To go along with the bacon and cheddar frittata nests for our day-before-Valentines-Day breakfast I wanted something sweet too. I was thinking it would be a good opportunity to make one of the 378 cinnamon roll recipes that I’ve been drooling over and saving in my breakfast recipe file for the past few years, but those take a lot of pre-planning and effort. Oh, and they also require more than 2’x2′ of counter space to roll out, which I currently don’t have.
So, pancakes it was! This recipe for buttermilk pancakes comes from Brown Eyed Baker who claims these are the “best buttermilk pancakes.” I’m not an expert on buttermilk pancakes so I can’t say if they are the “best,” but I can say that these are pretty darn good pancakes. They have great flavor from the buttermilk and sour cream, and their texture is spot on – light and fluffy! Drenched in maple syrup, they are a perfect weekend treat!
from Brown Eyed Baker
makes 16 4-inch pancakes
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup sour cream (I used low fat)
3 tablespoons unsalted butter, melted and slightly cooled
vegetable oil for greasing griddle
In large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In separate smaller bowl, whisk together the buttermilk, sour cream, eggs, and melted butter. Make a well in center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. The batter should be lumpy. Allow the batter to sit for 10 minutes.
To cook, heat 1 teaspoon of vegetable oil in nonstick skillet or griddle over medium heat until it is shimmering. Wipe the oil out with a paper towel, leaving a thin film of oil on pan. Portion batter out in the pan using 1/4 cup measuring cup. Cook until edges are set and bubbles on surface are just beginning to break, about 3 minutes. Flip pancakes with thin, wide spatula and continue to cook 1-2 minutes longer, until second side is golden brown. Serve immediately.