Ingredients: |
Ingredients: 2 cups (10 oz) all purpose flour
2 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ salt
2 cups buttermilk
2 large eggs
¼ cup sour cream
3 Tbsp unsalted butter, melted and cooled slightly
2 tsp vegetable oil
Add-Ins
1 cup semisweet chocolate chips & ½ cup shredded coconut
5 oz (1 cup) fresh blueberries
2 ripe bananas, thin sliced & ½ cup toasted and chopped walnuts
2 cups strawberries, hulled and chopped fine, tossed with 1 Tbs sugar & ½ tsp vanilla
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 200º. Spray wire rack in rimmed baking sheet with vegetable cooking spray; place in oven. Whisk flour, sugar, baking powder, baking soda and salt in bowl. In second bowl whisk buttermilk, eggs, sour cream, and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined ( batter should remain lumpy) Don't overmix. Let batter sit for 10 minutes. Heat 1 tsp 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 skillet. Using ¼ cup dry measuring cup, portion 4 pancakes into skillet. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. Sprinkle some of the add ins you like. Using wide spatula, flip pancakes and continue cooking until second side is golden brown, 1-2 minutes longer. Serve immediately or transfer to wire rack in oven. Repeat with remaining batter and adding 1 tsp oil as needed, wiping out excess oil each time. |
This recipe for Buttermilk Pancakes is from