Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, a hitman for the US government, her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, sour cream, buttermilk and two eggs.
These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.
Grazie Agnes il mio amico. Buon appetito
Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole
Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes
Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.
Makes 16 four-inch pancakes
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.
Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.