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2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teapoons vegetable oil
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack and set inside baking sheet with nonstick cooking spray; place in
oven. Whisk flour sugar, salt, baking powder, and baking soda together in a 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; gently stir until just combined (batter should
remain lumpy with few streaks of lour). Do not overmix. Allow batter to sit 10 minutes before cooking.
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 1/4 cup measure, portion batter into pan in 4 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.
Yield: 16 4-inch pancakes (serves 4 to 6)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teapoons vegetable oil
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack and set inside baking sheet with nonstick cooking spray; place in
oven. Whisk flour sugar, salt, baking powder, and baking soda together in a 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; gently stir until just combined (batter should
remain lumpy with few streaks of lour). Do not overmix. Allow batter to sit 10 minutes before cooking.
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 1/4 cup measure, portion batter into pan in 4 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.
Yield: 16 4-inch pancakes (serves 4 to 6)
