CLASSIC BUTTERMILK PANCAKES
Makes: 16 4-inch (10-cm) pancakes
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) sugar
1 tsp (5 ml) baking powder 1/2 tsp (2.5 ml) baking soda 1/2 tsp (2.5 ml) salt
2 cups (500 ml) buttermilk 1/4 cup (60 ml) sour cream 2 large eggs
3 tbsp (45 ml) unsalted butter, melted and cooled slightly 1-2 tsp (5-10 ml) vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 F (95 C). Set wire rack in rimmed baking sheet and place in oven.
2. Whisk flour, sugar, baking powder, baking soda and salt together in large bowl.
3. In separate bowl, whisk buttermilk, sour cream, eggs and melted butter together. Make well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined ( batter should be lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
4. Heat 1 tsp (5 ml) oil in 12-inch non-stick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
5. Using 1/4 cup (60 ml) measure, 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.
6. Transfer to wire rack in oven and repeat with remaining batter, using remaining oil as necessary. Serve.
VARIATIONS:
Blueberry buttermilk pancakes: Sprinkle 1 tbsp (15 ml) fresh blueberries over each pancake before flipping. (If using frozen berries, thaw and rinse berries and spread them out on paper towels to dry.)
Graham buttermilk pancakes: Substitute 1 cup (250 ml) graham cracker crumbs plus 2 tbsp (30 ml) cornmeal for 1 cup (250 ml) flour.