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Thin pancakes with holes in boiling water. Pancakes with boiling water and milk - step-by-step recipes for preparing choux pastry and baking technology. Cooking openwork custard pancakes with milk and kefir

Pancakes for Russian (and not only) people have always been the number one flour dish along with bread. They have been baked since time immemorial, and in modern times there are a wide variety of types of pancakes all over the world. Today we will look at a couple of good recipes for making pancakes in boiling water. Pancakes made this way will be thin and very tasty. However, you just have to read and check for yourself!

Delicious pancakes with boiling water

  1. Type of dish: baked goods
  2. Subtype of dish: pancakes.
  3. Number of servings out: 20-30 servings.
  4. Weight of the finished dish: 300 g.
  5. Cooking time:
  6. National cuisine to which the dish belongs: Russian, Ukrainian, European.
  7. Energy or nutritional value of the dish:

Recipe No. 1 - thin pancakes in boiling water

What you will need for preparation:

  • Flour - a couple of cups
  • Eggs – 3 pcs.
  • Salt – ½ teaspoon
  • Milk – 2 cups
  • Sugar – 1 or 2 tablespoons
  • Boiling water - glass
  • Sunflower oil – 2 tablespoons
  • Baking powder

Preparing the dough:

  1. Add raw eggs, salt and sugar to a deep cup. Mix the mixture thoroughly, but there is no need to beat it at all.
  2. Now we need to sift the flour and mix it with baking powder and mix everything with the eggs.
  3. Slowly and gradually pour in the milk, while constantly stirring the mixture so that there are no lumps.
  4. Once the milk is added, the dough is not yet ready for pancakes - in this state it can only be used for pancakes. Now all we have to do is slowly pour in the boiling water! Add water and stir constantly.
  5. The final touch: vegetable oil. Pour in and stir. We got the perfect pancake batter!

Openwork pancakes with boiling water - recipe No. 2

Ingredients:

  • Flour – 2 cups
  • Eggs - 2 pcs.
  • Table salt – 1 teaspoon
  • Granulated sugar – 1 teaspoon
  • Baking soda or baking powder
  • Milk – 1.5-2 cups
  • The same amount of boiling water
  • A couple of tablespoons of sunflower oil for the dough and a spoon for the frying pan

How to cook:

  1. Sift the flour.
  2. First, beat the eggs with salt and sugar in a bowl. This must be done until a good thick foam is obtained, and the whites and yolks become lighter than initially.
  3. Continue whisking, but gradually pour in boiling water. Don't worry - the eggs won't curdle.
  4. Pour all the milk, flour and baking powder into the mixture. Make the dough - it will be quite liquid, but this is normal.
  5. It remains to add 2 tablespoons of sunflower oil to the dough.
  6. Let the dough sit for about half an hour, and then start baking!

Recipe No. 3

Ingredients:

  • Flour - 1.5 cups
  • 2 eggs
  • Boiling water
  • Glass of cold milk
  • Sunflower oil – 1.5-2 tablespoons
  • Sugar – 1-2 spoons

Preparation:

  1. Beat the yolks and whites with salt.
  2. Pour in boiling water while continuing to whisk.
  3. Likewise, add milk, sifted flour and butter alternately.
  4. Grease a frying pan with any oil and bake.

Let the beautiful thin openwork pancakes delight you and your loved ones!

It is believed that this dish came to us from North America in the 9th century, but since then it has become truly popular in Rus'. Today we cannot imagine a Russian table without pancakes with caviar, honey or jam.

Cooking secrets

To make the pancakes not only tasty, but also beautiful, you just need to use a few little tricks, and your dish will be remembered by guests and household members for a long time.

  • We select a frying pan. No matter what modern frying pans are offered to us - non-stick, comfortable, lightweight - the cast iron frying pan remains the best. And the point is not in ancient traditions, but in its thick walls, which retain heat well and heat up evenly, and its surface does not allow the dough to stick. In addition, cast iron frying pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron frying pans.
  • Getting rid of lumps. It is better to mix pancake batter with a blender. Thanks to the enormous speed, the mass turns out airy and without lumps. You can knead by hand, but then you will have to beat much longer.
  • Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if you don’t have it. All-purpose flour, buckwheat, and any other flour will do.
  • We achieve openwork. To do this, beat the egg whites separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.

With boiling water

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides that very perforatedness to the products that we love, but which, unfortunately, is not always possible. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Brewed pancakes in milk and boiling water turn out delicate (to lace) like grandma's, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.

You will need:

  • milk - 1 glass;
  • flour - 2 cups;
  • boiling water - 1 cup;
  • vegetable oil - 2-3 tablespoons;
  • egg - two medium-sized pieces (or 3 small);
  • granulated sugar - two tablespoons;
  • soda - half a teaspoon (you can use baking powder instead of soda).

Preparation

  1. First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
  2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
  3. Sift the flour and add to the dough. Mix gently, getting rid of lumps.
  4. Pour in vegetable oil. Now you can put the frying pan on to heat up.
  5. Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and the choux pastry for pancakes with milk is ready.
  6. Leave it for 10 minutes so that the flour disperses properly.
  7. Bake custard pancakes in a hot non-stick or cast iron frying pan (pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - that’s why we put vegetable oil in the dough.

You don’t need to lubricate every time, but only as needed. The main thing is that the products do not burn and are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap savory fillings in them, you can reduce the amount of sugar.

The recipe for pancakes with milk and boiling water can always be modified to suit your taste. For example, to make them thinner, you can simply add a little more boiling water.

With hot milk

There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. Its fat content does not matter much - only the calorie content of the dish will depend on it (if you need to think about your figure), but the taste will always be excellent.

You will need:

  • milk - 1 liter;
  • eggs - 3-4 pieces;
  • granulated sugar - 1-3 tablespoons;
  • oil (sunflower or olive) - 3 tablespoons;
  • flour - approximately 2.5 cups;
  • soda - half a teaspoon.

Preparation

  1. Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
  2. Break the eggs into a measured glass of milk, add salt and sugar.
  3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
  4. Add milk (custard pancakes made with milk turn out delicate and quite thin due to the large amount of liquid).
  5. Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
  6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
  7. Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
  8. When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
  9. Pancakes cooked with hot milk should be baked in a hot frying pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If it is still a little dry, greasing it with melted butter will save the situation.

Custard pancakes made with milk are made with holes due to brewing. To enhance the openwork effect, you can beat the egg whites and yolks separately and then combine.
If after brewing the dough it turns out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, simultaneously grinding out these lumps.

They can be served with either a sweet filling (for example, cottage cheese, jam, condensed milk) or savory filling. Only in the case of unsweetened filling is it advisable to reduce the amount of sugar, although many people like the meat filling combined with a sweetish taste.

On kefir

To make the custard dessert even more delicate, you can cook it with kefir. You can use another fermented milk product as a basis, for example, fermented baked milk or liquid (drinking) yogurt. The main rule is that the main ingredient should be warm (but not hot). The recipe for custard pancakes with kefir is just as simple.

You will need:

  • kefir - 200 ml;
  • filtered water (boiling water) - 1 glass (200 ml);
  • flour - 2 cups;
  • baking soda - half a teaspoon;
  • granulated sugar - 3 tablespoons;
  • salt - 1 pinch;
  • eggs - 2 pieces;
  • vegetable oil - 2 tablespoons;
  • boiling water - 1 cup (200 ml);
  • water (warm) - 1 glass (200 ml).

Preparation

  1. Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you will have to leave the finished dough for about 30 minutes).
  2. Add salt and sugar, beat again.
  3. Pour in a glass of warm water.
  4. Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
  5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
  6. Pour in refined vegetable oil.
  7. Leave the dough to rest for about 10 minutes and you are ready to bake.

Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that without sugar at all, pancakes can turn out pale and tasteless.

Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.

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.

Add sugar and continue beating.

Sift the flour in parts and knead the dough into pancakes.

It turned out to be the consistency of condensed milk. Leave it aside for about an hour so that the lumps disperse and the dough becomes homogeneous.

After an hour, you can continue cooking.

Dissolve soda in a glass of boiling water. And pour the liquid into the dough, stirring it.

Next, add the oil and stir again until it is as smooth as possible.

The dough for openwork pancakes turned out to be quite liquid.

Heat the pan well and coat it with a small amount of oil for the first pancake. Let's start baking.

Bake the pancakes on both sides until golden brown.

Openwork pancakes made with milk and boiling water are ready! Bon appetit!


How to prepare a recipe for openwork pancakes with milk and boiling water - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes cooked in boiling water with milk are delicate and lacy. The best recipes for pancakes in boiling water with milk: cottage cheese, meat, cream

Pancakes cooked in boiling water with milk can be eaten with condensed milk, sauce, jam, or prepared with a variety of fillings.

You can make a delicious creamy cake from custard pancakes using them instead of cake layers.

Pancakes in boiling water with milk - basic cooking principles

In addition to boiling water and milk, to prepare the dough you will need wheat flour, baking powder, sugar, chicken eggs, salt, vegetable oil and flour. In addition to milk, you can add other dairy products to the dough.

Add eggs and other ingredients, except milk, to the flour sifted with baking powder. Mix thoroughly. Gradually add milk and knead a thick dough. Slowly add boiling water and stir until the mixture has the desired consistency.

Sugar and salt are adjusted depending on the filling that will be used for pancakes.

The dough can also be prepared with yeast. Cinnamon or vanilla is added for flavor. You can add dried or chopped fresh herbs to the dough for pancakes with salty filling.

You can prepare the filling from any products, it all depends on your imagination and taste preferences. The salty filling can be prepared from mushrooms, vegetables, minced meat, seafood, etc. Sweet pancakes are prepared with cottage cheese, fruits, jam and berries, and cream.

Recipe 1. Pancakes in boiling water with milk

60 ml vegetable oil;

a glass of boiling water;

1. In a deep bowl, grind the eggs with salt and white sugar.

2. Sift wheat flour and baking powder into the egg mixture and mix.

3. Whisking constantly, add milk little by little and knead the dough. Make sure there are no lumps.

4. The dough will turn out like for pancakes. Then gradually add boiling water, stirring vigorously until the dough becomes sufficiently liquid. Pour vegetable oil into it and mix.

5. Pour the batter into the bottom of the heated frying pan, distributing it evenly, and fry the golden brown pancakes.

Recipe 2. Openwork pancakes in boiling water with milk

a third of a glass of white sugar;

milk - 250 ml;

80 ml sunflower oil;

boiling water - 250 ml;

wheat flour - 500 g.

1. Pour cow's milk into a cup, add eggs and lightly whisk with a whisk.

2. Add sugar and flour to the egg-milk mixture. Knead the dough like pancakes.

3. Put slaked soda into the dough. Add vegetable oil here.

4. Stirring vigorously, add boiling water until you get a mixture of the required consistency.

5. Fry golden brown pancakes in a frying pan. Grease each one with butter and place it in a stack.

Recipe 3. Pancakes in boiling water with milk and kefir

refined oil - 60 ml;

250 ml cow's milk.

1. Pour kefir into a saucepan and heat it over low heat until warm.

2. Dissolve baking soda, white sugar and sea salt in kefir.

3. Add the eggs to the saucepan with the kefir mixture and beat with a whisk until smooth, without removing from the heat.

4. Gradually add flour to the kefir mixture and knead into a thick dough. Remove the saucepan from the heat.

5. Pour boiling milk slowly into the dough, stirring vigorously. Make sure there are no lumps. Add vegetable oil and mix. Bake pancakes in a heated frying pan.

Recipe 4. Pancakes in boiling water with baked milk

30 g butter;

wheat flour - 200 g;

baked milk - half a liter;

dry active yeast - 10 g.

1. Sift half of the flour into a deep bowl. Fill it with a glass of boiling baked milk. Quickly knead a fairly dense dough.

2. Lightly heat another half glass of milk and dissolve sugar and dry yeast in it. Mix and leave until foam appears on the surface.

3. Add the yeast mixture to the dough, mix well and leave in a warm place until it doubles in size.

4. Bring the remaining milk to a boil and dissolve the butter in it. Pour the milk-butter mixture into the dough. Add 100 g of flour here and knead until smooth.

5. Separate the white from the yolk. Beat the whites into a thick foam. Add the yolk to the dough and leave it to rise. Then add the whipped whites and mix gently. We bake pancakes. Place them in a stack, greasing each with butter and sprinkling with granulated sugar.

Recipe 5. Pancakes in boiling water with milk and cottage cheese filling

chicken eggs - two pcs.;

30 ml vegetable oil;

One of the consistently popular dishes for tea with family or guests invited to the house includes pancakes. Every experienced housewife has her own favorite recipe, proven by time and experience, with which she pleases her household.

Among the ingredients that make up the pancake dough are milk, kefir, yogurt, whey, and even regular boiling water. The last of these components gives the pancake dough airiness and promotes the baking of thin, porous pancakes.

Pancakes on kefir with boiling water

Many housewives, especially those starting their culinary experiments, often remain dissatisfied with the result when preparing dough for pancakes with kefir. To successfully bake pancakes on this basis, it is recommended to add boiling water to the dough. Pancakes with this ingredient have a number of advantages:

  • minimum thickness,
  • plastic,
  • porous, airy surface.

You can prepare these pancakes yourself if you have the following ingredients:

  • 2 cups medium fat kefir,
  • 2 cups of flour,
  • 1 glass of boiling water,
  • 0.5 cups sugar,
  • 2 eggs,
  • 0.5 teaspoon of soda,
  • 3 tablespoons vegetable oil.

Combine eggs and sugar in a cup. The amount of sugar may be greater than stated if the future pancakes are not intended to be filled or eaten with jam. Whisk these ingredients thoroughly.

Kefir is introduced into the container, after which the mass is mixed again.

The specified amount of flour is sifted and, using a whisk, introduced into the container in portions, carefully breaking up the lumps, resulting in a fairly thick dough.

The boiled water is carefully poured into a glass in which soda is diluted.

Boiling water and soda are poured into the dough, carefully kneading the ingredients. The resulting dough has a liquid consistency with many bubbles formed on the surface.

The finished dough is left to brew for 5 minutes.

The last of the listed products is to add vegetable oil to the container, which will subsequently make it easy to turn the pancakes.

Fry the pancakes in a well-heated pancake frying pan, pouring the batter in the volume of half a standard ladle. Almost immediately the entire surface of the pancake is covered with holes.

Two to three minutes are enough to fry pancakes on both sides, after which they can be served with jam or jam, or used as rolls stuffed with some fillings.

Pancakes in boiling water with milk

Considering such an important nuance that the vast majority of housewives traditionally cook pancakes mainly with milk, this popular ingredient can be combined in pancake dough with boiling water to get an amazing effect.

To fry pancakes of this type without any problems, you will need:

  • 1 glass of milk and boiling water,
  • 2 cups of flour,
  • 2 tablespoons each of sugar and refined oil,
  • 2 eggs.

The process of preparing the dough according to this recipe is quite simple. :

In one bowl, mix sugar with broken eggs.

Pour a glass of boiled water into the mixture and brew the contents.

Milk is added to the ingredients.

Add flour one tablespoon at a time into the bowl and beat thoroughly with a mixer.

The final touch is adding vegetable oil.

These pancakes are fried in a frying pan greased with refined or ghee, spending only a minute on each side.

Thin pancakes on boiling water

The thinnest pancakes with an openwork pattern are those cooked exclusively in boiling water.

For the test according to the proposed recipe, the housewife will need:

  • 0.5 liters of boiling water,
  • 1.5 cups flour,
  • 3 eggs,
  • 3 tablespoons oil, preferably refined,
  • 3 tablespoons sugar,
  • a pinch of soda and salt.

Beat the eggs with a whisk, first with salt, then with sugar added to the container for five minutes.

The original article is located on the website to-be-woman.ru

Continuing to work with the mixer, pour half of the specified amount of boiling water into the bowl.

Add all the flour and mix thoroughly with a mixer, preventing the formation of lumps.
In the second part of boiling water, soda is diluted, after which the liquid is poured into the dough.

After adding oil to the dish, leave it for a quarter of an hour.

Pancakes are fried on a hot frying pan. To achieve softness, they are not lubricated with oil.

The finished pancakes are placed in a deep dish and kept under a lid for steaming. Fried pancake recipes are therefore ideal for stuffing.

Pancakes in boiling water recipe with photos

Pancakes in boiling water are an excellent option for a universal dish for tea, which can be eaten simply greased with butter or with a variety of fillings - from sweet to savory.
The highlight of these pancakes is the absence of a pronounced taste or smell. To comply with this feature, you can use the recipe below.

  • 1 glass each of boiling water and milk
  • a pair of eggs
  • half a glass of sugar
  • 400 grams of flour
  • 50 grams of fresh lard and butter, in this case butter.
  • In a mixing bowl, beat the eggs with two tablespoons of sugar.
  • Armed with a mixer in order to uniformly mix the ingredients, add boiling water, milk, and flour one by one into the bowl.
  • Leave the lump-free dough for 15-20 minutes.
  • After this period, you can start frying. For this purpose, the heated frying pan is greased with fresh lard.
  • Thus, the dough does not contain vegetable oil, which gives it a unique smell and taste. In addition, using lard to lubricate the pan is the key to success in evenly distributing the batter over the bottom of the pan and flipping the pancakes.
  • The pancake baked in this way remains dry and cooks perfectly inside at high speed.
  • The pancake removed from the frying pan is greased with butter and sprinkled with a small amount of sugar, after which it is rolled up so that the product is soaked.

Custard pancakes on boiling water

Pancakes cooked in boiling water have another name - custard. Using just a glass of boiling water as a basis, you can get a couple of dozen delicate and delicious pancakes.

To prepare custard pancakes, you can use the recipe demonstrated below.

For work, the housewife will need:

  • 2 glasses of milk,
  • 1 cup each of boiling water and chilled boiled water,
  • 1.5 cups flour,
  • 3 eggs,
  • 3 tablespoons of vegetable oil with no characteristic odor,
  • 0.5 teaspoon each of soda and salt,
  • 1 tablespoon sugar.

In a deep container, beat milk with eggs with a mixer.

Sugar is added to the resulting mixture, after which cooled water is poured.

Pour flour into the bowl, which is thoroughly mixed with the remaining ingredients.

Boiling water with soda diluted in it is quickly introduced into the dough, without ceasing to beat it.

Leave the bowl with the dough for 10 minutes, after which oil is poured into it.

It is necessary to fry pancakes from such dough in a hot frying pan, having previously greased it once at the beginning of the process with odorless fat.

Having a neutral taste, custard pancakes can become a universal snack with filling or a dessert for tea, complemented with jam or other sweets.

Milk pancakes recipe thin with holes with boiling water

Do you want to learn how to cook thin custard pancakes with holes in milk? Then read a selection of 3 recipes, in which you will find secrets on frying, kneading pancake dough, and tips. In addition, I advise you to watch a video on the topic. You will understand how simply, in a short time, you can make yeast-raised, lacy and thin pancakes with milk.

Tip 1. Without a special frying pan at home with low sides and a non-stick coating, you can use a regular frying pan for frying pies. However, before pouring the dough onto the bottom of the frying pan, you need to wash it thoroughly and wipe it dry. Then put it on the fire and thoroughly heat it. Otherwise, when turned over, the pancakes will begin to stick to the bottom and tear into several pieces.

Tip 2. If you are new to baking pancakes, then prepare not one, but two spatulas in advance. This will shorten the frying time and make it possible to keep the pancakes intact while turning them over and transferring them from the frying pan to a plate.

Tip 3. Basic utensils and equipment that will help simplify the process of preparing pancakes:

  • container for kneading dough, it can be any kind of saucepan, bowl, ladle, etc.;
  • whisk, blender or mixer;
  • ladle, spatulas.

All these accessories should be at your fingertips at all times.

Custard pancakes with milk and boiling water (thin)

Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.

  • milk 2 cups
  • boiling water 1 cup
  • premium wheat flour 1.5 cups.
  • egg 3 pcs.
  • granulated sugar 2 tbsp.
  • salt 1 pinch
  • vanillin 1 tsp
  • odorless vegetable oil 3 tbsp.
  • butter

From these ingredients you can bake approximately 20 - 22 thin pancakes. The less batter you pour into the pan, the thinner the pancakes will be.

Mix eggs with granulated sugar and salt. Do not beat, just stir.

Then add milk, butter, sifted flour, and vanilla to the resulting mixture. Mix with a whisk.

Pour a glass of boiling water from the boiled kettle and pour it into the dough in a thin stream, stirring constantly. Set the brewed dough aside for 10 - 15 minutes.

Next, pour a spoonful of oil into a heated Teflon-coated frying pan (only for the first pancake). Scoop up the dough with a ladle and pour it, tilting the pan in different directions to spread it evenly over the entire surface.

Then place the frying pan over medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and the lag from the pan.

Once the bottom has browned, use a spatula to turn the pancake over to the other side. Thus, bake the remaining pancakes from the remaining choux pastry.

Place the finished pancakes in a stack on a plate or roll them into tubes, after greasing them with butter.

Pancakes are served hot with various fillings, which can be melted chocolate. jam. sugar syrup, etc.

Custard pancakes with milk with holes

A beautiful holey effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.

  • milk 1 l
  • egg 3 pcs.
  • wheat flour 2.5 cups.
  • granulated sugar 3 tbsp.
  • salt 0.5 tsp
  • baking soda 0.5 tsp.
  • refined vegetable oil 7 tbsp.

All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.

Then add sifted flour into the resulting mixture in small batches.

After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.

Pour hot milk into the dough in a stream and continuously beat the mixture with a mixer. After all the hot milk has been poured in, the dough is considered brewed.

Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.

Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn.

Yeast pancakes with milk

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the holeiness of the pancakes comes from boiling water brewed into the yeast dough.

  • milk 1 cup
  • boiling water half a cup.
  • fresh yeast 10 g
  • wheat flour 2 cups.
  • granulated sugar 3 tbsp.
  • salt a pinch
  • Refined sunflower oil 2 tbsp.

If you pour half a glass more milk into the dough, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. The yeast dough must ferment, and this requires at least 30 - 40 minutes

Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the bowl with the dough with a lid and leave in a warm place for half an hour.

After this, pour a stream of boiling water into the dough and mix. Add oil and knead again until smooth.

The dough is ready, you can start baking.

Video recipe for custard pancakes with milk

Custard pancakes with milk and boiling water: very simple and incredibly tasty

It is believed that this dish came to us from North America in the 9th century, but since then it has become truly popular in Rus'. Today we cannot imagine a Russian table without pancakes with caviar, honey or jam.

Cooking secrets

To make the pancakes not only tasty, but also beautiful, you just need to use a few little tricks, and your dish will be remembered by guests and household members for a long time.

  • We select a frying pan. No matter what modern frying pans are offered to us - non-stick, comfortable, lightweight - the cast iron frying pan remains the best. And the point is not in ancient traditions, but in its thick walls, which retain heat well and heat up evenly, and its surface does not allow the dough to stick. In addition, cast iron frying pans are durable and are not afraid of temperature changes. Yes, they are not sold on every corner, but you can find them. Nowadays, even China makes excellent cast iron frying pans.
  • Getting rid of lumps. It is better to mix pancake batter with a blender. Thanks to the enormous speed, the mass turns out airy and without lumps. You can knead by hand, but then you will have to beat much longer.
  • Choosing flour. For pancakes, it is better to use premium wheat flour, but it doesn’t matter if you don’t have it. All-purpose flour, buckwheat, and any other flour will do.
  • We achieve openwork. To do this, beat the egg whites separately, and then carefully fold them into the dough. After adding the proteins, do not use the mixer, otherwise there will be no effect.

The secret of this recipe lies precisely in boiling water - hot water reacts with soda and provides that very perforatedness to the products that we love, but which, unfortunately, is not always possible. Your task is to stir the dough quickly when pouring boiling water so that the whole mass has time to brew before the water cools down. Custard pancakes made with milk and boiling water turn out delicate, and the hotter the pan is (within reason, of course), the more pronounced the holes will be.

  • milk - 1 glass;
  • flour - 2 cups;
  • boiling water - 1 cup;
  • vegetable oil - 2-3 tablespoons;
  • egg - two medium-sized pieces (or 3 small);
  • granulated sugar - two tablespoons;
  • soda - half a teaspoon (you can use baking powder instead of soda).
  1. First of all, set the water to heat up - while it boils, we will just mix all the ingredients.
  2. In a convenient bowl or bucket, combine warm milk (room temperature), chicken eggs and granulated sugar (until it is completely dissolved).
  3. Sift the flour and add to the dough. Mix gently, getting rid of lumps.
  4. Pour in vegetable oil. Now you can put the frying pan on to heat up.
  5. Add baking soda. By this time the water should already boil. Measure out a cup of hot water and pour it into the dough. Stir quickly so that the whole mass has time to react with hot water, and the choux pastry for pancakes with milk is ready.
  6. Leave it for 10 minutes so that the flour disperses properly.
  7. Bake custard pancakes in a hot non-stick or cast iron frying pan (pre-oiled). The thicker its walls, the more evenly the pancakes will bake. It is not necessary to lubricate it every time, but only as needed - that’s why we put vegetable oil in the dough.

You don’t need to lubricate every time, but only as needed. The main thing is that the products do not burn and are well separated from the surface. Serve dessert with jam, condensed milk, sour cream, etc. If you plan to wrap savory fillings in them, you can reduce the amount of sugar.

The recipe for pancakes with milk and boiling water can always be modified to suit your taste. For example, to make them thinner, you can simply add a little more boiling water.

There is a recipe for custard pancakes made with milk. You just need to boil some of the milk and leave some warm. Its fat content does not matter much - only the calorie content of the dish will depend on it (if you need to think about your figure), but the taste will always be excellent.

  • milk - 1 liter;
  • eggs - 3-4 pieces;
  • granulated sugar - 1-3 tablespoons;
  • oil (sunflower or olive) - 3 tablespoons;
  • flour - approximately 2.5 cups;
  • soda - half a teaspoon.
  1. Measure out 1 cup of milk. This choux pastry for pancakes is not difficult to work with, you just need to remember to divide the main ingredient into two parts.
  2. Break the eggs into a measured glass of milk, add salt and sugar.
  3. Pour in any vegetable oil you like - sunflower, olive, rapeseed, corn, etc.
  4. Add milk (custard pancakes made with milk turn out delicate and quite thin due to the large amount of liquid).
  5. Beat the resulting mixture, add flour, and mix everything thoroughly, breaking up any lumps.
  6. Now the rest of the milk needs to be heated on the stove - it should almost boil, but there is no need to bring it to a boil.
  7. Pour it in parts and mix quickly and thoroughly so that all the dough comes into contact with it.
  8. When there is some hot milk left in the container, pour soda into it and pour it into the dough. Mix thoroughly.
  9. Pancakes cooked with hot milk should be baked in a hot frying pan, pouring the mixture into a thin layer. Do not forget to turn over in time so that the products do not dry out and become brittle. If it is still a little dry, greasing it with melted butter will save the situation.

Custard pancakes made with milk are made with holes due to brewing. To enhance the openwork effect, you can beat the egg whites and yolks separately and then combine.
If after brewing the dough it turns out with lumps, do not rush to pour it out. You can simply strain it through a large sieve, simultaneously grinding out these lumps.

They can be served with either a sweet filling (for example, cottage cheese, jam, condensed milk) or savory filling. Only in the case of unsweetened filling is it advisable to reduce the amount of sugar, although many people like the meat filling combined with a sweetish taste.

To make the custard dessert even more delicate, you can cook it with kefir. You can use another fermented milk product as a basis, for example, fermented baked milk or liquid (drinking) yogurt. The main rule is that the main ingredient should be warm (but not hot). The recipe for custard pancakes with kefir is just as simple.

  • kefir - 200 ml;
  • filtered water (boiling water) - 1 glass (200 ml);
  • flour - 2 cups;
  • baking soda - half a teaspoon;
  • granulated sugar - 3 tablespoons;
  • salt - 1 pinch;
  • eggs - 2 pieces;
  • vegetable oil - 2 tablespoons;
  • boiling water - 1 cup (200 ml);
  • water (warm) - 1 glass (200 ml).
  1. Beat the eggs and kefir thoroughly with a blender (you can do it by hand, but then you will have to leave the finished dough for about 30 minutes).
  2. Add salt and sugar, beat again.
  3. Pour in a glass of warm water.
  4. Sift the flour, not into a separate bowl, but directly into the mixture. Then mix gently with a spoon or wide spatula.
  5. Now we work with boiling water: pour baking soda into an empty container, pour boiling water over it and pour in a thin stream directly into the dough. Stir vigorously.
  6. Pour in refined vegetable oil.
  7. Leave the dough to rest for about 10 minutes and you are ready to bake.

Depending on the desired filling (sweet or not), adjust the amount of sugar and salt in the dough. But keep in mind that without sugar at all, pancakes can turn out pale and tasteless.

Now you know how to quickly and easily make custard pancakes with milk and kefir. All that remains is to choose the filling: tasty and healthy, or simply delicious.

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Pancakes cooked in boiling water turn out thin, airy and porous. This recipe for pancakes with boiling water will allow you to save money and prepare a delicious breakfast.

Pancakes cooked in boiling water do not have a strong taste, so they can be combined with any filling - both sweet and salty.

Although we call pancakes a Russian dish, various versions of them are popular all over the planet. And no wonder: such simple, economical, tasty and satisfying pastries are simply doomed to be traditional. In Germany and France, pancakes are made into thin rolls with filling. In England, malt flour and ale are added to pancakes. Mexican tortillas are served with meat or bean filling and tomato. In the States, pancakes are prepared with maple syrup or bacon.

Pancakes cooked in boiling water are called custard pancakes. Those who have not baked them before may be confused by adding boiling water to the eggs. But don’t worry: with continuous beating, the eggs will not curdle, but will foam strongly.

  • flour, 1 cup
  • milk, 1 glass
  • water, 1 glass
  • egg, 2 pcs.
  • sugar, 2 tbsp. l.
  • salt, pinch
  • vegetable oil, 3 tbsp. l.

How to cook pancakes with boiling water

Beat eggs with salt and sugar with a mixer. Continuing to whisk, pour boiling water in a thin stream.

Pour in non-cold milk and 2-3 tbsp. l. vegetable oil, mix.

Add all the sifted flour at once and stir with a mixer until the lumps disappear. The dough will be runny.

Grease a pancake pan with oil and heat it up very high. Bake pancakes over medium heat.

Do you cook custard pancakes in boiling water? What proportions of milk and boiling water do you maintain? Have you tried cooking pancakes in pure boiling water without milk? Write in the comments about the most successful recipes you tried.

They prepared it. Look what happened

Openwork pancakes in boiling water

Especially tender pancakes Custard pancakes with a hole

Thin pancakes “Velvet” pancakes with milk Thin milk pancakes Especially tender pancakes

Custard pancakes with a hole Openwork pancakes “Especially soft” Pancakes “Lacy” Lacy pancakes

Custard pancakes with a hole Openwork pancakes “Especially soft” Lacy pancakes “Lacy” pancakes

Maslenitsa (2019) is a daring, noisy holiday with a Russian soul - and now, many years later, it is very popular. And the main character of this holiday was a scarecrow holding a butter pancake in his hand. It is customary to bake a huge number of pancakes and treat them to your family, friends and passers-by. Many housewives prefer to bake custard pancakes (in boiling water) for Maslenitsa.

Custard pancakes are probably the most delicious and reliable, they don’t spread and you can wrap any filling in them. Find a delicious recipe in the article to suit your taste and bake custard pancakes for Maslenitsa 2018.

Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon on June 14, a book will be published on how to create and maintain your own blog, something like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

Hooray! Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our recipes for making custard pancakes.

If you love spring rolls, then the recipe for pancake dough in boiling water is just what you need. After all, after baking we get a soft, tender, golden brown pancake, without crispy edges. It can easily be folded into a triangle, rolled into a tube, filled with sweet or savory filling.

Compound:
Chicken egg - 2 pcs.
Sugar - 2 tbsp. l.
Salt - 1/2 tsp.
Wheat flour - 1 cup
Kefir (fat content 3.2%) - 1 glass
Water (boiling water) - 1 glass
Soda - 1/4 tsp.
Vegetable oil - 2 tbsp. l. and some for greasing the pan

How to cook thin custard pancakes with kefir and boiling water with holes

To measure the ingredients, use a 250 ml glass. Sift the flour together with soda; kefir can be used at any fat content.



Pour salt and sugar into a suitable bowl, add eggs, whisk everything with a whisk until the salt and sugar dissolve and the eggs lightly foam. At the same time, bring a glass of water to a boil; we will need boiling water.



Without stopping beating the eggs, pour boiling water into the bowl and then a glass of kefir.



Then gradually add flour and soda, continuing to actively mix with a whisk so that lumps do not form in the dough.



Pour vegetable oil into the prepared dough and mix again. The result is a liquid pancake batter without lumps. Let it stand for 5-10 minutes at room temperature.



Grease the pan for baking pancakes with vegetable oil using a brush.
Pour the dough into a well-heated frying pan, shaking it so that the dough is evenly distributed. As soon as the edges begin to brown, carefully turn the pancake over. Bake thin pancakes over medium heat until golden brown.


Thin pancakes made with kefir and boiling water are ready. Stack them or fill them with any filling you wish. Bon appetit!

Lacy pancakes with milk and boiling water

Using this recipe we will prepare thin, tender and flavorful pancakes. We brew the pancake dough, as a result the dough is smooth without lumps, and the pancakes are lacy.

Compound:
Water - 1 glass
Soda - 3 g
Salt - 5 g
Milk - 2 tbsp.
Sugar - 3 tbsp. l.
Chicken eggs - 2 pcs.
Wheat flour - 325 gr
Refined sunflower oil - 8 tbsp. l.

Preparation:



Beat eggs into a bowl, add sugar, salt, soda and beat thoroughly with a whisk.



Pour milk into the egg mixture and stir.



Gradually add the sifted flour, stirring until the lumps disappear.



Add 3 tablespoons of vegetable oil to the dough.



Dilute the dough with boiling water and stir quickly. We take boiling water optionally - from 1/2 cup to 1 cup. Make sure that the dough is like thick milk; it should flow easily and quickly from the ladle. During the baking process, the remaining dough can be “added” by adding more boiling water.



Pre-heat the pancake pan, then grease it with vegetable oil using a pastry brush.
Pour the batter onto the pancake pan and, holding it with one hand, swing it in the air so that the batter is evenly distributed. Fry the pancakes over medium heat or slightly less than medium. On the one hand - about a minute. Until the whole pancake starts to bubble and the dough sticks to the top.



Then on the other side until done.



Place the finished pancakes in a stack on a plate. There are 16-18 of them. Serve with your favorite jam, jam, sour cream or honey for tea or coffee. Bon appetit!

Custard pancakes with sour milk (yogurt) and boiling water

Very tasty and very simple pancakes with yogurt. Always get it right the first time. Great for breakfast or afternoon tea with jam, preserves, honey or sweet sauce.

Compound:
Wheat flour – 120 gr
Sour milk – 250 ml
Soda - 0.5 tsp.
Vegetable oil - 3 tbsp. l.
Salt - a pinch
Sugar - 2 tbsp. l.
Eggs - 2 pcs.
Boiling water – 125 ml

Preparation:



Pour the sour milk into a bowl, add soda, stir and leave until the soda begins to interact with the milk. The milk should be at room temperature.


Break eggs into a deep bowl, add salt and sugar. Beat the mixture with a whisk.


Then add vegetable oil and beat well again.



Add sour milk and soda to the bowl and stir.



Add flour with a spoon and mix with liquid base.



Then stir the dough well again with a whisk.


Boil the required amount of water in a ladle and add it to the dough in a stream, stirring immediately.
You will get a homogeneous pancake dough.


Before the first pancake, grease the frying pan with vegetable oil and heat it well. Pour the dough into a ladle, tilting the pan slightly so that the dough spreads evenly. Bake the pancake until the surface is free of wet areas.



Turn over and fry the pancake on the other side.



Place all the pancakes on a plate in a heap.



Custard pancakes with sour milk (with boiling water) are ready! Pour tea or another drink, serve pancakes with delicious jam. Bon appetit!

Video recipe on how to cook thin custard pancakes with holes in milk

Pancakes according to this recipe turn out thin and holey.

Bon appetit!

Custard pancakes with sour cream and boiling water with the addition of soda

Compound:
Sour cream - 200 gr
Chicken egg - 2 pcs.
Wheat flour - 300 gr
Water - 600 ml
Soda - 1 tsp.
Salt - 0.5 tsp.
Sugar (heaped) - 1 tbsp. l.
Vanilla sugar (optional) - 1 tsp.
Vegetable oil - 3 tbsp. l.
Butter

How to cook custard pancakes with sour cream


Sour cream and eggs should be at room temperature. In a large bowl, measure out the required amount of sour cream.



Add quicklime soda, stir well.



Wait for bubbles to appear.



Beat in the eggs one at a time. Mix well with a whisk.



Add salt. If desired, you can add vanilla sugar.


Sift the flour.



And mix the dough with a spoon.



The dough turns out very thick.



To boil water.



Gradually pour water into the dough in small portions. We try to pour it one spoonful at a time. Immediately stir well.



The dough will gradually separate.



Next, instead of a spoon, take a whisk.


When the dough is brought to the desired consistency, pour in vegetable oil. Mix.



Grease a frying pan with oil and heat well.



We bake pancakes as usual on both sides.



Grease each pancake with butter.


Place the pancakes in a stack on a plate.


Bon appetit!

On a note
The oil gives a delicate taste and pleasant aroma. Therefore, adding it is always recommended.

Lenten custard pancakes on water without eggs - a simple recipe

This recipe will be useful not only for people fasting, but also for those losing weight. Soft, flavorful and very tasty pancakes.
Compound:
Water - 500 ml
Tea bag - 1 pc.
Flour - 9-10 tbsp. l.
Sugar - 2 tbsp. l.
Salt - a pinch
Soda - 0.5 tsp.
Lemon juice - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.

Preparation:



Fill a tea bag with 200 ml of boiling water. Let it sit for 5 minutes.


Add 300 ml cold water to the bowl. Add sugar, salt and stir.



Add flour and knead the dough.



Add vegetable oil to the dough and mix.


Then quench the soda with lemon juice and add to the dough. Mix everything well again.



Bake pancakes in a hot frying pan until golden brown.


Bon appetit!

On a note
Before kneading, be sure to sift the flour through a sieve. Add flour into the dough in small portions, stirring constantly until the lumps disappear.

How to bake custard pancakes with milk and kefir

Compound:
Kefir fat content 2.5% - 300 ml
Milk - 500 ml
Flour - 2 cups
Salt - 0.5 tsp.
Soda - 0.5 tsp.
Sugar - 2 tbsp. l.

Cooking openwork custard pancakes with milk and kefir


The dough for custard pancakes is prepared in a warm pan. To do this, place a small saucepan on the lowest heat and pour kefir into it. Heat so that the kefir does not curdle and turn off the heat.



Add eggs, salt, sugar to warm kefir and mix with a mixer. Add soda to the warm mixture and mix again. You need to wait 5 minutes for the reaction between soda and kefir to begin. When the kefir mixture bubbles, add flour.



Beat with a mixer at high speed until no lumps remain.



Heat the milk, remove it before boiling and pour it into the kefir mixture in a thin stream.



Before frying pancakes, heat the pan with salt and then grease with vegetable oil.
Just before frying, you can add a little vegetable oil to the dough. Fry pancakes in a hot frying pan for a minute on each side.



Serve golden brown pancakes to the festive table hot with butter, jam, honey, cottage cheese and other fillings. Bon appetit!

Thin pancakes on kefir with boiling water

Thin pancakes with holes made with kefir - tasty, filling and beautiful. Ideal breakfast or dinner for every day. If you want your pancakes to be really thin, use kefir with a low fat content. And you need to add boiling water to the dough - the dough turns out choux, and the pancakes made from it are very tasty, thin and delicate, with a holey structure.


Compound:
Flour - 1 cup
Kefir - 1 glass
Boiling water - 1 glass
Eggs - 2 pcs.
Salt - a pinch
Sugar - 2 tbsp. l.
Vegetable oil - 3 tbsp. l.
Soda - 1 tsp.

How to cook custard pancakes with kefir



In a large bowl, whisk the eggs with salt and then pour in the boiling water, constantly whisking the contents of the bowl. Whisk vigorously to obtain a smooth mixture.



Now let's add kefir.



Add soda and sugar. Mix the dough. Bubbles will appear on the surface of the dough - this is kefir reacting with soda.



Add any vegetable oil, it is better if the oil is odorless.



Gradually add flour and mix the dough thoroughly with a whisk so that no lumps form.



In the end, we should end up with pancake dough like this. Let's let it sit for ten to twenty minutes.



Place the pan on high heat, grease the surface of the pan with vegetable oil, and pour a small portion of dough into the pan. Turn the pan in a circular motion so that the dough is evenly distributed over the surface of the pan.



As soon as bubbles appear on the surface of the pancake, and we see a brown border along the edges of the pancake, turn the pancake over to the other side.


Bake pancakes on both sides until golden brown. We bake the next pancake without greasing the pan with oil.



Serve the finished pancakes hot with your favorite jams, honey, butter, sour cream. Serve thin pancakes with holes on kefir with orange jelly. Bon appetit!

On a note
The thickness of the dough is determined as follows: the dough should flow from the spoon in a thick stream, but not fall off like when frying pancakes.

Custard pancakes with whey like grandma's

The whey produces delicious, tender, thin, velvety-silky pancakes, at the same time elastic due to brewing. You can use them to make wonderful stuffed pancakes.
Compound:
Apple (optional) - 1 pc.
Sunflower oil - 2 tbsp. l.
Chicken egg - 3 pcs.
Soda - 1/2 tsp.
Salt - 2/3 tsp.
Sugar - 5 tbsp. l.
Water - 200 ml
Milk - 200 ml
Serum - 500 ml
Wheat flour - 350 gr

How to bake custard pancakes with whey


Sift the flour, slightly heat the whey until fresh milk.


Add salt, sugar, soda to the warm whey. Mix. Add eggs, vegetable oil.
Mix everything thoroughly, beat lightly with a whisk.


Add flour. Knead the dough without lumps. It turns out quite thick, almost like pancakes.


Pour milk into a saucepan to boil. If your milk is 3% fat, then dilute it with water in a 1:1 ratio. That is, 200 ml of milk plus 200 ml of water. The total volume should be 400 ml of low-fat milk.
Bring to a boil. In a thin stream, constantly stirring with a whisk, pour the boiled milk into the dough. This is how we brew it.


Stir until smooth. It turns out like this, quite a liquid dough. Let it sit for 20-30 minutes.



Next, grease the pancake pan with vegetable oil and heat it well. Mix the dough well again and start baking pancakes. We get used to pouring a little dough and spreading it thinly. If for some reason you want thicker pancakes, then just stir in a little more flour. The dough is cooked and a small addition of flour will not affect its quality. The pancakes are moderately sweet.


Grease with a little butter to taste and sprinkle with a little sugar.
Pancakes made from this dough are both tender due to loosening with soda, and elastic due to brewing. And very tasty!

Cooking custard pancakes with whey and apple sauce

At the end of baking, you can treat yourself and make some pancakes. Finely and very thinly chop the peeled apple. Use a Korean grater. Just don’t make long strips, you just need thin ones.


Sprinkle a little grated apple into a dry frying pan and let it set, dry a little and stick to the pan. It is necessary to pour it rarely so that the dough itself can be well distributed in the pan and the pancake does not tear when turning it over.


Pour the dough into the pan, distribute it evenly, and bake on one side.


Next, more carefully than we did with just pancakes, turn them over and bake on the other side. The pancake gets an interesting pattern. And the pancakes themselves acquire an additional pleasant taste and light piquant sourness. They are best served by cutting them in half or quarters and dusting them with powdered sugar.



We invite loved ones to the table. And we indulge in pancakes with sour cream, jam, honey... Or just like that. The pancakes themselves are very tasty! And don't forget about the pancakes. Bon appetit!

The people preserve the traditions of past years. And sunny, delicious pancakes are always welcome on the table. This is a good dessert for hot tea, just imagine the aroma of freshly baked pancakes, and with fresh sour cream or sweet jam. I hope this article is useful to you and will help you choose your most delicious pancake recipe for Maslenitsa. Have a delicious and satisfying Maslenitsa.


P.S. Dear readers, I’m starting to take my first steps on YouTube. I created and set up my own channel for musical congratulations on the holidays. Support me on YouTube, please watch My first videos - musical congratulations on April 1, April Fool's Day, Easter, March 8, February 23, February 14, Valentine's Day, subscribe to the channel, like it. Share musical greetings with your loved ones on social networks. Now I will have more work, I will congratulate everyone on the holidays, and we have a lot of them!

P.S. Very soon the whole country will proudly celebrate Aviation and Cosmonautics Day on April 12. Our courageous cosmonauts invested so much effort in the exploration of outer space. And this wonderful holiday awaits you on my blog. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money: