TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 11
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.
BLUEBERRY BUTTERMILK FLAPJACKS
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
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
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
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
LEMON DRIZZLE FLAPJACKS
Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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