photo by bratsj
- Ready In:
- 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.
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Plain buttermilk pancakes are my favorite food in the entire world. I eat them everywhere I go at every restaurant that serves them. The Original Pancake House serves the best buttermilk pancakes in the world. These are not diner pancakes, good diner pancakes, excellent breakfast specialty restaurant pancakes or anything of that nature. These are the hands down the most distinct tasting flavorful pancakes on the planet.<br/>A distant second are the Original Pancake House's 49er Flapjacks. Needless to say I have spent years scouring for recipes that would duplicate the flavor of the OPH's buttemilk pancakes and have found none, zero, zilch. I have found good recipes however, and do now make a very good light fluffy buttermilk pancake with my own maple syrup. However, the OPH reigns supreme.<br/>That said I stumbled across this recipe by accident and decided to humor myself. I followed the directions to the tee with the exception of using half and half in place of milk. I cooked them on my griddle and as they bubbled I began to be puzzled. I gave the first bite to my wife and she looked at me and let out an enthusiastic 'UMMM'!!. I took my first bite, furrowed my brow and bellowed, 'THESE AREN'T BAD'!!!!!!!<br/>I must hand it to DrEvil. He came pretty close. The batter is very runny and I will soon purchase a crepe maker which should yield a more symmetrically uniform flapjack, but this recipe is very close to the original.
Made these for the first time today, followed other comment and reduced yeast to half. These are very close to the original, this my entire family’s favorite item at OPH, not uncommon for us all the order this on a visit, so we are very familiar with what these are supposed to be. I found in my 12” skillet a little more batter, between 2/3 cup to 3/4 cup, produced the correct chewy texture. Thank you for the original post and the comments on reducing the yeast.
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