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These are sooooo good they should be banned!
2 cups flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
100g lite sour cream
2 large eggs
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
1 tsp grated lemon zest
Adjust oven rack to middle position and heat oven to 100 deg C. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven.
Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl.
In a second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter.
Make a well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.
Heat 1 tsp oil in a 30cm nonstick pan over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the 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 pancake 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.
- This recipe was multi-tested and found to be the best pancake recipe - and it is better than one I used to make for years - the sour cream makes the pancake so good!
- Serve with grilled bacon and fresh slices of banana and top with maple syrup - experts say heating the maple syrup slightly improves the whole experience - so if you have the time - try - but most importantly get great real maple syrup for these super pancakes.
