Flapjack Recipes

Truck-Stop Flapjacks

5 eggs

1 ½ c. milk

6 T. butter, melted

5 c. buttermilk

5 c. all-purpose flour

5 t. baking powder

5 t. baking soda

1 pinch salt

5 T. sugar

 

In large bowl, whisk eggs, milk, butter and buttermilk. Combine flour, baking power, baking soda and sugar; stir into wet ingredients until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk. Pour ¼ c. of batter onto skillet and cook both sides until golden brown. Best served by a sassy but endearing waitress who should go easy on the blusher.

Beer Flapjacks

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 lg. egg

3 T. vegetable oil

1 T. molasses

1 (12-ounce) bottle beer

Combine flour, baking powder, baking soda and salt in a large mixing bowl. In a small bowl, whisk together egg, oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended. Heat greased griddle or skillet over medium heat. For each flapjack, spoon about 2 tablespoons batter onto hot griddle. Delicious when paired with Sunday football. Especially delicious when your team wins.

The Great Pumpkin Flapjacks

2 c. all-purpose flour

3 T. brown sugar

2 t. baking powder

1 t. baking soda

1 t. ground allspice

1 t. ground cinnamon

1/2 t. salt

1 1/2 c. milk

1 c. pumpkin puree

1 egg

2 T. vegetable oil

2 T. vinegar

In large bowl, mix milk, pumpkin, egg, oil and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into pumpkin mix just enough to combine. Heat a lightly oiled griddle over medium heat. Pour batter onto griddle. Brown on both sides and serve. Eat with lights off to avoid sharing with pesky trick or treating children.