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Very tasty pancakes with boiling water. How to properly cook pancakes with milk and boiling water: a recipe and some useful tips. Thin milk pancakes with holes, step by step recipe with photos

31.05.2024

Pancakes for Russian (and not only) people have always been the number one flour dish along with bread. They have been baked for centuries, 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. As soon as 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!

Milk has long been used for cooking not only by experienced cooks, but also by ordinary housewives. There is no secret to this. But few people use hot water when kneading dough. It turns out that you can bake with very boiling water. The recipe for this method is quite simple. In addition, there are several quite interesting options.

Brewing the dough

To make it with boiling water, the recipe for the regular dough needs to be slightly modified. Before talking about technology, it is necessary to clarify the composition of the initial components.

To work you will need:

  • 4 raw eggs, a liter of fresh whole milk, 2.5 cups of flour, 50 grams of vegetable oil, 6 grams of soda, a pinch of salt and 75 grams of sugar.

As soon as all the ingredients are collected, you can start cooking pancakes with milk and boiling water. The recipe includes the following steps:

  1. Pour a glass of milk into the mixing container.
  2. Add sugar, salt, eggs and butter, and then mix everything well.
  3. Gradually add flour to avoid lumps.
  4. Heat the milk, barely bringing it to a boil.
  5. Continue kneading, adding hot product portionwise. If lumps do form in the dough, they can be removed by straining the mixture through a sieve.
  6. The last stage is the most crucial. Before adding soda, it must be extinguished with boiling water. This is done in a separate bowl, and then the solution is added to the dough itself.
  7. These pancakes should be baked in a very hot frying pan without adding fat. As soon as one side is browned, the workpiece can be immediately turned over.

The process goes very quickly and without any problems.

Alternative option

There is another way to cook pancakes using milk and boiling water. The recipe in this case provides the following set of products:

  • for 120 grams of flour, a full glass of milk, 5 grams of salt, 25 grams of sugar, 2 eggs, ½ cup of boiling water, 35 grams of vegetable oil (plus a little more for frying) and a little butter (for greasing the finished pancakes).

In this case, the sequence of actions will be slightly different:

  1. First, beat the eggs with salt and sugar using a whisk.
  2. Then gradually add milk. It is advisable that it be at room temperature.
  3. Gradually add sifted flour. Try to do everything so that large lumps do not form.
  4. While constantly stirring, pour in boiling water.
  5. Finally, add vegetable oil. If the mixture turns out a little liquid, then everything is done correctly.
  6. Pour a little dough into a greased frying pan in a thin layer and bake it on both sides until a characteristic rosy hue appears.

After this, the golden pancakes need to be stacked on a plate, coating each of them with butter. The taste of this dish is simply amazing.

"Megachips"

If you change it a little with milk and boiling water, you can get an original crispy product that will resemble giant chips.

To do this you will need:

  • 0.5 liters of milk, a glass of boiling water (200 milliliters), 25 grams of sugar, 2 eggs, a tablespoon of baking powder (10 grams), a pinch of salt and 50 grams of refined vegetable oil.

This idea is easy to implement:

  1. First of all, in a deep bowl, beat the eggs with milk, adding salt and sugar. This must be done carefully so as not to splash the mixture all over the kitchen.
  2. Add flour and stir everything well. The resulting lumps can be easily broken up using a mixer.
  3. Slowly add boiling water, continuing to beat at low speed. Foam will appear on the surface of the dough.
  4. After adding the oil, mix the mixture well and leave it alone for about 15 minutes.
  5. After time, pour in the baking powder and whisk the mixture into a homogeneous mixture.

To bake such pancakes, it is better to use a ceramic frying pan, lightly coated with oil.

Flavoring additive

Each housewife has her own way to bake pancakes with milk and boiling water (recipe). Thin pieces are perfect for wrapping various fillings. You can add just one ingredient to make them more flavorful. The result will not be long in coming.

To knead this dough you need:

  • for 1 glass of whole milk, 2 eggs, two glasses of water and flour, 75 grams of sugar, a tablespoon of vegetable oil and a third of a teaspoon of vanillin.

Delicate and very flavorful pancakes are prepared very simply:

  1. While the water is boiling in the kettle, beat the egg yolks into a thick foam.
  2. After this, they need to be poured into a saucepan and mixed with boiling water, without stopping whisking.
  3. Separately beat the whites and add their prepared mixture along with sugar and vanillin.
  4. Slowly add flour and stir the dough until it resembles liquid sour cream.
  5. After adding vegetable oil, you can start baking.

The pancakes turn out thin, delicate and very soft. Household members will be absolutely delighted with this dish.

Double effect

If you add a small amount of yeast to milk, brewed with boiling water, the result will be simply delicious. The finished product will be soft, fluffy and, of course, very tasty. This option will require the following ratio of components:

  • for one and a half glasses of flour, 6 grams of instant dry yeast, 1 glass of water and milk, 5 grams of salt, 1 egg, 25 grams of sugar and 35 grams of vegetable oil.

The technology for such a dish will be as follows:

  1. First you need to warm the milk a little, and then pour the yeast into it and wait 15 minutes. This time will be enough for them to start “working”.
  2. Add salt, sugar and break the egg into the bubbling mixture. Continue stirring until the components are completely dissolved.
  3. Gradually add flour. After mixing, the dough should be briefly placed in a warm place.
  4. As soon as the mass begins to rise, you must immediately pour boiling water.
  5. Lastly, add the oil. This is done so as not to constantly grease the pan later. This will make it faster and easier to work.

Baking pancakes is done as usual, in a very hot frying pan.

I’m writing the title of the article - , but I myself remember my first pancakes in my life... Mom and sister left somewhere for a few days, dad and I were left alone on the farm. In the morning, I busily (and of course, almost an adult!) asked my father what he wanted for dinner (we lived in a military town at the time, and my father’s place of work was a three-minute walk from our apartment). Having received in response a wish for thin pancakes, I nodded in the same businesslike manner and went to my neighbor to ask in what proportion the powdered milk was diluted. I took a large bowl, poured 3 liters of water, added dry product, and got milk. I went to another neighbor, found out how egg powder was diluted, poured the milk into a saucepan (the bowl was not big enough), and mixed it with the egg mixture. Sugar, butter, salt, flour, another pan... In general, I fried the pancakes my dad ordered before dinner. We then ate three of them. And the neighbors ate too. And neighbors of neighbors. And it seems that the yard cats ate it too...

This is probably my personal karma: when I fry thin pancakes, there is always more leftover than needed. Even my ill-mannered children never start a fight over the last round - simply because they don’t have the last one. So this time too - it seemed like she was desperately trying to make less dough, and even hid the jam and syrups away, but still a dozen more pancakes lie lonely on the plate, which no one will eat anymore - my children are not only poorly educated, but also diligently spoiled and cold morning comrades do not attract them in any form. But in general it was a shame - this time they turned out great! In general, I have been preparing pancake dough according to the same recipe all my adult life (read - without a recipe for a long time, automatically adding what is needed, without even thinking too much about what is actually needed), but sometimes I am drawn to feats, and I have to try new and new combinations. I really liked this option!

- My mother taught me this. She makes great pancakes.
- ... do you miss her?
- Very. Probably, only when we are apart from someone do we understand how dear this person is to us.
Stace Kramer

They come out elastic and durable - ideal if you plan to stuff them with something tasty. At the same time, the dough is tender and soft, very pleasant and tasty - it leaves a feeling of both solidity and lightness. Overall, I liked it. It’s unlikely that I will take this recipe as a basis (after all, you can’t just throw away years of training - it’s still more convenient and familiar to cook pancakes according to the recipe that allows you to no longer think, remember, weigh, doubt), but I would recommend it to those , who doesn’t yet have “their own” option, I will with confidence.

Ingredients:

  • 2 glasses of milk;
  • 2 cups of flour;
  • 1 glass of boiling water;
  • 4 eggs;
  • 1/2 tsp. salt;
  • 2 tbsp. l. Sahara;
  • approximately 3 tbsp. l. vegetable oil.

Prepare the dough.

Mix flour, sugar, salt, add eggs and milk. Add vegetable oil. Bring the mixture to a smooth state without lumps. The dough will be quite viscous and even thick - thin pancakes from this will not turn out in any way. Well, now, consider, at the very end of preparing the dough, pour in boiling water in a thin stream, continuing to stir the dough. If you are used to frying pancakes with thicker dough (keep in mind that then the pancakes will be a little thicker), add less water. If you like the dough to flow and run away, use a little more water.

Let the dough sit for 10 minutes to “rest.” During this time, the gluten of the flour will swell, and the mass will become even more “convenient” for making pancakes.

Thin pancakes are fried (by the way, are they also fried in your language region? Or are they baked?) in boiling water like regular pancakes: heat the frying pan well, lightly grease the first pancake with oil, pour in a little dough and spread it over the entire frying surface. As soon as the pancake becomes visually dry, carefully turn it over to the other side, keep it in the pan for another half a minute, and remove it. Ready. You can have breakfast, bon appetit!

Perhaps this is one of the traditional and simplest desserts, which is loved by young and old. The recipe for custard pancakes with milk and boiling water is as simple as the regular recipe, and at the same time they always turn out delicate, attractive in appearance and very tender.

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. 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.

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.

  • 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.

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 and 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.

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.

Publication date: 11/17/18

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.

How to cook pancakes with boiling water - recipe with photo

These pancakes 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.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

  • boiling water: 1 glass,
  • milk: 1 glass,
  • eggs: 2 pcs.,
  • sugar: 0.5 cups,
  • flour: 400 grams,
  • fresh lard: 1 piece,
  • butter: 50 grams.

Cooking instructions


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.

Preparation:

  1. 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.
  2. Kefir is introduced into the container, after which the mass is mixed again.
  3. 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.
  4. The boiled water is carefully poured into a glass in which soda is diluted.
  5. 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.
  6. The finished dough is left to brew for 5 minutes.
  7. The last of the listed products is to add vegetable oil to the container, which will subsequently make it easy to turn the pancakes.
  8. Fry the pancakes in a well-heated pancake pan, pouring the batter in the volume of half a standard ladle. Almost immediately the entire surface of the pancake is covered with holes.
  9. 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.

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.:

  1. In one bowl, mix sugar with broken eggs.
  2. Pour a glass of boiled water into the mixture and brew the contents.
  3. Milk is added to the ingredients.
  4. Add flour one tablespoon at a time into the bowl and beat thoroughly with a mixer.
  5. The final touch is adding vegetable oil.
  6. These pancakes are fried in a frying pan greased with refined or ghee, spending only a minute on each side.

Thin pancakes in boiling water

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

To 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.

Preparation:

  1. Beat the eggs with a whisk, first with salt, then with sugar added to the container for five minutes.
  2. Continuing to work with the mixer, pour half of the specified amount of boiling water into the bowl.
  3. Add all the flour and mix thoroughly with a mixer, preventing the formation of lumps.
  4. In the second part of boiling water, soda is diluted, after which the liquid is poured into the dough.
  5. After adding oil to the dish, leave it for a quarter of an hour.
  6. Pancakes are fried on a hot frying pan. To achieve softness, they are not lubricated with oil.
  7. The finished pancakes are placed in a deep dish and kept under a lid for steaming. Fried pancake recipes are therefore ideal for stuffing.

How to cook custard pancakes with 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 such 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.

Preparation:

  1. In a deep container, beat milk with eggs with a mixer.
  2. Sugar is added to the resulting mixture, after which cooled water is poured.
  3. Pour flour into the bowl, which is thoroughly mixed with the remaining ingredients.
  4. Boiling water with soda diluted in it is quickly introduced into the dough, without ceasing to beat it.
  5. Leave the bowl with the dough for 10 minutes, after which oil is poured into it.
  6. 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 dessert for tea, complemented with jam or other sweets.