After discovering the recipe for Robie’s Buttermilk Flapjacks in a magazine a year or two ago, my wife has been making them for breakfast most Saturdays and they are, no foolin’, the best pancakes I’ve ever eaten. They are fluffy and moist and delicious. Here’s what you do.
Combine the dry ingredients in a bowl, whisk, set aside:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. Depending on where you live/shop, actual buttermilk might be difficult to find. The term “buttermilk” formerly referred to the liquid left behind after churning butter but nowadays refers to a cultured milk product not unlike drinkable yogurt. The only real buttermilk we’ve been able to find (in VT and MA) is Kate’s Real Buttermilk; even at the NYC Greenmarket, the best you can find is cultured buttermilk made with whole milk. At least attempt to avoid most grocery store buttermilk; it’s made from skim milk with added thickeners and such, basically buttermilk without any richness, which is, like, what’s the point? Oh, and no powdered buttermilk either…it messes with the texture too much. The point is, these are buttermilk pancakes and they taste best with the best buttermilk you can get your mitts on.