If you’ve read any of my other “morning” recipes, aka breakfast, you’ll already know I am slightly less than motivated to do more than ingest vast amounts of caffeine, put a veil over my face, and wear noise-canceling headphones, and listen to my playlist. Mornings are loud. Mornings are busy. Mornings are not my friend. Screw you a.m. I’m going back to bed. Alas, I’m a mother...of five, with an unfortunate-for-me enlarged sense of responsibility. Today my elves wanted pancakes. Pancakes it is.
I am not much of a breakfast eater, but everyone else I’m in charge of feeding loves breakfast. We even have breakfast for dinner occasionally. I hear we’re not the only ones either. My meal of choice is lunch; it’s not as heavy as dinner, but isn’t breakfast (screw you again a.m., I’m going back to bed). As a result of my anti-affinity towards breakfast food, I typically cook an army’s quantity and freeze it so my brood can access it throughout the week if I’m still in zombie-mode in the mornings. The flippin’ fresh flapjack pancakes are perfect for that.
I like to use buttermilk, but I never have it on hand, and refuse to purchase powdered buttermilk. I am, however, not above using a substitute like milk+vinegar or milk+lemon juice. This morning, I used orange juice as my substitute’s (lemon juice) substitute. I didn’t have lemon. I was pleasantly surprised when I finally got the recipe how I wanted it and tasted the sweet, fresh undertone of the orange juice. I never got that with the lemon. It was almost like a hint of an orange creamsicle.
Since I have many people in my house, I use an electric skillet to make things quicker. I can cook 3-5 pancakes at a time on it. It also has a non-stick surface, which means I don’t need additional butter to keep things from sticking. If you don’t have one, use your skillet, but be sure to use something to keep them from sticking.
Now I like a thicker batter when I make pancakes, that won’t run all over the place. Talking to your breakfast might help ...You’re going to be circular, Sir Pancake...you are not an exhibit in the Dali gallery, but keep your spirits up. You’ll make something of yourself one day. I command you Jack, rise, and produce gratifying steam effects to make me feel powerful. (Insert magical hand gestures)
Ok, Jack, you can rest now. You did great. You’re an inspiration to all your brothers. See, I told you you’d make something of yourself someday. (I like to stay positive).
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Flipping Fresh Flapjacks
- In a large measuring cup, combine the milk and orange juice; set aside.
- Melt the butter in a microwave-safe dish for 45 seconds; set aside.
- In the mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix on low speed to “sift” the ingredients.
- To the dry ingredients, slowly add the melted butter, milk & orange juice, vanilla, and eggs (one at a time). Mix on low/medium speed for 2 minutes.
- Allow the mixture to rest while you preheat the cooking surface. If using an electric skillet, preheat to 350. If using a skillet on the stove, preheat on low/medium heat and use additional butter to “grease” the pan so they don’t stick.
- Once preheated, pour the batter a quarter cup at a time on to skillet.
- After small bubbles begin to appear, and are popping, flip the pancake and cook the other side.
- Serve alone (my preference), or with butter, syrup, or topped with fruit.
- Make more, you’ll run out.
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