Sheila's StoryThese amazing pancakes are light and fluffy and full of flavor. You won't be disappointed. Enjoy!
all purpose flour
unsalted butter, melted and cooled slightly
Find more recipes at goboldwithbutter.com
1 to 2 tsp
vegetable oil, for greasing the pan
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
2Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the 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 a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately.
3*Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 1½ more tablespoons of buttermilk and the batter was perfect.
4*Note 2: If you make these on an electric griddle, preheat it to 350 degrees F.
You can also use cooking spray if you choose to do so. I have also made these in a waffle iron. Just experiment and have fun with them. Enjoy! They are delicious!