ATK Buttermilk Pancakes for Two

By GratefulSea

Ingredients

• 1 cup (5 ounces) all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 Tablespoons sour cream
• 2 Tablespoons unsalted butter , melted and cooled
• 1 large egg
• 1 teaspoon vegetable oil , plus extra as needed

Details

Adapted from onlinecookingschool.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet, spray with vegetable oil spray, and place in oven.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, sour cream, melted butter, and egg together in separate bowl until smooth. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not overmix.) Let batter rest for 10 minutes before cooking.

3. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using wad of paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of skillet. Using ¼-cup dry measure, portion batter into skillet in 3 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.

4. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes. Transfer pancakes to prepared wire rack (don't overlap them) in warm oven. Repeat with remaining batter, using more oil as needed. Serve.