This is a recipe for German crepes (Pfannkuchen), which I suspect are the basis for the 49’er Flapjacks at Original Pancake House. I read that the owners of Original Pancake House are German, so that actually makes sense. I’ve been working my way through all the recipes I can find for German Crepes, and so far I think this one comes closest.
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.
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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