Buttermilk Pancakes for Two

By RoketJSquerl

Ingredients

• 1 cup (5 ounces) all-purpose flour
• 1 Tablespoon Sugar
• 1/2 tsp. baking powder
• 1/4 tsp baking soda
• 1 cup buttermilk
• 2 tablespoons sour cream
• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoons vegetable oil, plus extra as needed
• Pure Maple syrup, of course (which is superior to pancake syrup and can be used for so many recipes)

Details

Servings 2
Preparation time 15mins
Cooking time 10mins
Adapted from afeastfortheeyes.net

Preparation

Step 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.
NOTE: I place two dinner plates in the oven, skipping the oven rack step. Since I use a two-burner cast-iron griddle, it takes no time at all to make 6 pancakes.

Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl.

Whisk buttermilk, sour cream melted butter and egg together in a 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 over mix.) Let the batter rest for 10 minutes before cooking.

Heat oil in a 12-inch 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 1/4 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, 2-3 minutes.

Using thin. wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes.

Transfer pancakes to prepared wire rack (don't overlap them) in warm oven. Repeat with remaining batter, using more oil as needed.
Serve.

*The pancakes can be cooked ion an electric griddle; set the griddle temperature to 350 degrees and cook as directed.