Friday, March 13, 2009

Zephyr Pancakes

These are decadent and unbelievable. They don't lack in the calorie department because they have buttermilk AND CREAM, yes cream, in them! That is what makes them so puffy, and rich though. You've got to try them at least once with my buttermilk syrup!

Zephyr Pancakes

2 cups (8 1/2 ounces) all-purpose flour
2 1/2 tablespoons (1 3/4 ounces) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups (10 ounces) heavy cream
1 1/4 cups (10 ounces) buttermilk
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.
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