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Flapjacks

  • 4servings
  • 25minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 3 tablespoons sugar

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon fine salt

  5. 1/8 teaspoon freshly ground nutmeg

  6. 3 tablespoons unsalted butter , plus more as needed

  7. 2 large eggs, room temperature

  8. 1 1/4 cups milk, at room temperature

  9. 1/2 teaspoon vanilla extract

  10. Copyright 2001 Television Food Network, G.P. All rights reserved

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together the flour, sugar , baking powder, salt, and nutmeg .

  2. In another bowl, beat the eggs and then whisk in the milk and vanilla.

  3. Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.

  4. Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

  5. 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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