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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These pancakes definitely cook up thick and cakey. But boy, oh boy...they are light and tasty and topping them with maple syrup and toasted pecans made all the difference....they were fabulous. i Ingredients:
adaptated from the homesick texan blog |
and the magnolia cafe in austin, tx. |
6 tablespoons unsalted butter, melted |
1 1/2 cups half & half |
3 eggs |
1 tablespoon plain yogurt |
1/4 cup brown sugar |
2 1/2 cups flour |
1/2 tsp baking powder |
1 teaspoon baking soda |
1 teaspoon ground cloves |
1 tablespoon cinnamon |
1 tablespoon ginger |
1/2 tablespoon nutmeg |
Directions:
1. Melt the butter.
2. Add the Half & Half, the eggs, the yogurt, and sugar and mix well. Sift together the dry ingredients. Combine the two gently and then judge if the batter is too thick. It should be thick but have some movement. I ended up adding another 1/2 cup of Half & Half.
3. Cook them on a hot griddle or pan. I make a landing place of a cooling rack on a cookie sheet with a clean tea towel to keep them warm and I put them in an oven that was heated to the lowest temp and then turned off.
4. Serve with maple syrup and toasted pecans. Enjoy.
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