tried and true
recipe Tips: If your batter is smooth rather than lumpy, you will have tough pancakes. period. Lumpy is defined as pea sized balls of un-moistened batter.
Do not add anything to the batter. If you want to add fruit, nuts, whatever, pour about a 1/4 cup of the batter for each flapjack into the pan then add the fruit, nuts, whatever right on top of the batter puddle. That way the fruit, nuts, whatever is encapsulated within the cakes and is not broken up when you mix the batter. Let the flapjacks spread out on their own. They will. Test your baking powder by placing a small amount of it in HOT water. if it fizzes the powder is good. Similar technique for proofing yeast. although you won't be using yeast. When to flip the flapjacks: When bubbles form flip the flapjack over. You can hold the flapjacks by stacking them on a plate and placing them in warm oven till you are ready to serve them up.
With flapjacks as well as with pie dough, over working the batter/dough will yield tough flapjacks/pie crust. The less you mix the batter the moe tender the flapjacks.
Folding is a technique well employed in flapjack batter mixing...
Now where is my maple syrup?
