Top Rated Flapjack Recipes

Blueberry Flapjacks
Fresh blueberries take this breakfast favorite to a whole new level —  These cheesecake pancakes are kid friendly and parent approved. 
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sanjayndalal@gmail.com (Tarla Dalal)
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Flapjacks recipe. Ready In: 20 min. Makes 4 servings 508 per serving Ingredients: flour, all-purpose, sea salt, apple juice, vegetable oil, eggs, honey, baking powder, apple
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ann teapot
This recipe is very adaptable, you can put cooked apple, dates figs, dried apricots in too and choc chips.
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Fiddler
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.
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Chef #188137
my mum has been making flapjacks for years she discoverd this in a goodfood cookbook when she passed it on to me i tried it out these are the best flapjacks anyone will taste?
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From Food Network Kitchens
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www.epicurean.com
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 ...
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
Preheat the oven to 200¿F (85¿C). Coat a baking sheet with nonstick spray. In a large bowl, combine the cornmeal, flour, baking soda, and salt. In a medium bowl, combine the buttermilk, egg, maple syrup, and oil. Beat with a fork or whisk until ...
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Simple & Delicious
Find recipes for Cinnamon Flapjacks and other Course recipes. Get all the best recipes at . Recipe directions: In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.
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Tess
From a Waitrose promotion "Local Food Heros" in the Telegraph Magazine 19th August 2006.
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Sherrie-pie
A Katie Stewart recipe.
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