Ingredients
- 10 ounce unbleached all-purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder; 1/2 inch thick
- 1/2 teaspoon baking soda
- 2 cup buttermilk
- 1/4 cup sour cream
- 2 large egg
- 3 tablespoon unsalted butter; melted and cooled slightl
- 1-2 teaspoon vegetable oil
Preparation
Step 1
Can 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. Will put pancakes there to keep warm.
Whisk flour, 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 our in wet ingredients; gently
stir until just combined (batter should remain lumpy with few streaks of
flour). Do not overmix. Allow batter to sit ten minutes before cooking.
Heat one teaspoon oil in 12-inch nonstick skillet over medium heat until
shimmering. 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 pan in four 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 thin, wide
spatula, flip pancakes and continue to cook until second side is golden
brown, 1 to 2 minutes longer.
Serve pancakes immediately or trnasfer to wire rack in preheated oven.
Repeat with remaining batter, using remaining oil as necessary.