First, whip the eggs very well with the sugar, until you obtain a light and frothy mixture.
Incorporate first cream, rum and vanilla, then also sifted flour and yeast.
You will need to obtain a smooth but rather dense mixture, almost like a whipped pastry.
With the help of a couple of spoons, form small balls (or quenelle, if you prefer) and fry them in hot oil, turning them to brown them evenly.
As they are ready, lift them with a slotted spoon and leave them on kitchen paper.
The pancakes with cream are ready, sprinkle with icing sugar and serve immediately.
This recipe has already been read 216 times!