Wednesday, March 16, 2011

Flapcakes & Panjacks.

Hotcakes. Griddlecakes. Pancakes. Flapjacks.
This delightful, disk shaped flat bread goes by many names, but they're always just pancakes to me. Although, I do like the sound of the word flapjacks!

These were a nice change up from the usual buttermilk batter pancake recipe. I craved the "grittiness" and texture of cornmeal, so in it went.
The results were still soft and fluffy flapjacks:)

Makes 6 to 8 pancakes.

What you'll need:
Nonstick Spray or Butter
1 cup flour
1/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1 heaping teaspoon baking powder
1/4 teaspoon salt
1 cup of milk
1 egg
1/4 teaspoon vanilla extract
1/4 cup melted butter

• Heat pan/skillet/griddle over medium heat.

Use nonstick spray or butter to lightly coat the surface. 
Sift dry ingredients first, then add in the last four ingredients. 
Lightly stir until all the dry ingredients are incorporated. Batter should be slightly lumpy. 
You can use a measuring cup for more control and uniformity, but I always just pour the batter straight from the bowl;) 
Once the edges start to set and bubbles form on top (usually after 2-3 minutes), flip it! It should be golden brown in color. 
Let cook an additional 1-2 minutes, then remove from skillet. 
• Repeat until all the batter is gone
• Short stack & add butter
• Devour!



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