Buttermilk Pancakes

I found this recipe in a the recent issue of Cook's Illustrated. Cook's Illustrated is a great publication that tests recipes and gives tips and tricks on how to best prepare the recipes. The recipe was simple and easy to follow and the pancakes turned out great!

2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1-2 teaspoons vegetable oil

1. Heat oven to 200 degrees. Whisk flour, sugar, baking powder, baking soda, and salt together in a medium bowl. In a second bowl whisk together the buttermilk, sour cream, eggs, and melted butter (make sure that it is cool or it will reharden and not work properly). Combine wet and dry ingredients and gently stir until just combined (its okay if the batter is a little lumpy). Let the batter sit for 10 minutes before cooking.
2. Grease pan or griddle with oil or cooking spray and then scoop batter onto surface. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break (about 2-3 minutes) then flip. Serve immediately.