5 delicious custard pancakes recipes

The treat can be served with honey, jam, jam or any fillings according to your taste.

1. Custard pancakes with milk

Ingredients

• 3 eggs;
• ½ teaspoon of salt;
• 1 tablespoon sugar
• 10 g vanilla sugar;
• 400 ml of milk;
• 200 ml of boiling water;
• 200-300 g flour;
• 3½ tablespoon oil.

Preparation

Mix the eggs with salt, sugar and vanilla sugar. Add milk and beat with a mixer. Pour in boiling water gradually and continue whisking. Then start adding flour and do not stop stirring. Make sure that no lumps remain.

Add three tablespoons of butter and beat the dough again. Cover the dish with a napkin and let it sit at room temperature for half an hour.

Grease a frying pan with oil and heat over medium heat. Bake the pancakes for about a minute on one side and 30 seconds on the other.

2. Custard pancakes on kefir

Ingredients

• 2 eggs;
• ½ teaspoon of salt;
• 2 tablespoons of sugar;
• 4½ tablespoon vegetable oil;
• 500 ml of kefir;
• 250-280 ml boiling water;
• 300 g flour;
• ½ teaspoon of baking soda.

Preparation

Eggs whisk, add salt and sugar. Then mix everything with four tablespoons of butter and kefir. Pour boiling water in a thin stream, continuing to stir. Add flour and baking soda and beat the dough thoroughly so that there are no lumps left in it.

Grease a frying pan with oil and heat over medium heat. Fry the pancakes for 1-2 minutes on each side.

3. Openwork custard pancakes on kefir with apple juice

Ingredients

• 240 g flour;
• 250-270 ml of boiling water;
• 3 eggs;
• 200 ml of kefir;
• 3½ tablespoon oil;
• 1 tablespoon sugar
• ½ teaspoon of salt;
• ⅓ teaspoon of baking soda;
• 200 ml of apple juice;
• 1 tablespoon of vodka.

Preparation

Gradually pour boiling water into 150 g of flour and stir so that no lumps remain. Cool slightly and add eggs in turn, whisking the mixture with a mixer. Then combine with kefir, three tablespoons of butter, sugar and salt.

Add remaining flour, baking soda, juice and vodka. Whisk and remove any lumps. Cover with a napkin and leave at room temperature for 30 minutes.

Grease a skillet with oil and heat it over medium heat. Bake the pancakes for about a minute on each side.

4. Custard pancakes on ryazhenka

Ingredients

• 2 eggs;
• 1 pinch of salt;
• 1 tablespoon sugar
• 500 ml of fermented baked milk;
• 260 g flour;
• ½ teaspoon of baking soda;
• 200-230 ml of boiling water;
• 3½ tablespoon vegetable oil.

Preparation

Combine eggs with salt and sugar, add fermented baked milk. Add flour little by little and stir so that no lumps remain. Dissolve soda in boiling water and gradually pour the liquid into the eggs with flour. Then beat the dough with three tablespoons of butter, get rid of the lumps. Cover with a napkin and leave for 10-15 minutes at room temperature.

Grease a frying pan with oil and heat over medium heat. Bake the thin pancakes for about 15-20 seconds on each side.

5. Custard pancakes on yogurt

Ingredients

• 2 eggs;
• 1 pinch of salt;
• 4 tablespoons of sugar;
• 400 ml drinkable yoghurt;
• 260-300 g flour;
• ½ teaspoon of baking soda;
• 120 ml boiling water;
• 3½ tablespoon vegetable oil.

Preparation

Beat eggs with salt, sugar and yogurt, then combine with flour. Pour boiling water over baking soda, stir, add to the dough and beat. Leave the pancake dough at room temperature for 5 minutes, then add three tablespoons of butter to it and mix.

Grease a frying pan with oil and heat over medium heat. Bake the pancakes for about a minute and a half on each side.