The brewed method of making pancakes involves pouring boiling water into the dough. This is not the most common process in everyday cooking, so it is important for the hostess to carefully study the technology so as not to spoil the food. Custard pancakes can be made with yeast, milk, kefir or water. The main thing is to achieve the maximum smoothness of the brewed flour, then the result will be charming pancakes with openwork lace.
Custard pancakes on kefir
You will need:
- 2 cups flour
- 1 glass of boiling water
- 1 glass of kefir,
- 1 glass of water
- 2 eggs,
- 3 tbsp Sahara,
- 1 tsp soda,
- 2 tbsp vegetable oil,
- salt to taste.
Beat kefir and eggs in a separate bowl using a mixer, add sugar and salt, mix well. Pour 1 glass of water into the mass, stir and gradually add flour, constantly stirring the dough.
Pour soda into a glass, pour in boiling water, mix and add all this to the dough, beat it quickly with a mixer. Then add vegetable oil and let the dough stand for 10-15 minutes. The pancakes can then be baked in the usual way in a greased skillet, frying them on both sides.
Custard pancakes with milk: a classic step-by-step recipe
You will need:
- 1 cup boiling water
- 2 glasses of milk
- 3 eggs,
- 1.5 cups flour
- 1/2 tsp salt,
- 3 tbsp vegetable oil,
- 1 tbsp Sahara.
This is the simplest and easiest way to make openwork pancakes. Break eggs into a bowl, pour milk into them, add sugar and salt, beat all this with a mixer. Continuing to beat, pour in boiling water in a thin stream.
Then gradually add flour into the liquid in parts. After stirring until smooth, leave the dough to swell for 30 minutes. Then bake the pancakes in a frying pan.
Custard pancakes in milk with vanilla
You will need:
- 500 ml of milk
- 2 eggs,
- 200-220 g flour
- 1 cup boiling water
- 7 tbsp sunflower oil,
- 1 tsp baking powder,
- 2 tbsp powdered sugar
- vanillin.
Using a mixer, beat eggs, vanillin and sugar, then pour milk into them, mix everything well. Mix the sifted flour with baking powder and add it gradually to the egg mixture, kneading the dough until thick sour cream.
Pour boiling water into the dough, mix the mass quickly and add sunflower oil last. Stir the dough, let it stand for 10 minutes and bake the pancakes.
Custard yeast pancakes with wheat flour
You will need:
- 250 g of premium flour,
- 1 glass of milk
- 2 eggs,
- 10 g compressed yeast,
- 20 g butter
- 1 tbsp granulated sugar.
Dissolve the pressed yeast in 30 g of milk, add sugar to the same container and let the mixture rise. Sift 100 g flour into a deep bowl. Boil the milk and boil the flour with boiling milk, stirring quickly until smooth. Leave the dough to cool. Crack the eggs and separate the whites from the yolks.
Pour yeast into the cooled dough, mix everything and leave in a warm place, covered with a lid or napkin. Dough will fit. When it rises 2 times, add pounded yolks, salt and sugar, softened butter.
Stir the mixture and add the remaining flour in small portions, whisking well each time. Set the dough to rise again while warm. Until then, beat the egg whites into a lather.
When the dough rises again, gently add the whipped whites in it, let it stand for 20 minutes and start baking the pancakes.
Custard yeast pancakes with buckwheat and wheat flour
You will need:
- 2 eggs,
- 1 cup buckwheat flour
- 1 glass of wheat flour
- 2 glasses of milk
- 50 g butter
- 30 g fresh yeast,
- salt to taste.
Mix two types of flour in a deep bowl, boil 1 glass of milk and pour the boiling milk over the flour, stir everything quickly and let cool.
Dissolve the yeast in the remaining milk and leave to rise. As soon as they rise, mix the mixture with the brewed flour and put it back in a warm place for 30-40 minutes, covered with a clean towel.
Beat the eggs, while separating the whites from the yolks, mash the yolks with sugar, and beat the whites separately until a stable foam.
When the dough comes up again, add the yolks, melted butter, salt and protein foam, gradually pounded with sugar. Stir and place the dough in a warm place for 20-30 minutes. Bake the pancakes as usual.
Custard pancakes with buckwheat flour
You will need:
- 2 cups buckwheat flour
- 2 glass of milk
- 30 g butter
- 30 g yeast
- 1 egg,
- 1/2 tablespoon Sahara,
- 1/4 cup water
- 1/2 tablespoon sunflower oil,
- salt.
Boil the milk and pour the third part into a separate cup. With the rest of the boiling milk, brew the flour in a deep container, mix everything well and set to cool.
Dissolve the yeast in a little warm water and pour it into the cooled flour. Separate the whites from the yolks, beat the yolks and add to the dough together with softened butter.
Stir the mixture well and put it in a warm place. After half an hour, add sugar, salt to the dough, add the remaining hot milk, beat everything thoroughly. Using a wooden spatula, gradually add the whipped whites into the dough, gently stirring the mass. Let the dough stand and bake the pancakes in a hot skillet.
Custard millet pancakes
You will need:
- 600 g flour
- 10 eggs
- 80 g fresh yeast
- 6 glasses of milk
- 6 glasses of water
- 400 g of millet groats,
- 10 tbsp granulated sugar
- 100 g butter
- salt.
Rinse the millet groats thoroughly, pour boiling water over to discourage bitterness, and drain after 2 minutes. Dip the prepared cereal into boiling water, salt, stir, bring to a boil and cook for 4 minutes, then drain the water.
Add 3 cups of milk to the millet, salt and sugar to taste, mix well and put on fire. Cook the cereal, stirring regularly so that it does not burn. Cool the prepared porridge.
Beat the eggs in a separate bowl and beat well. Sift the flour into a deep bowl. Boil the remaining milk and gradually pour it into the flour, stirring quickly and thoroughly so that no lumps form.
Leave the dough to cool and add the suitable yeast, sugar, salt, melted butter, mix everything. Cover with a napkin and let rise in a warm place twice. After the second rise, add millet porridge, beaten eggs to the dough, stir and leave to rest for 20 minutes.
Heat a frying pan, brush with a piece of bacon and bake pancakes on it on both sides of pancakes, coat each finished pancake with melted butter. Pancakes are very thick, but at the same time spongy and airy.
Thin custard pancakes
You will need:
- 300 g of milk
- 1/2 tablespoon Sahara,
- 250 g flour
- 1/2 glass of water
- 1/4 tsp soda,
- 1 egg,
- 1/4 tsp citric acid
- salt.
Sift the flour into a deep bowl, boil the milk and pour it into the flour, stirring thoroughly to avoid lumps. Cool the mixture, then add the egg, a pinch of salt, sugar and soda, mix everything.
Dissolve citric acid in a little water and add to the dough just before baking. Bake thin pancakes in a greased skillet.
Custard pancakes on soda without milk
You will need:
- 500-600 grams of wheat flour,
- 3 glasses of water
- 3 eggs,
- 1/2 tsp soda,
- 3 tsp Sahara,
- 1/3 tsp citric acid
- salt.
Break the eggs into a bowl, add sugar and crush them into a homogeneous paste. Sift the flour into another cup and pour boiling water into it in small portions, stirring constantly until smooth. Add salt, baking soda, pounded eggs and citric acid to the cooked flour. Mix everything and bake the pancakes immediately.
These custard pancakes can be cooked with baking. As a bake, you can take almost any product that matches your taste with pancakes. These can be fruits, vegetables, and even fish and meat.
Custard pancakes on buckwheat flour with apples
You will need:
- 1 glass of wheat flour
- 1 cup buckwheat flour
- 500 g apples
- 3 glasses of milk
- 20 g of compressed yeast,
- 4 tablespoons Sahara,
- 3 eggs,
- 50 g ghee
- salt.
Step-by-step cooking
Peel the apples, remove the core, and grind the fruit pulp in a blender. Place the applesauce in a saucepan and boil.
Dissolve yeast in 1 glass of milk and let sit. Combine wheat and buckwheat flour in a separate container. Boil 1 glass of milk and gradually add it to the flour mixture, stirring constantly to avoid lumps.
Cool the brewed flour and add the yolks whipped with sugar and salt to it, then add the yeast that has come up.
Put the dough back in a warm place 2 times. After kneading the dough a second time, pour a glass of hot milk into it and stir. Then gradually add the applesauce and whipped egg whites into the mixture. Bake the pancakes as usual in a hot skillet.
Custard pancakes with cabbage
You will need:
- 2 glasses of milk
- 200 g cabbage
- 2 cups of flour,
- 30 g yeast
- 2 eggs,
- 1-2 tbsp Sahara,
- 1 tbsp sunflower oil,
- salt to taste.
Sift flour into a deep bowl. Bring the milk to a boil, pour out the fourth part and boil most of the sifted flour. Dissolve the yeast in the rest of the milk, let it come up, and then pour the dough into the cooled brewed flour.
Add eggs, sugar and salt, vegetable oil to the mass, mix everything and leave the dough to rise in a warm place. During this time, finely chop the cabbage and cook in a little water, drain the water and put the cabbage in the dough. Let the dough stand and bake the pancakes as usual.
Custard pancakes on ryazhenka: homemade recipe
You will need:
- 0.5 liters of fermented baked milk, fat content 4%;
- 2 cups of flour;
- 2 tbsp. tablespoons of sugar;
- 20 g butter;
- 1 cup boiling water;
- 1 egg;
- 1 g vanillin;
- a pinch of salt;
- 0.5 tsp soda;
- 1 tbsp. a spoonful of sunflower oil;
- butter for greasing pancakes;
- vegetable oil for baking.
Put softened butter, egg, sugar, vanillin and salt in one container and mix with a mixer until smooth.
Add fermented baked milk at room temperature, vegetable oil there, mix everything again. Sift the flour and add into the mixture gradually, stirring with a mixer at low speed.
Put soda in a glass of boiling water, mix and, without turning off the mixer, pour boiling water into the dough in a thin stream. Stir for 20 seconds and turn off the mixer. The dough is ready, bake in a preheated pan greased with vegetable oil. Grease the finished pancakes with butter.
