Pancakes with cream
4 servings
40 minutes
Pancakes with cream are airy American pancakes that have become a symbol of cozy breakfasts. Their delicate texture is achieved through a combination of whipped eggs, milk, and flour. The light sweetness of the batter is highlighted by a soft creamy frosting made from condensed milk and butter, giving the dessert a velvety richness. Historically, pancakes emerged in America as a quick and nutritious breakfast, winning the hearts of millions. They are perfect for family tea time or festive mornings, and their versatility allows for additions like fresh berries, honey, or nuts. Each serving is a blend of simple preparation and impeccable taste that evokes warmth and homely comfort.
1
Beat the eggs with sugar and salt until frothy. Add a cup of milk, whisk well, gradually add flour while constantly breaking lumps with the whisk. Pour in vegetable oil.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Sugar: 3 tablespoons
- Milk: 2 glasss
- Wheat flour: 2 glasss
- Vegetable oil: 1 tablespoon
2
Dissolve the soda, add it to the dough, and mix well again. Let it sit for 5-10 minutes. During this time, heat the pan.
- Baking soda reacted with acid: 1 teaspoon
3
Fry over medium heat. Once bubbles appear and start to burst, flip and fry for another 20 seconds.
4
Mix condensed milk and butter and place in the refrigerator for half an hour.
- Condensed milk: 120 g
- Butter: 50 g
