49er Flapjacks Recipes

49ER FLAPJACKS

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

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.

49ER STYLE PANCAKE

Steps:

• Blend the sugar, salt, eggs, milk, melted butter and vanilla in a blender for 3 seconds. Add the flour and blend until combined, 5 - 10 seconds more. If any flour remains on the sides, scrape down and blend again for a few seconds until combined.Pour batter into a covered container and refrigerate one hour or overnight.When ready to cook the flap jacks, preheat a 10? non-stick skillet or crepe pan on medium low heat until the pan reaches 325º or until a drop of water "dances" across the surface. If it evaporates immediately, the pan is too hot. Turn down the heat and try again. Brush the surface of the pan with melted butter and pour 1/2 cup of batter in pan. Swirl pan to cover the bottom evenly with batter. Cook until the edges begin to brown. Flip over the flap jack and cook until the other side browns lightly.Serve with pure maple syrup and slices of lemon.Source: cookiechica.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.