Buttermilk Flap Jacks (recipe)

Buttermilk Flap Jacks (recipe)

August 13th, 2008

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Flap Jacked
Can flap jacks help return that warm, sweet feeling inside after feeling the pain of jacked up prices?

Ingredients for Betty’s Buttermilk Flapjacks:
Flap Jacked
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 1/2 tbsp sugar
1 egg
1 1/2 cups buttermilk
2 tbsp butter
Top with:
butter
syrup
fresh fruit

Flap Jacked

What’s the flap, Jack?

Flap Jacked
In a bowl, beat an egg.

Flap Jacked
Stir in buttermilk.

Flap Jacked
In a second bowl, combine flour, sugar, baking powder, baking soda and salt.

Flap Jacked
Create a well in the center of the dry ingredients.

Flap Jacked
Pour in buttermilk and egg mixture.

Flap Jacked
Stir just until combined and add vanilla. Batter will be lumpy. The less you stir your batter, the fluffier your flapjacks will be:)

Flap Jacked
Melt butter over medium heat, in a skillet (or on a griddle) and add melted butter to to batter, stirring as gently as possible.

Flap Jacked
Wipe excess butter from skillet or griddle. For the most even golden brown color, remove almost all butter from surface of skillet or griddle. Adjust heat to low-medium.

Flap Jacked
Pour batter into pan by quarter-cupfuls. For smaller pancakes, use a smaller cup.

Flap Jacked
When bubbles form on top it’s time to flip. This will take about 2-3 minutes. The bubbles will prevent your flapjack from flipping out and spewing batter everywhere.

Flap Jacked
If bubbles haven’t formed, it is not time to flip.

Flap Jacked
Keeping your pan hot, but on a lower temperature ensures you’re cake will cook through and not be raw on the inside. Total cooking time about 4-6 minutes per flapjack. Top with butter and syrup and enjoy. Makes about 8 flap jacks (pancakes, hotcakes). Recipe doubles well. Leftover flapjacks freeze well for a microwave breakfast in minutes!

Flap Jacked
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Looking for more Breakfast and Brunch goodies?
Vanilla Scones with Lemon Curd
Sour Cream Cinnamon Coffee Cake
Eggs Benedict with Hollandaise Sauce
Best Ever Waffles
Apple Oatmeal Muffins

Link to the Flap Jacked video.
Link to the accompanying Flap Jacked blog post.
Link to the full Average Betty Archive.

Entry Filed under: Recipes

16 Comments Add your own

1. lin | August 15th, 2008 at 9:17 am

yumm i could use some good ol’ flapjacks right now! These look so good! Thanks for sharing!
2. lauren | August 22nd, 2008 at 9:49 am

Thanks for the step by step! Now I know what I always do wrong with pancakes…using too much batter for each one.
3. Sue | January 20th, 2009 at 6:47 am

Dear Betty

How big do you make your Flaps, are they quiet meaty?!

Sue
4. Rowena Ackland | January 20th, 2009 at 6:54 am

Hi Betty,

I would just like to thank Sue for asking that question I have often wondered why my flaps are smaller then my friends?

I would also like to add some sausage to my Flaps so they turn into a nice meaty flap.

Any ideas on what type of meat I should use?

Thanks

Row x
5. Sue | January 20th, 2009 at 7:36 am

Hi Row

Not sure what Betty thinks? but I thought Salami or Prawns would go quiet nicely with the Flaps.

Suex
6. Average Betty | January 20th, 2009 at 1:17 pm

Hi Sue, Hi Row!

I’m wondering if you ladies know Holly?

Sue, I’d say my flapjacks are about 5 inches across and 1/2 inch thick. I use about a 1/4 cup full of batter for each flap Not too meaty and not too thin…

Row, I’ve never added sausage or bacon directly to the batter… but I imagine the meat should be well drained of any excess grease so as not to interfere with the moisture content of the batter.

Here in the US people (usually) enjoy flapjacks with the meat on the side rather than in the flapjack.
Many people enjoy adding blueberries or chocolate chips to their flapjacks.
If you’d like to try either of these additions, pour the batter into the skillet as you normally would and add a few berries or chips to the flapjack before flipping.
If I was adding meat to the flapjack, I would add it in this same manner.

Hope this helps!
Cheers,
Betty
7. Tony Five | February 12th, 2009 at 5:21 pm

Hi Betty!

I live in Mexico, and I add cereal, berries, or nuts to the jacks after the flip. We usually have them with sausages, bacon or ham on a side

Have a good one,
Tony.
8. Average Betty | February 12th, 2009 at 6:46 pm

Hi Tony Five!
Oh! Cereal? I never thought about that addition! I bet that makes for a crunchy breakfast treat and meal all in one flapjack!
Thanks for visiting my little website all the way from Mexico. Just what’s so wonderful about the internet. Great to meet you, Tony1
Cheers,
Betty
9. ellie | February 23rd, 2009 at 12:56 pm

Hi Betty,

I was just wondering if you could teach me to cook fish flaps

thanks

Ellie
10. Average Betty | February 23rd, 2009 at 2:34 pm

Hi Ellie,

The closest recipe I have on my site for a “fish flap” is a fish taco, that is essentially a battered fish. The battered, fried fish is delicious with just a bit of lemon. Simply follow the portion of the recipe for making the fish. Here is the recipe:
http://www.averagebetty.com/?p=164

I did a little Googling for “fish cake recipe” and found a few. None of them that I liked enough to link to. I also searched around for a “crab cake recipe” because you could just substitute the crab for fish. Didn’t really find a recipe that got me excited either.

To me, a great fish cake (or fish flap) would be spicy with either a Chinese/Sichuan vibe or a more American version with a roasted red pepper aioli.

I’d start by poaching your desired fish in a flavorful broth. Allow to cool. Then, flake the fish and combine with an egg, some green onion, garlic and any other seasonings you desire. Form the mixture into patties with either a panko breadcrumb, Italian breadcrumb or flour. I’d allow the formed cakes to rest in the refrigerator to firm them up a bit.

Then, in a hot skillet with about 1/2 inch of oil, fry the fish cakes until golden and crisp on each side. Drain excess oil by setting on paper towels.

For the Sichuan flavor, I’d serve them with fresh lime wedges and a dipping sauce of ginger, garlic, cilantro, soy sauce, sesame oil, rice vinegar, honey and chili oil or paste for some kick.

For the American flavor, I’d serve them with fresh lemon wedges and use the roasted red pepper aioli recipe here:
http://www.averagebetty.com/?p=119

I also have a spicy corn fritter that is delicious with grilled shrimp or fish. Here is the recipe:
http://www.averagebetty.com/?p=177

Hope this helps!
Let me know if I can help…

Cheers,
Betty
11. William | May 18th, 2009 at 7:22 pm

Hi Betty!

Do you think this wonderful recipe could work with normal milk instead of buttermilk?

Thanks!

William
12. Average Betty | May 18th, 2009 at 8:33 pm

Hi William!
Well, you can use normal milk…
BUT the buttermilk imparts such a different yumminess, I wouldn’t want you to miss out! Buttermilk has a somewhat sour flavor that really adds complexity to the taste of the sweet, buttery pancake.

You can “make” buttermilk by mixing 1 tbsp white vinegar or lemon juice per 1 cup milk. I haven’t done this myself, but many people say it works!

Recently, I craved these flapjacks but only had 3/4 cup of buttermilk, so for the rest of the liquid I mixed milk and sour cream… and the flapjacks were delicious.

If hope you try my recipe, and I’d love to know what you think.

Thanks for stopping by!
Betty
13. donut chef | May 29th, 2009 at 3:38 pm

I love pancakes, I like to add a little extra oil to the griddle for that nice crispy edge. I really like banana pancakes!
14. Jay | June 17th, 2009 at 12:44 pm

This was a great recipe. I woke up this morning craving for flapjacks and began googling for recipes and I found your site!

The step by step intsructions were great! I followed them exactly except I only had whole milk yet it still turned out delicious!

Thank you!
15. Tim | January 14th, 2010 at 3:37 pm

the pancake recipe did’nt have vanilla inthe list but said to add it later. how much do i use
16. Average Betty | January 14th, 2010 at 3:45 pm

Holy Cow, Tim!! Thanks for the heads up! Add 1/2 tsp of vanilla to the Flap Jack batter. Let me know how they turn out
Cheers,
Betty