My granddaughter Claire did not get Ice Cream for dinner, so we promised it for breakfast the next morning. She got it! Of course it came with home made pancakes, fresh strawberries and whipped cream. I didn’t have any, but my son and husband certainly enjoyed the treat. My son passed on the added Ice Cream, but not my husband. I used America’s Test Kitchen pancake recipe and I will have to say I tasted it and it was pretty wonderful. So easy to throw this together for a fun and yummy breakfast!
Best Buttermilk Pancakes
WHY THIS RECIPE WORKS
To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a pancake recipe for light, fluffy pancakes with the trademark buttermilk tang.
MAKES SIXTEEN 4-INCH PANCAKES; SERVES 4 TO 6
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
4. Using 1/4-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.