Buttermilk Pancakes

What a better way to start off the new year other than a classic buttermilk pancake? I love pancakes and if there's one thing I'd eat anytime of the day, this would be it. Growing up, my mom would make these for us every Sunday. So she kind of claims that Sundays is a "Pancake Day". As a child, I would always look forward to it and I would wake up early just so I can eat them fresh out of the pan. Now that I live away from them, I still make these every once in a while and it just brings back all the memories.


Buttermilk Pancakes

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter.

2. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

3. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places.

4. 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.

5. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.