1/1 Photo of 49er Flapjacks
Almost a perfect reproduction of The Original Pancake House special flapjacks.
My Private Note
Units: US | Metric
- 1THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
- 2Dissolve in yeast.
- 3Let mixture stand 5 minutes.
- 4Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
- 5Add melted butter to milk mixture.
- 6Mix wet ingredients into dry and whisk until fully combined.
- 7Let stand at room temperature for 1 hour , then whisk down to deflate.
- 8Let stand overnight in the refrigerator or at room temperature.
- 9In the morning, deflate again, whisk in beaten eggs and vanilla.
- 10Batter should be runny and spread easily on the griddle.
- 11Use a 12 inch skillet on medium high heat.
- 12Make 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.
- 13Do not turn until all bubbles pop and the top is basically dry.
- 14This will ensure a uniform golden brown color and correct texture.
- 15Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
- 16Serves 3-4.
- 17Tangy, soft and chewy.
- 18Store the batter one more day for a tangier taste.
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Nutritional Facts for 49er Flapjacks
Serving Size: 1 (174 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 287.6
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 8.5 g
- Cholesterol 162.0 mg
- Sodium 662.6 mg
- Total Carbohydrate 24.7 g
- Dietary Fiber 1.1 g
- Sugars 7.3 g
- Protein 12.0 g