Awesome; I added some blueberries
- Carbohydrate 72.145175 g
- Cholesterol 583.86 mg
- Fat 187.30903 g
- Fiber 2.03420003589988 g
- Protein 16.49608 g
- Saturated Fat 117.561115 g
- Serving Size 1 1 Serving (461g)
- Sodium 2675.3579 mg
- Sugar 70.1109749641001 g
- Trans Fat 13.498273 g
- Calories 2008 calories
Step-by-step
- Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.
- Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk 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 tbsp. 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 confectioners' sugar.
Standard ingredient lists cannot convey how chemical leaveners react differently when fresh versus sitting open in a pantry. Baking powder and baking soda begin generating carbon dioxide the instant they hydrate, meaning the batter requires immediate attention once wet meets dry. Whisking dry components thoroughly distributes the 4 teaspoons of baking powder evenly, preventing localized pockets of metallic flavor that compromise the final crumb. This rapid effervescence creates the initial aeration essential for height.
Maintaining an 8-inch skillet at precise medium heat guarantees that starches gelatinize at the exact rate proteins coagulate. Butter fat solids brown rapidly at 350 degrees Fahrenheit, signaling when the pan has reached thermal equilibrium for proper frying. Adding fat to the skillet before each ladle ensures the exterior develops a uniform crispness rather than patchy spotting. Controlling this thermal energy prevents raw centers while exterior surfaces brown too quickly.
Visual cues replace thermometers when determining the correct moment to flip a griddle cake. Bubbles will break uniformly across the top surface, and the edges will appear matte and slightly dry after roughly two and a half minutes. Turning the cake before these structural shifts occur causes the liquid interior to spill across the pan, ruining the rise. Pushing down on the cooked cake expels trapped steam, resulting in a dense rather than fluffy interior.
Sequencing tasks efficiently allows the cook to manage hot pans and cold batters without burning the butter. Whisking wet ingredients separately ensures uniform hydration of the two beaten eggs before they encounter flour proteins that form gluten. Keeping finished cakes warm on a plate preserves texture while remaining batches finish on the cooking surface.
