Make the pancake batter:

Cup of Yum
1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make sure to avoid packing the cup when measuring the flour.
2. Make a well in the middle of the flour and pour the cream or half & half, evaporated milk, eggs, and vanilla. Use a fork to break up the eggs first, and once they're incorporated into the liquid, continue with the fork or with a whisk to mix the flour into a batter. The batter will be thick but airy, similar to cake batter.

Cook the pancakes:

1. Heat a non-stick pan over medium heat. Once hot, grease with oil or melt the butter. If using an electric griddle, heat it somewhere around 300F. Immediately, pour ¼ cup of pancake batter onto the greased surface. Use the back of the scoop or a spoon to gently spread the batter a little.
2. Cook the pancakes for about 2 minutes, until bubbles form on top and the bottoms are golden brown. Flip the pancakes over and cook on the other side for a little over a minute. Depending on how your pan spreads heat and the thickness of the pancake batter poured, you’ll sometimes cook the second side longer than the first. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

1. Serve the pancakes warm, drizzled with sweetened condensed milk.