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Pancakes made with milk and boiling water
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Pancakes made with milk and boiling water are a true gastronomic masterpiece among breakfast dishes. The secret lies in the combination of milk and boiling water, which makes the pancakes extremely thin and elastic. The boiling water cooks part of the flour, creating a special delicate texture. The pancakes turn out lacy and easy to roll into tubes.
Variations
- You can replace some of the milk with kefir for sourness.
- Add vanilla or lemon zest for aroma.
- For sweet pancakes, add 2-3 tablespoons of sugar.
- For savoury options, add salt and herbs.
Secrets of tenderness and taste
- Be sure to strain the dough through a sieve to remove lumps.
- Let the dough stand for 15-20 minutes to allow the flour to swell.
- Use only boiling water, not just hot water.
- Add melted butter last.
Tips on ingredients
- It is better to sift the flour in advance.
- Eggs should be at room temperature.
- Warm the milk to a lukewarm state.
- Use refined, odourless oil.
Small culinary nuances
- The first pancake usually turns out lumpy - this is normal.
- The pan should be well heated before baking.
- The dough should have the consistency of liquid sour cream.
- Cover the finished pancakes with a towel to keep them soft.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
250 g
Galychyna Lactose-Free Milk 2.5% 870g
400 ml
Shanychi CB Chicken Eggs 6pcs
2 pcs
Goodway Cane Brown Unrefined Sugar 500g
2 tbsp.
Salute Di Mare Pink Small Himalayan Salt 500g
0.5 tsp
Chumak Zolota Refined Sunflower Oil 0.5l
3 tbsp.
Bilo Sweet Cream Butter 82% 180g
50 g
Preparation steps
01
Prepare the dough base — In a deep bowl, beat the eggs with sugar and salt until smooth. Gradually add milk, stirring constantly. ⏱ 5 min. Guideline: The mixture should be smooth and lump-free.
02
Adding flour — Add the sifted flour in parts, stirring thoroughly with a whisk or mixer on low speed. ⏱ 5 min. Guideline: The dough should be lump-free, with the consistency of thick sour cream.
03
Pouring boiling water — Pour boiling water (200 ml) in a thin stream, stirring constantly and vigorously to prevent lumps from forming. ⏱ 3 min. Guideline: The dough should become more liquid and homogeneous.
04
Final preparation of the dough — Add vegetable oil and melted butter. Strain the dough through a sieve and let it settle. ⏱ 20 min. Guideline: The dough should have the consistency of liquid sour cream.
05
Baking pancakes — Heat the pan and lightly grease with oil. Pour the dough in a thin layer, spreading it over the entire surface. ⏱ 12 min. Guideline: The edges are browned and the surface is dry.
06
Tip: Stack the finished pancakes, greasing each one with butter. Serve hot with your favourite filling or simply with sour cream and honey.
Where to order ingredients
Select the required ingredients in one of the stores
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