BUTTERMILK FLAPJACKS (for two to four)
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