TA, do you have a recipe you use for pancakes? Do you cut up any fruit and put it in?
I don`t really use fruit in them as I like the taste of a pure pancake with pure Grade B Maple Syrup. I find that fruit masks this flavor. If I was going to use fruit, I would make a compound butter with something like apple.
5 oz all purpose flour
5 oz cake flour
2 Tb sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
484 grams buttermilk-whole
60 grams sour cream-full fat
2 large eggs
3 Tb unsalted butter, melted and cooled
1-2 tsp vegetable oil
Preheat oven to 200 degrees F.Spray wire rack set in rimmed baking sheet with cooking spray; place in oven. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together; set aside. In a medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Pour wet ingredients into dry. Stir until just combined (batter will be lumpy with a few streaks of flour). Do NOT overmix! Let batter sit for 10 minutes before cooking.
Heat 1 tsp oil in 12″ nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil., leaving thing film of oil on bottom. Using ¼ cup measure, scoop batter into pan in 4 places. Cooks until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thing spatula, flip pancakes and continue to cook 1-2 minutes, until the second side is golden brown. Serve pancakes immediately or transfer to wire rack in oven. Use last tsp of oil and repeat with remaining batter.
