Event: Blogging Marathon #56
My choice: U.S.A & Canada
I chose to go today with one of my kid's favorite breakfast items, the flapjacks. These get made regularly in my home and surprisingly it took me so long to share them. Flapjacks also referred to as griddlecakes / hotcakes are the American and Canadian version pancakes that are served as a breakfast. Flapjacks are soft, fluffy and are easy to whip up in no time.
I am giving the basic version here but you can make them fancier by going with your choice of add-ons into the batter. Fruits, cheese chocolate chips to name a few and ditto with the toppings though maple syrup and the butter are the traditional choices. I used a flax egg here but your choice of an egg substitute or an egg can be used instead. If using an egg reduce the liquid quantity by 1/3 cup. Milk can be substituted with butter milk too.
Ingredients for 6 pancakes:
1 tbsp flax meal (Or one egg substitute)
1 cup all purpose flour (Substitute half the quantity with wheat flour for an healthier version.)
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. sugar
2 tbsp. melted butter
1 cup milk (I prefer it at room temperature.)
Butter and maple syrup to serve
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Whisk together the flour, baking powder, sugar and salt in a bowl. Whisk the flax meal from step 1, melted butter and milk in another bowl. Combine both dry and wet ingredients and whisk the mixture to a thick batter.
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Tranfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the flapjacks warm with maple syrup and honey.