Buttermilk Flapjacks Recipe
Two flapjacks served with molasses and our signature sassafras-infused whipped cream.
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Ingredients
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Flapjack Batter
Sassafras-Infused Whipped Cream
To Serve
Method
Flapjack Batter
Prepare dry ingredients
In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined.
Combine wet ingredients
In a separate bowl whisk the egg lightly, then add the buttermilk, melted cooled butter and vanilla extract. Whisk until homogeneous.
Make batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine; do not overmix. The batter should be thick but pourable—if it seems very thick, whisk in up to 2 tablespoons (30 ml) additional buttermilk.
Cook flapjacks
For two restaurant-style flapjacks, spoon 1/2 cup (about 120 ml) batter onto the hot pan for each pancake. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer to a warm plate and keep loosely tented with foil while you finish the second pancake (or both if making in batches).
Sassafras-Infused Whipped Cream
Chill equipment (optional)
For best volume, chill a small mixing bowl and whisk or beaters in the refrigerator for 10 minutes while pancakes cook.
Whip cream
Place the cold heavy cream and powdered sugar in the chilled bowl. Using a whisk or electric mixer on medium speed, whip until soft peaks begin to form (the cream will hold shape but still be silky), about 1–2 minutes.
Flavor and finish
Fold in the sassafras syrup or extract and the optional grated lemon zest gently until evenly incorporated. Taste and add a drop more sassafras if you prefer a stronger note, but use sparingly—sassafras is aromatic and can dominate.
To Serve
Warm the molasses briefly if desired (microwave 8–10 seconds or warm in a small saucepan over low heat) so it pours easily. Place two flapjacks stacked on a plate, add a small pat of extra butter if using, drizzle about 1 tablespoon molasses over the stack and finish with a generous dollop (about 1½–2 tablespoons) of sassafras-infused whipped cream alongside or on top. Serve immediately.