These are not pancakes! but we do eat them as breakfast food. This recipe is an adaptation of my Mother-in-law's recipe who grew up eating them on the farm in Saskatchewan. They taste best with butter or peanut butter.
Sift flour, soda, salt, and sugar together. Beat eggs until light, add milk, then gradually add to flour mixture. Beat until smooth and free from lumps and add melted butter. Pour batter into a pitcher. Heat and grease a griddle. Pour in enough ...
for may 08 beverage tag NOTE: American flapjacks are thick pancakes, but this British version is quite different. Serve as a teatime treat, a healthy lunchbox snack, or a delicious breakfast with warm milk and fresh fruit.
This recipe was posted in Saveur magazine. It is the recipe used at Robie's Country Store & Deli in Hooksett, NH. They are very large, and cooked one at a time in a hot buttered nonstick skillet until crisp around the edges. The flapjacks are fluffy and tender. The best pancake/flapjack I've ever tried. Warning - not recommended for a low fat diet!