Best buttermilk pancakes
( SERVES 4 )
These are so good they should be banned! It’s the sour cream that makes them extra special – you can remove if desired and they still work well.
- Adjust oven rack to middle position and heat oven to 100C. Spray wire rack set inside baking sheet with nonstick cooking spray. Place in oven.
- Whisk flour, sugar, salt, baking powder and baking soda together in medium bowl.
- In a second medium bowl, whisk together buttermilk, sour cream, eggs, melted butter (melted and then cooled slightly) and 1 tsp of lemon zest.
- Make a well in centre of dry ingredients and pour in wet ingredients. Gently stir until combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.
- Heat 1 tsp oil in a 30cm non-stick pan over medium heat until simmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using a ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set and the first side is golden brown and bubbles on surface are beginning to break. Using a thin, wide spatula, flip pancake and continue to cook until second side is golden brown – about 2 minutes longer.
- Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using oil as necessary.
Serve with grilled bacon, fresh slices of banana and maple syrup on top. Experts say heating the maple syrup slightly improves the whole experience. Most importantly, get real maple syrup for these super pancakes.