Cook's Illustrated Best Buttermilk Pancakes (1 serving = 1 pancake)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 109.7
- Total Fat: 3.7 g
- Cholesterol: 33.7 mg
- Sodium: 25.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.4 g
- Protein: 3.6 g
View full nutritional breakdown of Cook's Illustrated Best Buttermilk Pancakes (1 serving = 1 pancake) calories by ingredient
Introduction
This recipe comes from Cook's Illustrated. Use vegetable oil or Pam in the pan or on the griddle to cook the pancakes, but it is not included in the recipe calculations. This recipe comes from Cook's Illustrated. Use vegetable oil or Pam in the pan or on the griddle to cook the pancakes, but it is not included in the recipe calculations.Number of Servings: 16
Ingredients
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2 cups flour
2 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly
(~ 1 tsp oil or few sprays Pam for cooking the pancakes)
Directions
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick spray; place in oven.
Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in center of dry ingredients and pour in wet ingredients; gently stir until just combined. (Batter should remain lumpy with few streaks of flour.) Do not overmix. Allow batter to sit 10 minutes before cooking.
Heat oil or Pam in 12-inch nonstick skillet over medium heat. Using paper towels, carefully wipe out oil, leaving a thin film on 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 pancakes 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 more oil/Pam as necessary.
Makes 16 pancakes. 1 serving = 1 pancake.
Number of Servings: 16
Recipe submitted by SparkPeople user MEGS81.
Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in center of dry ingredients and pour in wet ingredients; gently stir until just combined. (Batter should remain lumpy with few streaks of flour.) Do not overmix. Allow batter to sit 10 minutes before cooking.
Heat oil or Pam in 12-inch nonstick skillet over medium heat. Using paper towels, carefully wipe out oil, leaving a thin film on 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 pancakes 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 more oil/Pam as necessary.
Makes 16 pancakes. 1 serving = 1 pancake.
Number of Servings: 16
Recipe submitted by SparkPeople user MEGS81.
Member Ratings For This Recipe
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