Liquid cream pancake recipe 10. Cream pancakes

Usually the dough for pancakes is prepared with milk or kefir, but there are more interesting option when it contains liquid cream. This ingredient gives the finished pancakes tenderness, delicate flavor, as well as some airiness. Try to diversify a little classic recipe cooking thin pancakes, the result will surely please you, especially if you choose strawberries with cream as a filling!

Ingredients (for 10 pancakes)

For test:

• wheat flour - 2 cups
• milk - 1.5 cups
• low fat cream - 1 cup
• egg - 2 pcs.
• sunflower oil - 4 tbsp. spoons
• a pinch of soda and salt

For filling:

• strawberries (fresh or frozen) - 300g
• whipped cream (sold in cans)

How to bake thin pancakes with cream

The basic rule for making pancakes: liquid ingredients should be added to dry ones, and not vice versa. Therefore, we will start preparing the dough for pancakes by beating eggs. Crack the eggs into a bowl, add the sugar, beat with a whisk until the sugar is completely dissolved.

Pour the cold cream into the egg mixture, beat with a whisk.

Then milk (also cold) is added. So, the liquid ingredients are prepared, you can mix them with dry ones.

Pour the egg mixture into the sifted flour. Mix, you can with a whisk. The dough should turn out liquid and homogeneous, if possible without lumps. At this stage, you can add a pinch of soda and salt.

Sunflower oil should be poured directly into the pancake dough, and not into the pan. Vanillin is added if desired.

To fry pancakes, you need to heat the pan well, and even better before that, put it on the fire and hold the salt on it for 2-3 minutes, and then remove the salt. Pour on hot pan about half a ladle of dough, quickly tilt the pan so that the dough spreads all over the bottom. As soon as the top of the pancake "grabs" and there are no liquid "clouds" on it, you can grab the edge of the pancake and turn it over to the other side.

With pancakes finished, now you can prepare the filling.

Squeeze the whipped cream into a plate, send the washed strawberries there, if it is large, you can cut it or knead it with a fork.

I baked pancakes for the first time in my life, so please don’t hit me hard 🙂 . Chose the recipe for pancakes with cream. The recipe for such pancakes contains sugar, I replaced it with fructose (so, those who are on a diet, take note!).

We will need

Ingredients:

• Flour - 300 gr.
• Cream - 300 ml (drinkable 10% fat),
• Chicken eggs - 2 pieces,
• Sugar - 2 tbsp. spoons (I baked pancakes without sugar and used fructose in the recipe because of the diet),
• Salt - 0.5 teaspoon,
• Baking powder - 0.5 sachet,
• Vegetable oil - 2 tbsp. spoons,
• Water (boiling water) - 350 ml.

Cooking process:

In a bowl, mix eggs, sugar, salt, cream and flour with baking powder with a mixer.
Continuing to beat the pancake dough, gradually pour in boiling water.
Then add vegetable oil and mix.

Heat a baking pan well and grease with oil before baking the first pancake. (I can see that I did something wrong, because the first pancake was not lumpy, but quite normal ;-)).

Pancakes on cream are fried very quickly, they do not stick to the pan. Each pancake was smeared with butter on top.

Interestingly, the first side of each pancake was uniformly colored in a pleasant light brown color - perhaps more oil should have been added.

Enjoy your meal!

Strange, but rarely does anyone cook pancakes with cream. Very in vain! This dairy ingredient makes pancakes more tender, richer and gives them a creamy and wildly appetizing taste and aroma!

Basic Recipe

Cream pancake recipe:

Pancakes with whipped cream

• 50 g of yeast;
• 10 g of salt;
• 470 ml of milk;
• 10 g of sugar;
• 2 eggs;
• 550 g flour;
• 120 ml heavy cream.

Time - 1 hour and 15 minutes + frying.

Calories - 215.

How to bake pancakes with whipped cream:

1. Milk must be heated to a warm state;
2. Pour a third of the milk into a bowl, pour in the yeast and mix everything thoroughly so that the yeast disperses;
3. Add sugar and salt, also stir until dissolved;
4. Next, add the components with 2/3 parts of flour. It should be added in stages in order to have time to break up lumps with a whisk;
5. Remove the dough in heat so that it rises;
6. During this time, divide the eggs into different bowls;
7. After about thirty minutes, pour the yolks, the rest of the milk into the dough and stir in the rest of the flour, mix everything well with a whisk or spatula;
8. Salt the whites a little and beat until stable peaks;
9. Pour the cream into a bowl and beat them until the same state. When choosing dishes, it is worth considering that both proteins and cream will increase several times;
10. Carefully and gradually mix the finished proteins into the dough, then repeat the same with the cream;
11. Remove the dough in the heat one more time to rise;
12. After that, pancakes can be baked in a well-heated pan.

Thin pancakes on cream with holes

• 50 ml of water;
• 430 ml cream;
• 20 ml of oil;
• 30 g of sugar;
• 160 g flour;
• 6 g dry yeast;
• 3 g salt;
• 1 egg.

Time - 2 hours + frying.

Calories - 191.

Procedure:

1. Pour the cream into a saucepan or bowl, heat on the stove or in the microwave until warm, not hot;
2. Add sugar to a third of the cream and dissolve it well;
3. Pour in the yeast and also stir them thoroughly so that they are completely dispersed in the cream;
4. Remove the resulting mass into heat for at least a quarter of an hour;
5. Warm up the rest of the cream, pour into the risen yeast mass;
6. Salt it and add a raw egg;
7. Stir and begin to stir in the flour, gradually letting it through the sieve;
8. After each time, bring the mass to a uniform texture;
9. Pour in the oil and combine the components again until smooth;
10. Then the dough can be sent to heat for an hour and a half;
11. After the time has elapsed, pancakes can be fried until golden brown on all sides.

Pancakes with dry cream and milk

• 15 g of sugar;
• 1 egg;
• 10 ml of milk;
• 3 g baking powder;
• 15 ml of oil;
• 10 g of dry cream;
• 40 g flour.

Time - 5 minutes + frying.

Calories - 312.

Cooking process:

1. Heat milk and pour into a bowl;
2. Add cream to it, quickly breaking up lumps with a whisk;
3. Beat the egg, add butter, sugar, baking powder and mix;
4. Next, add flour and be sure to dilute it to a smooth texture;
5. The dough is ready and it can be baked in a pan until golden brown.

Pancakes with cream and water

• 15 g of sugar;
• 15 ml of oil;
• 3 eggs;
• 350 ml of water;
• 3 g salt;
• 170 ml cream;
• 350 g flour.

Time - 25 minutes + frying.

Calories - 172.

Culinary process:

1. Place eggs in a bowl without shells, add sugar;
2. Combine the components, carefully whisking them together until fluffy;
3. Pour salt, pour cream, mix and gradually introduce flour;
4. After each addition of flour, bring the mass to uniformity;
5. Then pour in water, then oil and mix again;
6. In the end it will batter who needs to be given ten minutes to rest;
7. After that, pancakes can be fried until cooked in a pan.

So that even the first pancake does not turn out to be lumpy, we strongly recommend warming up the pan to a “smoke” state. It is this degree of heating that will provide you with the desired result.

The dough should always be like liquid sour cream/drinkable yogurt. If your dough is too thick or runny, you need to adjust it with liquid and, accordingly, dry ingredients. Water, yogurt, kefir, cream, and so on can be liquid, and the dry ingredient is always the same - flour.

When you oil the pan again, do it with a brush so as not to pour a lot. If there is a lot of oil, then the pancake will turn out thick anyway.

And now, perhaps, the favorite part of each of you. Let's talk about toppings, shall we? Someone likes sweet, and someone salty. We will offer, and you choose!

• cottage cheese with herbs (dill, rosemary, basil, etc.);
• yogurt with nuts;
• cottage cheese with raisins / prunes / dried apricots;
• berries or fruits with syrups;
• chocolate spread with banana (other fruits / berries);
• cream or mascarpone with additives;
• chicken with mushrooms;
• minced meat with vegetables;
• crab sticks with corn;
• mushrooms in sauce;
• red fish with cream cheese;
• eggs with green onions;
• vegetables in sauce;
• herring with pickles and onions;
• cheese with garlic and herbs.

Of course, these are not all the toppings that exist today. But we have offered you the most popular ones, so get started! Cook cream pancakes with pleasure, choose the most delicious toppings and surprise your taste buds with new flavors.

- another option for delicious and satisfying pancakes that will certainly replenish your cookbook recipes. We cook traditionally, don't we? Why don't we bake cream pancakes then?

Cream, like milk, is great for making pancake dough. Cream-based pastries are more satisfying, and the pancakes themselves are more tender, just melting in your mouth. Creamy pancakes do not linger on the plate, these sweets scatter in a matter of minutes. The dough will require a simple set of ingredients - the most basic: flour, cream, eggs.

So, let's look at the first recipe in which we will analyze how to cook custard pancakes on cream.

By changing the amount of water, we can cook both thin and more airy pancakes. If you want your pancakes to be more fluffy, reduce the amount of water in the recipe.

We will need:

Cream (any fat content) 350 ml, water (boiling water) 350 ml, chicken egg 2 pcs., sugar 1-2 tsp, salt two pinches, baking powder 1 tsp, wheat flour (be sure to sift!), vegetable oil (at me coconut like this) 2 tbsp.

How to cook custard pancakes with cream

1. Beat the eggs with a whisk or mixer in a deep bowl until foamy.
2. Adding granulated sugar and cream, mix until smooth.
3. Mix the sifted flour with baking powder and salt, add the mixture of dry ingredients to the dough. Stir the dough until smooth and, continuing to stir, pour in boiling water.
4. Knead the dough until it becomes smooth, there should be no lumps in the dough. At the end, add butter, mix the pancake dough and start baking pancakes.
5. We bake, like any other pancakes, in a preheated pan and greased with oil. Bake on both sides until browned.

Custard pancakes on cream are served with a choice of sour cream, condensed milk, jam, marmalade.

Can you cook sweet stuffing from cottage cheese, see how in the recipe. Cream pancakes stuffed with cottage cheese are a variant of a tasty and satisfying breakfast on your table.

How to cook thin pancakes with cream

Pancakes are very high-calorie, but very tasty. Hearty pancakes with incredible delicate taste- a great recipe for Shrovetide.

We will need:

500 ml cream, 200 gr. butter, 150-170 gr. flour, 1 bag of vanilla, 6 yolks, 2 proteins, 50g. sugar, vegetable oil.

Cooking:

1. Place egg yolks, sugar, vanillin and softened butter in a blender bowl, beat everything. The resulting mass is placed in the freezer for 5-6 minutes.
2. Pour the flour into a separate container, add 300 ml of cream, mix the mass and place it on a slightly heated stove so that the dough acquires a uniform consistency.
3. We take out the yolks with butter from the refrigerator and beat again until fluffy foam.
4. We combine the flour with cream with the whipped mass of the yolks, mix.
5. Pour the remaining 200 ml of cream into the blender bowl, add two proteins and mix in the blender bowl.
6. Now add our prepared dough to the resulting protein mass and mix everything well again.
7. We bake pancakes in a preheated pan, greased vegetable oil. The pan can be greased with oil only once before baking the first pancake. Cook pancakes on both sides until browned.

Crepes with cream and milk - thin French pancakes

Crepes are thin French pancakes. Let's make these cream pancakes today. Cream and milk crepes are perfect for morning coffee or tea.

We will need:

For 500 ml 33% cream, 4 eggs, 300 ml. milk, about 200 gr. sifted flour (weight may be slightly more or slightly less), 3 tbsp. powdered sugar, 0.5 tbsp. salt, vegetable oil.

How to cook:

1. Mix eggs with powdered sugar and salt. Then add cream and milk, mix everything again.
2. Enter in small portions sifted flour, mix pancake dough until smooth. At the end, do not forget to add vegetable oil to the dough.
3. Bake pancakes in a preheated and oiled pan.

Recipe: pancakes with cream and kefir

This is a recipe for fluffy and very tasty pancakes mixed with cream and kefir at the same time. Pancakes are very tender with a subtle sourness in taste.

We will need:

for 2 cups of cream, 2 cups of kefir, 50g. butter, 2 large eggs, 2 cups of sifted wheat flour, half a teaspoon of soda and 1-2 tsp. Sahara.

Cooking:

1. Melt butter. Pour the oil into the sifted flour and break the eggs. Now we begin to pour in the cream in a thin stream with constant stirring. The pancake dough should come out without lumps.
2. Now pour kefir into the dough. Kefir should be room temperature or even slightly warm. Add soda and sugar. Mix the pancake dough.
3. Let the dough rest for about 30 minutes. The consistency of the dough should be thick, like sour cream.
4. We bake pancakes in a preheated pan, greased with vegetable oil on both sides until browned.

Enjoy your meal!