Eating Pancakes King Style

This is a recipe that I have been wanting to try for a few years now. I have had it and looked at it several times, but never ventured away from our regular pancake recipe.

So, the other day I finally decided to give it a try. The great thing about this recipe is when you make it up, you can have it on hand for a couple of days worth of cooking pancakes or you can bag or jar it up to give away as a gift to a neighbor or friend.

I will admit that I played around with the recipe a little. It seemed to call for a lot of oil, so I tried to decrease the amount. I did this not so much for fear of fat content, but because of cost. Oil can be expensive. Especially if you try to use healthy oils, like extra virgin coconut oil or organic butter. The final outcome was edible, but not near as good as the original recipe with all the oil. You are using a nonfat dry milk, so you cut the fat with that. I wouldn't worry one second about it to tell you the truth. It is worth every drop of oil and you don't even need syrup. You can eat on them all day. Makes a great breakfast and a great snack too!

King's Flapjack Mix from BreadBeckers holiday recipe book 2007

4 cups oats - I gently pulse mine in a coffee grinder

3 cups freshly milled flour (hard red, hard white, and even Kamut works well)

1 cup sucanat

1 cup organic dry milk

3 tbsp. baking powder

2 1/2 tsp. salt

1/2 tsp. cream of tartar

Mix all ingredients in a large bowl; place in airtight container until ready to use. I would refrigerate this to try and preserve as much nutrients as possible, but not neccessary.

To make the flapjacks:

3 cups mix

3 beaten eggs

3/4 cup oil

1 1/2 cup water

Yields about 16-20 medium sized pancakes

Blend together eggs and oil. Stir in mix and water alternately until you get the consistency that you like (thicker batter for thicker pancakes, thinner batter for thinner pancakes). Pour batter onto lightly oiled hot griddle. Cook until bubbles form on top of pancake. Turn and cook until golden.

Like I said earlier, you do not need any syrup on these. You can make extra and freeze them or make up a nice hostess gift along with the recipe.

Thankful for a hearty breakfas,

Nichole