Best Buttermilk Pancakes

2 cups all-purpose flour
2 tablespoons granulated 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 unsalted butter, melted, and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

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.

On a cooking griddle at 350 degrees, heat 1 teaspoon of the vegetable oil until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil.

Using 1/4 cup measure, portion batter into pan in 4 places. 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, using remaining oil as needed.

Yield: Sixteen 4-inch pancakes

Prep Time: 20 minutes | Cook Time: 15 minutes