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Best Buttermilk Pancakes

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. This recipe works best with a lower-protein all-purpose flour such as Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, such as King Arthur, you will need to add an extra tablespoon or two of buttermilk."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 2 cups buttermilk
â—¦ ¼ cup sour cream
â—¦ 2 large eggs
â—¦ 3 tablespoons unsalted butter, melted and cooled
â—¦ 1 to 2 teaspoons vegetable oil


Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour, sugar, baking powder, baking soda, and salt 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; stir until just combined. Do not overmix. Let batter sit for 10 minutes.

Heat 1 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 ¼-cup dry measuring cup, 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 transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Serves 4 to 6