Sweet Cream Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 cup heavy whipping cream (240g)

1⁄2 cup whole milk (120g)

1 tsp vanilla extract (5g)

1 large egg

2 tbs granulated sugar (25g)

1⁄2 tsp fine sea salt (3g)

1⁄2 tsp baking soda (3g)

1 tsp baking powder (5g)

1 1⁄4 cup all-purpose flour (150g)
Directions

In a medium-sized mixing bowl, whisk together the milk, heavy whipping cream, vanilla, egg, and granulated sugar. Mix until all the ingredients are fully incorporated.
Sift the all-purpose flour, salt, baking soda, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining. The batter’s consistency should resemble that of glue.
Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).
Once the skillet is preheated, add a pat of butter to prevent your sweet cream pancakes from sticking, and to give them lightly crisped edges.
Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 1 minute and 30 seconds until the underside is golden, then flip and cook the other side for another minute.
When they’re done, plate and serve your sweet cream pancakes warm with real maple syrup and butter