With good reason, Cream’s version of the sturdy American breakfast classic sells like, well, hot cakes. If you do like Craig does, sourcing the best local milk, eggs, and syrup, you can make a surpassingly good breakfast at home, too.
This whittled-down version puts a short stack on six plates.
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 6 tablespoons butter, melted and cooled a bit
- 2 eggs
- 2½ cups whole milk
- 1 teaspoon vanilla extract
Sift together flour, baking powder, salt, and sugar in large bowl.
Whisk eggs, milk, vanilla, and melted butter.
Stir all together until well combined, but do not overbeat.
Let batter rest 5 minutes.
Heat a griddle or some skillets, grease lightly, and cook cakes over moderate heat about 2 to 3 minutes per side.
Hold in warm oven until all are made.
Makes 12 6-inch pancakes.
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