Dec 19, 2007

Robie's Buttermilk Flapjacks

Credit: André Baranowski

SERVES 4

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.

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

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

2. 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.)

3. 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.

This article was first published in Saveur in Issue #108

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Ratings & Reviews (10)

by amoretignis on 2008-02-04

absolutely fantastic! i've made pancakes all my life and have finally found the recipe that i will use for the rest of my life. the texture was slightly crisp, very fluffy, just melt in your mouth.

by crubin on 2008-02-05

delicious pancakes! i've made them numerous times already and it's now going to be the only recipe i use for pancakes!

by sugarcane on 2008-02-23

absolutely incredible! the family wants these every sunday morning! my husband has tossed away his mother's recipe! i now double it and the dogs expect if any batter remains, i will cook it for them!! which i do.

by brendag on 2008-03-21

these are absolutely the best pancakes! my husband and i both love them. when i have the time, this is the recipe i use for sunday morning pancake breakfast.

by bobwiatr on 2008-03-23

delicious, perfect, filling, but i can't stop eating them!

crispy with super fluff.

eat only when freshly made. the leftover pancake is not as good.

by mosheh18 on 2010-03-22

I didn't have any butermilk, so I used 2 cups of reg %3 milk and I added a small container of regular plain yogurt, the richer the better (like a Balkan plain yogurt), it really adds a sourness to balance the sugar (in the recipe) and maple syrup I add later, and gives the pancake a light and better texture.

by STURCO on 2011-04-03

Best pancake recipe. I sour 2 cups of milk(whole) with 2 tablespoons white vinegar, let sit while you assemble the rest of the ingredients. Use 1 cup cake flour & 1 cup whole wheat flour, have also added blueberries, and on another occasion, 2 grated apples(squeezed of juice)stirred in. We eat them all week.

by MARYKAYABBLETT on 2011-09-26

I make these for all my visiting company including the grandchildren and they all think I am the best cook ever.thanks to Robie for sharing his recipe! Tonight I was browsing your site after doing my eBay and selling some first editions on line and thought these and did a search for the best pancakes and there they were! So guess what we had for dinner?!
I also use the vinegar to sour my milk as my Mother did. I also use Splenda because my best man is diabetic.
And I also add blueberries to top each before I flip. I wait a while to cook thoroughly on high heat til I see bubbles in pancakes. They make up very thick.
I don't keep them in fridge leftover but freeze them individually between layers of waxed paper to microwave them individually.
The "BEST" pancakes ever!
Mary Kay in Indiana

by dmangia on 2012-04-15

Very delicious recipe. Good texture.

by rnelson on 2012-05-16

When you can fully sub in whole wheat flour and the jacks are still GREAT, that is a goooood recipe. guiltfree!

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