Thursday, August 14, 2008

Robie's buttermilk flapjacks

These are seriously the best. pancakes. ever. This recipe has become our new favorite. The pancakes come out like the ones you get at restaurants - thick and fluffy with crispy edges. I used half whole wheat flour to make them a little healthier, and I don't think it affected the texture at all. I also used way less butter in the pan than the recipe calls for. I followed the recipe where it said to cook these one at a time - it was a little time consuming, but I think you could get away with cooking two at a time if you have a large skillet or griddle. I doubled the recipe and made extra for the freezer. We ate them with maple syrup and boysenberry jam.

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