Custard pancakes on boiling water

Custard pancakes in boiling water are a good option for baking thin and delicate pancakes. The dough is kneaded with the usual ingredients: flour, eggs, butter, salt and sugar, but the flour is brewed with boiling water or milk, which makes the pancakes a continuous thin lace. The appearance of the finished pancakes is quite original and they are convenient for wrapping any filling.

Openwork pancakes in boiling water with holes

Every housewife, when preparing pancakes, wants them to turn out thin, with holes, not stick to the pan and become lumpy, and remain intact with the addition of filling. Such pancakes are prepared using choux pastry, which is kneaded with boiling water and milk, because boiling water turns the dough into continuous lace and the pancakes into openwork.

1. 
   Thin custard pancakes with holes in boiling water are very easy to bake. The flour is sifted twice through a thick sieve and immediately into a bowl for kneading the dough.
2. 
   A chicken egg is broken into a separate bowl, milk is poured in, but not cold, a spoonful of sugar is poured in, a pinch of salt is added and everything is whisked with a whisk or fork until smooth.
3. 
   Make a hole in the pile of sifted flour with a spoon and pour the egg-milk mixture into it. Then the dough is kneaded, which is still a little dense. Half a spoonful of soda dissolves in a glass of boiling water. Then boiling water is poured into the dough in a thin stream, and it is kneaded again until it has a smooth, uniform texture and bubbles appear on the surface.
4. 
   The kneaded dough is left to proof for 15 minutes. Then three tablespoons of vegetable oil are poured into it. The dough is mixed one last time and you can start baking pancakes in a heated frying pan. Pancakes are obtained with a large number of holes on the surface and with a delicate texture. Bon appetit!

Thin pancakes on kefir with boiling water

The dough, kneaded with kefir with the addition of boiling water, allows you to bake pancakes very thin and with many holes. These pancakes are great for stuffing, forming a pancake cake, and simply delicious with various toppings. The success of a dish is determined by the correct proportion of ingredients, adherence to the sequence of cooking steps and a good frying pan.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Kefir of any fat content – ​​500 ml.
• Water (boiling water) – 250 ml.
• Flour – 2 tbsp.
• Egg – 2 pcs.
• Sugar – 2 tbsp.
• Soda – 3/4 tsp.
• Salt – ½ tsp.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. First of all, according to the recipe, the amount of all ingredients for preparing pancakes is measured.

Step 2. Two chicken eggs are broken into a bowl for kneading dough.Salt and sugar are added to them, the amount of which can be changed according to the sweetness of the filling. These ingredients are whipped using a whisk or mixer.

Step 3. Kefir is slightly heated in the microwave and poured into the whipped mixture.

Step 4. Two glasses of flour are sifted through a thick sieve, and it is poured in portions into the liquid ingredients. Knead the dough until smooth and has the consistency of thick sour cream. Without stopping kneading, pour a glass of boiling water with soda dissolved in it into the dough. The kneaded dough is left to proof for 10 minutes.

Step 5. Then 4 tablespoons of vegetable oil are poured into the dough, and the dough is mixed again.

Step 6. Heat the pan well for frying pancakes and grease it with oil once. A thin even layer of dough is poured into the frying pan in portions and a ladle, and the pancakes are fried for one minute on each side until golden brown.

Step 7. The finished pancakes are stacked on a plate and greased with oil. Bon appetit!

Custard pancakes with milk with holes

Adding boiling water to pancake batter makes it more homogeneous. The finished pancakes turn out elastic and thin, which allows you to wrap meat or cottage cheese filling in them. The kneaded dough turns out to be liquid, so it spreads easily over the pan, making the pancakes very thin and easy to turn over. The recipe is simple: measure the ingredients in a glass.

Cooking time: 35 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Milk – 250 ml.
• Water (boiling water) – 250 ml.
• Flour – 170 gr.
• Egg – 2 pcs.
• Vegetable oil – 2 tbsp.
• Sugar – 2 tbsp.
• Salt – ½ tsp.
• Baking powder – 0.5 tsp.

Cooking process:

Step 1.Two chicken eggs are broken into a bowl for kneading dough and salt and two tablespoons of sugar are poured. Using any kitchen gadget, these ingredients are whipped until white and foamy on the surface.

Step 2. Without stopping whipping, pour 170 grams of sifted flour into the bowl with baking powder and a whisk, mix everything thoroughly until smooth and without lumps.

Step 3. Then a faceted glass of boiling water is poured into the dough in a thin stream and everything is immediately mixed. The consistency of the dough is like thick sour cream.

Step 4. Then a faceted glass of milk at room temperature is poured into the dough, and it is intensively mixed again. The kneaded dough is left to proof for 15 minutes.

Step 5. Next, two tablespoons of vegetable oil are poured into the dough, everything is mixed and you can start baking pancakes.

Step 6. The pancake pan is warmed up well and greased once with oil. The batter is poured into the frying pan in portions, distributed in a thin even layer and the pancakes are fried for 40 seconds on each side until golden brown.

Step 7. The finished pancakes are transferred to a plate and can be stuffed with any filling or served with butter or topping. Bon appetit!

Thin custard pancakes on water with eggs

The version of thin custard pancakes on water with an egg has a number of advantages compared to other recipes: the option is simple and budget-friendly. The pancakes are dense and very elastic due to the egg. Pancakes can be frozen and after defrosting, their texture and taste do not change. The consistency and taste of such pancakes directly depends on the sequence of adding products to the dough.

Cooking time: 35 minutes.

Cooking time: 10 minutes.

Servings: 4 (16 pieces).

Ingredients:

• Water (boiling water) – 250 ml.
• Warm water – 250 ml.
• Flour – 180–200 gr.
• Egg – 2 pcs.
• Vegetable oil – 2 tbsp.
• Sugar – 2 tbsp.
• Soda – ½ tsp.
• Salt – 1 pinch.

Cooking process:

Step 1. A couple of chicken eggs are broken into a bowl for kneading dough and salt and two tablespoons of sugar are poured. If you plan to have a salty filling, the amount of sugar can be increased. Pour a glass of warm water and whisk everything until smooth.

Step 2. Flour is poured into the liquid base through a thick sieve and the dough is kneaded. If the pancakes are difficult to remove from the frying pan, then add a little more flour.

Step 3. Half a teaspoon of soda is dissolved in a glass of boiling water.

Step 4. Boiling water, like vinegar, breaks down the soda and many gas bubbles will appear on its surface.

Step 5. Then this solution is quickly poured into the dough and at the same time everything is actively mixed with a whisk.

Step 6. The consistency of the kneaded dough should be liquid and it should flow freely from a spoon.

Step 7. Lastly, add a couple of tablespoons of vegetable oil, preferably odorless, to the dough, which will make the pancakes soft and not stick to the pan. From the kneaded dough you can start baking pancakes. Bon appetit!

Pancakes on fermented baked milk with boiling water

A good option would be to knead pancake dough using fermented baked milk and boiling water. Such pancakes are distinguished by the light taste of baked milk, tenderness and elasticity, and boiling water accelerates the reaction of the combination of soda with fermented baked milk, which makes the pancakes look like lace. They can be baked thin or thick and served with any filling, gravy or sauce.

Cooking time: 35 minutes.

Cooking time: 10 minutes.

Servings: 4 (18 pieces).

Ingredients:

• Ryazhenka – 250 ml.
• Water (boiling water) – 250 ml.
• Flour – 1 tbsp.
• Egg – 2 pcs.
• Vegetable oil – 3 tbsp.
• Sugar – 2 tbsp.
• Soda – 1/4 tsp.
• Salt – 1 pinch.
• Butter – 50 gr.

Cooking process:

Step 1. Products for pancakes (ryazhenka and eggs) are kept at home temperature. Then the amount of ingredients specified in the recipe is measured.

Step 2. A couple of chicken eggs are broken into a bowl for kneading dough and salt and two tablespoons of sugar are poured. They are whipped with a whisk until fluffy.

Step 3. Pour soda into a glass of fermented baked milk and mix.

Step 4. Ryazhenka with dissolved soda is poured into the beaten eggs and everything is mixed again with a whisk.

Step 5. Flour is poured into this mixture through a thick sieve and the dough is immediately kneaded. The texture of the dough at this stage should be both thick and fluid at the same time, so the amount of flour can be increased.

Step 6. Then three tablespoons of vegetable or olive oil are poured into the dough and mixed again.

Step 7. Lastly, pour boiling water into the dough in a thin stream and at the same time quickly mix the dough.

Step 8. Heat up the pan for baking pancakes and grease it a little with oil or fat.

Step 9. Pour the kneaded dough into a hot frying pan with a ladle and spread it evenly over the frying pan in a circular motion.

Step 10. Pancakes are fried until beautifully golden brown on both sides.

Step 11. The fried pancakes are transferred from the frying pan to a plate and greased with butter.

Step 12. Pancakes are served to the table with sour cream, jam, or any filling is wrapped in them. Bon appetit!

Pancakes with sour milk and boiling water

Pancakes made with sour milk and boiling water differ in taste from ordinary pancakes because they have a light and pleasant sourness, and boiling water makes them elastic and with many small holes, but the filling does not leak through them. These pancakes, like all fermented milk-based baked goods, require correct proportions of ingredients and cooking technology. Be sure to try the sour milk so that it doesn’t taste bitter, otherwise it can ruin the dish.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Sour milk – 500 ml.
• Water (boiling water) – 300 ml.
• Flour – 2 tbsp.
• Egg – 3 pcs.
• Vegetable oil – 3 tbsp.
• Sugar – 2 tbsp.
• Soda – 1/2 tsp.
• Salt – ½ tsp.

Cooking process:

Step 1. Sour milk, but not cold, is poured into a bowl for kneading dough. Sugar and salt are poured into it and a couple of chicken eggs are broken. Using a whisk or mixer, these ingredients are mixed well.

Step 2. The flour is sifted through a sieve, poured portionwise into the liquid base and the dough is immediately kneaded. At this stage it should be thick, like for pancakes and not contain any lumps of flour.

Step 3. Dissolve half a teaspoon of soda in 300 ml of boiling water.

Step 4. This hot solution is poured into the dough in a thin stream, while actively mixing it with a whisk. The consistency of the dough should be liquid, as for regular pancakes. The kneaded dough is left for 15–20 minutes for the flour to swell.

Step 5. Then, after this time, three tablespoons of vegetable oil are poured into the dough and the dough is mixed one last time.

Step 6. The frying pan for baking pancakes is well heated and greased with oil for the first time. The dough is poured into the frying pan in portions.Distribute it evenly and in a thin layer using a circular motion of the pan.

Step 7. Pancakes are fried for 30-40 seconds on both sides until they have a beautiful golden brown color. Baked pancakes in sour milk with boiling water are served hot and with any topping. Bon appetit!

Lacy pancakes in boiling water with yeast

Pancakes made with boiling water with yeast are distinguished from their “brothers” made with soda by a different taste and texture. Yeast guarantees a holey or openwork structure and makes pancakes more filling than thin soda pancakes. You can make openwork pancakes more beautiful by pouring the batter into a bottle and using a thin stream to draw patterns on the frying pan. Yeast pancakes require time to rise.

Cooking time: 2 hours 20 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Milk – 300 ml.
• Water (boiling water) – 200 ml.
• Flour – 300 gr.
• Fresh yeast – 15 gr.
• Egg – 3 pcs.
• Vegetable oil – 60 ml.
• Sugar – 3 tbsp.
• Vanilla sugar – 1 tsp.
• Salt – ½ tsp.

Cooking process:

Step 1. Immediately prepare all ingredients for baking pancakes in the quantities specified in the recipe. Milk and eggs are kept at room temperature in advance.

Step 2. Milk is poured into the bowl for kneading dough and fresh yeast and a teaspoon of sugar are dissolved in it.

Step 3. Then flour is poured into the milk through a thick sieve and the dough is kneaded with a whisk until smooth. The dough, or while it is a dough, should be thick at this stage.

Step 4. The dish with the dough is covered with a napkin or a piece of cling film and placed in a warm, draft-free place for an hour and a half. During this time, it is carefully mixed 3-4 times.

Step 5. After an hour and a half, your dough will double in volume.

Step 6.Eggs with sugar in a separate bowl are beaten well with a whisk until white, and this mass is poured into the dough.

Step 7. Mix the dough with the crushed egg using a mixer, since it is dense, and for pancakes you need a uniform consistency.

Step 8. Then boiling water is poured into the kneaded dough in a thin stream, and the dough is mixed again at the same time. Its consistency should be liquid, like drinking yogurt.

Step 9. Next, 60 ml of vegetable oil is poured into the dough and everything is mixed again. The dough is left to proof for 20 minutes in a warm place.

Step 10. Heat the frying pan well and grease it with oil before the first pancake. The dough is poured into the frying pan in a thin, even layer.

Step 11. Pancakes are baked over medium heat until golden brown on both sides. Bon appetit!

Lenten custard pancakes in boiling water

The recipe for making lean pancakes in boiling water is simple and straightforward. Even without quick ingredients (eggs and milk), pancakes will not be inferior in taste to traditional ones, and the most successful version of their preparation is to use yeast and brew the dough with boiling water. The amount of sugar can be changed depending on the purpose of serving pancakes - dessert or savory snack. Mix the dough with a mixer.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Flour – 2 tbsp. (volume 230 ml).
• Water – 1 tbsp.
• Boiling water – 1 tbsp.
• Dry yeast – 1.5 tsp.
• Sugar – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tsp.

Cooking process:

Step 1. To enrich it with oxygen, flour is sifted through a thick sieve into a container for kneading dough.

Step 2. Add all the dry ingredients (salt, sugar and dry yeast) in the quantity specified in the recipe.Then a glass of warm water and two tablespoons of vegetable oil are poured into them. Using a mixer with special attachments, these ingredients are mixed until smooth. The kneaded dough should be thick.

Step 3. Cover the container with the dough with a napkin and put it in a warm place for 1 hour so that the dough increases 2-3 times in volume.

Step 4. Water is boiled in a kettle and cooled slightly to 90 degrees.

Step 5. Then hot water is gradually poured into the dough and the mixer is used to mix everything at the same time. The amount of hot water is determined by the consistency of the dough: it should turn out liquid, like for pancakes.

Step 6. The kneaded dough is left for 15 minutes to proof and rise a second time.

Step 7. After this time, you can start baking lean pancakes. Heat the frying pan well and grease it with a small amount of oil before the first pancake. Using a ladle, the dough is poured into the frying pan in portions and distributed evenly over its surface.

Step 8. Pancakes are baked on each side until golden brown. When baking, they become delicate before our eyes due to the many holes.

Step 9. Baked pancakes are served with lean filling and lean topping. Bon appetit!

Pancakes with milk and boiling water with soda

Custard pancakes are a fairly popular dish for their delicate taste and attractive appearance, because boiling water together with soda turns the dough into a beautiful lace when baking, which is recognized as the skill of the housewife, and sugar and milk add a rosy glow to the pancakes.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Flour – 2 tbsp.
• Milk – 2 tbsp.
• Egg – 2 pcs.
• Boiling water – 1 tbsp.
• Sugar – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1/2 tsp.
• Soda – ½ tsp.

Cooking process:

Step 1. Before baking pancakes, all ingredients are kept at room temperature for some time. Two glasses of milk are poured into the bowl for kneading the dough and two chicken eggs are broken into it.

Step 2. Then add two glasses of sifted flour with two tablespoons of sugar and salt to the milk.

Step 3. Using a whisk, mix these ingredients into a thick, homogeneous dough.

Step 4. Pour boiling water into a glass and dissolve half a teaspoon of soda in it. This solution is poured into the dough in a thin stream and at the same time everything is actively mixed with a whisk. The bowl with the dough is covered with a napkin and left for 10 minutes to proof.

Step 5. After this time, two tablespoons of vegetable oil are poured into the dough and the dough is mixed again.

Step 6. Pancakes are baked in a well-heated frying pan over medium heat until golden brown on both sides. Bon appetit!

Custard pancakes without eggs with milk

Custard pancakes made with milk and without eggs are distinguished from traditional counterparts by their softness, elasticity, ability to hold their shape by wrapping the filling in them, and they can be frozen. They are prepared simply: the dry ingredients are mixed with half the milk and poured with the rest of the boiling milk. After proofing, delicious and rosy pancakes are baked from the dough.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Flour – 200 gr.
• Milk – 500 ml.
• Sugar – 2 tbsp.
• Vanilla sugar - to taste.
• Vegetable oil – 2 tbsp.
• Salt – 1 pinch.
• Soda – ½ tsp.
• Butter – 2 tbsp.

Cooking process:

Step 1. All dry ingredients are poured into the bowl for kneading dough in the quantities specified in the recipe. The flour must be sifted through a thick sieve.

Step 2.Then half of the cold milk is poured into them and all the ingredients are mixed with a whisk until smooth.

Step 3. In a separate pan, bring the second half of the milk to a boil. Boiling milk is poured into the kneaded dough in a thin stream and at the same time, with a mixer or whisk, everything is mixed again.

Step 4. Then two tablespoons of vegetable oil are poured into the dough and mixed again. The dough mixed with hot milk is left for 15–20 minutes so that the gluten of the flour swells well.

Step 5. After this time, melt two tablespoons of butter in a frying pan. The melted butter is poured into the dough and mixed well one last time.

Step 6. Pancakes are baked in a preheated frying pan until golden brown on both sides.

Step 7. The baked pancakes are rolled into tubes or triangles and served hot with any topping or filling. Bon appetit!