Zephyr Pancakes

Yield: 6 Servings

Prep Time: 10

Cook Time: 10

Total Time: 20

Ingredients

2 cups (284 g) all-purpose flour
2 ½ tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large egg yolks
1 ¼ cups heavy cream
1 ¼ cups buttermilk
2 tablespoons (28 g) 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.

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