Pancakes are a beloved part of our Saturday morning routine in my household. While I typically rely on a boxed mix and butter for cooking, a tip from Grace and Neal (@twochefsandaknife) caught my attention: using cream to cook pancakes instead of butter. They claim it results in a fluffy interior and a buttery, crispy crust. Eager to put this trick to the test, I gave it a go during our weekend pancake tradition. Here’s how it went down.
How to Make Cream-Cooked Pancakes
Grace and Neal’s recipe begins with a homemade batter, but any standard pancake mix will suffice. Their batter is thick and can be easily scooped into the pan using an ice cream scoop. I tried this method with a slightly thinner packaged mix at home, and it worked just as well. Here’s how I adapted their buttermilk pancake recipe:
– Combine dry ingredients like flour, sugar, baking powder, baking soda, and salt in a large bowl.
– In a separate bowl, mix buttermilk, egg, and vegetable oil.
– Combine the wet and dry mixtures, stirring until just blended. It’s okay if there are lumps!
– According to Grace and Neal, add 2 tablespoons of cream to a pan on medium-low heat. Pour 1/4 cup of batter into the pan for each standard-sized pancake and cook slowly for about 5 minutes. Press the cream towards the pancake as it cooks for absorption.
What Do These Cream-Cooked Pancakes Taste Like?
The cream-cooked pancakes boasted a delectable buttery crust reminiscent of top-notch diner pancakes. While I noticed a few softer spots along the edges due to incomplete cream absorption, I didn’t find it bothersome. Next time, I’ll extend the cooking time slightly beyond 5 minutes. My only gripe was the slight greasiness on the plate post-indulgence; next time, I’ll blot them with a paper towel before serving.
Tips for Perfecting Cream-Cooked Pancakes
Here are some insights I gained while whipping up this pancake variation:
– Stick to the recommended 2 tablespoons of cream; pouring excess can lead to wastage.
– To prevent cream from scorching, cook pancakes over medium-low or low heat.
– If the cream starts to separate, gently press it back into the pancake during cooking.
– Serve the pancakes hot for that crispy crust, as it softens upon cooling.
– These pancakes shine on their own due to the rich flavor imparted by the cream crust.
The Final Verdict on Cream-Cooked Pancakes
The cream-cooked pancake, radiant and crisp, was a hit. While they require more time compared to my usual butter method, these are reserved for special occasions. I might not opt for them every Saturday, but they’re perfect for hosting breakfast gatherings
Please read the original article on Better Homes & Gardens.
