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Annabelle White - Source: Breakfast
Best Buttermilk Pancakes
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 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 ý 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 - 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.
