Best. Buttermilk pancakes. Ever.
The latest issue of Cook's Illustrated had a recipe for buttermilk pancakes that sounded so good I just had to try it out. So I made them this morning for my family, and they were light, fluffy, and buttery, just exactly the way good pancakes should be. When the kids weren't stuffing their mouths with the pancakes, they were talking about how good they were.
Here, then, is the recipe for anyone who'd like to duplicate it. In the interest of not violating copyright law, I'm copying only the recipe itself, and not the explanation of how it was created. It's pretty interesting, so if you're at all interested, I suggest you buy the issue for yourself.
Best Buttermilk Pancakes
from Cook's Illustrated magazine, August 2009
Makes about sixteen 4-inch pancakes
2 cups (10 oz) unbleached all-purpose flour
2 tbsp sugar
1/2 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly
1-2 tsp vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees F. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk dry ingredients together in medium bowl. In second medium bowl whisk wet ingredients *except* the oil together. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir (not whisk) until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow batter to sit for 10 minutes before cooking.
2. Heat 1 tsp of oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until 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.
NOTES: I used powdered buttermilk with the dry ingredients & water with the wet, and it worked just fine. When I make them again, I may add a touch of vanilla extract to give the flavor a little zing.
Here, then, is the recipe for anyone who'd like to duplicate it. In the interest of not violating copyright law, I'm copying only the recipe itself, and not the explanation of how it was created. It's pretty interesting, so if you're at all interested, I suggest you buy the issue for yourself.
Best Buttermilk Pancakes
from Cook's Illustrated magazine, August 2009
Makes about sixteen 4-inch pancakes
2 cups (10 oz) unbleached all-purpose flour
2 tbsp sugar
1/2 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly
1-2 tsp vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees F. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk dry ingredients together in medium bowl. In second medium bowl whisk wet ingredients *except* the oil together. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir (not whisk) until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow batter to sit for 10 minutes before cooking.
2. Heat 1 tsp of oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until 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.
NOTES: I used powdered buttermilk with the dry ingredients & water with the wet, and it worked just fine. When I make them again, I may add a touch of vanilla extract to give the flavor a little zing.