The American flap jack pancakes are the crepes of France: a basic recipe, but so fluffy and delicious you can’t stop eating them. Not sure who invented pouring on them maple syrup, but that person was a genius.
The secret of making them so fluffy is simple: lots of baking powder. And baking soda…
I find that the full 300 g of flour is on the side of too much for 2 people, so you can try to reduce all the ingredients by 0.91.
In this version, I followed Joshua’s Weissman recipe: link to his video.
- 300 g of all purpose flour
- 12 g of baking powder
- 1 g of baking soda
- 62 g of sugar
- 4 g of salt (1 tsp)
- 386 g of milk
- 1 egg
- 21 g of melted butter
- extra butter for cooking
- Mix the dry goods: flour, sugar, baking powder, baking soda and salt.
- Mix the egg with the milk.
- Combine the dry and wet goods and at the butter at the end. The dough doesn’t need to be mixed long.
- Heat up the pan (I use two so that I make them faster): I use the setting 4 out of 6 to heat them up.
- Put some butter in the pan and cook the pancakes: I use setting 3 out of 6.
- Make sure to flip them fast, even though you might think they are raw, if you cook them on medium-high fire it is fine and better then having them dry out.
- Serve them with maple syrup. Anything else is optional. Here is how fluffy the flapjack pancakes look like: