Thin cream pancakes with holes: 5 recipes for tender and savory pancakes

Hello, dear readers. I would like to congratulate everyone on Maslenitsa. A week of baking and eating pancakes has begun. I love these sweets with honey, jam, condensed milk, I really love stuffed pancakes, there are a lot of recipes on the blog with step-by-step photos. I constantly describe recipes carefully so that anyone can prepare a tasty delicacy. This recipe is special, it comes out with a creamy, tender taste and a golden brown crust.

I think almost everyone has food for making in their refrigerator. And if you don’t have cream, you can go down and buy it at the store.

I often have cream in the refrigerator; I usually buy store-bought. I like to drink coffee with cream in the morning.

What to serve the delicacies with is a matter of taste, every housewife decides for herself. We prefer sweets. They are the most tender and very tasty, children and adults like them. Cook for your family and treat your own guests.

Baking pancakes is basically the same, the dough differs in the composition of the ingredients and the manufacturing method. Using cream, they turn out thin, with an openwork border.

Advice for novice housewives
Cooking thin cream pancakes with holes: recipe
How to cook pancakes with cream and water
Recipe for openwork pancakes with dry cream and milk
How to create pancakes without eggs using cream
Very tasty royal pancakes made with cream and yeast

Advice for novice housewives

To make pancakes, choose a frying pan with low edges and a long handle, this will make it easier to roll the pancakes. Our grandmothers used metal frying pans.

Before heating, grease the frying pan with a piece of lard or vegetable oil and heat it well.

The dough should not be liquid like water, and not thick, a medium mixture. Scoop out half a ladle of dough.

Sift the flour, maybe twice. My grandmother constantly sifted the flour before adding it to the dough.

Cooking thin cream pancakes with holes: recipe

Cream comes in different percentages of fat, 10%, 15%, 25%, I usually buy 10% fat and add it to cocoa or coffee. On Maslenitsa, it’s a sin not to treat yourself to delicious pancakes, let’s prepare pancakes.

Ingredients:

1 cup cream (I use 10%)
2 testicles
1 spoon of sugar
a pinch of salt
half a glass of flour
2-3 tablespoons of vegetable oil

Separate the yolks from the whites, combine the yolks with sugar, and grind with a whisk.

Add cream and stir. If you had them in the refrigerator, take them out, we need the ingredients at room temperature.

We combine the whites with a pinch of salt, beat them into foam, not to the point of fanaticism, but into foam, but not fluffy, we do this with a whisk.

Combine the cream, eggs with sugar, and whites, add the flour, but not all at once, but in portions.

The dough mixture must be homogeneous. Not thick, and not watery, if you add more flour, the pancakes will be thick, if less, they will tear when baking, because the dough will be liquid.

If you poured a lot of flour, pour in a little boiled water or cream. This is what the dough mixture should be like.

Add vegetable oil, let the dough stand for 10 minutes on the table, and you can fry it. Turn on the fire in advance. Pour in a little vegetable oil and pour the dough into the pan, turning it.

We fry on both sides, the heat needs to be medium, on high heat the pancakes will burn, on low heat they will not fry well.

You can grease the frying pan with oil before pouring the pancake, but usually, when it is perfectly warmed up, there is no need to grease it; the products come out just fine.

I turn it over with a spatula. We added vegetable oil to the dough; if you also grease the frying pan, they will be greasy.

Cream is a fatty product, I suggest diluting it with boiling water. Perfectly, pancakes with the addition of boiling water come out especially tasty and tender.

How to cook pancakes with cream and water

On cream, you say? It will be very fatty! Nothing greasy, quite tasty. This milk product is sold in any store; you need very little of it. We'll dilute it with water, so we'll get a lot of treats.

Ingredients:

Cream - 250 ml (any fat content)
Water - 350 ml (boiling water)
Flour - 300 g
Eggs - 3 pcs.
Sugar - 5 tsp.
Salt - on the tip of a teaspoon
Baking powder - 1 tsp.
Sunflower oil - 2 tbsp.

Beat the eggs into a bowl and combine them with salt and sugar. Mix everything with a whisk.

Pour in the cream, add the sifted flour, mix everything well with a whisk or mixer. The dough will be a bit thick, but don’t be alarmed, we will dilute it with water.

Boil the kettle, pour 350 ml. boiling water into the dough, and immediately stir everything actively with a whisk so that the ingredients do not cook.

Add vegetable oil to the dough, let stand for 10-15 minutes, and fry in a heated frying pan.

Any pancake can be greased with butter, they will be more tender and tastier, but this is optional. The pancakes turn out thin, all in a hole, and very tasty.

When I cook with sweet innards or serve with sweets, I add vanilla sugar to the dough; if we stuff with unsweetened innards, do not add vanilla.

A delicious and fragrant dessert is ready! Eat and enjoy!

Recipe for openwork pancakes with dry cream and milk

Have you tried a recipe made with dry cream? A very fascinating creamy taste comes out. For the recipe, you can use homemade or store-bought milk.

Ingredients:

1 tablespoon dry cream
2 glasses of milk
2 testicles
150 g flour
2 spoons of sugar
a pinch of salt
2-3 tablespoons of vegetable oil

Heat the milk, add cream, mix with a whisk so that there are no lumps.

Beat eggs with sugar and salt. Add to the dough, mix with a whisk or mixer.

Add sifted flour, mix the dough, pour in vegetable oil, let stand on the table at room temperature for about 10 minutes, and you can fry the pancakes.

How to create pancakes without eggs using cream

This amount of ingredients makes 5 pancakes. The portion is small, if you like it, you can create more next time. I make these for breakfast.

Ingredients:

cream - 200 ml
salt - 0.5 tsp
sweet sand - 1 teaspoon
flour - 5 tablespoons
boiling water - 100 ml
butter - 1 tbsp

Very tasty royal pancakes made with cream and yeast

I suggest making pancakes with yeast, you can use fresh or dry. They turn out porous, and very tasty, openwork, and everything fits into a hole.

I offer a recipe from Evgenia Kovalets, a fascinating and unusual recipe that is worth trying. Press the key, watch the video, and cook for Maslenitsa, making your loved ones happy.

Cook, eat, treat your friends. Bon appetit! Cook with pleasure!

How to cook pancakes with cream according to a step-by-step recipe with photos

The process of making pancakes is so simple that any cook can repeat it. Don’t be alarmed and don’t give up on this if your first pancake turns out lumpy, because this happens all the time for everyone.

I remember that my first baking tests were so bad that I was sure that I was making them for the last time. But with the passage of time and experience, everything got better, now I have time to bake them right away in two pans.

Your challenge is to learn, maybe you will mess up the first few pancakes, but the others will be perfect and you will have the new skill of making delicious pancakes. For such a dish, the dough can be prepared in a variety of waters - from milk to water, and any of them will turn out delicious in its own way.

Creamy pancakes recipe

Ingredients

Cream	150 g
Testicles	3 pcs.
Vegetable oil	1 tbsp. l.
Sugar	1 tbsp. l
Flour	1.5 stack.
Water	300 g
Salt	0.5 tsp.

Step by step recipe

First, in a comfortable bowl, you need to combine 1.5 cups of flour, 1 tbsp. l. sugar and 0.5 tsp. salt. To mix, you can take a whisk, it’s more efficient and convenient. Then beat in 3 eggs, pour in 150 g of cream and mix well until smooth and without lumps.
Pour 300 g of water and 1 tbsp into this mixture. l. sunflower oil without aroma. Mix everything, if you have time, cover and leave for 30-60 minutes, then you can bake.
Heat the pan well. If you have it with a non-stick coating, you can immediately pour the dough onto the roast. Coat any other one with vegetable oil, heat it up, and then bake pancakes. Pour a portion of the dough into the pan, spread it over the entire bottom and bake the cake for several minutes. Then turn over using a wooden spatula or knife and bake for another minute.
Baking time will also depend on your stove.

Tips for making

The best cream for the dough will be the fattest, 33-35%. If you wish, you can cook pancakes with dry cream, which will be the most budget-friendly. To do this, you just need to dilute them with water, the amount will be indicated on the package, and then follow the recipe.
Depending on how sweet you want your pancakes, adjust the amount of sugar in the dough.
If you have time, cover the mixture and let it rest for an hour. Then the dough will be the most elastic, and the pancakes will have the desired holes. By the way, if you have a huge amount of dough, you can store it in the refrigerator and use it within 2 days. Nothing will happen to it, and the pancakes from the infused mixture will turn out the most delicious, try it.

Video recipe

If you haven't fully understood the process of baking flatbreads, watch this little video. You will learn how to properly mix the dough, how it will turn out, and how to bake pancakes correctly.

Here is another very exciting recipe for pancakes made with cream and yeast. According to this recipe, pancakes with cream are thin, with holes, tender and incredibly tasty. That is why they were given the name - royal pancakes. I recommend that you experiment more often, try different recipes, and only then culinary masterpieces and signature dishes will appear in your kitchen.

To be honest, I somehow thought of making pancakes with cream myself and later found out that such a recipe exists, and besides, it has such a luxurious name. So, let's get started preparing your newest culinary masterpiece.

Recipe for pancakes with cream and yeast

Ingredients

Cream	250 g
Fresh yeast (dry)	15 g (8 g)
Salt	1 tsp.
Sugar	2 tbsp. l.
Flour	250 g
Testicles	2 pcs.
Butter	40 g
Milk	250 g
Vegetable oil	1 tsp.

Choosing the right ingredients

You can use cream of any fat content, but it is better to use the fattest one.
Both fresh and dry yeast are suitable - it is important that both have a normal shelf life, otherwise the dough will not work.
It is better to use farm eggs or homemade ones, which have an orange yolk. Then the color of the finished pancakes will be even more appetizing.

Step by step recipe

Dissolve 15 g of new yeast with 1 tbsp. l. sugar in 250 g of warm milk and let stand for some time in a warm place. If you have dry yeast, you need to take 8 g of it and mix it with sifted flour. Sift 250 g of flour into a comfortable bowl, add 1 tsp. salt and 1 tbsp. l. sugar and stir.

Tips for making

We put a small amount of sugar in these pancakes, so we will use them with unsweetened insides. If you eat them with syrup or any other sweetness, then you can add more sugar to the dough, and you can also add a packet of vanillin so that the finished cakes are even more fragrant.
I recommend brushing the still-hot pancakes with butter, then they will retain their softness forever. And if you heat them up the next day in the microwave, they will become the same as if they came right out of the frying pan.
If you want to get even thinner cakes, then increase the amount of milk and cream, or reduce the amount of flour.
You can also separate the egg whites from the yolks, beat them to snow-white peaks and add them at the end, before the butter. Then the pancakes will turn out simply divine.
If you are using fresh yeast and you have time, then leave the dough for some time, but not more than 1 hour, so that it rises, then stir and cover again and leave. It is this process that makes the finished pancakes airy and puffy.

Video recipe

If you want to watch the process of preparing and baking these pancakes, take 7 minutes and watch this video. You will see how fluffy the dough comes out, and how porous the finished pancakes will be.

Serving options

This dish is one hundred percent an independent dish, and they are delicious to eat both warm and cool.
The interior is suitable for them no matter what: reddish or dark caviar, no matter what salted reddish fish, chicken, mushrooms, cheese and so on. They can also be served with condensed milk, sour cream, honey or any other sweet syrup.
Pancakes with whipped cream and cherries are very tasty.
Any fruit or berries will make a good filling for pancakes.
You can serve them on a shared or a la carte platter, sprinkle them with chocolate and offer any drink of your choice.

Manufacturing options

So you and I learned how to cook pancakes with cream. In fact, there are a huge number of pancake batter recipes floating around the world, and I will recommend you some versions of them.

Try making custard pancakes with milk. The secret to the tenderness and softness of these pancakes is the specific method of making the dough. I tried them for the first time at my sister’s place, and since then I’ve been baking them quite often at home. My family really likes them for breakfast with their favorite jam, chocolate spread or honey.
And for the holiday you can prepare cheese pancakes. Be sure to add greens to the dough, then they will turn out very beautiful. You can combine them with any kind of entrails, and their rolls will look quite presentable.
All the flatbreads can be used to make chicken pancakes. This meat filling can also be combined with any number of ingredients and get quite different tastes. You can bake pancakes for future use, combine them with various ingredients and arrange a mini buffet for pancake gourmets.
Have you tried pancakes with banana? It turns out to be quite a satisfying and healthy dish. For those with a sweet tooth, this is the perfect snack option with the least impact on your figure. I make these for my kids as snacks throughout the day.

Pancakes with cream: disappear like Winnie the Pooh's honey

Using step-by-step instructions, we will prepare fragrant pancakes with cream, adding hot water so that they come out into the hole.

Let's take a step-by-step look at how to create the most delicious pancakes with cream. Now we use soda so that they come out thin, tender, translucent. A combination of vegetable oil, boiling water and soda will do the trick - and the pancakes will turn out porous and have a hole in them. Cream and butter will add richness, softness and richness. So, add a little salt, sweeten it and start baking with pleasure, and the wonderful smell of pancakes will gather the whole family in the kitchen.

Ingredients

Our recipe

Video recipe

Watch the video recipe for baking pancakes with cream and yeast. It comes out magnificently and into a small hole.

Benefit/harm for the body

Just like any food, pancakes with cream have beneficial qualities for the body and are harmful if you do not know how to use them. All ingredients are good in their own way and harmful if overeated.

Wheat flour, as the main ingredient of pancakes, is beneficial for the body, because it is rich in B vitamins, partly A, E and mineral substances such as potassium, magnesium, iron, phosphorus, sodium, calcium. / But people with high blood sugar (the internal environment of the human and animal body) and those who are prone to obesity should be careful with flour products.
Cream, unlike milk, is rich in phospholipids and phosphatides (lecithin), which are necessary to normalize cholesterol metabolism. They prevent sclerosis and improve lipid metabolism in the body. Another useful substance in cream - L-tryptophan - calms the nervous system and allows you to fall asleep more quickly. / But cream is immediately harmful to those who are intolerant to milk proteins, as well as to people with high blood pressure and cardiovascular diseases.
Vegetable oil, due to the presence of triglycerides of fatty acids, vitamins, waxes, and phospholipids, helps strengthen blood vessels, increase immunity, improve skin condition and metabolism. / But it is better to add vegetable oils of only the highest quality, first cool pressed, to pancake dough, and when frying it is absolutely better not to use them, so as not to receive harmful substances - carcinogens.

So, when preparing pancakes, we will use more of the necessary goods and avoid harmful ones, because, as is clear, “we are made of what we eat.”

Other recipes

Traditional with milk

Even traditional pancakes with milk can be baked in different ways. My grandmother said: “Same flour, but wrong hands.” Therefore, remembering that everything can be learned, we carefully read the recipe with certain detailed tips and fry with knowledge of the matter and a good mood. In this option, I advise you to use as little oil as possible when baking, but you can have ready-made pancakes with Vyatka pomakushka made with melted butter. Real jam!

With dry cream and water

It’s great if you have dry cream in your kitchen. With the help of warm water, you can create the best base for pancakes, if on a Sunday afternoon you suddenly don’t want to go to the store for the freshest milk. Add salt, sugar, soda to the cream mixture and mix a good dough with the sifted flour. The pancakes will turn out soft, rich, with a distinctive creamy taste. Be sure to stock up on dry cream, because you will literally need it.

With sour cream

Pancake dough with sour cream will turn out just great! Add soda and get a fluffy dough with small bubbles. Let's start baking soft, porous pancakes and create a whole mountain of them. We will put on the table various sauces and savories, sour cream, jam and honey. The mountain will begin to melt before your eyes. Leave a few pieces to stuff with meat innards, or spread with delicious jam and sprinkle with sweet powder and ground nuts. Great!

Potato

Useful tips

In order not to weigh down the pancakes, it is better to use cream with a fat content of 10 percent.
In order for the yeast-free pancakes to come out all the way into the hole, you need to pour very hot water into the dough at the very end of production and start baking right away. Combining oil with water in a hot frying pan will create holes.
There are 2 types of baking: when you grease the pan before each pancake and when you grease the pan only before the first. The dough is the same, but the outside of the pancakes will look different.
For frying pancakes, a special frying pan with low edges and a long handle is ideal, although any frying pan with a non-stick coating can be used. My mother baked in a metal pan all the time, and it was something special!
To prevent the dough from sticking, the pan must be very hot. Remember the expression “the first pancake is lumpy” - this is specifically because the frying pan is not yet completely warmed up and neither is the oil on it.
When distributing the dough over the pan, pour it from the edge and tilt the pan in the other direction, while turning it slightly to the right. At the moment, this explanation will seem at least strange, but when you start baking, you will understand that this is the most successful method.
If you are making pancakes for stuffing, do not put a lot of sugar in the dough. Instead of 5 tsp. put 1 tsp. The pancakes will turn out to be completely unsweetened and it will be comfortable to wrap minced meat, herring, smoked fish or mushrooms in them. There are a lot of options for stuffing the insides. Read more about this in the article Recipes for Maslenitsa.
Be sure to sift the flour. They say that at the moment this is not at all necessary, because an anti-caking agent is added to the flour and it does not require sifting. But, as practice shows, passing through a sieve, flour seems to be saturated with air and later everything comes out of it better, fluffier, tastier.
When baking pancakes, I use unrefined sunflower oil. I like its smell and color. But this is not for everybody! Any refined vegetable product is also perfect. Choose according to your own taste.
If you bake pancakes without greasing the pan, then later, when putting them in a stack, be sure to coat them with melted butter or sour cream. It will be even tastier!

Conclusion

We carefully baked thin pancakes with holes. It turned out unsurpassed! I have never tried anything more tender! Now we used cream and hot water, although there are a lot of options for kneading pancake dough and everyone can choose according to their own taste. Try making pancakes using this particular recipe. We are sure you will like it! Tell us about your results in the comments, we always welcome feedback.

Pancakes with cream - soft as a cloud!

Creamy pancakes - tender and soft. Perhaps the most delicious of all pancake recipes!

Do you want to cook pancakes so that they smell dizzyingly delicious with cream and are as soft as a cloud? Then save this recipe.

Naturally, the recipe for pancakes with cream is not designed to be prepared in 5 minutes. It is necessary to spend more time, work with the mixer and be patient (the whites are whipped separately, the dough must “rest”, etc.). But it's absolutely worth it. Try to cook once, and you will want to repeat it more than once.

What will they be like? Very tender, simply weightless, soft, moderately sweet, with a narrow creamy taste and a slightly noticeable lemon note in the aftertaste. They like to eat just like that, without any entrails, washed down with strong tea. Well, perhaps you can pour honey on top or add a spoonful of aromatic strawberry jam. Very tasty, try it!

Ingredients

wheat flour – 150 g
cream 10% – 100 g
milk – 150 g
lemon juice – 10 g
chicken eggs – 3 pcs.
butter – 50 g
sugar – 2 tbsp. l.
salt - on the tip of a knife

Manufacturing

Add lemon juice to milk. Stir and leave for 5 minutes - don’t be alarmed, it will come out in flakes, which is what we wanted.

Divide the eggs into yolks and whites. Add a couple of tablespoons of sugar to the bowl with the yolks. Beat with a mixer until the sweet grains dissolve.

Pour in milk and melted butter. Beat everything again.

Sift flour in portions.

The dough should be thick. It needs to be beaten very well - the better you beat it, the tastier the pancakes will be. Cover the top of the bowl with a towel and leave at room temperature for 30 minutes.

After half an hour the dough will become even thicker. Pour in 100 g of cream. Beat again with a mixer.

In a separate bowl, beat the whites, adding a pinch of salt. The whites should turn into a stable foam. Gently mix them into the dough with a spoon - definitely by hand, not with a mixer, but with a spoon!

The dough will be quite fluffy, like a cluster.

Heat a non-stick frying pan, grease it with a drop of oil and pour in a portion of oil. Spread quickly, turning the pan in the air.

Bake until golden brown on both sides. Yield: 7 huge pancakes. When ready, I advise you to place them in a stack and cover with a lid on top so that they remain soft.

Pancakes made with cream turn out very tender and tasty. They smell so delicious!