Creamy pancakes without flour
6 servings
25 minutes
Creamy pancakes without flour are a delicate and airy treat that captivates with its rich creamy flavor and fine texture. Inspired by traditional Russian cuisine, these pancakes replace flour with corn starch, making them especially light. They are perfect for a morning breakfast or a cozy dessert, especially with berry syrup that adds freshness and a hint of tartness. They are quick and easy to prepare: the batter is whipped from cream, eggs, and vegetable oil, then poured in a thin layer onto a hot skillet. Once browned, the pancakes develop a golden crust and delightful aroma. This is not only a tasty treat but also a great option for those seeking a lighter alternative to classic flour pancakes.
1
Beat the eggs with all the cream and vegetable oil until smooth using a mixer.
- Chicken egg: 2 pieces
- Single cream 10% fat: 250 ml
- Cream 23%: 150 ml
- Vegetable oil: 2 tablespoons
2
Add corn starch, salt, powder, and whip again. The dough should be liquid.
- Cornstarch: 200 g
- Salt: pinch
- Icing sugar: 2 tablespoons
3
Heat the non-stick pan without oil!
4
Pour the batter very thinly and fry for a couple of minutes on each side until golden brown.
5
Serve with syrup!
- Redcurrant syrup: to taste
