Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

2 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
1 1/3 tablespoons vanilla

Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Use 1/2 tablespoon oil on griddle over 350 degree heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding oil to griddle as needed.

Serve pancakes immediately with butter

Description:
“Pancakes”
Yield: “18 ”

Per Serving (excluding unknown items): 453 Calories; 19g Fat (38.1% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 1088mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: John found this on the internet. It’s from Bon Appetit