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Buttermilk Flapjacks

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

"The ideal flapjack is browned and crisp around the edges and tender and fluffy inside. According to the seasoned cook at Robie's Country Store and Deli, in Hooksett, New Hapshire, for the best results, you've got to take your time and cook the flapjacks one by one with plenty of butter in a hot skillet."

List of Ingredients

â—¦ 2 cups flour
â—¦ 2 Tbsp granulated sugar
â—¦ 4 tsp baking powder
â—¦ 1 tsp baking soda
â—¦ 1 tsp fine sea salt
â—¦ 12 Tbsp unsalted butter, plus more for serving
â—¦ 2 cups buttermilk
â—¦ 1 tsp vanilla extract
â—¦ 2 eggs, lightly beaten
â—¦ Maple syrup, for serving
â—¦ Confectioners' sugar, for serving


Recipe

Put the flour, granulated sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.

Melt 4 tablespoons butter. Whisk together the melted butter, buttermilk, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. (For tender flapjacks, don't overmix the batter.)

Heat an 8-inch nonstick skillet over medium heat. Add 1 tablespoon butter and heat until the butter's foam subsides. Ladle in about ½ cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large ovenproof serving platter and keep warm in a low oven. Repeat the process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of confectioners' sugar.


Serves 2 to 4