Preparation: Combine the cake flour and baking powder and sift together. Melt the butter in the microwave or double boiler.
Crack the eggs open into a bowl, add the sugar and salt, and beat with a whisk so that bubbles form. Beat until it turns white.
Add the milk a little at a time while mixing. Add the heavy cream as well and mix.
Add the sifted ingredients and melted butter and mix well until thickened. (The pancake batter is ready!)
Heat a non-stick pan over low heat. When the entire skillet has been heated evenly, add some of the batter from Step 5 to make 10 cm discs.
When bubbles pop on the surface, flip them over. Cook the other side, then transfer to a plate. Repeat the process with all 10 pancakes.
You don't need oil for a non-stick pan! The surface will be a nice, light brown. If you must use oil, use a small amount.
Top with whipped heavy cream, sour cream, or honey, etc.
Extra If you add 1 teaspoon of lemon juice and a pinch of sugar to 50 ml of heavy cream and whip it up, it will taste like sour cream.
Story Behind this Recipe
Pancakes are quite popular, so I wanted to hop on the bandwagon. I used some leftover heavy cream in my fridge.
Once adding the sugar to the eggs, beat well until white so that you have a soft, lump-free pancake. I recommend using a hand mixer. You can freeze it, so if you make a lot, you can heat them up in the microwave on busy mornings or for snacks!