49er Flapjacks

Recipe by DrEvil
READY IN: 35mins




  • 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.