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Cream Pancakes

  Eggs 2 , slightly beaten
  Light cream 1 Cup (16 tbs)
  Sifted flour 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sweetened strawberries 1⁄4 Cup (4 tbs)

Mix the eggs and light cream in a bowl.
Sift the flour, sugar, and salt together into the egg mixture and beat with a rotary beater until smooth.
Refrigerate for at least 2 hours.
Heat a griddle until a drop of water dances on surface, then grease rightly.
Beat batter.
Pour 2 tablespoons batter for each pancake on griddle and brown on both sides.
Roll or fold pancakes and keep warm.
Unroll and fill with strawberries just before serving, then reroll.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1164 Calories from Fat 747

% Daily Value*

Total Fat 85 g130.4%

Saturated Fat 49.6 g248%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 707.3 mg29.5%

Total Carbohydrates 79 g26.4%

Dietary Fiber 3 g11.8%

Sugars 23.4 g

Protein 24 g48.5%

Vitamin A 58.4% Vitamin C 36.1%

Calcium 23.7% Iron 27.4%

*Based on a 2000 Calorie diet

Cream Pancakes Recipe