Buttermilk Pancakes for Two
When it's just two of you, why make enough pancakes for an army? With buttermilk and sour cream, these pancakes are a happy start to a perfect day for two. These pancakes are much better than a box mix, I promise!
Servings 2 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon vegetable oil plus extra as needed
- Pure maple syrup
Instructions
- Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl.
- In a separate bowl, whisk buttermilk, sour cream, melted butter and egg until smooth.
- Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. Batter will be lumpy with a few spots of dry flour; do not over mix.
- Let the batter rest for 10 minutes before cooking.
- Heat oil on a griddle or skillet over medium heat until shimmering. If using an electric griddle, set the temperature at 350°F. Using wad of paper towels, carefully wipe out oil leaving thin film of oil.
- Using 1/4 cup dry measure, pour batter onto griddle.
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes.
- Using thin. wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes.
- Transfer pancakes to warm plates. Serve with maple syrup.