Possibly in the universe. These are the most perfect pancakes I've ever had, and definitely the best ones we've ever made.
I first heard of these while reading last month's Saveur. It was the issue with the Saveur 100. I was happily reading, and came to the article about the pancakes. And guess what? The restaurant is right here in NH! Ha! We could have gone to the restaurant to try some, I suppose, but the recipe was in the article, too. Happy, happy!
We just got around to making them tonight for dinner. There's something fun about having breakfast for dinner, isn't there? And wow, are these delicious! They're very slightly crunchy on the outside, and extremely tender inside. Perfect.
These are served at Robie's Country Store in Hooksett, NH. Who would've thought a country store would have amazing pancakes? It's a historical landmark and has been around since 1887.
So, on to the recipe, as posted at Saveur.com. We doubled the recipe, because there are 6 of us.
Robie's Buttermilk Flapjacks
**For a printable version of this recipe, click here.
SERVES 4
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
2 cups buttermilk
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.
