Sweet Cream Pancakes
Inspired by the Black Bear diner, these sweet cream pancakes replace milk with heavy cream. The result is rich, decadent, and unbelievably flavoursome.
Ingredients
- 2 large eggs
- 170 millilitres double cream (heavy cream)
- 140 millilitres full fat milk
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter or neutral oil
- 200 grams plain flour (all-purpose flour)
- 4 tablespoons granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 millilitres double cream for whipping
- 1 ½ tablespoons butter for cooking the pancakes
To Serve (Optional)
- 50 millilitres double cream (heavy cream)
- 5 grams icing sugar (confectioner's sugar)
Instructions
Make the Sweet Cream Pancake Batter
- In a large mixing bowl, add 2 large eggs, 170 millilitres double cream (heavy cream), 140 millilitres full fat milk, 2 teaspoons vanilla extract, and 2 tablespoons melted butter or neutral oil (cooled).
- Whisk the wet ingredients until well combined.
- Sieve your dry ingredients into the same bowl: 200 grams plain flour (all-purpose flour), 4 tablespoons granulated sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Fold the dry ingredients into the wet batter. The batter should be thick and pourable. Don't overmix.
- Cover the mixing bowl and allow the pancake batter to rest for 15 minutes.
- In a separate mixing bowl, use an electric whisk to whip 80 millilitres double cream to stiff peaks.
- Gently fold the whipped cream into your pancake batter. Be careful not to overmix.
Resting sweet cream pancake batter for just 10-15 minutes allows the flour to hydrate. This results in a tender, moist crumb and slightly better rise.
Cook the Sweet Cream Pancakes
- Heat a large cast-iron pan or griddle over low-medium heat.
- Once the pan is hot, add butter. 1 ½ tablespoons butter is the total amount allocated for cooking your 10 pancakes.
- Using a ladle (or about ⅓ cup batter), pour pancake batter onto the hot griddle. Don't spread the batter.
- Cook the pancakes until bubbles appear on top, then pop, and the edges set.
- Carefully flip the pancake. Cook the other side until golden-brown — 1-2 minutes — then repeat for the remaining pancakes.
Serve and Garnish
- Optionally, use an electric whisk to whip 50 millilitres double cream (heavy cream) and 5 grams icing sugar (confectioner's sugar) in a mixing bowl. This produces sweetened whipped cream, which is a fantastic topping!
Notes
For the best results, all your ingredients should be at room temperature.
Equipment
Nutrition
Calories: 256kcalCarbohydrates: 23gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 79mgSodium: 318mgPotassium: 87mgFiber: 1gSugar: 7gVitamin A: 639IUVitamin C: 0.2mgCalcium: 95mgIron: 1mg
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