Flapjacks

Name: Flapjacks
Ingredients: 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

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Mealbreakfast, brunch

Taste and Texturebuttery, sweet

Type of Dishpancakes, quickbreads

Ingredients

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

Instructions

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