If there is one pancake recipe to have in your arsenal it’s this one! These pancakes are slightly crisp, with a golden crust, surrounding a fluffy, tender center that has a perfect structure to with-stand a good shot of real maple syrup.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1-2 teaspoons vegetable oil
- Adjust an oven rack to the middle position and heat oven to 200 degrees. Set a wire rack in a rimmed baking sheet and place in the oven. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. In a medium-sized bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not over mix. Let batter sit for 10 minutes before using.
- Heat 1 teaspoon of oil in a 12 inch non-stick skillet over medium heat until shimmering. Using a paper towel, wipe out the oil and just leave a thin film on the bottom and sides of the pan. Using ¼ cup, portion the batter into the pan in 4 places. Cook until the edges are set and the first side is golden brown, and bubbles on the surface are just beginning to break, 2 to 3 minutes. Using a thin wide spatula, flip the pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to a wire rack in your preheated oven. Repeat with remaining batter, using remaining oil as needed.
Adapted from Cooks Illustrated