Best 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.

49ER FLAPJACKS

Steps:

• 1 Blend the eggs, milk, melted butter, sugar, salt, 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. Although the batter can be used right away, the overnight stay in the refrigerator helps the bubbles escape and improves the flavor.
• When ready to cook the flap jacks, preheat a 10-inch non-stick skillet or crepe pan on medium-low heat until the pan reaches 325° 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.
• Gently stir the batter again to be sure that it is mixed well. Put a small amount (approximately 1 tsp) of butter in the pan and spread it around the surface. Add 1/2 cup of batter to the pan. Swirl pan to cover the bottom evenly with batter. Cook until the edges begin to brown and the top of the pancake changes from a runny to gel-like appearance. Flip over the flap jack with a large spatula and cook until the other side browns lightly.
• You can keep the pancakes warm on a cookie sheet in the oven at 200 degrees until ready to eat. Serve warm with pure maple syrup and/or whip cream. Enjoy!