1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.
2. Whisk together buttermilk, butter, 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 tenderer flapjacks, don't overmix the batter.)
3. Heat an 8" nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter's foam subsides. Ladle in about 1/2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large plate; keep warm. Repeat 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.
The terms pancake and flapjack are used interchangeably; the "flap" in the name refers to the sound the cake makes when it lands in the skillet once it's flipped. This recipe comes from Frank Elliott, the cook at Robie's Country Store & Deli. To achieve the flapjacks' signature crisp and browned edges, he cooks them one at a time in a hot, buttered nonstick skillet.
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1686 (84%)|
|Amt Per Serving||% DV|
|Total Fat 187.3g||250 %|
|Saturated Fat 117.6g||588 %|
|Monounsaturated Fat 48.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 583.9mg||180 %|
|Sodium 2675.4mg||92 %|
|Potassium 351mg||9 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 70.1g|
|Protein 16.5g||24 %|
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Calories per serving: 2008
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