Recipe - Buttermilk Flapjacks - Country Living

2 cup Unsifted all purpose flour
1 tablespoon Sugar
One half teaspoon Salt
2 One fourth cup Buttermilk
1 One half teaspoon Baking soda
2 lg Eggs; lightly beaten
2 tablespoon Butter; melted
Vegetable oil for frying
Butter or margarine
Maple syrup
Fresh strawberries &
blueberries; (opt)

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 8inch skillet and heat over medium heat. Spread a
heaping One half cup of batter on griddle to make a 6inch 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 recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998