Using different flours for pancakes, bread, scones, etc. opens up whole new worlds of texture and taste. I’ve been experimenting with atta flour recently; this is typically used in Indian cuisine, and makes one heck of a chapati. Atta flour also suits flapjack recipes perfectly. For those mornings when I’d rather tease cholesterol levels in a different manner than with our typical eggs, I go for these beauties. Have a closer look at the story behind the recipe at Saveur.
You’ll need: 2 cups flour (I used Atta flour, see above); 2 tbsp. granulated sugar; 4 tsp. baking powder; 1 tsp. baking soda; 1 tsp. fine salt; 2 cups buttermilk (goat’s milk also adds a nice, different flavor); 4 tbsp. melted butter; 1 tsp. vanilla extract; 2 beaten eggs
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.
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