If you ask me, these pancakes are as good as they get! Fluffy, light and slightly tangy – the perfect combination!
Serves 4 to 6
Whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk the buttermilk with the sour cream, milk, oil and an egg.
Add the buttermilk mixture to the dry mixture and whisk lightly to combine.
Lightly spray a griddle or skillet with vegetable spray and heat over medium heat.
When hot, ladle the batter onto the griddle and cook the pancakes until the edges begin to dull and small bubbles break on the surface and remain open.
Flip and cook for about 30 seconds longer, or until lightly browned. Serve immediately.