Best Buttermilk Pancakes

1. 1

   {If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

2. 2

   In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Create a well in the center of the mixture. Add the buttermilk, sour cream, eggs and melted butter to the dry ingredients and whisk gently just until combined - the batter will be lumpy and it's fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won't be as tender.) Let the batter sit for 10 minutes.

3. 3

   Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

* Per serving · 4 servings · Values may vary.

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