BUTTERMILK FLAPJACKS

BUTTERMILK FLAPJACKS (for two to four)

Pancakes, drop scones, flapjacks, griddle cakes, hotcakes, et al, buttermilk flapjacks 1 Pancakes, drop scones, flapjacks, griddle cakes, hotcakes, et al, buttermilk flapjacks 2a

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking soda

1 teaspoon fine sea salt

12 tablespoons unsalted butter, plus more for serving

2 cups buttermilk

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 pint blueberries, rinsed and drained (optional)

maple syrup, for serving

confectioners’ sugar, for serving


1.Put the flour, granulated sugar, baking powder and salt into a large bowl and whisk to combine.  Set aside.

2.  Melt 4 tablespoons butter.  Whisk together the melted butter, buttermilk, 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 tender flapjacks, don’t overmix the batter.)

3.  Heat an 8 inch nonstick skillet over medium heat.  Add 1 tablespoon butter and heat until the butter’s foam subsides.  Ladle in about ½ cup of the batter, and sprinkle with a few blueberries (if you’re using them).  Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total.  Transfer to a large ovenproof serving platter and keep warm in a low oven.  Repeat the 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.

 

from James Oseland,  Saveur: The New Comfort Food

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