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Author Notes: As the name implies, this is not my recipe; it's mrslarkin's. Actually, it's mrslarkin's lightly-adapted version of a Saveur recipe— Robie’s Buttermilk Flapjacks—that she's been making since 2007. So why am I posting it? Because I am tired of scrolling back through her Instagram feed to find her tweaks every time I want to make them.
The "magical" part comes in because I'm generally not a fan of fluffy pancakes, but these have converted me, thanks to the slight tang of the buttermilk and the crispy edges. —Lindsay-Jean Hard
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons flax meal (optional)
- 1 1/2 cups buttermilk
- 4 tablespoons melted butter or olive oil, plus extra for pan/griddle
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and flax meal (if using).
- In a medium bowl, whisk together buttermilk, butter or oil, vanilla, and eggs. Pour the buttermilk mixture into the flour mixture and whisk together until just combined—don't overmix the batter.
- Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and heat until the foam subsides. (I suppose you don't have to do this, but the butter is what makes the crispy edges!) Ladle in the batter, about 1⁄2 cup per pancake. Cook the pancakes, turning once, until they're deep golden brown on both sides, about 5 minutes total. Repeat the process with the remaining batter (and more butter!) to make about 8 pancakes in total.