Custard pancakes
12 servings
120 minutes
Choux pancakes are a refined combination of airiness and rich flavor from Russian cuisine. Their secret lies in the special technique of preparing the batter, which gives them a delicate texture and finesse. Historically, such pancakes were made on holidays and special days, enjoying their lightness and exquisite aroma. They have a rich creamy-yeasty taste with a hint of sweetness and a slightly porous structure. Traditionally served with sour cream, jam or honey, they also pair well with savory fillings like fish or caviar. This recipe is perfect for a cozy family breakfast or festive gathering, filling the home with warmth and childhood aromas.
1
Make a dough starter from half a liter of milk, yeast, a teaspoon of sugar, and 1 tablespoon of flour. Let it rise.
- Milk: 500 ml
- Fresh yeast: 50 g
- Sugar: 4 teaspoons
- Wheat flour: 500 g
2
When the dough rises, add flour and bring the mixture to the consistency of pancake batter. After the dough rises, add an egg and mix thoroughly.
- Wheat flour: 500 g
- Chicken egg: 1 piece
3
Heat the remaining milk and cream with butter and vegetable oil in a saucepan. Bring the milk to a boil and pour it into the dough, mixing quickly. The dough should now have a pancake-like consistency. If it's thick, add boiling water.
- Milk: 500 ml
- Single cream 10% fat: 250 ml
- Butter: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Wheat flour: 500 g
4
Let the dough rise. It should start to foam. Once this happens, start baking the pancakes. Do not stir or disturb the dough, and do not move the container. Carefully scoop the foam from the top with a ladle and pour it onto the heated pan. You can grease the pan with oil only for baking the first pancake; after that, it's not necessary. Fry the pancakes on both sides; there's no need to grease with oil since the dough already contains both vegetable and butter.
- Vegetable oil: 1 tablespoon
