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
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