Recipe courtesy of Food Network Kitchen
Flapjacks
Total:
25 min
Active:
10 min
Yield:
about a dozen 4-inch wide pancakes
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
about a dozen 4-inch wide pancakes
Level:
Easy

Ingredients

Directions

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.

Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

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