When I just started working, I was lucky and found a job in the Airline Industry. It was exiting and also a bit glamorous at the time, and the best thing about it, was that we had access to cheap (although stand-by) flights all over the world. My friend M. had relocated back to California, so I frequently went to visit her.
One of the best things about visiting her, was that we “always” went out for breakfast. Usually we went to a local breakfast place in Laguna and I would always order stuff that I wouldn’t find in Switzerland. So it was mostly pancakes or French toast. I was never able to recreate that perfect fluffiness that makes the American pancakes until this recipe – so they are truly the best buttermilk pancakes!
Personally, I think that pancakes are best when someone makes them for you, so maybe you could get your significant other to make them for you this weekend? Or, of course, since Valentine’s Day is coming up in a week – what better way to show your love than surprise your significant other with them?
The recipe is adapted from The Brown Eyed Baker, head over to her site if you need the recipe in cups and ounces.
Best Buttermilk Pancakes
280 grams flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
480 ml buttermilk
50 grams sour cream
3 tablespoons butter, melted and slightly cooled
oil or butter to grease the pan
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In another large bowl or large measuring cup, whisk together the buttermilk, sour cream, the eggs and the melted butter.
Add the wet ingredients to the dry, mix gently until just combined, but do not over mix. Allow the batter to rest for about 10 minutes before cooking your pancakes.
I use a ⅓ cup measure to scoop batter into the pan, cook until the edges are set and the first side is golden brown, about 2-3 minutes. Flip the pancakes and cook until the second side is golden brown. Serve immediately, with lot’s of maple syrup and a little bit of butter.