Zephyr Pancakes
User Reviews
4.6
Zephyr Pancakes
Description
Zephyr Pancakes combine common baking ingredients like flour, baking powder, and soda with rich buttermilk and heavy cream to create a thick batter that rises well during cooking. The use of egg yolks adds richness and helps bind the batter. Cooking them over slightly less than medium heat prevents burning while allowing them to puff up significantly, achieving a fluffy interior with lightly crisp edges. The pancakes are golden brown when ready to flip, with dry edges indicating doneness on one side.
Once cooked, the pancakes are best served warm and can be stored briefly in a heated dish to keep them soft until serving. These pancakes suit breakfast or brunch and can be enjoyed with sweet or savory toppings according to preference.
Ingredients
- 2 cups all-purpose flour
- 2 ½ tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large egg yolk
- 1 ¼ cups heavy cream
- 1 ¼ cups buttermilk
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract optional
Instructions
- 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 (I didn't grease my griddle and they didn't stick) 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.
User Reviews
Overall Rating
4.6
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