Buttermilk Flapjacks

The ideal flapjack is browned and crisp around the edges and tender and fluffy inside. According to the seasoned cooks at Robie’s Country Store & Deli, in Hooksett, New Hampshire, for the best results, you’ve got to take your time and cook the flapjacks one by one with plenty of butter in a hot skillet.

2 cups flour

2 tbsp. granulated sugar

4 tsp. baking powder

1 tsp. baking soda

1 tsp. fine sea salt

12 tbsp. unsalted butter, plus more for serving

2 cups buttermilk

1 tsp. vanilla extract

2 eggs, lightly beaten Maple syrup, for serving Confectioners’ sugar, for serving

Serves 2–4

1. Put the flour, granulated sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.

2. Melt 4 tbsp. butter. Whisk together the melted butter, buttermilk, 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 tender flapjacks, don’t overmix the batter.)

3. Heat an 8-inch nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter’s foam subsides. Ladle in about ½ cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large ovenproof serving platter and keep warm in a low oven. Repeat the 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.