Classic Buttermilk Pancakes
2 cups (10 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should be lumpy with few streaks of flour). Do not overmix. Let batter 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 on bottom and sides of pan.
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. Transfer to wire rack in oven and repeat with remaining batter, using remaining oil as necessary. Serve.
Blueberry Buttermilk Pancakes: Sprinkle 1 tablespoon fresh blueberries over each pancake before flipping. (If using frozen berries, thaw and rinse berries and spread them out on paper towels to dry.)
Graham Buttermilk Pancakes: Substitute 1 cup graham cracker crumbs plus 2 tablespoons cornmeal for 1 cup flour.
Makes 16, 4-inch pancakes
Nutrition information per serving: 117 calories; 41 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 37 mg cholesterol; 185 mg sodium; 15 g carbohydrate; 0 g fiber; 3 g sugar; 3 g protein.
America's Test Kitchen