FLAPJACKS PANCAKES RECIPES

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.

Steps:

• THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
• Dissolve in yeast.
• Let mixture stand 5 minutes.
• Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
• Add melted butter to milk mixture.
• Mix wet ingredients into dry and whisk until fully combined.
• Let stand at room temperature for 1 hour , then whisk down to deflate.
• Let stand overnight in the refrigerator or at room temperature.
• In the morning, deflate again, whisk in beaten eggs and vanilla.
• Batter should be runny and spread easily on the griddle.
• Use a 12 inch skillet on medium high heat.
• Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
• Do not turn until all bubbles pop and the top is basically dry.
• This will ensure a uniform golden brown color and correct texture.
• Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
• Serves 3-4.
• Tangy, soft and chewy.
• Store the batter one more day for a tangier taste.