King Arthur Buttermilk Pancake Food
ZEPHYR PANCAKES
Make and share this Zephyr Pancakes recipe from Food.com.
Provided by jak9173
Categories Breakfast
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a medium size mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In a seperate bowl, whisk together 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 cup measure or 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.
Nutrition Facts : Calories 105.7, Fat 6.3, SaturatedFat 3.7, Cholesterol 43.6, Sodium 149.6, Carbohydrate 10.4, Fiber 0.3, Sugar 2, Protein 2.1
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- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla., Pour the wet ingredients into the dry ingredients, stirring to combine.
- Stir until the mixture is fairly smooth; some small lumps are OK., Allow the batter to rest, uncovered, for 15 minutes., While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it.
- Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here., Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes.
- Flip and cook until the bottoms are brown, 1 to 2 minutes longer., Serve immediately, or hold briefly in a warm oven., Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.
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