Recipe: Buttermilk flapjacks

  • Article by: Wire services
  • Updated: February 6, 2013 - 2:44 PM

Buttermilk flapjacks √

Makes about 8 pancakes.

Note: “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,” writes James Oseland in “The New Comfort Food.”

• 2 c. flour

• 2 tbsp. sugar

• 4 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. fine sea salt

12 tbsp. (1 1/2 sticks) unsalted butter, divided, plus more

• 2 c. buttermilk

• 1 tsp. vanilla extract

• 2 eggs, lightly beaten

• Maple syrup, for serving


In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Melt 4 tablespoons (1/2 stick) butter. In a medium bowl, whisk together melted butter, buttermilk, vanilla extract and eggs. Whisk buttermilk mixture into flour mixture, mixing as little as possible to make a thick (and lumpy) batter. Do not overmix; too much stirring will result in tough pancakes.

Heat a skillet or griddle over medium heat. Add 1 tablespoon butter and heat until butter’s foam subsides. Ladle in about 1/2 cup of batter and cook, turning once, until pancake is deep golden brown on both sides, about 4 to 5 minutes total. Repeat process with additional butter and remaining batter. Serve hot, topped with butter and maple syrup.

Nutrition information per each of 8:

Calories 325 Fat 19 g Sodium 776 mg

Carbohydrates 31 g Saturated fat 12 g Calcium 223 mg

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