This was the second weekend I made these winners. Flapjacks just has a ring to it unlike pancakes, don't you think?! This recipe is from Martha, and although not the most healthy, I'd say these compete with a good restaurant style pancake. Probably because of the butter and oil you add right into the batter...
I didn't have buttermilk on hand when I decided to make these (who really does?) but I simply added 1 tablespoon of white distilled vinegar to 1 1/2 cups milk and let it set from the beginning. Homemade buttermilk kids. Here's the recipe- thanks Martha.
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter, melted, plus more, softened, for skillet and serving
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 cup blueberries, plus more for garnish
- Pure maple syrup, for serving
- Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
- Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.