Thin custard pancakes made with milk and boiling water

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make thin custard pancakes with milk and boiling water? Prepare your food. Wash the eggs well, keep them in warm water to warm to room temperature, or take them out in advance. Warm the milk and melt the butter (you can replace it with 2 tablespoons of vegetable oil).

2. STEP 2

   

   Sift the flour separately or immediately before adding it to the liquid component, but be sure to sift it. Sifting will enrich the flour with oxygen, break up lumps, and get rid of debris.

3. STEP 3

   

   Break the eggs into a deep bowl, add salt, sugar and mix until smooth. Use a hand whisk or mixer; a regular fork will do the job, as convenient.

4. STEP 4

   

   Pour in lukewarm milk and stir.

5. STEP 5

   

   Add soda to the flour, mix and add to the egg-milk mixture in 2 additions. Stir thoroughly so that there are no lumps.

6. STEP 6

   

   While stirring, gradually pour in boiling water, brewing the dough. (In old recipes, housewives stirred soda in boiling water, but now the technology for extinguishing soda has changed and it is recommended to add it directly to flour). These pancakes will be delicious without soda or baking powder, it's up to you - try different options.

7. STEP 7

   

   Add melted butter, stir until smooth. Adding butter will give the pancakes a beautiful color and extra flavor.

8. STEP 8

   

   The dough should be quite liquid and pourable. Focus on the desired consistency, do not add all the water at once.

9. STEP 9

   

   Heat a pancake pan well and grease with oil. I smear it every other time, so it turns out to be a beautiful drawing. Reduce heat to medium.

10. STEP 10

    

    Pour a little batter and quickly spread it over the pan, fry the pancake for about a minute. When the surface has become matte, run a knife or thin spatula around the edge and turn over. Choux pastry is flexible, thin pancakes are easy to turn over without breaking.

11. STEP 11

    

    The second side is fried faster, 3-4 seconds, golden color. Bake all the pancakes this way, stack them when they are ready, do not cover. The top hot pancake warms the bottom ones without allowing them to dry out. Serve piping hot with various toppings.

Comments on the recipe

Yana

25.10.2023

4.9

Thank you very much for the recipe, very tasty. This was my first time baking pancakes with choux pastry, I liked it so much, thank you very much 😊😊😊😊😊

Veronica

25.10.2023

4.5

Very tasty! Neutral. Can be used with filling. Thin and delicate or thick. As you like. A little more sugar - and it's dessert. This is my first time making custard. Do not judge strictly. I saved the recipe. Thanks to the author and the site, where there is a convenient conversion of weights and measures.

Regina Kinzikeeva

25.10.2023

5

I have been looking for a recipe for those thin custard pancakes for a long time, and now I found it. As stated in the recipe itself, I added less flour because I wanted to achieve exactly this result! The pancakes turned out porous, thin and very tasty! I think both sweet fillings and toppings and savory ones would be an excellent addition to such pancakes.

Ksenia Bogdanova

25.10.2023

4.9

Hello. The recipe is excellent, I just increased the amount of sugar. There were a lot of pancakes, but by the end of cooking there was only this stack left)))

marina67

25.10.2023

4.6

Great recipe. The pancakes melt in your mouth. Thanks for the recipe!