Thursday, March 3, 2011

Buttermilk Pancakes 2.0


Like I said a few days ago, I love me some pancakes. Typically, I gravitate towards the thick and fluffy pancakes. This one is my favorite. But when Kevin and I are in the mood for a traditional pancake--the kind you might get from a box mix--this is definitely the recipe to go for. Fast, easy and delicious, start your weekend the right way!


Best Buttermilk Pancakes
recipe adapted from
Yields: 16 four inch pancakes

2 cups flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk*
1/4 cup sour cream
2 eggs
3 Tbsp unsalted butter, melted and cooled slightly
1 to 2 tsp vegetable oil, for greasing the pan

*Make your own buttermilk: Mix together just under 2 cups milk and 2 Tbsp lemon juice. Let sit for 5 minutes. Stir.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl,  combine buttermilk, sour cream, eggs and melted butter. Stir wet ingredients into dry ingredients, until just combined. Batter should be slightly lumpy. Let the batter to sit for 10 minutes before cooking.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.


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