Today, I am sharing a copy cat version of those pancakes with you today. Ladle the batter on the hot skillet (a scant ¼ cup per pancake, for a total of 4) and cook on the first side for 3 minutes. Flip and cook for an additional 2 to 3 minutes until they’re lightly golden brown. They are made with whipping cream instaed of milk or buttermilk. I love the Sweet Cream Pancakes at a restaurant called The Black Bear Diner. This pancake recipe is similar to most pancake recipes with the exception of the liquid used. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Nutrition per 4 pancakes… Enjoy plain or with natural applesauce and or low-fat yogurt on top. Heat oil in a large skillet over medium-high heat. Fry until golden on both sides, flipping only once.