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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
prep time: 20 minutes | cook time: 15 minutes |
2 cups all-purpose flour |
2 tablespoons granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
1/4 cup sour cream |
2 eggs |
3 tablespoons unsalted butter, melted and cooled slightly |
1 to 2 teaspoon vegetable oil, for greasing the pan |
yield: sixteen 4-inch pancakes |
Directions:
1. 1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
2. 2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.
3. *Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 11/2 more tablespoons of buttermilk and the batter was perfect.
4. *Note 2: If you make these on an electric griddle, preheat it to 350 degrees F.
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