Usually pancake dough is prepared with milk or kefir, but there is a more interesting option when it contains liquid cream. This ingredient gives the finished pancakes tenderness, a subtle aroma, and some airiness. Try to slightly diversify the classic recipe for making thin pancakes, the result will definitely please you, especially if you choose strawberries and cream as the filling!
Ingredients (for 10 pancakes)
For the test:
- wheat flour – 2 cups
- milk – 1.5 cups
- light 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 ingredients, and not vice versa. Therefore, let's start preparing the pancake dough by beating eggs. Break the eggs into a plate, add sugar, and whisk until the sugar is completely dissolved.
Pour cold cream into the egg mixture and whisk.
Then milk is added (also cold). So, the liquid ingredients are prepared, you can mix them with the dry ones.
Pour the creamy egg mixture into the sifted flour. Mix with a whisk. The dough should be 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, not into the frying pan. Vanillin is added if desired.
To fry pancakes, you need to heat the frying pan well, or even better, put it on the fire before and keep the salt on it for 2-3 minutes, and then remove the salt. Pour about half a ladle of dough onto the hot frying pan and quickly tilt the frying pan so that the dough spreads over the entire bottom. As soon as the top of the pancake “grabs” and there are no liquid “clouds” on it, you can pick up the edge of the pancake and turn it over to the other side.
We're done with the pancakes, now we can prepare the filling.
Squeeze the whipped cream into a plate, and add the washed strawberries there; if they are large, you can cut them or mash them with a fork.
Delicate creamy pancakes with a light aroma of vanilla and cinnamon, warm, generously brushed with a piece of melting butter... we will delight our family for breakfast and a cup of coffee with cream!
Cream-based pancakes are not as thin as those made with milk, and denser than those made with kefir, which have a delicate structure. These pancakes are without holes, not lacy (and there are lace ones and ones with holes on the website! - but I remember they asked me for a recipe without them; here it is, because soda is not added to the dough).
But the pancakes with cream turn out to be very filling, you eat a couple of them and you’re full! Especially if tasted with sour cream or thick fruit yogurt. And such pancakes with homemade cream (spread, rolled into a tube or a corner, mmm...) are generally a luxury for a gourmet! But, I’ll warn you, it’s quite high in calories. So you can top it with jam – it’s also very tasty.
Ingredients:
- 0.5 l of liquid cream (10-15%);
- 200 g of flour (that’s one and a half 200-gram glasses);
- 2 eggs;
- 2 tablespoons sugar;
- ¼ teaspoon of cinnamon;
- A pinch of salt;
- A pinch of vanillin;
- 1 tablespoon vegetable oil;
- Milk - from 5 to 10 tablespoons.
How to bake:
Why is there such a difference in the amount of milk? But because it depends on the consistency of the dough, which, in turn, can turn out thicker or thinner, depending on the fat content and thickness of the cream, humidity and quality of flour.
Sift flour into a bowl and pour in cream.
Stir in the flour with a spoon until it is all moistened, and then beat with a mixer so that the lumps disappear. If you immediately take the mixer, dry flour will scatter throughout the kitchen.
Then add salt, sugar, vanillin and cinnamon. You can use both (together they give a delicious duet of aroma!) or any one of the spices, your favorite.
Add eggs to the dough and beat everything again with a mixer until smooth.
Pour a spoonful of vegetable oil into the dough (I use refined sunflower oil) and mix well. Oil is needed to make the pancakes easier to remove.
Now we look at the thickness of the dough: if it is too thick, then the pancakes will turn out too thick; if it is liquid, it may tear when turned over. Therefore, we adjust the consistency in one direction or another by adding milk or flour. I needed to add 8 tablespoons of milk so that the dough spreads easily in the pan.
Grease a dry, clean frying pan with a thin layer of vegetable oil, heat it over medium heat and pour in a portion of dough using a ladle. Tilt the pan, spread the dough into a thin, even layer and bake the pancake on one side until golden brown.
Using a spatula, flip it over and bake on the second side.
Then remove to a plate and immediately grease with a piece of butter: this will make the pancakes more tender and softer.
By the way, the pattern turns out different on each side - isn’t it beautiful?
And now about coffee (or cocoa!), which we will serve with creamy pancakes:) Try adding 1-2 tablespoons of that same 10% cream to a cup of drink: it will acquire a pleasant beige color and a special, silky taste. It’s even tastier than with milk, imperceptibly thicker and more pleasant.
You will need the following products:
- eggs – 3 pcs.;
- baking soda – 18 g;
- liquid cream – 200 ml;
- vegetable oil – 120 ml;
- boiled water – 150 ml;
- table salt – 10 g;
- wheat flour – 250 gr.;
- granulated sugar – 150 gr.
Cooking process:
- The main product of this recipe is cream, so you should start with it, pour it into a container, add eggs and combine everything with beating movements.
- After this, once the creamy egg mass has become homogeneous, you can add granulated sugar.
- Next you need to add butter and add flour, you can immediately add salt and soda.
- After the entire mass is filled with water, it needs to be mixed well; you should use a whisk or mixer for this: this way there will be no lumps in the dough and it will acquire a glossy shine, which is important for subsequent baking.
- The last stage is baking - the technology is the same as when preparing traditional milk pancakes.
It is recommended to serve these pancakes with cream and water with different types of jams or fresh berries.
For pancakes made with cream, it is better to use a product with a higher percentage of fat content, so the baked goods will become even more delicious, but you should not abuse a large amount of water when using liquid cream, as this will cause the finished dish to lose most of its taste.
Creamy pancakes with milk
Another delicious family dish can be pancakes with cream and milk. By adding a portion of cream and milk, the housewife can achieve a double effect - more taste, more aroma and more pleasure from delicate baked goods.
Products that are needed:
- liquid cream (at least 10% fat) – 250 ml;
- milk fat content not less than 3.5% – 250 ml;
- 3 eggs;
- flour - 7-8 full tablespoons;
- powdered sugar - a couple of large tablespoons;
- fine salt – 1 pinch;
- sunflower oil - a large spoon.
Cooking steps:
- In this recipe, eggs are the primary ingredient - you need to beat them and slowly add the cream.
- The sifted flour is introduced gradually, a couple of spoons at a time, while the mass must be mixed and so on until a full 7-8 spoons are obtained.
- Then you need to add powdered sugar, add salt and pour hot milk over everything (this is important - the milk must be heated to 85°C).
- Next, oil is added to the dough itself so that during the baking process the pancakes do not burn and there is less need to grease the pan.
- The last step is baking.
These pancakes bake faster than classic ones, so you need to make sure they don’t burn. In addition, they are very delicate and thin - you need to turn them over and remove them carefully.
Pancakes with creamy fillings
Different fillings for pancakes give them a unique taste and become the family's favorite, and creamy filling can make pancakes even more airy and appetizing.
"Cream cream"
Pancakes with this filling turn out to be especially tasty and, believe me, will be a decoration for a family tea party.
For the pancake test:
- several eggs;
- liquid cream – 350 ml. (more is possible);
- sunflower oil – 2.5 tbsp;
- fine salt - half a teaspoon;
- fine sugar - a couple of full tablespoons;
- wheat or – 270 gr.
For filling:
- whipping cream with a fat content of at least 33% – 260 ml;
- powdered sugar – 50 gr.;
- vanilla - to taste;
- ground nuts - to taste.
How to cook:
- To prepare the dough, add cream to the beaten eggs and mix everything well.
- Next, oil is poured in.
- At the end, add the sifted flour with salt and sugar. The mass is mixed until smooth and uniform.
- Baking pancakes.
- After the pancakes are baked, it’s time to start filling.
- Whipping cream must be combined with powdered sugar and vanilla - in a mixer or by hand, start whipping only the cream, gradually add the entire volume of powder. Once you see that the cream is thickening, you can add vanilla. The housewife’s task is to achieve stable creamy vanilla peaks. It is important to remember that if the cream is whipped in a mixer, the speed should be increased gradually; towards the end of whipping, the mixer should be turned on at maximum speed, and then turned off abruptly.
- The required amount of creamy filling is placed in the center of the pancake and, if desired, lightly sprinkled with nuts, then the pancake is wrapped in a triangle.
If the whipped cream is too thin, you can add lemon juice - add ¼ lemon juice per 250 ml of cream.
Pancakes with creamy berry filling
This filling can be prepared with fresh or frozen berries of your favorite varieties.
Products for filling:
- blackberries – 1 full glass;
- raspberries – 1 full glass;
- black currants - 1 full glass;
- whipping cream with 33% fat content – 260 ml;
- powdered sugar – 50 g;
- vanilla - optional and to taste.
Cooking technology:
- Pancake dough can be prepared according to any of the above recipes or choose the classic version with milk.
- To prepare the filling, all the berries need to be mixed (if you wish, you can leave some berries whole or crush them all and make a berry puree).
- Next, beat the cream with powder and vanilla to a stable creamy foam and carefully add the berry puree into it, stirring carefully so that the cream does not fall off. The filling mixture should be thick.
- As soon as the pancakes are baked, you can fill them with a creamy berry mixture and wrap them at the hostess’s discretion (in a triangle, envelope or tube).
You can decorate the finished dish with fresh berries and a sprig of mint.
Creamy pancakes with banana and chocolate
Pancakes with this filling will please any sweet tooth, and good chocolate and properly whipped cream will take the dessert to a new culinary level.
What you need to prepare the filling:
- high fat confectionery cream – 200 ml;
- fine sugar - a few tablespoons;
- ripe bananas – 2 pcs.;
- high-quality dark chocolate – 150 g;
- butter – 15-20 gr.
How to cook:
- Pancakes are baked according to one of the recipes given above.
- Cream and sugar are whipped with a mixer or by hand with a whisk until stable mass.
- Break the chocolate into pieces, put it in a heating container and add butter, then melt everything in a water bath.
- Cut the fruits into cubes, trying to make them the same size so that the filling looks more aesthetically pleasing in the finished dish.
- Next, we begin to assemble the dish: the finished pancake is coated with cream, then a spoonful of bananas is laid out and everything is poured with a reasonable amount of chocolate. Afterwards the pancake is wrapped in a convenient way.
You can put any fruit in this filling. For example, to add sourness, you can replace the banana with an apple, or you can make an assortment of fruits and berries and add an apple and strawberries to the banana. This filling allows you to express your own culinary imagination.
Pancakes with cream (video)
How to cook oat pancakes with cream (video)
Pancakes with cream allow you to give a traditional dish a new delicate note, and creamy fillings will turn simple pancakes into a real dessert that will be a worthy end to, for example, a dinner party.
– another option for delicious and satisfying pancakes that will certainly add to your cookbook of recipes. We cook traditionally, don't we? Why don't we bake pancakes with cream then?
Cream, like milk, is great for making pancake dough. Baking with cream turns out more satisfying, and the pancakes themselves are more tender, simply melting in your mouth. Creamy pancakes do not linger on the plate; these delicacies are scattered 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 look at how to prepare custard pancakes with cream.
By changing the amount of water, we can cook both thin and fluffy 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., two pinches of salt, baking powder 1 tsp., wheat flour (be sure to sift!), vegetable oil (at I like coconut like this) 2 tbsp.
How to cook custard pancakes with cream
- Beat the eggs using a whisk or mixer in a deep bowl until foam forms.
- Add granulated sugar and cream, mix until smooth.
- 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.
- 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.
- We bake like any other pancakes in a heated frying pan and greased with oil. Bake on both sides until browned.
Serve custard pancakes with cream with your choice of sour cream, condensed milk, jam, preserves.
You can also prepare a sweet filling from cottage cheese, see how in the recipe. Creamy pancakes stuffed with cottage cheese are a delicious and satisfying breakfast option on your table.
How to cook thin pancakes with cream
The pancakes are very high in calories, but very tasty. Hearty pancakes with an incredibly delicate taste are a great recipe for Maslenitsa.
We will need:
500 ml cream, 200g. butter, 150-170 gr. flour, 1 bag of vanilla, 6 yolks, 2 whites, 50g. sugar, vegetable oil.
Preparation:
- Place egg yolks, sugar, a packet of vanillin and softened butter into a blender bowl and beat everything. Place the resulting mass in the freezer for 5-6 minutes.
- Pour the flour into a separate container, add 300 ml of cream, mix the mixture and place on a slightly heated stove so that the dough acquires a homogeneous consistency.
- Take the yolks and butter out of the refrigerator and beat again until fluffy.
- Combine flour with cream with whipped yolk mixture, mix.
- Pour the remaining 200 ml of cream into the blender bowl, add two egg whites and mix in the blender bowl.
- Now add our prepared dough to the resulting protein mass and mix everything well again.
- Bake pancakes in a heated frying pan greased with vegetable oil. The pan can only be greased once before baking the first pancake. Cook the pancakes on both sides until browned.
Crepes made with cream and milk - thin French pancakes
Crepes are thin French pancakes. Let's make these creamy pancakes today. Cream and milk crepes are ideal 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 a little more or a little less), 3 tbsp. powdered sugar, 0.5 tbsp. salt, vegetable oil.
How to cook:
- Mix eggs with powdered sugar and salt. Then add cream and milk, mix everything again.
- Add sifted flour in small portions and stir the pancake batter until smooth. At the end, do not forget to add vegetable oil to the dough.
- Bake pancakes in a preheated and greased frying pan.
Recipe: pancakes with cream and kefir
This is a recipe for fluffy and very tasty pancakes, mixed with both cream and kefir. The pancakes turn out very tender with a subtle sourness in the taste.
We will need:
for 2 cups cream, 2 cups kefir, 50g. butter, 2 large eggs, 2 cups of sifted wheat flour, half teaspoons of soda and 1-2 tsp. Sahara.
Preparation:
- Melt the butter. Pour the butter 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 be without lumps.
- Now pour kefir into the dough. Kefir should be at room temperature or even slightly warm. Add soda and sugar. Mix the pancake dough.
- Let the dough rest for about 30 minutes. The consistency of the dough should be thick, like sour cream.
- Bake pancakes in a heated frying pan, greased with vegetable oil on both sides until browned.
Bon appetit!
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