49ER FLAPJACKS
Make and share this 49er Flapjacks recipe from Food.com.
Provided by DrEvil
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
FLAPJACKS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about a dozen 4-inch wide pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
- Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
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