Nothing beats a big stack of pancakes on a lazy weekend morning and if you’re still looking for the best homemade Buttermilk Pancake recipe, look no further! These light and fluffy pancakes with their unbeatable buttermilk tang are certain to start your weekend off right.
Making pancakes from scratch is so simple that you’ll wonder why you ever made pancakes from a boxed mix. There are a few important things to remember while making pancakes from scratch.
First, DO NOT OVERMIX! You want to mix the batter very briefly (don’t smooth out the lumps). Over-mixing your pancake batter will result in dense, heavy pancakes.
Second, let the batter rest! This allows the gluten to relax, yielding more tender pancakes.
Last but not least, make sure your griddle is hot enough. Test the griddle by dropping a tablespoon of batter in its center. If, after one minute, the pancake is golden brown on the bottom, the pan is ready. If it remains blond—or is close to burning—adjust the heat accordingly.
Of course you could always make pancakes from a boxed mix, but after seeing how quick and easy it is to make them from scratch, why would you? They’re just as easy as the box mix, but I promise you they taste soooo much better!
Light and fluffy pancakes with the unbeatable buttermilk tang.
Yield: 16 (4-inch) pancakes
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil
1. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, sour cream, eggs, and melted butter; set aside.
2. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (batter will be lumpy). Do not over mix. Allow batter to sit 10 minutes before cooking.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Pour 1/4 cup batter onto 4 spots on skillet. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining oil as necessary. Serve pancakes immediately.
To make on an electric griddle, set the griddle temperature to 350 degrees and cook as directed.
A lower-protein all-purpose flour (like Gold Medal or Pillsbury) is best for this recipe, however, if you use an all-purpose flour with a higher protein content (like King Arthur) you will need to add an extra tablespoon or two of buttermilk.
Source: Cook's Illustrated, July 2009
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