I have always been a loyal Aunt Jamima pancaker. Until now that is. These may have changed my life! Zach even deemed them “better than Perkin’s.” Now that should tell ya how absolutely delicious they are! So so light and fluffy!!
I topped mine with blueberries, but really, the possibilities are endless.
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
3 tablespoons unsalted butter, melted and cooled slightly
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
2. Heat non-stick pan over medium heat for a few minutes. Using ¼ cup measure pour batter into pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter.
Source: Brown Eyed Baker