Hope you all had a wonderful Thanksgiving!
We spent the day at my aunt’s house with the whole family, and stuffed our faces with turkey and all the fixings. Thank God I am in maternity pants for the season of eating!
Thanksgiving morning was spent watching the Macy’s parade, playing with Phoebe, and making pancakes. I just got the King Arthur Baker’s Companion Cookbook and I love it. You can’t go wrong with King Arthur. Their recipes are tested and they always have the best techniques and secrets to achieve baking perfection.
The very first recipe I opened the book up to was Zephyr Pancakes. I love making pancakes from scratch because they taste so much better and are super fluffy. Always looking for a fun spin on pancake recipes, I thought I’d give this one a try because I’ve never heard of Zephyr Pancakes (apparently a Midwestern specialty, which is news to me).
Pardon the crappy pictures. My camera has been neglected these last few months and is in need of a charge. So cell phone camera it is.
You absolutely have to make these pancakes with the blueberry sauce. The cinnamon adds so much warmth and compliment a crisp fall morning perfectly. I got about 16 pancakes out of the batter, and they are really thick but very light, fluffy, and filling. They melt in your mouth!
- 2 cups all purpose-flour
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large egg yolks
- 1 1/4 cup heavy cream
- 1 1/4 cup buttermilk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 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 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. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.