We’ve discovered the beauteousness of buttermilk flapjacks in our household and believe you me, once you try this recipe, you too will be sold. The original recipe calls them pancakes but that’s because in the States pancakes are crepes – so these are flapjacks for our purposes. Either way, they’re freaking delicious!!
Servings: Serves 4 (Make About 8 Pancakes)
- 1⅓ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1¼ cups buttermilk
- 2 tablespoons unsalted butter, melted
- Vegetable oil (for griddle)
- Pure maple syrup (for serving)
With regards to using both baking soda AND baking powder: trust me, don’t leave one or the other out. These are fluffy macfluffly flapjacks.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
- Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.
Original recipe from here