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Zephyr Pancakes

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"These pancakes hail from the Midwest and are a true celebration of what dairy can do. They're incredibly light and tender and literally melt in your mouth."

List of Ingredients

2 cups unbleached all-purpose flour
2½ tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large egg yolks
1¼ cups cream
1¼ cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract (optional)



Recipe

In a medium 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, if using. 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 ¼ 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 pancakes over to finish cooking the second side.

Remove the pancakes form the griddle and keep them in a warm serving dish until you have enough to feed everyone.


Makes twenty-four 3½-inch pancakes