Creating memories in the kitchen...One meal at a time.

Tuesday, January 12, 2010

Rich and Indulgent--Zephyr Pancakes

One day while I was browsing through cookbooks I came across this recipe and decided to try them. Boy, am I glad I did! They are so light and tender and literally as the cookbook says "melt in your mouth!" They cook up puffy and golden and freeze beautifully. They could quite possibly be my favorite pancake of all time! If you're looking for an out of this world pancake, you've got to try these!

Zephyr Pancakes
King Arthur Flour

2 cups (8 1/2 oz.) all purpose flour

2 1/2 tbsp. (1 1/4 oz.) sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3 large egg yolks

1 1/4 cups (10 oz.) heavy cream

1 1/4 cups (10 oz.) buttermilk

2 tbsp. (1 oz.) butter, melted

1 tsp. vanilla extract (optional) *I used it*

In a medium-sized mixing 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 a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 measuring cup (an ice cream scoop works great too). 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 from the griddle and keep them in a warm serving dish until ready to serve. Makes approx 24 3 1/2 in. pancakes.

Posted by: Sallie

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