Directions

1. Bring cream to a boil in a large skillet over medium-high, stirring occasionally.
2. Reduce heat to medium; simmer, stirring and scraping sides and bottom of skillet often, until cream has separated into fat and milk solids and milk solids are golden brown, 18 to 22 minutes. Adjust heat as needed to maintain a steady simmer but prevent scorching. Meanwhile, fill a large bowl with ice water, and place a medium-size heatproof bowl inside.
3. Remove caramelized cream from heat; continue stirring constantly and allowing residual heat to toast milk solids until dark golden brown, about 1 minute.
4. Pour caramelized cream into bowl resting in ice water; stir constantly until cream is thickened and cool but not hardened, 1 to 2 minutes. Remove bowl with caramelized cream from ice water; set aside.
5. Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Add 1/4 cup caramelized cream to flour mixture, and rub together using the palms of your hands until there are no lumps and caramelized cream is evenly incorporated; set aside. Reserve remaining caramelized cream for another use.
6. Whisk together milk and egg in a medium bowl until well combined. Fold milk mixture into flour mixture using a rubber spatula until just incorporated. (Do not whisk.) Batter will have small lumps.
7. Heat a large nonstick griddle or skillet over medium-low. Lightly grease griddle with butter. Ladle about 1/2 cup batter onto griddle for each pancake, spacing at least 1 inch apart. Cook, undisturbed, until bubbles rise to surface, edges are dry, and bottom side of pancakes are browned, 2 to 3 minutes.
8. Flip pancakes; cook until second side is lightly browned, about 2 minutes. Repeat with remaining batter, greasing griddle as needed. Serve pancakes hot with desired toppings.