![]() ![]() Thoroughly mix wet ingredients (egg yolks, milk, half and half, vanilla) in another large bowl. Separate eggs, setting aside the whites.Mix dry ingredients (sugar, baking powder, salt, flour) together in large bowl.Try them, and I bet they will be for you, too. We’re hooked, and they are now a regular feature on our family breakfast table. We eventually found this delightful recipe over at the Rocky Mountain Woman’s blog, doubled it, and never looked back. Obviously, Black Bear Diner is not likely to be interested in giving away their wonderful sweet cream pancakes recipe, so we did some hunting and testing, looking for one that was both easy to make and as close to our new favorites as possible. They’re like a traditional, classic buttermilk pancake…but with more… pancakeness (also not a word). At any rate, they are fluffy and light, with just a touch of sugar and vanilla, and, as the name implies, just a hint of creaminess in each bite. They look and feel and taste the way you dream about pancakes…you know, because, everyone dreams about pancakes, don’t they? Right…? Okay, I digress. It’s really the sheer classicness (not a word) of them. It’s kind of hard to describe what makes them so special. But sweet cream pancakes? They may be classic, they may be simple, maybe some of you grew up with them, but for us…sweet cream pancakes were a revelation, and we craved them. Zucchini pancakes? Pumpkin pancakes? German pancakes? Whole wheat pancakes? We’ve got you covered. We’ve got about ten pancake recipes on the blog at this point (though, admittedly the pictures are only presently in about four of them – some reshoots to be done there!). ![]() We’ve always (Chels especially) had a soft spot for a classic breakfast of pancakes (or hotcakes, or flapjacks, or whatever you want to call them). We all looked forward to our occasional visits to the California Black Bear locations, and lo and behold, a couple of years ago, we got the welcome news that they were expanding to the Pacific Northwest, including a location about half an hour from our humble abode here in the Willamette Valley! (Apparently they’re as far east as Missouri now.) Naturally, we’ve been going more often since then, and we’ve discovered something in the process… we love sweet cream pancakes. I should probably make it clear at this point – this post isn’t sponsored by or affiliated with anyone, including Black Bear Diner – we’re just fans! They’ve got great food, great service, and a fun, homey atmosphere that reminds you of a classic diner (minus some of the grease and health code concerns…). See, historically, we would go out to Black Bear when visiting relatives in California, whether that was Chels’ folks in the Redding area, or mine down in LA. It has a lot to do with Black Bear Diner. There’s a very simple explanation for why we sought out, tested, fell in love with, and finally shared this recipe. Fluffy & light, with a touch of sugar, vanilla, & creaminess in each bite, these sweet cream pancakes are a level up from traditional buttermilk flapjacks. ![]()
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