Post by Deleted on May 15, 2007 13:46:24 GMT -5
Zephyr Pancakes
Not your everyday pancake, but a rich and yummy treat. My son is crazy about these. (He could eat them everyday if I let him.
From the King Arthur Flour Baker's Companion
Twenty-four 3 1/2-inch pancakes
These pancakes come from the Midwest and are a true celebration of what dairy products can do. They are incredibly light and tender and literally melt in your mouth.
In a medium-sized mixing bowl, whisk together:
2 cups unbleached all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt.
In a separate bowl, whisk together:
3 large egg yolks
1 1/4 cups heavy cream
1 1/4 cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract (optional)
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 cup measure or a large spoon. (We use an ice cream scoop with the little lever that pushes out the contents. We like our pancakes a little bigger and this batter is thick!) 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 you have enough to feed everyone. (Does anyone ever really do that? I guess we hillbillies eat from the stove, too much. I usually fly the pancakes by spatula straight from the griddle to the table and the plate of someone hungrily waiting. We're hicks! ;D)
Shari
Not your everyday pancake, but a rich and yummy treat. My son is crazy about these. (He could eat them everyday if I let him.
From the King Arthur Flour Baker's Companion
Twenty-four 3 1/2-inch pancakes
These pancakes come from the Midwest and are a true celebration of what dairy products can do. They are incredibly light and tender and literally melt in your mouth.
In a medium-sized mixing bowl, whisk together:
2 cups unbleached all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt.
In a separate bowl, whisk together:
3 large egg yolks
1 1/4 cups heavy cream
1 1/4 cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract (optional)
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 cup measure or a large spoon. (We use an ice cream scoop with the little lever that pushes out the contents. We like our pancakes a little bigger and this batter is thick!) 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 you have enough to feed everyone. (Does anyone ever really do that? I guess we hillbillies eat from the stove, too much. I usually fly the pancakes by spatula straight from the griddle to the table and the plate of someone hungrily waiting. We're hicks! ;D)
Shari