Classic Buttermilk Pancakes

Preheat oven to 200ºF if you’re going to serve pancakes when they’re all cooked (see note).

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.

In a small bowl, whisk together buttermilk, sour cream and egg. Once cooled, whisk in the melted butter.

Add the buttermilk mixture to the flour mixture and mix gently just until combined—the batter will be lumpy and it’s fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won’t be as tender.) Let the batter sit for at least 10 minutes.

To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter (or oil) to the pan. You can test to see if the pan is hot enough by adding a few drops of water, when the drops sizzle the pan is ready!

Pour 1/4 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone, adding more butter to the pan if necessary. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.

Serve with the pancakes hot with maple syrup.

Note: If you aren’t going to serve the pancakes until you’ve cooked them all, preheat oven to 200ºF and place pancakes on parchment paper on a baking sheet until you’re ready.