October 10, 2018 10:38:36 AM
A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture.
Buttermilk was a must -- it contributed to the pancakes' flavor and, with some leavening help from small amounts of baking powder and baking soda, it also created pancakes with better texture -- but we craved even more tang, so we whisked in some sour cream for a concentrated boost.
To keep our pancakes as light and fluffy as possible, we avoided overmixing the batter, which would overdevelop the gluten and make the pancakes tough. After a brief rest to relax the gluten, we portioned the batter into a hot, lightly oiled skillet. From there, our cakes needed just a few minutes per side to turn beautifully golden brown.
To ensure all our guests would enjoy fresh, hot pancakes, we kept the cakes warm while we finished the remaining batches by transferring the finished pancakes to a warm oven until it was time to serve. Getting the skillet hot enough before making the pancakes is key. An electric griddle set to 350 F can also be used to cook the pancakes.
CLASSIC BUTTERMILK PANCAKES
Servings: 16 (4-inch pancakes)
Start to finish: 30 minutes
2 cups (10 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil
Nutrition information per serving: 117 calories; 41 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 37 mg cholesterol; 185 mg sodium; 15 g carbohydrate; 0 g fiber; 3 g sugar; 3 g protein.
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