Zephyr Pancakes

For 6 Servings, Zephyr Pancakes keeps the list centered on all-purpose flour, sugar and baking powder. Set aside about 20 minutes.

• Yield 6 Servings
• Ready in 20 minutes
• Prep 10 minutes
• Cook 10 minutes

Ingredients

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

Instructions

1. 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.
2. 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.
3. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Cool the bake on a rack until the crumb sets, then slice.