Custard pancakes with milk
Origin of the recipe
Milk-based custard pancakes have a rich history, rooted in the traditions of Russian cuisine. Their origins lie in ancient recipes that emerged in Russia and Eastern Europe. The name "zavarnye" (custard pancakes) refers to the method of preparing the dough: it was steeped in boiling water or milk, which made the pancakes especially fluffy and soft. These pancakes were popular as a holiday dish and were served at special occasions due to their airy texture and rich flavor. The recipe has evolved over time, but classic custard pancakes remain a favorite dish in Russian cuisine today.
What do you need for cooking?
Ingredients
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Milk
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Wheat flour
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Water (boiling water)
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Eggs
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Sugar
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Vegetable oil
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Butter
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Salt
Kitchen utensils
- Bowl
- Pan
- Ladle
- shoulder blade
- Blender
Step-by-step recipe
Step 1:
Beat the eggs in a bowl with a blender. Add sugar and salt and continue beating until thick foam forms.
Step 2:
Add milk, sift flour into the same bowl and mix well to avoid lumps.
Step 3:
Slowly pour boiling water into the dough, continuing to whisk constantly.
Step 4:
Add 4 tablespoons of vegetable oil and mix well.
Step 5:
Leave the dough for 15 minutes.
Step 6:
Heat a frying pan over medium heat, grease it with vegetable oil and pour the batter onto it in a thin and even layer.
Step 7:
After 30-40 seconds, as soon as the edges of the pancake become golden brown, carefully run a spatula along the entire edge and, lifting the pancake on one side, turn it over to the other side.
Step 8:
Brush the pancake with butter. Fry the other side until golden brown, about 30-40 seconds over medium heat.
Step 9:
Before you make the next pancake, heat the pan, grease it with oil and pour in the batter.
Cooking tips
The main reason for lumps in pancakes is an insufficiently hot pan. Keep in mind that a cast iron pan takes longer to heat up than a regular Teflon pan. The burner size should be chosen based on the size of the pan you're frying. The smaller the burner, the higher the flame should be, but don't set it to maximum. A medium burner with medium heat is best. A wide burner risks undercooking the center of the pancake.
If the batter is too runny, don't add the flour directly to the bowl. Scoop out some of the batter, add the flour, mix thoroughly to avoid lumps, and then combine with the remaining batter. Don't over-beat the pancake batter, as this will make it too sticky and rubbery.
Pancakes baked in butter taste better, but butter burns faster, so you can use a mixture of butter and vegetable oils.
If you reduce the amount of sugar during cooking, you can wrap any unsweetened filling in the pancakes.
