Ron {&} Maggie: Pana-cakes

This is the batter. Note: The consistancy of the batter. Not thick, but not
like water either

This is perhaps THEE best pancake recipe to date! The word "Pana" means cream in Italian. translate that and you get Cream Cakes. I know. It sounds mouth watering even more now. Right? My brother in law who served his mission in Italy named them after he stated "These are the best pancakes I've ever had!" So they aren't perhaps the best pancakes. They ARE the best pancakes.

The best part is that these pancakes are super filling. Don't let the thinness fool you!

Ingredients

3 Eggs

1 cup Cream

1/4 cup half and half or milk (I've also done straight cream)

1-6 T. Sugar (depends on your sweet tastes. I do about 4T.)

If I am really wanting deliciousness putt just a few t. of vanilla coffee creamer (SO GOOD!)

3/4 Cup Flour

1/2 t. Salt

1/2 t. Baking Powder

3 t. Vanilla Extract.

any toppings you like!

Butter

Side note: You have to use cream! I have tried not to and thickness is never right nor does it have the flavor! I made it for some friends when they came to visit, but we didn't have cream. I hated them without the cream.

Directions

1. Combine all ingredients(apart from toppings and butter) and mix together. Make sure to mix well. The batter is not your typical pancake batter. These pana cakes are pretty thin, but not crepe thin.

2. Let the batter rest for about 10-15 minutes. Usually this makes it less lumpy.

This is the panacake with butter on it already... Yummy right?!

.3.On a hot (250-300 degrees adjust to how panacakes cook) un-greased griddle poor batter.

4. Once you have flipped your cakes take a pat of butter and smother it on top (note: left picture). Do this WHILE the other side is cooking! Doing this makes the and keeps the pancakes really moist! I learned this in Russia. Just do it, and TRUST ME!