Zephyr Pancakes- revisited

I posted this recipe from My Kitchen Cafe, in May. We love it. My husband is constantly asking me to make these pancakes for breakfast. They are so moist and delicious!

Zephyr Pancakes

from the King Arthur Flour Baker's Companion

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.