Best Mums Flapjacks Recipes

Mum's FlapJacks image

Provided by Sue Fitzpatrick

Number Of Ingredients 1

leftover bread dough or made especially for this recipe

Steps:

1. In a large skillet heat enough lard (yes, lard! ) to give a good layer in the pan when melted. The lard must be HOT.
2. Take some bread dough and roll it out on a board or countertop to a thickness of about ½ to ¾ ".
3. Just use a sharp knife and slice the dough into strips that will fit into your frying pan (about 2" wide and 4 - 6" long) Score each strip 3 or 4 times to allow it to breath while frying.
4. Fry bread dough in HOT lard on both sides till golden. This doesn't take long, maybe a couple of minutes. Keep an eye on it so it doesn't burn. The dough should be floating similar to a deep fry, not resting on the bottom of the pan. Replenish lard with every few batches to maintain levels. Remember - HOT lard deserves respect and watchful eyes!
5. Serve with golden corn syrup or pancake accessories. MMMMMM very yummy and extremely filling.
6. Mum would stand at the stove and continually make these until everyone was "FULL" lol She was making them for 7 and everyone would get 4 - 6 (or more). Then she would sit down and have hers :) She always kept enough dough aside when making buns to make these as well. xo

Flapjacks image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield about a dozen 4-inch wide pancakes

Number Of Ingredients 9

1 3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
3 tablespoons unsalted butter, plus more as needed
2 large eggs, room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon vanilla extract

Steps:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.