Buttermilk Flapjacks

Submitted by PanNan

"This recipe was posted in Saveur magazine. It is the recipe used at Robie's Country Store & Deli in Hooksett, NH. They are very large, and cooked one at a time in a hot buttered nonstick skillet until crisp around the edges. The flapjacks are fluffy and tender. The best pancake/flapjack I've ever tried. Warning - not recommended for a low fat diet!"

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 8 large flapjacks
• Serves: 8

ingredients

• 473.18 ml flour
• 29.58 ml sugar
• 19.71 ml baking powder
• 4.92 ml baking soda
• 4.92 ml salt
• 473.18 ml buttermilk
• 19.71 ml melted butter
• 4.92 ml vanilla extract
• 2 eggs, beaten
• 118.32 ml butter, for cooking

directions

1. Place the first five (dry) ingredients in a large bowl and whisk to combine.
2. In a second bowl, whisk together the next four (wet) ingredients.
3. Pour the buttermilk mixture into the flour mixture and whisk together just until combined to make a thick batter. (Do not overmix to get a more tender flapjack.).
4. Heat an 8" nonstick skillet over medium heat.
5. Add 1 tbsp butter and heat until the butter's foam subsides.
6. Ladle about 1/2 cup of batter into the skillet.
7. Cook the flapjack until little bubbles form on the top of the surface and the bottom is golden brown. Flip and cook until the other side is golden brown (about 5 minutes total cook time for each flapjack).
8. Transfer to a large platter and keep warm.
9. Repeat the process with an additional tbsp butter in the pan until 8 flapjacks have been made. To save time, you can have two skillets going at the same time.
10. Serve hot with additional butter and maple syrup. A dusting of confectioners sugar is a nice touch, too.