| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breakfast, Pancakes, .cl | 6 | Servings | |
INGREDIENTS
| 2 | c | Unsifted all purpose flour |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 1/4 | c | Buttermilk |
| 1 1/2 | ts | Baking soda |
| 2 | lg | Eggs; lightly beaten |
| 2 | tb | Butter; melted |
| Vegetable oil for frying | ||
| Butter or margarine | ||
| Maple syrup | ||
| Fresh strawberries & blueberries; (opt) |
INSTRUCTIONS
In large bowl, combine flour, sugar, and salt. In small bowl or glass measuring cup, combine buttermilk and baking soda. Immediately add buttermilk mixture, eggs, and melted butter to flour mixture. Stir just until dry ingredients are moistened. (Mixture should be lumpy.) Lightly oil a griddle or 8-inch skillet and heat over medium heat. Spread a heaping 1/2 cup of batter on griddle to make a 6-inch flapjack. Cook until bubbles form and begin to break on top surface; turn flapjack over and cook until bottom is golden brown. Remove flapjack and serve immediately or place on a baking sheet in 200F oven to keep warm until all flapjacks are done. Repeat with remaining batter, adding more oil to pan as necessary. Serve flapjacks warm with butter, maple syrup and strawberries and blueberries, if desired. Country Living/Jan/93 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998
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