Description
Typically, I gravitate towards thick and fluffy pancakes. But when Kevin and I are in the mood for a traditional pancake this is definitely the recipe to go for. Fast, easy and delicious—start your weekend the right way!
Ingredients
- 2 cups Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 cups Buttermilk
- ¼ cups Low Fat Sour Cream
- 2 whole Eggs
- 3 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Butter Or Vegetable Oil, For Greasing The Pan
Preparation
* If you don’t have any handy, you can make your own buttermilk: Mix together just under 2 cups milk and 2 Tablespoons of lemon juice. Let it 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 sit for 10 minutes before cooking.
Heat a griddle or skillet over medium heat. Spread butter or vegetable oil 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 the other other side. Once the bottom is golden brown remove pancake 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 F.
* Recipe adapted from browneyedbaker.com
