Instructions
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In a large bowl, whisk together the water, buttermilk, egg, oil, sugar, yeast, and salt.1 Cup Water,1 Cup Buttermilk,1 Large Egg,2 Tablespoons Extra-light Olive Oil,2 Tablespoons Sugar,1 1/2 teaspoons Instant Yeast,1 1/4 teaspoons Fine Sea Salt
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Add the flour, 1 cup at a time, whisking to incorporate each addition before adding more. Continue whisking until the batter is smooth with a thin cake-batter consistency.2 3/4 Cups All-Purpose Flour
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Cover the bowl with plastic wrap and let the batter rise at room temperature for 1½ to 2 hours or in a warm place (about 100°F) for 1 hour. The mixture should become very bubbly and almost double in size.
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In a large nonstick or cast-iron skillet over medium heat, add enough oil to coat the bottom of the pan. Working in batches, add heaping tablespoons of the batter to the hot skillet, spacing them just far enough apart that they aren’t touching and can still be flipped easily.
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Cook the pancakes for about 1½ minutes per side, until golden brown, adding more oil as needed after flipping. Feel free to reduce the heat if you find they’re browning too quickly.
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Continue with the remaining batter, keeping the skillet well-oiled between batches to ensure crisp, tasty, and beautifully golden edges on the pancakes.
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Transfer the pancakes to a platter and serve warm with honey, raspberry sauce, and sour cream.Honey, Real Maple Syrup, Raspberry Sauce or Jam,Sour Cream
