Adapted from allstatesgerman.com
- 3 eggs, large
- 3 ¼ cups milk (I use part buttermilk and part whole milk)
- 3 ¼ cups all-purpose flour
- 1/4 teaspoon salt
- 1 shot glass sparkling water or ½ tsp. baking powder
- 2 tablespoons clarified butter (or 1 tablespoon butter with one tablespoon oil), for cooking
- Whisk eggs and milk until pale in color.
- Add the flour, sugar, and salt and mix until smooth. If using gluten free flour, allow batter to rest for 30 minutes.
- Place an 8- inch skillet over medium heat. Melt 1 teaspoon clarified butter. Add 1/4 – 1/3 cup batter to the center of the pan. Swirl to coat. Cook until edges turn browned; flip.
Version 2
Recipe adapted from food.com
- 2 teaspoons instant yeast
- 2 cups warmed milk, 110 degrees
- 1 1⁄2 tablespoons melted butter
- 2 large eggs, lightly beaten
- 1 1⁄2 tablespoons granulated sugar
- 1 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- THE NIGHT BEFORE: in small saucepan warm the milk to 110F, remove from heat.
- Dissolve in yeast in warm mil; allow to stand for 5 minutes.
- In a large bowl, combine salt, sugar, and flour.
- Add melted butter and milk. Mix until smooth.
- Allow the mixture to stand at room temperature for 1 hour, then whisk down to deflate.
- Let stand overnight in the refrigerator or at room temperature.
- In the morning, deflate again, whisk in beaten eggs and vanilla.
- Batter should be runny and spread easily on the griddle.
- Use a 12 inch skillet on medium high heat.
- Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
- Do not turn until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture.
- Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
- Store the batter one more day for a tangier taste.
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