Breads: Cook's Best Buttermilk Pancakes

By JoFClark

Ingredients

• 2 cups unbleached all-purpose flour
• 2 T sugar
• 1/2 t salt
• 1 t baking powder
• 1/2 t baking soda
• 2 cups buttermilk
• 1/4 cup sour cream
• 2 large eggs
• 3 T unsalted butter, melted and cooled slightly
• 1-2 T vegetable oil

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 200 degrees
Spray wire rack set inside baking sheet with nonstick cooking spray, place in oven
Whisk four, sugar, salt, baking powder and baking soda together in medium bowl
In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter
Make well in center of dry ingredients and pour in wet ingredients, gently stir until just combined (Batter should remain lumpy with few streaks of flour)
Do not overmix
All batter to sit 10 minutes before cooking
Heat 1 t oil in 12" skillet over medium heat until chambering
Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan
Using 1/4 cup measure, portion batter into 4 places
Cook until edges are set, first side is golden brown and bubbles on surface are just begging to break - 2-3 minutes
Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown - 1-2 minutes longer
Serve pancakes immediately or transfer to wire rack in preheated oven
Repeat with remaining batter, using remaining oil as necessary