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Cream Pancakes Recipe
|Eggs||2 , slightly beaten|
|Light cream||1 Cup (16 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Sweetened strawberries||1⁄4 Cup (4 tbs)|
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 mg
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
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.
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.