Zephyr Pancakes

By anonsouthernbell

These come from the Midwest. They are incredibly light and tender and literally melt in your mouth.

Ingredients

• 2 c (8 1/2 oz) flour
• 2 1/2 tabl (1 1/4 oz) sugar
• 1 1/2 tea baking powder
• 1 tea baking soda
• 1/2 tea salt
• 3 large egg yolks
• 1 1/4 c (10 oz) heavy cream
• 1 1/4 c (10 oz) buttermilk
• 2 tabl (1 oz) butter, melted
• 1 tea vanilla extract (optional)

Details

Servings 4

Preparation

Step 1

Whisk together dry ingredients in a medium sized bowl. Whisk together wet ingredients in a different bowl. Whisk wet ingredients into the dry, just until combined - it's okay if there are a few lumps.

Scoop the batter onto a preheated heavy skillet or griddle using a 1/4 c 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.