49er Flapjacks

3.50 (7)
⏱ 35 mins 🍽 3-4 serving(s) 🏷 Breakfast

These classic 49er Flapjacks are a special breakfast treat. The batter is prepared the night before with yeast, milk, flour and sugar, then left to ferment. In the morning, eggs and vanilla are whisked in before cooking large, single flapjacks in a skillet. The result is a uniquely tangy, soft and chewy pancake with a uniform golden colour. The recipe yields enough for three to four people.

49er Flapjacks

Ingredients

  • 2 teaspoons dry yeast
  • 2 cups warmed milk, 110 degrees
  • 1 1/2 tablespoons melted butter
  • 2 eggs, lightly beaten
  • 1 1/2 tablespoons sugar
  • 1 1/4 cups bread or 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Method

  1. The evening before you plan to serve, warm the milk to 110F in a small pan, then take it off the heat.
  2. Stir the dry yeast into the warm milk until it dissolves.
  3. Allow this mixture to sit undisturbed for 5 minutes.
  4. While waiting, place the flour, sugar and salt together in a large bowl.
  5. Pour the melted butter into the milk and yeast liquid.
  6. Combine the wet ingredients with the dry ones, whisking until you have a smooth mixture.
  7. Leave the batter at room temperature for 1 hour, then whisk it to deflate.
  8. Refrigerate the batter overnight or leave it out at room temperature.
  9. The next morning, deflate the batter once more before whisking in the lightly beaten eggs and vanilla.
  10. The final batter should have a runny consistency that spreads easily.
  11. Heat a 12 inch skillet.
  12. For each flapjack, lift the pan off the heat and pour in ½ cup of batter, tilting to coat the entire base.
  13. Cook until all the bubbles have burst and the surface appears dry before flipping.
  14. This method guarantees an even golden brown colour and the right texture.
  15. Serve stacks of two or three flapjacks on a warmed plate, as they cool quickly.
  16. This makes enough for 3-4 servings.
  17. The flapjacks are tangy, soft and chewy.
  18. You can store any leftover batter for an extra day to develop a more tangy flavour.

Nutrition (per serving)

Sodium662600 mg

Recipe details

CategoryBreakfast
AuthorDrEvil