Custard pancakes hardly differ from the classic recipe when it comes to taste.
But such recipes are very popular, some people succeed better, someone prefers them for their beautiful end result.
Save in your piggy bank a couple, suddenly come in handy?
Custard pancakes with milk - the general principles of cooking
• Choux dough with pancake milk is prepared with or without yeast. Rippers can be added to yeast-free. Usually it is kneaded from wheat flour, but there are options to replace the part of the flour with corn or any other ground from cereals. The choice depends on the taste with which you want to get pancakes.
• Constant components of any custard pancake dough on milk: the milk itself, flour, salt, refined sugar and vegetable oil. Eggs are not always added.
• Brew already prepared dough. Stirring constantly, boiling water or hot milk is poured into it. Thanks to an unusual method of cooking, porous, bubbly pancakes are obtained. They can be baked both thin and thick. Thickness is regulated by increasing or decreasing the amount of dough poured into the pan or increasing the volume of milk.
• Custard pancakes with milk are served with any sweet sauces, jam, sour cream and honey, or make delicious and original treats from them.
Custard pancakes with milk and boiled water with apple filling
Ingredients:
• two glasses of skimmed milk;
• one and a half glasses of pancake flour;
• three eggs;
• two spoons of sugar;
• a glass of boiling water;
• spoon of vanilla sugar;
• 50 ml of vegetable oil.
For the filling:
• eight large apples;
• a quarter cup of dry wine;
• sugar - 100 g .;
• 50 gr. sweet cream butter;
• bag of vanilla;
• ground cinnamon - 1/4 tsp .;
• two spoons of dark sweet raisins;
• small lemon.
Cooking Method:
1. Pour the eggs into a deep bowl, add vanilla and plain sugar, lightly salt and mix. Do not whisk, but only slightly blab out. 2. Pour in all the milk along with the vegetable oil and, while constantly stirring, add all the flour.
3. Having achieved uniformity, and without ceasing to stir, pour a glass of boiling water into the dough in a thin stream. For 15 minutes, set the baked dough aside, covering the container with a sheet.
4. In a greased frying pan, bake thin pancakes.
5. Wash the raisins and soak them in wine for 15 minutes. Scald lemon with boiling water, wipe off the moisture and scrape off the zest with a fine grater.
6. Peel the apples, cut into centimeter cubes and place in a frying pan. Add the butter, wine and sugar, and put the stew over moderate heat, covered with a lid.
7. To the softened apples, add soaked raisins, lemon zest, vanilla sugar and cinnamon. Stir, put out another five minutes and remove from the stove, cool.
8. Spread the filling on the pancakes and fold them into envelopes. When serving, lightly browned in butter.
“Meat Bags” - custard pancakes with milk and chicken
Ingredients:
• 10 gr. fresh pressed yeast;
• white baking flour - 2 tbsp .;
• one glass of pasteurized milk;
• granulated sugar - 70 g .;
• spoons of lean oil;
• half a cup of boiling water.
For the filling:
• a pound of chilled chicken fillet;
• large onion;
• 30 gr. vegetable oil;
• onion feathers.
Cooking Method:
1. Crumble the yeast, add a pinch of salt and sugar to it, pour warm milk and stir it thoroughly to dissolve completely.
2. Beat with a mixer, gradually add flour and bring the dough to a uniform state, then cover with a lid and place for distance to heat.
3. After half an hour, repeat the stirring and add boiling water to the dough, then the vegetable oil and again bring to complete homogeneity.
4. After that, immediately bake the pancakes and let them cool, stacked.
5. Cut chicken fillet and onion into small cubes. Fry the onion in vegetable oil first until transparent, then add the chicken fillet and continue cooking until the meat pieces are browned. Pour in the cream so that they completely cover the meat and stew for 10 minutes. 6. In the middle of the baked pancakes lay out a little chicken stuffing, collect the edges, giving the pancakes the shape of bags, and tie with clean feathers of green onions.
Porous custard pancakes with milk - “Openwork”
Ingredients:
• two and a half cups of flour;
• one liter of cow's milk;
• refined sugar - 70 gr .;
• half a spoon of soda;
• refined vegetable oil - 7 tbsp. l
Cooking Method:
1. Remove the milk and eggs from the refrigerator beforehand so that the food warms to the same temperature.
2. In half of the milk, dissolve the whole measure of sugar and half a spoonful of salt. In a separate bowl, let loose the eggs and mix them with milk. For best results, use a mixer.
3. Continuing to whip, in small portions, enter the sifted flour and immediately pour in the hot milk. Pay attention, not boiling, namely hot!
4. In a small cup, add the soda, add a tablespoon of boiling water and, stirring well, add to the dough.
5. In a hot pan, greased with butter, bake pancakes. Each subsequent, spreading it in a pile, rub with butter, for convenience, prick it on a fork. Pancakes are porous with lots of holes and therefore serve them best with sour cream, condensed milk or jam. If you wrap the juicy stuffing in it, it will flow out.
Corn Custard Pancakes with Milk
Ingredients:
• 80 gr. corn flour;
• good, “sticky” flour - 100 gr .;
• 450 ml of pasteurized milk;
• 40 ml of liquid cream, small fat content;
• 10 gr. “Fast” yeast;
• 0.25 cup of pure oil;
• 50 gr. 20% cream;
• one egg;
• spoon of sugar;
• sweet cream butter - 60 gr.
Cooking Method:
1. Boil a glass of milk, pour corn flour on it, stir well, and leave to cool completely under the lid.
2. Warm up the remaining milk to 38 degrees, dissolve dry yeast in it and keep it warm for about 20 minutes.
3. Combine the cooled corn flour with the foaming yeast mixture, enter the wheat flour, stir well and leave under the lid for another 15 minutes. 4. Smash the egg, separate the yolk from the protein. Pound the yolk with sugar and a teaspoon of salt, and whisk the white slightly.
5. In the risen dough, gently inject the yolk first, then the whipped white and cream, stir quickly and vigorously and leave for further fermentation for another 15 minutes.
6. Heat some vegetable oil in a pan, pour a portion of dough onto it from a ladle. Spread it evenly with a spoon across the bottom of the pan and fry 3 minutes per side.
7. Putting in a pile, grease pancakes with butter. Serve with slightly sweetened sour cream.
Apple terrine of custard pancakes with milk
Ingredients:
• large sweet apples - 6 pcs .;
• custard pancakes - 10 pcs .;
• bag of vanilla sugar;
• 0.5 spoons of cinnamon powder;
• a tablespoon of “Peasant” butter;
• 100 ml of homemade fatty or pasteurized cream.
Cooking Method:
1. Apples, previously peeled from the peel and seeds, cut into large cubes and put them in the pan.
2. Add butter, pour in a third of a glass of plain water and put on the heat, slightly above average. Stirring apples to simmer until the pieces are tender. Then add the cinnamon with vanilla sugar, pour in the cream and warm it for another 10 minutes. Remove from heat and cool.
3. Cover the small rectangular shape with a regular food film and place it in pancakes so that their edges hang down. If you take the form for baking bread, this will require four pancakes.
4. Next, put half the apple filling, lay pancakes (4 pcs.) On top and close them with the remaining filling. Then again lay out the pancakes and cover them with the free edges of the first portion of the pancakes. Pull the film over the top and place in the refrigerator overnight.
Cherry custard pancake with milk - “Firewood under the snow”
Ingredients:
• 15 yeast custard pancakes with milk;
• half a liter of thick homemade sour cream;
• 200 gr. Sahara;
• vanillin - 1 gr .;
• One glass of fresh or canned seedless cherries.
Cooking Method:
1. Mix well the home-made sour cream with a mixer, gradually introducing sugar and vanillin. 2. On each pancake with a thin layer, apply cooked sour cream. Place the cherries, dried from the juice, in a row at one end and wrap in tubes.
3. On a flat dish, apply a thin layer of cream, then lay on it in rows in the form of a hill wrapped pancakes. Laying the "tubes", smear each new row of them with cream.
4. Top improvised cake also cover with a thin layer of sour cream, rub chocolate on it in a fine grater and put in the cold for 2 hours.
Custard pancakes with milk - cooking tricks and useful tips
• Be sure to cross the flour. Do not forget that it may be a production and accidental trash. In addition, it helps to enrich the flour with air, which has a positive effect on the result of all work.
• Do not bring the milk to a boil, it should be just hot. Add butter only at the very end and be sure to immediately stir the dough, bringing it to a uniform state.
• Pancakes stick to the pan - it is possible that the dough is too liquid. To correct this inconvenience, more flour is added to the dough.
• The better the pan is heated under the first pancake, the better it will be separated from it and the next ones.
• Delicious stuffing can be prepared from the "stray" products that are found in almost any home. You will need a jar of canned fish blanched in oil, an onion and a piece of dried cheese, or processed cheese. Drain the oil from the jar in a saucer, mash the fish, finely chop the onion with a knife, or grate it with the cheese. All mix, slightly pepper and salt, adjust the density of the oil from canned. Stuffed pancakes are rolled up into tubes, slightly flattened and slightly browned in a frying pan.
