Best Buttermilk Pancakes
Original Recipe from : Tracey's Culinary Adventures
2 cups (10 ounces) all-purpose 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
(i use unsweetened plain yogurt)
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable or canola oil
- In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
- Create a well in the center of the mixture. Add the buttermilk, sour cream, eggs and melted butter to the dry ingredients and whisk gently just until combined - the batter will be lumpy and it's fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won't be as tender.)
- Let the batter sit for 10 minutes.
- Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat.
- Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.
- Use a 1/4 cup measure to portion the batter into the pan.
- Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.
- Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through.
Makes about 16 pancakes
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*Buttermilk substitute:
Ingredients:
•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
