Nelle’s Flapcakes for Two
(and a wyvern)
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1 cup buttermilk
1 large egg
2 tablespoons butter, melted (plus extra for pan)
1 teaspoon vanilla extract
Start heating butter on pan over medium heat.
In a small bowl, whisk together the flour, baking powder, and sugar.
In a large glass measuring cup, beat egg. Add buttermilk, melted butter, and vanilla.
Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don’t worry about lumps in your batter. (Over-mixing will prevent tender, fluffy pancakes.)
Turn heat under pan down to medium-low.
Using ¼ cup measure, scoop out batter unto pre-heated pan. Cook until bubbles appear across the entire surface (about 3 min.) then flip to cook the second side until golden brown.
Makes 6-7 pancakes.
These flapcakes are soooo light and fluffy and delicious! No wonder they went a long way toward softening Soran Silveri’s scarred and callused heart.
Drop 6-8 blueberries into each cake as it’s cooking.
Mix cinnamon into batter. Sprinkle with large crystal sugar while cooking.
Or if you’re feeling daring . . .
Reduce sugar to ½ tablespoon. Add a teaspoon of salt. Mix in a diced, caramelized onion, a handful of spinach, and a pinch of curry powder. Serve with honey-curry chicken thighs and fried garlicky green beans. (This is my husband’s favorite—a great blend of his Sri Lankan and my Wisconsin backgrounds!)