Lemon Buttermilk Flapjacks Recipe Epicuriouscom Recipes

LEMON-BUTTERMILK FLAPJACKS

Lemon-Buttermilk Flapjacks image

Categories Breakfast Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 large flapjacks (serves 4)

Number Of Ingredients 12

Ingredients

For the dry mix:
4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
For the pancake batter:
3 whole eggs, plus 3 egg yolks
4 cups buttermilk, well shaken
1 teaspoon grated lemon zest, plus1/4 cup lemon juice
10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving
Pure maple syrup (preferably from Maine), for serving

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.

LEMON-BUTTERMILK BUNDT CAKE

Lemon-Buttermilk Bundt Cake image

Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.

Provided by Alison Roman

Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice
Special Equipment
A 12-cup Bundt pan

Steps:

Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

LEMON BUTTERMILK ICE

Lemon Buttermilk Ice image

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

Provided by Steven Satterfield

Categories Dessert Summer Frozen Dessert Buttermilk Lemon Milk/Cream Wheat/Gluten-Free

Number Of Ingredients 5

Ingredients

3 cups buttermilk, preferably full fat
1 cup heavy cream
1 1/2 cups sugar
Zest and juice of 1 lemon
Pinch kosher salt

Steps:

In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)

BLUEBERRY BUTTERMILK FLAPJACKS

Blueberry Buttermilk Flapjacks image

Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 10

Number Of Ingredients 11

Ingredients

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

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.

PUMPKIN-WALNUT FLAPJACKS

Pumpkin-Walnut Flapjacks image

Categories Mixer Nut Vegetable Breakfast Brunch Kid-Friendly Quick & Easy Walnut Spice Pumpkin Fall Pan-Fry Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 14

Number Of Ingredients 14

Ingredients

1 1/4 cups buttermilk
3/4 cup canned pure pumpkin
4 large eggs, separated, room temperature
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 1/3 cups cake flour
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil or butter
1/2 cup finely chopped walnuts
Pure maple syrup

Steps:

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.

BUTTERMILK FLAPJACKS

Buttermilk Flapjacks image

This recipe was posted in Saveur magazine. It is the recipe used at Robie's Country Store & Deli in Hooksett, NH. They are very large, and cooked one at a time in a hot buttered nonstick skillet until crisp around the edges. The flapjacks are fluffy and tender. The best pancake/flapjack I've ever tried. Warning - not recommended for a low fat diet!

Provided by PanNan

Categories Breakfast

Time 45m

Yield 8 large flapjacks, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 teaspoons melted butter
1 teaspoon vanilla extract
2 eggs, beaten
8 tablespoons butter, for cooking

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.

Nutrition Facts : Calories 290.1, Fat 15.5, SaturatedFat 9.3, Cholesterol 90.9, Sodium 807.3, Carbohydrate 30.7, Fiber 0.8, Sugar 6.3, Protein 7

More about "lemon buttermilk flapjacks recipe epicuriouscom recipes"

BUTTERMILK FLAPJACKS RECIPE | EPICURIOUS

Web Dec 14, 2011 Step 1 Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Step 2 Whisk together the buttermilk, butter, eggs, and …
From epicurious.com
Servings 4
Author Epicurious

See details

LEMON-BUTTERMILK FLAPJACKS | PUNCHFORK

Web Sep 2, 2014 Ingredients Makes 12 large flapjacks 1 teaspoon grated lemon zest, plus1/4 cup lemon juice 4 cups all-purpose flour 4 cups …
From punchfork.com
4.4/5 (42)
Category Breakfast
Servings 12

See details

HOW TO MAKE FLUFFIEST, LIGHTEST PANCAKES POSSIBLE

Web Jan 15, 2015 Breakfast Week How to Make Fluffiest, Lightest Pancakes Possible A few simple ingredients can turn your pancakes from lead …
From epicurious.com
Author Matt Duckor
Estimated Reading Time 1 min

See details

BUTTERMILK FLAPJACKS | CLOVER CORPORATE

Web Method. For the flapjacks: In a large bowl, sift together flour, baking powder, sugar, and salt. Set aside. In a separate bowl, mix the Amasi, milk, butter, and egg. Slowly add the …
From clover.co.za

See details

LEMON CURD FLAPJACKS RECIPE - THIS GLORIOUS LIFE

Web Aug 8, 2020 Instructions. Preheat the oven to 180 and line a 7 x 9 inch cake tin with greaseproof paper. Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat. Once all the butter has …
From thisgloriouslife.co.uk

See details

BREAKFAST REVOLUTION: DOING THE DINER JUSTICE, ONE SHORT STACK AT …

Web Priced out of Portland and its bustling food scene, the pair looked to Biddeford, just 30 minutes outside of downtown Portland. "It was crazy," recalls Conley.
From epicurious.com

See details

BLUEBERRY BUTTERMILK FLAPJACKS RECIPE | EPICURIOUS

Web Jan 26, 2012 To revisit this recipe, visit My Account, then View saved recipes.. Close Alert. Sign In
From epicurious.com

See details

LEMON-BUTTERMILK FLAPJACKS - TAPPECUE.COM

Web Lemon-Buttermilk FlapjacksIn a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. …
From tappecue.com

See details

LEMON FLAPJACK RECIPE - MY MORNING MOCHA

Web Sep 24, 2021 Don’t forget to check out the video as well. Step One: Add butter, light brown sugar, lemon zest, lemon juice and golden syrup to a mixing bowl and melt. I usually melt in the microwave over a medium to …
From mymorningmocha.com

See details

PALACE DINER LEMON-BUTTERMILK FLAPJACKS | AMERICA'S …

Web For Kids & Families Breakfast & Brunch Take your family on a trip to the famous Palace Diner in Biddeford, Maine with this recipe for fluffy, lemony flapjacks! SERVES 4 TIME 50 minutes WHAT KIDS ARE SAYING …
From americastestkitchen.com

See details

LEMON BUTTERMILK FLAPJACKS RECIPE EPICURIOUSCOM- RECIPERT

Web Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan.
From recipert.com

See details

LEMON DRIZZLE FLAPJACKS - SEW WHITE

Web Oct 24, 2023 Ingredients. For the full recipe and instructions scroll to the bottom of the page for the recipe card. Condensed Milk. Sweet and perfect for making flapjacks.
From sewwhite.com

See details

BUTTERMILK FLAPJACKS WITH A FRESH BERRY COMPOTE

Web Pour the wet ingredients into the dry and fold the ingredients together with a spoon. Do not over mix! The batter should still have lumps. To cook the flapjacks, heat a heavy …
From foodloversmarket.co.za

See details

ROBIE'S BUTTERMILK FLAPJACKS | SAVEUR

Web Step 1 Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside. Step 2 Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour...
From saveur.com

See details

LEMON DRIZZLE FLAPJACK – COOKING WITH EMILY

Web Apr 4, 2022 Place the oats in a bowl and add in the lemon zest. Then pour in the butter sugar mixture. Mix properly ensuring all oats are covered. Then place into the baking tray, spreading it out to the corner BUT NOT …
From cookingwithemily.co.uk

See details

LEMON-BUTTERMILK ICE POPS RECIPE | BON APPéTIT

Web Jun 30, 2002 Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about …
From bonappetit.com

See details

PALACE DINER LEMON-BUTTERMILK FLAPJACKS | AMERICA'S …

Web 2. In medium bowl, whisk buttermilk, egg and egg yolk, and lemon zest and juice until combined. Add melted butter and whisk until well combined. 3. Add buttermilk mixture to flour mixture. Use rubber spatula to stir …
From americastestkitchen.com

See details