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    What is the perfect flapjack reciepe, mine seem 2 fall apart!?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the perfect flapjack reciepe, mine seem 2 fall apart!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the perfect flapjack reciepe, mine seem 2 fall apart!?),it will help you,my kids.



Answers:
Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate>******************************...
Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence


2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes>******************************...
Crepes Suzette au Beurre d'Orange
Recipe courtesy Pierre Orsi

13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook>******************************...
The Willows Raised Apple Pancake
Recipe courtesy Lee Fraitag


2 tablespoons oat flour
2 tablespoons cake flour (*Cook's Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan
Serving suggestion: Maple, Apple Cider and Nutmeg syrups
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet>******************************...

PANCAKES (like IHOP)

Recipe By
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 teaspoon baking powder -- heaping
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
cooking spray

Preheat skillet over medium heat. Use pan with nonstick surface and apply pam spray. In blender or with mixer, combine all ingredients until smooth. Pour batter by spoonfuls>******************************...
Original Pancake House Apple Pancake

2 tablespoons butter
1 Granny Smith apple, peeled, cored, and
sliced thin
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
1/8 teaspoon vanilla
2 eggs
1/4 cup dark brown sugar
2 tablespoon granulated sugar
Cinnamon ice cream, optional

Add butter to a cast-iron skillet and put in the oven. Turn>******************************...
Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.

Other Answers:
just wait for the bubbles on top before you flip.. and use a non stick pan!!!

Mine too! Either that or you can't get your teeth through them.
I've tried microwave and oven. Still can't get it right.
I buy them from Tesco now, so I'll be watching your answers!!

just take flour ,milk ,eggs .oil, vanilla salt and baking soda
when you see bubbles in the batter then it is perfect
Source(s):
mother of 8 make them all the time

Buy them from Marks & Spencers in the mini tubs - yum! you must be from back east, east of the Mississippi River, i have not heard that term in a long while, flap jack, my grandma used to call them that. it makes me think of the term johnny bread my grandma used to use for corn bread. sorry, i got to remembering things of the past.

as for my flap jack, i buy the boxed kind and just add water and make the batter a little thicker in consistency. i use an iron griddle so it has to be hot to the point when you drop a bead of water on the greased griddle, it dances around before you put the flapjack down. when it looks bubbly on top, and dry around the edges, i flip them over, but i make sure my griddle has a little oil so the flipper can scoot the oil on the griddle before the flap jack lands back on the griddle.

good luck, The oats were the problem when I tried! The smaller the oats, the better the flapjack. Big oats tend to falls apart easily. Small oats may take more syrup and butter to stick but it's worth it!

Also, if you look closely at flapjacks you buy, you see they use little oats! Hello :) I came upon this recipe for "IHOP" pancakes a while back and after a few adaptations it's the only one I make now. They are really good! Even if I flip too quick, they still end up coming together somehow. Here it is:
1 1/2 tsp. baking powder 1/4 cup oil 1 cup flour
1 tsp. baking soda 1/4 cup sugar 3 drops vanilla extract
1 1/4 cups milk 1 egg

Mix all ingredients and fry on non-stick surface, circling tip of stick of butter on pan after each flap jack. Enjoy! ive been making these pancakes for a while now from a cookbook i got and ive perfected the recipe TO PREFECTION!
they come out fluffy like clouds look. you just need one of them non stick skillets (preferable something thats electic so you can control the temp easily) now i reveal the secrets!

first set the skillet to 250 degrees F (121.1 Celsius)
now get a big bowl
now add 4 cups of all purpose flour
8 tablespoons of sugar
8 teaspoons of baking powder (not baking soda)
now get an egg beater thingy and do a quick mixing f these dry ingredients

now crack 4 eggs into the mix
add 4 cups of milk
and 4 tablespoons of cooking oil (vegtable oil in my case)

now use that egg beater dealy and mix all this stuff together
dont mix it too good, you want the batter to be lumpy and only partialy mixed. it should start to bubble a bit from the baking powder.

now test the skillet to see if its the right temp.
get some water on your fingers and spash it on the skillet. if its hot enough the water droplets will scarter around and dance. if they do so its time to cook
use a 1/2 cup scoop and pour the batter on the skillet.
they will be ready to flip one the bubble have popped n their own and the sides start to look dry.
flip them if they look like the above description.
but now theres no bubble to tell you when they are ready to flip so after a few minutes or so use the end of the spatula to gently poke the middle of one of the cakes. if it bounces up fairly fast they are ready to serve. if you break throuh and find goo you poked too soon.
also, right after you flip them the first time. the side that just got cooked will be crispy. once you flip them and some time has gone by, the moisture will soften it up. generaly once its no longer crispy they are ready to serve. in time you will know exactly when to flip and will be a pro like me :D

you could aslo add some vanilla to the batter if you like. or berries, just dump them in the batter after you mix it, then lightly mix again. enjoy!
Source(s):
Better Homes and gardens cook book recipe for pancakes modified by me. My favorite pancake recipe is for Alton Brown's (host of Good Eats) "Instant" Pancake Mix. The mix you can whip up and keep in a tupperware container in the cupboard, and then throw together fab buttermilk pancakes, even when you're half asleep on Saturday mornings!
To keep them from falling apart when flipping, make them only slightly larger than your spatula (I have found that for my spatula, that's about 1/3 cup of batter), and wait until you see bubbles on the top of the pancake before flipping.

Here's the recipe, courtesy Mr. Alton Brown--
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.


"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes
Source(s):
Trying many, many pancake mixes and pancake recipes!



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