Mmm. These buttermilk flap jacks came out so tasty. They were soft and moist on the inside and a good solid crunch on the outside. They didn't need any butter, but loved a good warm coating of warm pure maple syrup. These never last long in my house. I used real buttermilk and another secret was a good pinch of salt. The salt brings out the tanginess of the buttermilk.
Can you hear the sizzle of the buttermilk batter as is bathes itself in the hot butter?
Turn me over...ahhhh
Success! Yum. All this with an ice cold glass of milk, followed with a hot cup of coffee. A very good way to start your Sunday morning. Yes?
Buttermilk Flapjacks
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
2 cups buttermilk
4 tbsp. 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 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.
Serves about 4
