1. Mix the flour, baking powder, salt and sugar in a bowl. 2. In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine. 3. Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature). 4. Beat the egg whites until they form soft peaks and gently fold into the batter. 5. Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well. 6. Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done. 7. Flip and cook for a few seconds more, until golden. 8. SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam. 9. Garnish with rose petals, orange blossoms, or fresh lavender flowers. 10. TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake. ---------------------------------------------------------------------------
Nutrition
Ingredients
