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pan-frying American
Flapjacks Recipe-549

Photo by: Tom Eckerle
Comments: 1


Yield: Makes sixteen 4-inch pancakes


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 ¼ cups milk
  • 2 eggs, lightly beaten
  • 3 tablespoons melted butter
  • Butter, for cooking
  • Unsalted butter, warmed maple syrup, and Cranberry Kumquat Conserve for accompaniments


In large mixing bowl, combine all of the dry ingredients. Add the milk, eggs, and melted butter, and mix together. Set aside. Melt 1 tablespoon butter in a large skillet, tilting to coat the entire bottom of the pan. Using a two-ounce ladle, pour circles of pancake batter into the pan. When the pancakes bubble, flip them over with a spatula and brown the other side. Serve with additional butter, warmed maple syrup, and Cranberry Kumquat Conserve.

© Christopher Idone

Note from Cookstr's Editors

Nutritional information is based on 8 servings, uses 2 tablespoons of butter for cooking, and does not include Unsalted butter, warmed maple syrup, and Cranberry Kumquat Conserve for accompaniments. For nutritional information on Cranberry Kumquat Conserve, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

203kcal (10%)
123mg (12%)
0mg (0%)
96mcg RAE (3%)
76mg (25%)
448mg (19%)
6g (28%)
10g (15%)
1mg (8%)

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  • chillstar

    04.08.10 Flag comment

    They look good, but not what I've ever seen described as a Flapjack. Has this been wrongly labelled?


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