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1
Mix the flour, baking powder, salt and sugar in a bowl.
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2
In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk.
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3
Add cream mixture to the flour mixture and whisk to obtain a smooth batter.
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4
Add any optional ingredients (see variations above) at this stage, whisking to combine.
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5
Let stand for 1 hour at room temperature.
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6
(Meanwhile, let egg whites come to room temperature).
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7
Beat the egg whites until they form soft peaks and gently fold into the batter.
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8
Heat frying pan or griddle to medium heat.
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9
Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
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10
Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
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11
Flip and cook for a few seconds more, until golden.
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12
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.
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13
Or (my favorite!
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14
), 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!
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15
Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
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16
Garnish with rose petals, orange blossoms, or fresh lavender flowers.
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17
TIPS:Make sure the frying pan is well greased when making pancakes.
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18
Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.
