Buttermilk Flapjacks
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!
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READY IN: 45mins
SERVES: 8
YIELD: 8 large flapjacks
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 2tablespoons sugar
- 4teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 2cups buttermilk
- 4teaspoons melted butter
- 1teaspoon vanilla extract
- 2
- 8
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DIRECTIONS
- Place the first five (dry) ingredients in a large bowl and whisk to combine.
- In a second bowl, whisk together the next four (wet) ingredients.
- 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.).
- Heat an 8" nonstick skillet over medium heat.
- Add 1 tbsp butter and heat until the butter's foam subsides.
- Ladle about 1/2 cup of batter into the skillet.
- 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).
- Transfer to a large platter and keep warm.
- 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.
- Serve hot with additional butter and maple syrup. A dusting of confectioners sugar is a nice touch, too.
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