This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
- 236.59 ml unbleached all-purpose flour
- 9.85 ml granulated sugar
- 2.46 ml table salt
- 2.46 ml baking powder
- 1.23 ml baking soda
- 177.44 ml buttermilk
- 59.14 ml milk (plus an extra tablespoon or so if batter is too thick)
- 1 large egg, separated
- 29.58 ml unsalted butter, melted
- 4.92 ml vegetable oil (for brushing griddle)
- Mix dry ingredients in medium bowl.
- Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.
- Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.
- When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
Very tender and moist pancake recipe. They turned out perfectly - enjoyed by my 4 boys and husband. My new standard. I have made more than a dozen different pancake recipes over the years and this is definitely one of the best. The addition of sour cream is a brilliant unusual and secret ingredient. <br/>If you make big pancakes, make sure you take the extra time to cook them through after flipped. Personally, I like to use at least 1/2 whole wheat pastry flour (whole white wheat) plus vanilla (1 teaspoon) and sometimes a spice like cinnamon or nutmeg.
The Best of the Best! I usually add a drizzle of vanilla to the batter. It's my only recipe for pancakes that I use because I almost never buy prepackaged mixes. Thanx!
I doubled the recipe and it made enough to satisfy 3 adults. Perfect. :)