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Recipe: Cream Pancakes

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Unbelievable!

CREAM PANCAKES

Makes about 10 pancakes

2 large eggs

1 tsp salt

1 Tbsp sugar

1 C cold water

½ C cream

¾ C flour

Melted butter (for rolling and serving pancakes)

Maple syrup (for serving pancakes)

Beat eggs until thick and lemon colored, then beat in salt and sugar. Add water, cream, and flour alternately to egg mixture, beating after each addition. Let stand 30 minutes, then beat again before making pancakes. (The longer this batter stands and the more it is beaten, the better and lighter these pancakes will be.) Fry by spoonfuls on hot greased griddle. Butter as soon as cooked and roll up. Serve with additional melted butter and maple syrup.

5 Responses

  2. That was our question, too, until we tasted them. Now, I don’t know what your crepe recipe is but mine is totally seat of the pants (that’s how my mother taught me). Eggs, flour, milk. Pinch of sugar if it’s a dessert crepe.

    These pancakes are far creamier– smoother– than any crepe I make, or have had in Germany, Austria, or Hungary. Much more buttery.

    Plus, I just make crepe batter & crepes. This batter sits.

    They look the same and taste different!

  3. I’ll have to try them. Although my crepes recipe says to let it stand for at least 15 minutes before cooking – so I think the main difference is the cream instead of milk. And with that much cream, they _have_ to be good!

    I made ice cream yesterday. My first effort. I bought a Cusinart ice cream maker at the Good Will for all of $8…. Fortunately for me, my son was visiting (actually, I intended to make ice cream for the grand kids) and commented that the paddle was missing. True – there was no paddle. I ordered one online from Cuisinart for 5.95 (plus shipping) and it finally arrived 10 days later. (10 days!!) So…today we taste. The lickins’ were good but we’ll see.

    I’ve collected quite a few recipes over the years – we’ll see if any of them are any good!

    1. We have a Cuisinart ice cream maker with a “bowl” that’s filled with freon or something. It stays in the freezer until ready to use. Is that the one? We love ours! Seems to me it spins for 20-30 minutes, right? What we do then is scrape out the bowl, but the ice cream in an old fashioned ice cream maker canister, and stick that in the freezer for a few hours.

      Nothin’ like homemade ice cream.

  4. That’s the one.

    Left it in our “outside” freezer overnight, had it last night. It was hard as a rock! We had to use a bowl of hot water for the scoop in order to serve any at all. Flavor was good – texture was very different from store bought.

    I put it into the “inside” freezer – we’ll see if it softens up a bit.

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