Buttermilk Flapjacks Food

LEMON-BUTTERMILK FLAPJACKS

Steps:

• In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
• Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
• Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
• Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.

BUTTERMILK FLAPJACKS

Steps:

• Place the first five (dry) ingredients in a large bowl and whisk to combine.
• In a second bowl, whisk together the next four (wet) ingredients.
• Pour the buttermilk mixture into the flour mixture and whisk together just until combined to make a thick batter. (Do not overmix to get a more tender flapjack.).
• Heat an 8" nonstick skillet over medium heat.
• Add 1 tbsp butter and heat until the butter's foam subsides.
• Ladle about 1/2 cup of batter into the skillet.
• Cook the flapjack until little bubbles form on the top of the surface and the bottom is golden brown. Flip and cook until the other side is golden brown (about 5 minutes total cook time for each flapjack).
• Transfer to a large platter and keep warm.
• Repeat the process with an additional tbsp butter in the pan until 8 flapjacks have been made. To save time, you can have two skillets going at the same time.
• Serve hot with additional butter and maple syrup. A dusting of confectioners sugar is a nice touch, too.

BLUEBERRY BUTTERMILK FLAPJACKS

Steps:

• 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.

BLUEBERRY BUTTERMILK FLAPJACKS

Steps:

• 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 2 teaspoons oil in a large nonstick skillet over medium heat.
• Pour in 1/3 cup batter.
• Cook unti small bubbles form, about 3 minutes.
• Flip; cook until golden brown, about 3 minutes.
• Repeat with remaining batter, adding butter as needed.