Step 1

In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a balloon whisk to mix the dry ingredients together and ensure there are no lumps of baking powder or baking soda remaining. If your baking soda is clumpy, before adding it to the bowl, break it apart with your fingers and sprinkle it over the flour.

Step 2

Add in the eggs, vanilla, cream, milk, and vinegar or lemon juice. Stir it all together until well-combined but don't over mix it.

Step 3

Preheat a griddle pan, cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.

Step 4

Ensure the pan is hot, and the butter is sizzling, then pour in around ⅓ cup batter for each pancake. Don't spread the batter out, this keeps them fluffy and thick. If the pan gets too hot, turn down the stove to medium heat once you've scooped in the batter.

Step 5

Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or The timings will change depending on your stove, the pan you use, and the size of the pancake so just keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.

Step 6

Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go. As the batter sits it will thicken up and become quite airy. This is because the acid is reacting with the baking soda.