Pancakes with cream

For a high-quality test of pancakes with cream, all products listed in the list must be at room temperature. Therefore, we take the egg and cream out of the refrigerator in advance. Pour cream and vegetable oil into a deep container, add sugar and salt, beat in the egg.

Using an electric or manual whisk, combine the products together. Beat the resulting mixture thoroughly. The white and yolk of the egg should take a more liquid form, and the sugar and salt should completely dissolve.

Add sifted flour and baking powder. Mix the contents of the container thoroughly until it reaches a homogeneous consistency. Make sure that there are no flour lumps left. Leave the finished dough for 15 minutes on the work table to relax the gluten. And the recipe for thin cream pancakes is almost ready!

After the specified time, we begin baking pancakes. We use a non-stick frying pan. Heat it over medium heat and grease it with a thin layer of vegetable oil. Pour a small amount of dough, distribute it over the surface, and form a circle.

After one minute, pry up the edge of the pancake with a wide spatula and turn it over to the other side. Fry the pancake for another 30 seconds and remove from the stove onto a flat plate. Cover the finished product with a lid from the pan so that its edges become soft. Fry the rest of the pancakes in the same way until the dough runs out.

We prepared pancakes with cream recipe. Once cooled slightly, pour honey, condensed milk, fruit or berry confiture over them and serve. If desired, we wrap any sweet or savory filling in them and complement them with syrups or sauces that suit your taste.
Enjoy your meal!