Ingredients for 49Er Flapjacks
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How to Make 49Er Flapjacks
- In a small saucepan, warm 1 cup of milk to 110°F (43°C). Remove from heat.
- Add 2 1/4 teaspoons of active dry yeast to the warm milk and let stand for 5 minutes until foamy.
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt.
- Add 1/4 cup (1/2 stick) melted unsalted butter to the yeast mixture.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Let the batter rest at room temperature for 1 hour. Gently whisk to deflate the batter.
- Cover the bowl and let the batter rest overnight in the refrigerator (or at room temperature for up to 8 hours).
- In the morning, gently whisk the batter again to deflate. Whisk in 2 large eggs and 1 teaspoon vanilla extract.
- The batter should be pourable and slightly runny. If too thick, add 1-2 tablespoons of milk.
- Heat a 12-inch non-stick skillet or griddle over medium-high heat.
- For each flapjack, carefully pour 1 cup of batter onto the hot skillet. Immediately remove from heat, then tilt the pan to evenly spread the batter.
- Return the skillet to medium-high heat. Cook until bubbles appear on the surface and the edges begin to look set.
- Do not flip until the bubbles have popped and the top appears mostly dry. This will take about 3-4 minutes per side.
- Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve immediately on warmed plates, stacked 2 or 3 flapjacks high. They cool quickly!
- Serves 3-4
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
29g
Fat
42g
Carbs
8g
