These are the best pancakes ever!! The recipe is from Cooks Illustrated and there are a few twists that were different from any pancake recipe I'd ever made - which was probably off the back of a Bisquick box. But, last year our pancake eating went up significantly and these became my specialty! They are good with syrup - my girls prefer them with jam or preserves. Sometimes to save time in the morning I would gather all my dry ingredients ahead of time so things were ready for a quick prep.
2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 larges eggs
3 tablespoons melted butter
1-2 teaspoons oils
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven.
Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl.
In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter.
Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix.
Allow batter to sit 10 minutes before cooking.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using ¼ 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 thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
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FYI - we've been baking these with the powdered buttermilk and they turn out pretty good! (at least if you don't have the liquid buttermilk, this stil works well) just be sure to stir the powder with the water first, then add to the recipe... :)
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