Custard pancakes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Custard pancakes on any basis always turn out very tender, delicate and soft. This treat is perfect for a hearty, delicious breakfast. And if you fill these lush cakes with your favorite sweet treat, then as a result you will get one of the best dessert options.

A few words about pancakes

This is probably one of the simplest traditional Russian dishes, which is very popular with everyone: from young to old. In addition, the recipe for custard pancakes is as simple as the preparation of simple, well-known tortillas. Only in this case, openwork products turn out to be much more tender, softer and more magnificent.

In fact, nutritious custard pancakes in milk and boiling water should be learned to cook by all hostesses without exception. After all, these porous, light and extremely delicate products can help you out in the most unexpected situations.

Such a treat can act as a hot appetizer, and become an unsurpassed dessert, and even take the place of the main treat. And such delicious taste qualities of custard pancakes are obtained by adding boiling water to the dough. In general, as usual, everything ingenious is simple.

Cooking Features

There are many different recipes for choux pastry pancakes. And they all have only one thing in common - the use of boiling water in the process. But when adding hot water to the dough, care should be taken - incorrect manipulations can simply ruin the basis of pancakes. And in order 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 by hand, 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 easily replace it with buckwheat or whole grains.
• Of course, an important role in the manufacture of pancakes is played by the surface on which they will be fried. No matter how modern the modern industry beckons with modern gadgets, the cast iron skillet is still the best option. Its thick walls perfectly retain heat and evenly distribute the temperature over the entire surface.
• To achieve maximum delicacy of your products, you need to properly prepare the dough. For example, a good effect can be achieved if the egg whites are beaten separately, and then added to the rest of the ingredients. After this manipulation, you should not use a mixer, otherwise all efforts will come down tono.
• Before you start frying custard pancakes, the pan should be properly prepared. It must be thoroughly washed, wiped dry and thoroughly heated. Otherwise, thin pancakes will stick to the surface and tear during flipping.
• When making choux pastry, it is customary to use either very hot water or milk. But there is no need to boil liquid components. It is very important to have time to remove milk or water from the heat 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.

Custted pancakes in milk with holes

Of all the known variations of the dish, this treat is the easiest to prepare. But, despite the ease of the process, such pancakes always turn out to be very thin, tender, with a rich milky taste.

Besides this, the cakes come out extraordinarily 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 make 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 teaspoons baking soda.

Remove all necessary products from the refrigerator beforehand so that they acquire room temperature.

If you want to stuff your pancakes with a savory filling, reduce the amount of sugar in the recipe to one tablespoon. 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 original products.

Cooking method

First, measure out a glass of milk and pour it into a container convenient for kneading the dough. Then send s alt, sugar and eggs to it. Stir the ingredients thoroughly and pour in the oil. At this stage, add another glass of milk to the mixture and mix well again. It is advisable to beat the mixture with a mixer or blender so that not a single lump appears in it later. Now gradually add the sifted flour while continuing to process the dough.

Heat the remaining milk over medium heat to the maximum temperature for boiling. Gently pour in the hot liquid in batches, stirring the mixture thoroughly after each addition. When there is very little heated milk left in the saucepan, pour the prepared soda into it, mix quickly and pour it into the dough too. It is the speed at this stage that is very important - all components must be in contact with the hot liquid.

If lumps appear in your dough after steaming, do not rush to throw it away. You can save the situation if you gently grind the mass through a sieve.

Subtletiesfrying

Custard pancakes with milk must be baked only on a hot surface, pouring a little mixture and evenly distributing it in a thin layer. Do not forget to turn the products over in a timely manner so that the cakes do not dry out and do not become too brittle. But even if you happen to end up with dry pancakes, don't panic. You can save the products by simply brushing them with melted butter.

A large number of holes in custard pancakes is obtained when they are cooked in a hot pan and high heat. But they need to be baked very quickly, and this will require some skill and all the necessary tools at hand.

Custard pancakes in boiling water with holes

The main secret of this recipe lies precisely in the use of boiled water. By interacting with soda, boiling water provides pancakes with those very holes that all gourmets love.

Your main task when kneading dough is to process the mass as quickly as possible. After all, the most important thing is that the whole mixture has time to brew until the water has cooled.

Pancakes in milk and boiling water always come out openwork, but the hotter the pan is, the more holes will appear in the baked goods.

Composition

To prepare this delicious, fragrant dish you will need:

• glass of milk;
• 3 tablespoons vegetable oil;
• 3 eggs;
• a glass of boiling water;
• double flour;
• 2 tablespoons of sugar;
• 0, 5 teaspoons baking 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 at the same time it is additionally brewed with hot water, thanks to which they actually turn out to be extremely tender, elastic and tasty.

The indicated amount of ingredients will make approximately 20-23 thin pancakes.

Proceedings

First of all, pour the water into a saucepan and put it on the stove. While it will come to a boil, you will just have time to prepare a mixture of the remaining ingredients.

In a deep bowl, mix warm milk with eggs and sugar. Beat the mixture until all the crystals are dissolved.

Now it is the turn of the flour, which must be sifted. It should be poured gradually, in minimal portions. And you need to mix the cooked dough diligently, getting rid of even the smallest lumps.

Then pour vegetable oil into the mixture. At this point, you can already put the pan on the fire.

Pour baking soda into the kneaded dough. By this time, the water should already boil. Measure out a glass of boiling water and pour it into the mass. Mix the ingredients as quickly as possible to evenly distribute the liquid throughout the mixture. This is the preparation of the dough forcustard pancakes are ready. It is advisable to let him "rest" for at least 5 minutes aside, and then proceed to the formation of thin, delicate cakes.

Fry pancakes on a hot surface. Keep in mind that the thicker the walls of the pan, the more evenly and better the products will be baked. By the way, it’s not worth lubricating the surface every time, because there is a sufficient amount of vegetable oil in the dough. Although you can determine the need for auxiliary processing yourself. The main thing is that the pancakes are easily separated from the pan and do not burn. By the way, you need to turn them over very quickly, you cannot do without experience in this matter.

Formation and submission

Of course, if you want to cook thin pancakes, then you need to pour very 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.

With very little time to master the recipe, you will very soon learn how 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, fudge, or store-bought toppings in openwork pancakes. Or you can just pour sweet cakes with berry or fruit syrup.

If you baked pancakes with a neutral taste, you can stuff them with grated boiled eggs with herbs, fried minced meat or mushrooms. In general, in thisquestion, it all depends solely on your preferences.