Buttermilk Pancakes

Those people who know me well might use the words "compulsive" or "Type A" or even "neurotic" to describe my personality.  I'm not so sure that I agree.  I'd like to think of my behaviors more as "quirky" and less as "obsessive."  Regardless of what you call it, the fact is that there are certain things that I am very "particular" about. 

I have my fair share of things in the house that I like to have a certain way.  I like all of my yellow pencils in the drawer to be perfectly sharpened at all times and above all else, they absolutely HAVE to all be facing the same direction.  (Yes, they all have to be yellow in order to even make it into the drawer.)  All of the toilet paper rolls in the house are placed on the holders so that the paper is fed from the back and not over the top.  (That's really just common sense.)  Oh, and ALL leftovers must be placed in the top left hand corner of the refrigerator - no exceptions!  That doesn't sound the least bit "neurotic".  Does it?  Never mind, don't answer that - let's not label my weird habits - just accept them.  

I also get a little obsessive over food.  I realize that I could buy frozen pancakes or a box of pancake mix for a quick and easy breakfast for my family but that just doesn't cut it in my book.  The perfectionist in me feels the NEED to find THE BEST pancake recipe and I think this recipe just might be pancake perfection.  It is soooo good.  Definitely up to my high standards of great pancake recipes.

These pancake pictures don't really do these pancakes justice.  My family absolutely LOVES these pancakes.  They are light and fluffy and oh so yummy.

Buttermilk Pancakes
2 cups flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
2 eggs
3 Tablespoons melted butter
1-2 teaspoons oil

Whisk together flour, baking powder, baking soda and salt. 

Whisk together buttermilk, sour cream, eggs and melted butter in another bowl.

Make a well in center of dry ingredients and pour wet ingredients into well.  Stir just until batter is wet.  Let batter rest 10 minutes.

Heat 1 teaspoon oil on skillet.  Using paper towels, wipe away excess oil.  Portion batter into quarter cup circles on hot skillet.  Cook until edges are set and bubbles on surface begin to break.

I like to eat my pancakes plain - no butter and no syrup for me but I normally I add some syrup for picture purposes.  (Just another thing that I tend to obsess over.)   I'm not sure why these pancakes ended up completely naked for the picture but trust me - they are amazing - don't let the bad pictures fool you. 

I hope that your family enjoys these pancakes as much as my family does and in the off chance that you do have some leftovers - PLEASE put them in the top left corner of the refrigerator.  Thanks.

Ciao!

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