Mmm buttermilk pancakes
Here's the buttermilk pancake recipe we like, originally found in Cooks Illustrated magazine:
- 2 cups (10 oz) unbleached all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted & cooled slightly
In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda together in a bowl. In a second bowl, whisk the buttermilk, sour cream, eggs, and butter together. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined. The batter should still be lumpy and slightly streaked with flour. Let the batter sit for 10 minutes before cooking. The resting step is very important…resist the urge to jump right in and cook them. Let them sit the full 10 min.
We use an electric griddle to cook our pancakes, set to 350 degrees and wiped lightly with butter. You also can use a non-stick skillet over medium heat. Keep finished pancakes on a baking sheet in an 200 degree oven while you cook the rest.
Yum!
(Alternative: I like to add blueberries–but not to the batter. Once the batter is poured on the griddle, sprinkle some blueberries on top. They'll sink in as it cooks and set after the flip. Everything's better with blueberries! And butter.)
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