Buttermilk Pancakes
The best buttermilk pancakes recipe is here. These are fluffy pancakes that are easy to make and will stop you from ever reaching for that premade store-bought pancake mix.
INGREDIENTS:
2 cups unbleached all-purpose flour, 10 ounces
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups buttermilk
1/4 cup sour crea
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 – 2 teaspoons vegetable oil
DIRECTIONS:
In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, sour cream, eggs, and melted butter; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (batter will be lumpy). Do not over mix. Allow batter to sit 10 minutes before cooking.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Pour 1/4 cup batter onto 4 spots on skillet. 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. Repeat with remaining batter, using remaining oil as necessary. Serve pancakes immediately.
Notes
To make on an electric griddle, set the griddle temperature to 350 degrees and cook as directed.
A lower-protein all-purpose flour (like Gold Medal or Pillsbury) is best for this recipe, however, if you use an all-purpose flour with a higher protein content (like King Arthur) you will need to add an extra tablespoon or two of buttermilk.