Cream – Pancakes

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 125 g flour
  • 40 g powdered suar or normal suar
  • 2 egg yolks
  • 1 egg (s)
  • milk
  • sweet cream
  • 0.25 ¼ lemon (s), zest or two squirts lemon juice
  • 50 g butter
Cream – Pancakes
Cream – Pancakes

Instructions

  1. Sieve the flour and powdered sugar or sugar into a bowl. Add the egg yolks and the whole egg. Mix with milk and cream (ratio as desired) to form a smooth pancake batter. Add the grated lemon zest or lemon juice.
  2. Melt the butter in a pan, just let it turn light brown, do not sizzle. Mix slightly cooled into the batter. If there are small lumps, you can pass the dough through a sieve. Let rest for about 5-10 minutes.
  3. Then bake the pancakes in the same pan until golden brown. You no longer have to put butter in the pan for baking.
  4. The amount is enough for about 6 pancakes.

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