Buttermilk Pancakes

2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
1/2 tsp nutmeg (optional)
1/4tsp cardamon (optional)
2 cups buttermilk
4 tbsp. melted butter
1 tsp. vanilla extract
2 beaten eggs

1 cup of blueberries (optional)

1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside. (Add nutmeg and cardamon if desired).

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.) Let stand in bowl for 8-10 minutes. (If adding blueberries, add them to the batter and mix in before letting it set for 8-10 min)

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.

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