Friday, July 10, 2009

Zephyr Pancakes

Sunday is one day of the week where I like to make a cooked breakfast. Having a cooked breakfast one day a week is plenty for me, anything more than that would be too much. Due to the fact that we are home on Sunday mornings it only seems natural the Sunday would be the best day to enjoy a cooked breakfast at home. I have had this recipe in a stack to try for some time now and finally got around to making it recently. Though I enjoyed these, I think my favorite pancake recipe would still have to be the buttermilk pancake recipe I posted a while back. I like my pancakes light and fluffy and think they are best when they just melt in your mouth. These were light and fluffy just not as much as the buttermilk pancakes and given the high amounts of buttermilk AND cream the calories just didn't quite seem worth it to me.

Growing up we always ate our pancakes one way. Smeared with butter, topped with mashed banana, a dollop of vanilla ice cream and then a small amount of maple syrup. If haven't tried eating your pancakes this way, you should give it a go. DELICIOUS!

Zephyr Pancakes
from the Kind Arthur Flour Baker's Companion
(I found the recipe on mykitchencafe.blogspot)

2 cups (8 1/2 ounces) all-purpose flour
2 1/2 tablespoons (1 3/4 ounces) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups (10 ounces) heavy cream
1 1/4 cups (10 ounces) buttermilk
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract (optional)

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.

1 comment:

Jacqueline said...

Those look YUM!!!!