Buttermilk Flapjacks

Saveur

Makes 8 flapjacks, serves 4

This is our most "regular" pancake recipe, but these are very big and fluffy. Two flapjacks per person is plenty.

Ingredients

  • 2 cups flour
  • 2 Tbs granulated sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 2 cups buttermilk
  • 4 Tbs melted butter
  • 1 tsp vanilla extract
  • 2 beaten eggs

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

Whisk together buttermilk, butter, 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 tenderer flapjacks, don't overmix the batter.)

Heat an 8" nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter's foam subsides. Ladle in about 1⁄2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 3 to 5 minutes total. Transfer to a large plate; keep warm. Repeat 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.

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