Finally!! I’ve discovered the flapjack recipe that I’ll keep and use from now on. (Hear that?? It’s just me, doing the happy dance shuffle right now!) You see, my family adores pancakes and that is our most requested go-to meal on the eves when there’s nothing planned (or the plan blew up!) for dinner. This recipe is super easy because you can actually let the science behind the ingredient combination do the work FOR you. (How slick is that, I ask you?!)
1 3/4 cups all-purpose flour
2 tsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. table salt
2 cups buttermilk
2 large eggs, beaten
1/4 cup unsalted butter, melted
In a small bowl, combine dry ingredients; set aside. In a batter bowl, combine buttermilk with eggs and melted butter.
Dump dry ingredients into liquid mixture and GENTLY stir the batter, LEAVING ALL THE LUMPS ALONE. (You are just barely combining the ingredients here, that’s it!) Now let the batter rest, untouched, for 5 minutes.
While batter is resting, preheat your griddle over medium high (350 degrees F) heat, making sure it’s nicely oiled. Once griddle is very preheated and batter has rested the 5 minutes, pour batter in 1/4 – 1/3 cupfuls onto griddle, gently spreading batter out a bit with a spoon.
Cook flapjack for 2-3 minutes, or until nice bubbles appear all over the top and the edges look firm and cooked. Flip flapjack and cook a bit longer, then repeat with remaining batter.
Makes about 10 large flapjacks
Kitchen Smack for You: Preheat your oven to warm and place a cookie sheet inside. As you make your flapjacks, place them onto the cookie sheet to keep cozy. When you’ve accumulated a nice-sized pile, call the troops. It’s time to eat!!
Now You’re Cookin’,