2
C. flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 C. buttermilk
1/4 C. sour cream
2 eggs
3 Tbsp. melted butter
1-2 tsp. vegetable oil
Whisk together dry ingredients in a large bowl. Stir together buttermilk, sour cream, eggs, and melted butter in a medium bowl. Make a well in the dry ingredients. Carefully whisk in liquid ingredients. Do not over stir; the mixture will be lumpy. Allow to rest for 10 minutes. Heat 12 inch skillet over medium heat. Add oil and wipe the inside and sides with a paper towel. Add batter ¼ cup at a time. You can get 4 in the skillet. Turn about
2-3 minutes. Cook on other side 1-2 minutes. Keep warm in a 200 degree oven while you are cooking the remaining pancakes.
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 C. buttermilk
1/4 C. sour cream
2 eggs
3 Tbsp. melted butter
1-2 tsp. vegetable oil
Whisk together dry ingredients in a large bowl. Stir together buttermilk, sour cream, eggs, and melted butter in a medium bowl. Make a well in the dry ingredients. Carefully whisk in liquid ingredients. Do not over stir; the mixture will be lumpy. Allow to rest for 10 minutes. Heat 12 inch skillet over medium heat. Add oil and wipe the inside and sides with a paper towel. Add batter ¼ cup at a time. You can get 4 in the skillet. Turn about
2-3 minutes. Cook on other side 1-2 minutes. Keep warm in a 200 degree oven while you are cooking the remaining pancakes.
*Source
Cook’s Illustrated
Recipe from Jennifer
Rhodes
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