the filling warms up and kills all harmful bacteria in the raw egg.

This is how beautiful it turned out.

Recipe for 1 liter of milk

Often, for many, a good morning begins with pancakes. If you have one liter of milk on hand and a few more ingredients, then you can bake rosy, hearty treats. It turns out very tasty with both sour cream and condensed milk!

Ingredients:

Milk – 1 liter
flour - 2-3 cups
boiling water -
vegetable oil - 3-4 tbsp. l
butter for frying
egg - 2 pcs
sugar - 3 tbsp. l
soda - 1 tsp
salt - to taste.

Cooking method:

Combine milk, sugar, salt, soda, half the flour, vegetable oil in a bowl and mix with a mixer. If the consistency turns out to be runny, then add more flour.

Pour in half a glass of boiling water. The result is a very liquid dough, which is exactly what our dish should look like.

Heat up the frying pan, grease it with butter and start baking. Pour some dough and let it spread.

Fry on each side until golden brown and serve.

Video recipe for pancakes without eggs

On weekends, you want to treat yourself to some delicious breakfast, not boring scrambled eggs or oatmeal. Both adults and children love pancakes, so I bake them a lot and with pleasure. I serve them with sour cream, honey and jam, everyone chooses the best option for themselves. If you don’t really like sweets, then they can be made salty and served with either melted cheese or pate.

Bon appetit!!!

The most pleasant thing that can disturb your morning sleep is the aroma of freshly baked pancakes waiting for you with a cup of tempting coffee for breakfast. Tender and melting in your mouth, or crispy, the main thing is that they are cooked with love, they will delight everyone!

Today we will prepare openwork pancakes with milk and boiling water. They will certainly decorate both the festive table on Maslenitsa and a regular breakfast! To prepare them, I take the simplest ingredients: milk, eggs, premium wheat flour, sugar and salt, as well as vegetable oil. The pancakes become holey and lacy thanks to the addition of soda and boiling water to the dough. The ingredients are ready, let's start making delicious homemade pancakes!

Break the eggs into a bowl. Add salt. Beat with a whisk until the mass increases in volume and bubbles appear (about 3 minutes). You can use a mixer.