Flapjacks
- Level: Easy
- Yield: about a dozen 4-inch wide pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 132
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 41
- Sodium
- 133
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
3 tablespoons unsalted butter, plus more as needed
2 large eggs, room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon vanilla extract
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.