Sour Cream Buttermilk Pancakes

• portions: Yield: 8
• temps actif: 5

Ingrédients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

2 eggs slightly beaten

1 teaspoon pure vanilla

1 tablespoon vegetable oil

1/2 cup sour cream

1 cup plus 1 tablespoon full-fat buttermilk*

Instructions

Preheat a griddle to 350 degrees.

Combine dry ingredients in a medium bowl and whisk or use a fork to blend.

In a separate bowl, combine eggs, vanilla, oil, sour cream and buttermilk.

Add the flour and wet mixtures together and mix until incorporated but do not over mix. Mixture will be slightly lumpy.

Brush some butter onto the preheated griddle.

Pour batter, depending on the size you prefer, onto the hot griddle.

Flip pancakes after you see the tops start to form small air bubbles.

Remove from the griddle when the bottoms are golden brown and slather with butter.

Serve with warm maple syrup or the syrup of your choice.

Notes

* Note: If you are in a pinch and do not have buttermilk, you can substitute by adding one tablespoon of vinegar to a cup of milk and let sit for five minutes, or you can use cultured dry buttermilk from a can. However, mixing vinegar to sweet milk results in an acidic flavor and powdered buttermilk adds a little buttermilk flavor, but they do not stand up to the real thing.

Actual yield depends on the actual size of the pancakes.