From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Buttermilk Pancakes

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Just when I thought that I had found the perfect pancake, I found this recipe in the July/Aug 2009 Cook’s Illustrated.   I think that you will agree.   The added dimension of sour cream makes them so good!!

Buttermilk Pancakes

Combine:
2 cups flour
2 tbsp sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda

Mix together:
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tbsp butter, melted and cooled

Make a well in the center of the dry ingredients and pour in wet ingredients, until just combined.   Do not over mix.   Allow batter to sit for 10 minutes before cooking.

Heat a fry pan over med heat till shimmering. (350 deg.)   Using ¼ cup of batter into pan and cook until edges are set and bubbles come to the surface (about 2-3 min.)   Continue to cook other side 1-2 min longer.   Serve immediately or place in preheated oven.