Buttermilk Pancakes adapted from Cooks Illustrated

2 cups self raising flour
2 tablespoons sugar
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
3 tablespoons butter, melted and cooled slightly
2 teaspoons vegetable oil

Combine flour, sugar and salt in one bowl, and buttermilk, sour cream, eggs and melted butter in another.

Mix together gently until just combined – it should still be lumpy with streaks of flour. Overmixing will make the pancakes tough. Allow to sit for 10 minutes.

Heat a little oil in a 30cm nonstick frypan on medium heat. 
Spoon ¼ cup batter into pan and tilt to spread it around. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.

Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through.