Posted by: Jonjon | June 1, 2009

Pancakes – Flapjacks 9/10

Pancakes – Flapjacks 9/10

June 1 2009

salt, 10% sugar, 189% milk, 20% eggs, baking powder, 36% butter,


2 c. unsifted all purpose flour 249g 1/2 cup 62g
2 tbsp. sugar 25g 6g
2 tsp. baking powder 1/2 tsp
1/2 tsp. salt 1/8 tsp
2 c. milk 473 118g = 1/2cup
6 tbsp. butter, melted 91g 22g
4 lg. eggs, separated at room temperature 200g 50g
Vegetable oil for frying
Butter, optional


Combine flour, sugar, baking powder and salt.
Beat together milk, butter, and egg yolks.
Stir into flour mixture just until moistened.
In small bowl with electric mixer beat egg whites until stiff peaks form.
Fold into flapjack batter.

Heat a large non-stick skillet (i use Cusinart Griddle) over medium heat and rub lightly with oil.
Spoon batter about 1/2 cup at a time into skillet to make 5 1/2 inch rounds. For Doriyaki, spoon 1/4 cup or less to make 2 – 2 1/2 inch rounds.
Fry until surface appears dry and bubbles form around edge. Turn and fry on other side until done 2 to 3 minutes on each side.
Serve with butter and maple syrup and for Doriyaki, sandwich with red bean paste

This was very good. Perhaps the best pancake that I have made. It was very flavorful, and the texture was better than normal pancakes. It was chewy, light, and the egg flavor was nicely dispersed rather than concentrated like a normal pancake.


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