From the Kitchen of The Pearl of Seneca Lake B & B
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!!
2 cups flour
2 tbsp sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda
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.