Guest Author - Launa Stout
This is by far the very best flapjack recipe I have ever found! -- it immediately became a family favorite. I like that it makes a huge batch of dry mix that can be stored until I need to use it.
4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup brown sugar, packed
1 cup dry milk
3 T. baking powder
2 T. cinnamon
2 ½ teaspoons salt
½ teaspoon Cream of Tartar
Stir all ingredients together in a large bowl; place in an airtight container until ready to use.
2 eggs, beaten
1/3 cup oil
2 cups flapjack mix
1 cup water
• Blend together eggs, and oil; stir in flapjack mix and water alternately.
• Pour ¼ cup batter on lightly oiled hot griddle ~ cook until bubbles form on the top of the pancake.
• Turn and cook on other side until golden.
I made this mix last year and divided it up and wrapped a plastic bag of it in a dish towel and tied on the recipe and a spatula and gave to my co-workers for Christmas. Since flapjacks can be eaten any time of the year you could also make it up for a friend’s birthday or to take the whole batch over to a new mother. Be sure to give them the recipe and directions.
Store the whole batch in a large, air-tight container OXO Good Grips POP Square Storage Container, choose the size you need. My favorite skillet is the square Farberware 20442 Aluminum Nonstick Square Meal Griddle, 11-Inch, Gray, so I can cook four pancakes at a time. Both are available from Amazon.