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Flapjacks Recipe

Flapjacks

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on December 07, 2009

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    We added a touch of cinnamon because of the other reviews that said they were bland. My husband likes how simple the recipe is and that it doesn't call for buttermilk. Buttermilk pancakes are good but I always forget to buy it.

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  • on May 25, 2007

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    I would have liked these had I omitted the nutmeg.

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  • on February 12, 2007

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    This is a fail safe recipe for flapjacks. delicious everytime. my husband loves them. And the best part is they are so easy to make. two thumbs up!

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  • on December 31, 2006

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    These had a good texture but are rather tasteless. Alton Brown's pancakes are way better.

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  • on November 07, 2006

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    This is a great pancake recipe particulary when you don't have buttermilk. (Not a staple in my home, and not something I'm going to run out and grab in my p.j.s either These are excellent. I recommend warming the milk up to about 100 to 120 degrees. This will prevent the butter from resolidifying if the milk is still too cold. It also negates the need to leave milk or eggs standing out to reach room temperature.

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  • on April 30, 2006

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    They were heavy and tasted like cornmeal. Very strange! I followed the recipe exactly and got poor results. I don't recommend!

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  • on July 13, 2005

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    These pancakes were easy to make, had a great flavor and were light and airy. The kids scarfed them up and asked for more.

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  • on June 19, 2005

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    The texture was a little heavy. I added an extra 1/3 cup of milk and this seemed to help. Also they were rather bland. I think they would have been better with buttermilk instead of plain milk. Maybe if used as a base for blueberry or some other fruity pancake.

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  • on May 22, 2005

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    Super fluffy and rich. Batter seemed thicker than normal pancake batter.

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  • on December 20, 2004

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