Janet’s Fabulous Flapjacks
Top o’ the mornin’ to ye! Happy St. Patty’s Day to you all. I’m proud to say that I have Irish blood coursing through my viens. My dear grandmother Campbell was, as far as we know, about as pure Irish as one could be; her maiden name being Ryan, and her mother’s maiden name being Flannigan. So I guess that makes me 1/4 Irish, and my kids 1/16. I’ve always loved being able to say that I’m part Irish! The Irish, I think, have a wonderful sence of humor and whimsy…and also just the right amount of melancholy. (I like a little melancholy, don’t you?)
Anyway, we had my “fabulous flapjacks” for breakfast on this lovely St. Patrick’s Day morning (with green mashed potatoes, corned beef and cabbage on the menu for supper tonight!) I suppose the name would imply that I’ve concocted this recipe all on my own, but I guess it’d be a bit of a stretch to say that. I just combined and reinvented a couple of my favorite pancake recipes…and came up with a new favorite! These flapjacks are so light and fluffy and yummy and filling. (Are your kids like mine? Are they hungry an hour after a meal?) When consumed, these will keep my kids away from the kitchen for a good two hours. Guaranteed.
Janet’s Fabulous Flapjacks
2 eggs
1 1/2 cups of milk
1 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp brown sugar
3 tbsp vegetable oil
4 tsp aluminum free baking powder*
1/4 tsp salt
Beat the eggs until light and fluffy. (You can use an electric mixer to do this if you like. I just use a wire whisk and lots of elbow grease. :)) Then throw all the other ingrediants in, and mix just until they’re all combined. Cook on a nice hot griddle (like 400 F), a couple of minutes on each side.
This makes quite a few pancakes, but my brood has no problem polishing them off all at once. If you have leftovers, they’re great kept in the fridge, and toasted for an easy breakfast or afternoon snack.
*Could one of my Canadian readers answer me this? Is there aluminum in Canadian baking powder? I never had this problem till we moved here: if I use normal baking powder, I can actually taste aluminum in my baking - it’s nasty. I never remember that happening in Canada.
March 17th, 2008 at 2:46 pm
Jan, are you saying there is aluminum in US baking powder…I mean like on the ingredient list??? What type of a container does it come in??? Thats interesting. Now I want pancakes. And cornbeef. And a good old fashioned St. Paddy’s day storm. Those don’t come to TO :O( Love you guys!
March 17th, 2008 at 3:48 pm
and stop trying to show everyone up with you supermomness…your ukranian (sp?) eggs and your green potatos. I can hardly butter toast these days :O) just teasing you bestest sister ever…I can only aspire to being as great as a mom as you! You know I think your wonderful! I did point out some st. patty’s day cupcakes to Izze at the grocery store today and offered to buy him some :O) Rob did get a job…did I tell you? Its a night shift thought…pays well…but I spent the day convincing Izze he didn’t have to go into our room!
love you all!!!!
March 17th, 2008 at 7:25 pm
But Jill…I really am supermom. I can’t pretend to be something I’m not!
The green potatoes aren’t hard though, all you do is add food coloring. And our Ukranian eggs…aren’t they lovely? Elijah really got into it this year. I’m itching to make some more…it’s so addictive. I can only do it on the weekends though, when Dave is around to tend to Noah and Phoebe… Although, maybe I’ll stay up late tonight.
March 18th, 2008 at 4:04 pm
Hey Janet.
If the baking powder is kept in the little aluminum container it comes in or is a year or more old, it takes on the taste of aluminum, at least that’s what my mom tells me. Gross, I know. I’ve had it happen, too. Nothing more disappointing than chocolate chip cookies tasting like metal. Yuck!