Cook's Illustrated - Best Buttermilk Pancakes

 

You don't need to travel to IHop for delicious light, fluffy pancakes, you can prepare them at home.  I found this recipe in my collection of recipes. It's great just the way it is, however, my only twist is just a little vanilla extract.  

"The pancakes can be cooked on an electric griddle.  Set the griddle temperature to 350 degrees and cook as directed.  The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury.  If you use all-purpose flour with higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk."

Ingredients:

• 2 cups unbleached all-purpose flour (10 ounces)
• 2 tablespoons sugar
• 1/2 teaspoon table salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups buttermilk
• 1/4 cup sour cream
• 2 eggs
• 1/2 teaspoon vanilla extract
• 3 tablespoon unsalted butter, melted and cooled slightly
• 1-2 teaspoons vegetable oil

Directions:

1. Adjust oven rack to middle position and heat oven to 200 degrees.  Spray wire rack set inside baking sheet with nonstick cooking spray; place in the oven.  Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl.  In the second bowl, whisk together buttermilk, sour cream eggs, vanilla extract, and melted butter.  Make well in the center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour).  Do not over mix.  Allow batter to sit 10 minutes before cooking. 
2. Heat 1 teaspoon 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 the bottom and sides of the pan.  Using 1/4 cup measure, portion batter into pan in 4 places.  Cook until edges are set, the first side is golden brown, and bubbles on the surface are just begging to break, 2 to 3 minutes.  Using a thin, wide spatula, flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer.  Serve pancakes immediately, or transfer to wire rack in preheated oven.  Repeat with the remaining batter, using the remaining oil as necessary.    

Twist:  Vanilla extract - This recipe was adapted from Cook's Illustrated