49ER FLAPJACKS
The one and only OPH speciality! Adapted from kitchenaidconversations.com.
Provided by @MakeItYours
Number Of Ingredients 7
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!
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