Flapjacks

Flapjacks

By
From
Encyclopedia of Food and Cookery
Makes
12-15

A favourite breakfast all over North America consists of a stack of thick pancakes with butter and maple syrup accompanied by bacon, ham or sausage. The pancakes are large, but tender and light. They are known as griddle cakes, hot cakes, flannel cakes, wheat cakes and, in the west and northwest of the USA and in Canada, flapjacks.

Ingredients

Quantity Ingredient
300g self-raising flour
1/2 teaspoon salt
2 teaspoons sugar
3 eggs
435ml milk
60g butter, melted

Method

  1. Sift flour and salt together into a bowl and sprinkle sugar over. Beat eggs with milk and pour over flour. Stir just until all the flour is moistened – batter will be lumpy. Lightly stir in melted butter.
  2. Heat a heavy, greased frying pan or griddle until a drop of cold water, flicked onto the surface, bounces and sputters. Pour batter on to make flapjacks spaced a little apart, using a 1 tablespoon ladle for small pancakes or a 60 ml measure for larger ones. Cook until pancakes are full of bubbles on top and undersides are browned, then turn and cook other side. Serve flapjacks in a stack with butter in between.
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