Buttermilk Pancakes
  • 2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  1. In a large bowl mix together all dry ingredients.
  2. Whisk together all wet ingredients in a medium bowl. Pour the buttermilk mixture into the flour mixture and shisk 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 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 confectionsers sugar.