Buttermilk Pancakes

I got up this morning with an intense craving for pancakes. So I turned to my trusted kindle and browsed America's Test Kitchen's cookbooks because that's what I turn to when I want the best, foolproof recipes. Yes, they really are foolproof. I came across a recipe for buttermilk pancakes which I love because of the subtle tanginess and I have found that the buttermilk and baking soda just gives the pancakes greater rise. 

The pancakes were very easy to prepare and the flavour far surpasses any box pancake mix you can possible buy. There is additional fat by way of soured cream and that produces more flavour. The secret to perfect pancakes is to let the batter rest. This allows the batter to thicken slightly which aids pancake formation. So what you'll end up with is picture perfect pancakes. Top with a little salted butter and maple syrup and voila....heaven. If you are pinched for time then why not mix the dry ingredients and set aside and morning of mix the wet ingredients then combine? Easy peasy! Please consider from scratch cooking the next time your hand reaches for the banal frozen pancakes or pancake mix. Try this recipe, you will not regret it and enjoy!

Best Buttermilk Pancakes (recipe from The Cook's Illustrated Cookbook)

2 cups (10 ounces) all purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/4 cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled

1-2 teaspoons vegetable oil (I used butter)

1. Adjust oven rack to middle position and heat oven to 200 degrees (farenheit). Spray the wire rack set in rimmed baking sheet with vegetable oil. Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy, with just few streaks of flour). Do not overmix. Let batter sit for 10 minutes before cooking.

2. Heat 1 tsp oil in 12inch nonstick skillet over medium heat until shimmering. Using paper towels carefully wipe out oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until the 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.