Custard pancakes with milk and boiling water are thin

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   In a deep bowl, break the eggs, add salt, sugar and mix until smooth. Use a hand whisk or mixer, and a regular fork will cope, as convenient.

4. Step 4:

   

   Pour in lukewarm milk, mix.

5. Step 5:

   

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

6. Step 6:

   

   Stirring, gradually pour in boiling water, brewing the dough. (In the old recipes of the hostess, soda was stirred in boiling water, but now the technology of quenching soda has changed and it is recommended to add it immediately to flour). These pancakes will be delicious without soda and without baking powder, at your discretion — try different options.

8. Step 7:

   

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

9. Step 8:

   

   The dough should turn out to be quite liquid, flowing well. Focus on the desired consistency, do not add all the water at once.

10. Step 9:

    

    Heat the pancake pan well, brush with oil. I lubricate every other time, so it turns out a beautiful drawing. Reduce the heat to medium.

11. Step 10:

    

    Pour a little dough and spread it quickly in a frying pan, fry the pancake for about a minute. When the surface has become matte, pass along the edge with a knife or a thin spatula and turn it over. The custard dough is plastic, thin pancakes are easy to turn over without allowing breaks.

12. Step 11:

    

    The second side is fried faster, 3-4 seconds, golden color. Bake all the pancakes this way, stack them ready, don't cover them. The upper hot pancake warms the lower ones without letting them dry out. Serve hot from the heat, with various additives.