Lemon Buttermilk Flapjacks Food

TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.

LEMON DRIZZLE FLAPJACKS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.
• Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

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.

FLUFFY LEMON-RICOTTA PANCAKES

Steps:

• Set baking sheet on middle rack in oven and preheat to 200°F.
• Whisk together flour, baking soda, and salt in small bowl. Stir together buttermilk, ricotta, egg yolks, sugar, and lemon zest in medium bowl until blended.
• With electric mixer on medium speed, beat egg whites in another medium bowl until soft peaks form when beaters are lifted. With rubber spatula, gently stir flour mixture into buttermilk mixture just until flour mixture is moistened. Fold in beaten whites in two additions just until no white streaks remain.
• Brush oil on large nonstick griddle and set over medium heat (if using electric griddle, preheat to 375°F). Pour 1/4 cupfuls of batter onto griddle, spacing evenly, and cook until bubbles appear along edge and pancakes are lightly browned, about 3 minutes. Turn pancakes over and cook until lightly browned on second side, 2-3 minutes longer, transferring pancakes to baking sheet in oven as they are done. Repeat, making total of 12 pancakes. Serve sprinkled with lemon peel strips.
• Serving size: 2 pancakes

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.

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.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!