Zephyr Pancakes

I had some leftover buttermilk from a previous recipe and wanted to mix our normal pancake routine on the weekends. I found this in my King Arthur Flour cookbook and since the pancakes are supposedly from the Midwest, I figured I should try them out. They were fluffy and dense at the same time. I added chocolate chips to some of them and we just had them with maple syrup and freshly whipped cream.

One thing I did this time:

• I didn't have enough buttermilk so I subbed in around 1/3 cup of whole milk. 

Zephyr Pancakes

Makes: Twenty-four 3.5 inch pancakes

Time: 30 minutes (takes a while to cook them all)

Ingredients:
     2 cups (8.5 ounces) unbleached all-purpose flour
     2 1/2 tablespoons (1.25 ounces) sugar
     1 1/2 teaspoon baking powder
     1 teaspoon baking soda
     1/2 teaspoon salt
     3 large egg yolks
     1 1/4 (10 ounces) heavy cream
     1 1/4 (10 ounces) buttermilk
     2 tablespoons (1 ounce) butter, melted
     1 teaspoon vanilla extract

Steps:

1. In medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
2. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. 
3. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps. 
4. Preheat and lightly grease a heavy skillet or griddle. Make sure the heat if slightly less than medium. 
5. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. The pancakes will puff up very high.
6. 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. 

EAT