The search for the best tasting pancake continues at the hands of Cook’s Illustrated’s best scientists. The secret is not to reject the baking powder for it magically furnishes a lot of flavor, plus keep to all-purpose flour and add a little sour cream.
| 2 cups | unbleached, all purpose flour | |
| 2 tbsp | sugar | |
| ½ tsp | table salt | |
| 1 tsp | baking powder | |
| ½ tsp | baking soda | |
| 2 cups | buttermilk (or milk + lemon juice) | |
| ¼ cup | sour cream | |
| 2 | egg | |
| 3 tbsp | melted and cooled butter |
Adjust oven rack to middle position and heat to 200° if you want to keep these warm for serving.
1. Whisk dry ingredients together in large bowl.
2. Whisk wet ingredients together in medium bowl.
3. Make a well in the dry ingredients. Pour wet into dry and mix very sparingly just until combined, but with lumps and streaks of dry ingredients remaining prominent. Set batter aside for 10 minutes.
4. Begin heating griddle to medium hot with vegetable oil. When hot, wipe oil with a paper towel.
5. Use ¼ cup measure to size pancakes if desired. Cook until edges are set, bottom is golden brown and bubbles on top are just beginning to break. Flip and continue other side until golden brown, about 1 to 2 minutes.
Serve pancakes immediately or keep in warm oven.