Buttermilk Flapjacks
It used to be that flapjacks were made from a cornbased batter, this being the major distinction between them and their close cousin pancakes, which were made from a wheat flour–based batter. Today the two terms are roughly synonymous, though I love the heartiness that the term flapjacks implies, and the three that we stack up per serving are more than enough to satisfy even the hungriest Bar Americain bruncher. That said, the buttermilk in the batter makes the flapjacks light and fluffy, as does taking care not to overmix the batter and giving it ample resting time before you start cooking. Instead of folding the tasty extras into the flapjack batter, I load warm maple syrup with the good stuff—crunchy pecans and sweet apricots. Apricot season is short, and finding really flavorful ones is not always easy, so I use dried apricots in the syrup, rehydrating them in simple syrup and then roasting them. The sugars are slightly caramelized in the process, and the fruit’s sweet, slightly tart flavor is magnified.
Recipe information
Yield
Serves 4
Ingredients
ROASTED APRICOT–PECAN SYRUP
Preparation
Step 1
Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
Step 2
Whisk together the buttermilk, butter, eggs, and vanilla in a medium bowl. Add to the flour mixture and whisk until just combined; there should be a few lumps. Cover and refrigerate the batter for at least 30 minutes or for up to 1 hour.
Step 3
Preheat the oven to 200°F.
Step 4
Heat a griddle or large nonstick sauté pan over medium heat and spray with nonstick cooking spray. Ladle a scant 1/4 cup of the batter onto the griddle for each flapjack. Cook until the bottom is lightly golden brown and bubbles form on the top of the cake, 2 to 3 minutes. Gently flip over and continue cooking for 30 to 45 seconds. Transfer to a platter and keep warm in the oven while you cook the remaining flapjacks.
Step 5
Serve the flapjacks with some of the warm apricot syrup ladled over them. Sprinkle with confectioners’ sugar.
ROASTED APRICOT–PECAN SYRUP
Step 6
Combine 1 cup water and the sugar in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely melted, 2 minutes. Remove from the heat, add the apricots, and let sit at room temperature for at least 30 minutes.
Step 7
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 8
Remove the apricots from the syrup with a slotted spoon and place in a single layer on the baking sheet. Roast in the oven, turning once, until light golden brown, about 12 minutes. Remove from the oven and let cool before slicing into thin strips.
Step 9
Pour the syrup into a small saucepan and bring to a simmer over low heat. Stir in the apricots, cinnamon, and pecans. Serve warm.
