Time: 25 min.
Complexity: easily
Quantity: 10 pancakes

Flapjack pancakes - a detailed recipe.

Ingredients:

• 1 and 3/4 cups premium wheat flour
• 3 tablespoons of sugar
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 1/8 tsp ground nutmeg
• 3 tbsp (45 g) butter, plus more if needed
• 2 category CO eggs at room temperature
• 1 and 1/4 cups milk at room temperature
• 1/2 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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vanilla extract, premium flour, nutmeg, eggs, milk

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Preparation:

Step 1
• In a large bowl, combine flour, sugar, baking powder, salt and nutmeg.
  
  In another bowl, beat the eggs, then add the milk and vanilla extract.
  
  In a large cast iron skillet or regular skillet, melt the butter over medium-low heat.
  
  Add butter to the milk mixture, add flour mixture and beat until a thick dough forms.
Step 2
• With the skillet over medium-low heat, pour in about 1/4 cup of batter to form a pancake.
  
  Make 1-2 more pancakes, spacing them evenly apart. Fry until bubbles appear on the surface and the bottoms are golden brown, about 2 minutes. Flip the pancakes with a spatula and cook for about a minute on the other side.
  
  Serve immediately or transfer to a plate and cover with foil to keep warm. Cook the pancakes until the batter is used up, adding more butter to the pan as needed.

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