The most lacy and attractive are custard pancakes with milk and boiling water. For many years, this recipe pleases many lovers of pancakes with holes. Thanks to this cooking technology, various patterns are given to the dough in the pan, but at the same time, the baking itself turns out to be thin, very crispy, especially around the edges.
Custard pancakes are perfect fried without sticking to the pan. The main thing is to let the dough rest for 15-20 minutes before pouring boiling water into it, otherwise the baked goods will tear when you want to turn them over. A properly created dough is similar in consistency to drinking yogurt, it is not thick, but not too liquid, it flows freely if you scoop it up with a ladle.
Immediately wrap hot pancakes in a roll or envelope, as they become crispy after cooling.
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Ingredients:
Chicken egg - 2 pcs.
Milk - 1 tbsp.
Wheat flour - 8 tbsp.
Sugar - 3 tablespoons
Salt - 2 pinches
Vegetable oil - 1.5 tbsp.
Boiling water - 100 ml
How to cook:
Prepare food.
Rinse chicken eggs in water, dry with paper towels and break, pouring the contents into a deep container. If desired, each of them can be replaced with three quail.
Whisk, adding granulated sugar and salt, pour in milk of any fat content. Mix everything well again.
Stir in the sifted premium wheat flour. Beat the mixture so that no lumps form in the dough. It may turn out to be thick, but it should be so - at the end boiling water will be added to it.
Pour in odorless vegetable oil and mix everything gently. At this stage, leave the dough alone for about 15-20 minutes to activate the gluten and make it gooey and thicker.
Boil water in a kettle or other container, pour into the dough after "resting" and stir immediately. Small bubbles form on its surface.
Preheat a pancake pan and brush the bottom of the pan with vegetable oil for the first time. Pour a portion of the prepared dough into a rounded pancake. Fry for no more than 1 minute.
As soon as the edges are browned and firm, gently pry the pancake up with a spatula and turn over to the other side. Bake the same amount of time. Then place on a plate.
Prepare the rest of the pancakes from the remaining dough in this way.
Put them on a plate or dish, serve with sweet sauces, jam or jam.
Thin custard pancakes are delicious with milk, fermented baked milk, hot aromatic tea or coffee.
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