| Servings: 8 |
Ingredients
- 2 c Flour
- 2 T Sugar
- 1 t Sodium Free Baking Powder
- 1/2 t Sodium Free Baking Soda
- 2 c buttermilk
- 1/4 c sour cream
- 2 eggs
- 3 T unsalted butter,melted and cooled slightly
- 1 t Canola Oil,for greasing the pan
Directions
1. Whisk the flour, sugar, baking powder and baking soda together in a medium bowl.
2. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix.
4. Allow the batter to sit for 10 minutes before cooking.
5. Heat 1 teaspoon of the vegetable oil in a nonstick skillet or griddle over medium heat.
6. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan.
7. Pour 1/4 cup of batter into pan for each pancake.
8. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
9. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
Author Unknown
