Wednesday, May 7, 2014

Old-Fashioned FlapJacks


Old-Fashioned FlapJacks

Old-Fashioned FlapJacks

Makes 8 (4-inch) FlapJacks


3 eggs
1 cup sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons granulated sugar
1 teaspoon light-brown sugar
½ cup buttermilk
2 tablespoons butter or margarine, melted


1.                  In large bowl of electric mixer, at high speed, beat eggs until light and fluffy – about 2 minutes.
2.                  Into eggs, sift flour with baking powder, salt, and granulated sugar.  Add brown sugar; beat until smooth.
3.                  Stir in buttermilk and butter just until combined; do not overbeat.
4.                  Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
5.                  Use ¼ cup batter for each flapjack; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.

Old-Fashioned FlapJacks were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Pancakes and Waffles”, page 72 an edition of between 1950 – 1960s. 

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Thank You!
Shirley-Ann Pearman

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