HOMEMADE FLAPJACK MIX
Wendy Mink of Huntington, Indiana uses whole wheat flour to bring extra flavor to the flapjacks at her breakfast table. "My family particularly likes the blueberry banana variation," she says.
Provided by Taste of Home
Time 25m
Yield about 8 pancakes per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total). , To prepare pancakes: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a small bowl, whisk egg and milk. Whisk in 1 cup pancake mix. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch., To prepare blueberry banana pancakes: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 448mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 3g fiber), Protein 10g protein.
EASY FLAPJACKS (4 INGREDIENTS!)
This flapjack recipe is a British snack made with rolled oats and sweetened with golden syrup! Made with just 4 ingredients, it's easy and affordable to make!
Provided by Arman
Categories Snack
Time 20m
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the oats and brown sugar and mix until combined. Add the coconut oil and golden syrup and mix until fully incorporated.
- Transfer the flapjack mixture into the lined pan and press down until smooth on top. Place the flapjacks in the oven and bake for 17-20 minutes, until the edges are beginning to go golden brown.
- Remove the flapjacks from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, slice into bars.
Nutrition Facts : ServingSize 1 serving, Calories 195 kcal, Carbohydrate 24 g, Protein 4 g, Fat 11 g, Sodium 2 mg, Fiber 3 g
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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