Buttermilk Flapjacks¶

Saveur
Makes 8 flapjacks, serves 4

This is our most "regular" pancake recipe, but these are very big and fluffy. Two flapjacks per person is plenty and the recipe halves well.

• 2 cups flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 cups buttermilk
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 eggs, beaten

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 tablespoon 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 3 to 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.