Interesting thought, Linda. If you decide to go this route, you'll be introducing quite a bit more fat than if you use (even full-fat) buttermilk. A little extra fat certainly is a good thing when you're trying to make buttery and decadent pancakes; the is going to be super tender! However, you might want to skip doubling the butter and adding the extra egg yolk since the overall richness will be boosted from the half & half. Follow original Buttermilk Pancakes recipe, using 2 cups (454g) half & half plus 2 tablespoons of lemon juice in place of the buttermilk in the recipe. Happy baking! Kye@KAF

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