Ingredients 2 cups unbleached all purpose flour 2 Tbsp sugar 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 2 cups buttermilk 1/4 cup sour cream 2 large eggs 3 Tbsp butter, melted and cooled slightly 1 teaspoon vegetable oil 1-2 tablespoons
Instructions 1. Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined and do not worry about lumps. Let sit for 10 minutes 2. Meanwhile, add 1 Tbsp oil to the griddle or skillet and heat over medium heat. After a few minutes, wipe the oil out with a paper towel so just a thin film remains. Repeat after you have used half the batter for pancakes. 3. Test one very small pancake on your griddle to get an idea of how long a side needs to cook and if the temperature needs to be turned up or down. 4. Then, pour batter from a measuring cup into 4 inch circles on the griddle and cook about 2 minutes or until the sides begin to look cooked the bubbles about the size of a pencil eraser in the middle of each pancake are just beginning to break.
Description When you feel like making really good pancakes from scratch
Notes Certainly more involved than using a mix, but very worth the effort. The dry ingredients could be put together in advance. The cooking is more time consuming than the mixing but, then, the cooking is the same with a mix. Wire racks set in cookie sheets can be sprayed with nonstick cooking spray and the pancakes put on these and kept warm in a 200 degree oven.
Source Cook's Kitchen
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