– all-purpose flour
– baking powder
– baking soda
– salt
– sugar
– eggs
– vanilla extract
– heavy cream or pouring cream
– milk
– lemon juice or apple cider vinegar
Stir it all together until well-combined but don't over mix it.
Preheat a griddle pan, cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.
Stir it all together until well-combined but don't over mix it.
Preheat a griddle pan, cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.
When the pan is hot, and the butter is sizzling, pour in around ⅓ cup batter for each pancake. Don't spread the batter out, this keeps them fluffy and thick.
When the pan is hot, and the butter is sizzling, pour in around ⅓ cup batter for each pancake. Don't spread the batter out, this keeps them fluffy and thick.
Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or 2.
Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or 2.