Buttermilk Pancakes, Buttermilk Flapjacks Recipe | SAVEUR

Robie's Buttermilk Flapjacks

The terms pancake and flapjack are used interchangeably; the "flap" in the name refers to the sound the cake makes when it lands in the skillet once it's flipped. This recipe comes from Frank Elliott, the cook at Robie's Country Store & Deli. To achieve the flapjacks' signature crisp and browned edges, he cooks them one at a time in a hot, buttered nonstick skillet.

Robie's Buttermilk Flapjacks
Stack up a pile of these fluffy, crisp-edged pancakes for breakfast.
serves 4

Ingredients

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

Instructions

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.

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