BUTTERMILK – SOUR CREAM PANCAKES

These are the best pancakes I’ve ever made. They are moist and airy, with the buttermilk contributing to the light texture and tangy flavor.

Makes 15-20 pancakes

INGREDIENTS

2 ½ cups all purpose flour

¼ cup powdered sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups buttermilk

2 cups sour cream

2 large eggs

4 tsp pure vanilla extract

3 T unsalted butter – melted

PREPARATION

Whisk all the dry ingredients together in a large bowl. In another bowl, whisk buttermilk, eggs, sour cream, vanilla and melted butter.  Combine the dry ingredients with the buttermilk mixture.  Don’t worry about small lumps in the batter.

Melt some butter on griddle and heat until drops of water bounce off the surface. Pour pancake batter by 1/3 cupfuls onto the griddle, spacing them about 2 inches apart. Cook until bubbles break the surface of the pancakes, about 3 minutes. Turn pancakes over and cook until bottoms are golden, approximately 3 minutes. Transfer to plate or warming oven. Repeat with remaining batter. Serve pancakes with butter, maple syrup and/or powdered sugar.