- 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
Cook's Illustrated Best Buttermilk Pancakes (1 serving = 1 pancake)Submitted by: MEGS81
IntroductionThis 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.
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)
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.