Mom's "Flyaway" Pancakes.

Ever on the prowl for a delicious pancake recipe, I feel this one is worthy of blog mention. Fluffy and crunchy. Not at all heavy. Yummm. Great with pan fried bananas (just fry bananas in some butter and cinnamon-sugar) and blueberries.



From: Bride & Groom, First and Forever Cookbook. By Mary Corpening Barber & Sara Corpening Whiteford with Rebecca Chastenet De Gery

Ingredients:
- 1 ¼ cups all purpose flour
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 eggs
- 1 cup buttermilk (or, one cup milk with added splash of white vinegar)
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 tablespoon butter, melted

Directions:

Stir together the flour, granulated sugar, baking powder, and kosher salt in a small bowl. Whisk the eggs in a medium bowl, then add the buttermilk, sour cream, and baking soda. Add the flour mixture and whisk until well incorporated. Stir in the 1 tablespoon of melted butter.
Spray a large nonstick skillet with vegetable oil cooking spray and set over medium heat, or cook a dollop of butter over medium heat until the butter begins to bubble but not to brown. Spoon ¼ cup batter into the skillet for each pancake, ,and cook until small bubbles begin to form on top, 2 to 3 minutes. You may need to reduce the heat slightly at this point. Using a spatula, flip the pancakes and cook until golden brown and puffy, 2 to 3 minutes. Remove from the pan and stack the pancakes, drizzling melted butter between each pancake.


Note: If you have leftover batter, cover and refrigerate it for up to 1 day. The pancakes will be tasty, but they will not rise as high.