5 recipes for delicious custard pancakes with milk, kefir and more

Delicious pastries are perfect for breakfast.

The treat can be served with honey, jam, jam, or any innards of your choice.

1. Custard pancakes with milk

Ingredients

3 testicles;
½ teaspoon salt;
1 tablespoon sugar;
10 g vanilla sugar;
400 ml milk;
200 ml boiling water;
200–300 g flour;
3½ tablespoons oil.

Manufacturing

Mix the eggs with salt, regular and vanilla sugar. Add milk and beat with a mixer. Pour boiling water evenly and continue whisking. Then start adding flour and don’t stop stirring. Make sure there are no lumps left.

Add three tablespoons of oil and beat the dough again. Cover the dish with a napkin and leave it at room temperature for one-half hour.

Grease a frying pan with oil and heat over medium heat. Bake the pancakes for about a minute on one side and 30 seconds on the other.

Help yourself

8 recipes for tender and thin pancakes

2. Custard pancakes with kefir

Ingredients

2 testicles;
½ teaspoon salt;
2 tablespoons sugar;
4½ tablespoons vegetable oil;
500 ml kefir;
250–280 ml boiling water;
300 g flour;
½ teaspoon of soda.

Manufacturing

Beat the eggs with a whisk, add salt and sugar. Then stir everything with 4 tablespoons of butter and kefir. Pour boiling water in a narrow stream, continuing to stir. Add flour and soda and beat the dough thoroughly so that there are no lumps left in it.

Grease a frying pan with oil and heat over medium heat. Fry the pancakes for 1-2 minutes on each side.

Add to bookmarks

10 best recipes for pancakes with kefir

3. Openwork custard pancakes on kefir with apple juice

Ingredients

240 g flour;
250–270 ml boiling water;
3 testicles;
200 ml kefir;
3½ tablespoons oil;
1 tablespoon sugar;
½ teaspoon salt;
⅓ teaspoon of soda;
200 ml apple juice;
1 tablespoon of vodka.

Manufacturing

Pour boiling water evenly into 150 g of flour and stir so that no lumps remain. Cool slightly and add eggs one by one, beating the mixture with a mixer. Then combine with kefir, 3 tablespoons of butter, sugar and salt.

Add the remaining flour, soda, juice and vodka. Whisk and remove all lumps. Cover with a napkin and leave at room temperature for 30 minutes.

Grease a frying pan with oil and heat it over medium heat. Bake the pancakes for about a minute on each side.

Rate the taste

Traditional French pancakes in orange syrup

4. Custard pancakes with fermented baked milk

Ingredients

2 testicles;
1 pinch of salt;
1 tablespoon sugar;
500 ml fermented baked milk;
260 g flour;
½ teaspoon of soda;
200–230 ml boiling water;
3½ tablespoons vegetable oil.

Manufacturing

Combine eggs with salt and sugar, add fermented baked milk. Add flour little by little and stir until no lumps remain. Dissolve the soda in boiling water and pour the liquid evenly into the eggs with flour. Then beat the dough with 3 tablespoons of butter, getting rid of lumps. Cover with a napkin and leave for 10–15 minutes at room temperature.

Grease a frying pan with oil and heat over medium heat. Bake thin pancakes for approximately 15-20 seconds on each side.

Definitely do it

Vegan pancakes without eggs and milk

5. Custard pancakes with yogurt

Ingredients

2 testicles;
1 pinch of salt;
4 tablespoons sugar;
400 ml drinking yoghurt;
260–300 g flour;
½ teaspoon of soda;
120 ml boiling water;
3½ tablespoons vegetable oil.

Manufacturing

Beat the eggs with salt, sugar and yogurt, then combine with flour. Pour boiling water over baking soda, stir, add to the dough and beat. Leave the pancake dough at room temperature for 5 minutes, then add three tablespoons of oil and stir.

Grease a frying pan with oil and heat over medium heat. Bake the pancakes for about a minute and a half on each side.

Custard pancakes

A selection of tried and tested custard pancake recipes with step-by-step photos and instructions. We will tell you and show you how to prepare delicious custard pancakes quickly and easily!

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Custard pancake recipes

Ingredients

Drink – 1 glass

Boiling water – 1 glass

Vegetable oil – 3 tbsp.

Ingredients

Drink – 1 glass

Vegetable oil – 2 tbsp.

Salt – 1 pinch

Soda – 1 pinch

Boiling water – 1 glass

Ingredients

Milk – 1 glass

Boiling water – 1 glass

Vegetable oil – 2 tbsp.

Ingredients

Baking powder – 1 tsp.

Ingredients

Chicken egg – 1 piece;

Wheat flour – 8-10 tbsp;

Baking powder – 1 tsp;

Salt – 1 pinch;

Boiling water – 100 ml;

Vegetable oil – 50 ml.

Ingredients

Boiling water – 100 ml

Chicken eggs – 3 pcs.

Wheat flour – 5 tbsp. l. without top

Vegetable oil – 1.5 tbsp. l.

Salt – 3 pinches

Ingredients

Cottage cheese – 200 gr;

Flour – 350-400 gr;

Vanillin – 1 sachet;

Baking powder – 1 tsp;

Vegetable oil – 70 ml;

Boiling water - 1.5-2 cups.

Ingredients

Chicken egg – 2 pcs.

Wheat flour – 4 tbsp. without top

Vegetable oil – 1 tbsp.

Salt – 2 pinches

Ingredients

Chicken egg – 2 pcs.

Wheat flour – 1 cup

Drink (fat content 3.2%) – 1 glass

Water (boiling water) – 1 glass

Vegetable oil – 2 tbsp. + minor for greasing the pan

Ingredients

Chicken egg – 2 pcs.

Salt – 2 pinches

Milk of any fat content – 1 glass

Wheat flour (premium grade) – 6 tbsp.

Boiling water – 0.5 cups

Vegetable oil – 1.5 tbsp.

Ingredients

Buckwheat flour – 1 cup

Wheat flour – 1 cup

Milk – 1.5 cups

Boiling water – 1 glass

Water – until pancake batter mixture is formed

Sugar or syrup – 1-1.5 tbsp. l.

Salt – 1 pinch

Vegetable oil - for frying

Ingredients

Chicken egg – 2 pcs.

Sour milk – 250 ml

Wheat flour – 200 g

Water (boiling water) – 250 ml

Vegetable oil (refined) – 3 tbsp.

Interior:

Condensed milk (boiled) – 1 can

Cream (from 30% fat content) – 200 ml

Sweet powder - to taste

Vanillin - to taste

Ingredients

Drink – 2 glasses

Flour – 2.5 cups

Boiling water – 1 glass

Sunflower oil – 3 tbsp.

Ingredients

Wheat flour – 300 g

Water (boiling water) – 250 ml

Sesame oil – 3 tbsp.

Vegetable oil – 1 tbsp. (as necessary for working with the test)

Ingredients

Pancakes:

Wheat flour – 2.5 cups

Water (boiling water) – 500 ml

Chicken eggs – 2 pcs.

Baking powder – 2/3 tsp.

Vegetable oil – 2 tbsp.

Interior:

Heart (veal) – 500 g

Bay leaf – 3 pcs.

Dark pepper – 5 peas

Celery – 1 stem

Onions – 0.5 pcs.

Ingredients

Drink – 1 glass

Wheat flour – 150 g

Dry yeast – 1 tsp.

Vegetable oil – 3 tbsp.

Boiling water – 100 ml

Ingredients

Wheat flour – 120 g

Sour milk – 250 ml

Vegetable oil – 3 tbsp.

Boiling water – 125 ml

Ingredients

Flour – 2 cups

Salt – 1 pinch

Baking powder – 1 tsp.

Boiling water – 1 glass

Vegetable oil – 100 ml

Butter – 50 g

Interior:

Vanilla extract – 1 tsp.

Raisins – 100 gr

Fill:

Sour cream – 500 gr

Ingredients

Curdled milk – 1.5 cups

Boiling water – 0.5 cups

Chicken eggs – 1 pc.

Ghee butter – 50 g

Baking powder – 5 g

Ingredients

Milk – 1 glass

Boiling water – 1 glass

Baking powder – 10 g

Butter – 40 g

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Custard pancakes: 9 recipes for delicious and thin pancakes

Let's focus on the narrow topic of savory pancakes of the day - these are custard pancakes, which are increasingly in great demand.

Everyone knows the usual recipes for pancake dough, which are passed down from generation to generation. But the custard method of making pancakes arose not so long ago and not almost everyone knows about it. In practice, the method is fascinating, in which both physics and lyrics are found.

And you can’t tell otherwise when, at the highest temperature of one of the ingredients, holes similar to patterns form in the dough in the frying pan before your eyes.

Custard pancakes with milk and boiling water

The pancakes turn out tender and so elastic that you can roll them into a tube, add any filling, roll them into an envelope, and, if desired, fry them in a frying pan.

Manufacturing

Sift the flour in small portions.

2. Add salt and sugar.

3. Pour milk at room temperature. Mix.

4. Pour in raw eggs and mix until smooth.

5. Until such a homogeneous mass is achieved.

6. Pour in the melted butter. Mix.

7. Pour in very hot water and stir the mixture as you pour in the water. Stir the dough into a mixture of low-fat cream. Leave it on the table for 30 minutes.

8. Heat the frying pan well and grease it before baking only the first pancake. We notice and admire the openwork holes.

9. Fry the second side using the usual method until golden brown.

10. A lot of tasty and thin pancakes came out.

11. The custard pancakes came out elastic, you can put them in your palm - they won’t wrinkle or tear.

Custard pancakes with kefir - video recipe

See a very tasty recipe for tender and soft pancakes in a hole.

You can eat pancakes by dipping them in sour cream or jam, or you can add filling. It will be delicious!

How to cook pancakes with milk and boiling water with soda

And again we prepare thin custard pancakes with holes, but the components of the dough are already different.

Manufacturing method

Pour the eggs into a bowl, add salt, sugar, soda, vegetable oil and mix everything until smooth. Then pour in the milk little by little and mix again.

2. Add sifted flour little by little and knead the dough so that there are no lumps.

3. Add boiling water (hot water).

4. Stick the cut part of the onion on a fork and dip it in sunflower oil on a plate - grease the heated frying pan.

5. We bake pancakes using the usual method, first on one side.

6. Then bake on the other side.

We admire the beautiful holes and eat custard pancakes with sour cream or jam.

Video recipe - savory custard pancakes with whey

Check out my friends’ favorite recipe for how the pancakes turn out thin and delicious.

Thin pancakes for Maslenitsa, golden like the sun

3 cups flour
2 - 3 testicles
a pinch of salt and soda
2 tbsp. spoons of sugar
2 glasses of milk
1 - 1.5 cups boiling water
50 ml vegetable oil
3 tbsp. spoons of potato starch
vegetable oil for baking

Manufacturing method

Warm the milk slightly.
Sift the flour through a sieve twice.
Combine warm milk, eggs, salt, sugar, vegetable oil and starch and mix well.
Then beat with a mixer for 5 - 10 minutes.
Gently dilute the whipped mass with boiling water, stirring constantly.
Heat vegetable oil in a frying pan.
Bake pancakes on both sides until golden brown.

Custard pancakes with kefir without eggs and soda - video

I advise you to prepare these thin and crispy miracle pancakes for you.

You will not feel the taste of kefir and soda.

Custard pancakes with fermented baked milk - a simple and delicious recipe

0.5 liters of fermented baked milk (fat content 4%)
1 testicle
2 tbsp. spoons of sugar
1 g vanillin
a pinch of salt
0.5 tsp soda
1 cup boiling water
1 tbsp. spoon of vegetable oil
20 g butter
2 cups of flour
vegetable oil for baking, butter for greasing

Manufacturing

Mix soft butter, sugar, vanillin, salt, eggs with a mixer until smooth.
Add fermented baked milk at room temperature, vegetable oil and stir.
Sift the flour and, stirring with a mixer at low speed, add to the mixture.
Add soda to a glass of boiling water, stir and, without turning off the mixer, pour the boiling water into the dough.
Bake pancakes in a frying pan heated with vegetable oil.

Grease the finished pancakes with butter.

Custard pancakes with milk - a delicious recipe with soda

4 glasses of milk
5 eggs
0.5 tsp salt
2 tbsp. spoons of sugar
0.5 tsp soda
citric acid on the tip of a knife
3 cups flour
3 tbsp. spoons
vegetable oil
1.5 cups boiling water

Manufacturing

Beat eggs with milk, add salt, sugar, soda, citric acid.
Add sifted flour.
Pour in vegetable oil and boiling water. Stir thoroughly.
Let the dough rest for 20 minutes and bake the pancakes.

Video recipe for custard pancakes with semolina from my mother’s youth

If you are preparing custard pancakes for Maslenitsa, then have a successful holiday for the whole week - drive away winter, awaken nature from sleep and call on spring.

Thin Custard Pancakes

Thin PANCAKES like PARCHMENT! They are much tastier, thinner, more elastic and aromatic than ordinary ones. I definitely recommend making pancakes using this recipe.

Possible duplicates found

Well, the recipe was followed, albeit with an amendment (2, not 3 spoons of sugar). Holes have formed, they smell like pancakes, taste like pancakes, and color like pancakes.

I'll save the recipe for the future

It's pancakes, you've been fooled.

Wow, this is the first time I’ve seen such a pancake maker O_o

Delicious! And a few words about the frying pan are necessary)

Sourdough bread without yeast

Hello to the world of bread lovers!
I got into the habit of baking bread without yeast. I learned a long time ago how to create delicious sourdough bread. The buns turn out quite beautiful, incredibly tasty and completely unprofitable! If you buy a loaf of bread from the store, it will last for two days. And this kind of bread is eaten at a time - it is very tasty. But that doesn’t stop us – we’re still going through the door))

What is needed for sourdough?
Rye flour,
Warm water,
Jar (700 ml, no more) and a cloth.

DAY 1. Pour 100 ml of warm water into a jar and add 4 tablespoons of rye flour.
Mix. You should get a mixture of sour cream. All this stuff now needs to be placed in a black, warm space, covered with a cloth or towel. The flour will begin to sour and smell like sour bread. DAY 2. The next day, add another 100 ml of warm water and add 2 tbsp.
rye flour. We also carefully alter everything and send the covered jar to a warm, black space for the day. DAY 3. On the 3rd day the starter will be foamy with a sour smell.
We do everything the same as on day 2. Leave it for a day. DAY 4. If the sourdough smells sour, bursts with popping bubbles, and is airy and foamy, it means it’s ready.

What is needed for the test?
Leaven,

Sugar (possibly without it)

We make dough from half of the starter!
Add 600 ml of warm water, salt (1/2 tbsp) and sugar (you can use 1/2 or 1 tbsp), you don’t have to add sugar at all. Beat thoroughly. Now you can create it in different ways:

Option 1. Wheat bread. Add enough wheat flour to the dough until the dough is quite stiff. The main thing is to make sure that the dough more or less holds its shape and does not stick to your hands. This kind of bread is very tasty, but it is eaten at a time and tastes more like a bun.

Option 2. Rye bread. Add only rye flour. This kind of bread is significantly darker and heavier, and naturally more satisfying. I don't really like it.

Option 3. Wheat-rye. Here you can vary the amount of flour. Usually I do either 1:1 or 3 parts wheat and 1 part rye. This is the most delicious bread: not as light as pure wheat bread and more filling, but incredibly savory.

So, knead the dough as needed. Now we divide into portions. If anyone has bread molds, they need to be filled 1/3 full with dough, greased with butter beforehand. Now it is necessary for the dough to sit and rise. In a warm room, the bread rises in about 30 minutes. Then put it in the oven at 180C for 30-40 minutes, depending on the shape and size.

Now, the main thing is to wait until the bread has at least cooled down, so the smell of freshly roasted bread does not give anyone peace.

Where to put the leftover sourdough?

Cover the remaining half tightly with a lid and place in the refrigerator. There it can be stored for up to 10 days. If you want to continue making such bread, then you can remove the starter from the refrigerator 1 day before cooking, warm it at room temperature, add 150 ml of warm water and 3 tbsp. rye flour. And stop fermenting for a day in a warm place. Later, divide it in half again and put the leftovers in the refrigerator. And everything goes in circles.