Sweet cream pancakes are thick and fluffy and make the perfect breakfast.
Scale toservings (original: 10)
Ingredients
All Purpose Flour
2.5 tsp
Baking Powder
0.5 tsp
Baking Soda
0.5 tsp
Salt
White Sugar
Eggs
1.0 tsp
Vanilla Extract
Heavy Cream
Whole Milk
0.5 tsp
Lemon Juice
Instructions
1.Add flour, sugar, baking powder, baking soda, and salt in a large bowl. Use a balloon whisk to mix the dry ingredients and ensure no lumps of baking powder or baking soda remain.
2.Add the eggs, vanilla, cream, milk, vinegar, or lemon juice. Stir it all together until well combined. It should be a thick but still pourable batter.
3.Preheat a griddle pan, cast-iron, or non-stick pan over medium-high heat, then grease the pan with butter.
4.Ensure the pan is hot and the butter is sizzling, then pour in around ⅓ cup batter for each pancake. Don't spread the batter out; this keeps them fluffy and thick. If the pan gets too hot, turn the heat to medium heat once you've scooped in the batter.
5.Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and cook the other side for another minute or 2. The timings will change depending on your stove, the pan you use, and the size of the pancake, so keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.
6.Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go. As the batter sits it will thicken up and become quite airy. This is because the acid is reacting with the baking soda. If it gets too thick, you can add a splash more milk.
