In the States often a part of a breakfast: fluffy pancakes or flapjacks. Doused with butter and maple syrup, they are the enemy of every Weightwatchers diet. But every now and then you can allow yourself that. With this recipe, you’re guaranteed to succeed with real American pancakes.
While in Europe pancakes are usually made very thin and mostly without baking powder, American pancakes are thick and substantial. Typically, they are eaten with maple syrup. Some add a stick of butter on top, and some top off the already mighty calorie bomb by eating them with fried bacon (in addition to the maple syrup and the butter!).
Buttermilk is not a mandatory ingredient in American pancakes, but I recommend adding it in. It gives the pancakes a slight tartness that contrasts nicely with the sweetness of the syrup. And along with the baking powder and baking soda, it adds fluffiness to the flapjacks. I’m normally not a huge fan of American pancakes, but with buttermilk they taste really, really good!
In England, by the way, flapjacks are something other than pancakes: oatmeal baked with sugar.
More great pancake recipes you’ll find on my overview of pancakes.
Buttermilk flapjacks – a recipe for proper, thick American pancakes
Ingredients
- 250 g flour type 405, pastry flour
- 3 Tbsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda (sodium bicarbonate)
- 1 ½ tsp salt
- 600 ml buttermilk
- 2 eggs large
- 3 tsp butter
- oil
Instructions
- Mix the flour with the sugar, baking powder, baking soda and salt in a large mixing bowl.
- Make a well in the center with a spoon and pour in the buttermilk.
- Now add the eggs.
- Now mix everything together little by little. Do not stir the dough too long, a few lumps are okay.
- Let the dough rest for about 30 minutes.
- Then preheat the oven to 160° Celsius.
- Now preheat a pan on low heat with a tablespoon of oil on the stove.
- After about 5 minutes, increase the temperature a bit and slowly pour about 80 ml of batter into the pan. If you add the batter to the pan too quickly, the flapjack will run wide.
- Depending on the size of the pan, you can make 2 or 3 pancakes at a time. However, the pan should not get too full. Otherwise, the pancakes won't get their nice color.
- When bubbles appear on the top of the pancakes and the bottom is nicely browned (after 2-4 minutes), turn the pancakes once.
- Now keep frying them until the other side has a nice brown color as well.
- Now put the pancakes on the rack in the oven to keep them warm.
- Serve flapjacks with maple syrup or honey and a small stick of butter on top if desired.Enjoy!
Please rate my recipe before you leave 🙂:
Source of the recipe: New York Times Cooking. Cooked with love on From zero to curry.
