49er Flapjacks

Step 1

THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.

Step 2

Dissolve in yeast.

Step 3

Let mixture stand 5 minutes.

Step 4

Meanwhile, combine salt, sugar, and flour in a large mixing bowl.

Step 5

Add melted butter to milk mixture.

Step 6

Mix wet ingredients into dry and whisk until fully combined.

Step 7

Let stand at room temperature for 1 hour , then whisk down to deflate.

Step 8

Let stand overnight in the refrigerator or at room temperature.

Step 9

In the morning, deflate again, whisk in beaten eggs and vanilla.

Step 10

Batter should be runny and spread easily on the griddle.

Step 11

Use a 12 inch skillet on medium high heat.

Step 12

Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.

Step 13

Do not turn until all bubbles pop and the top is basically dry.

Step 14

This will ensure a uniform golden brown color and correct texture.

Step 15

Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.

Step 16

Serves 3-4.

Step 17

Tangy, soft and chewy.

Step 18

Store the batter one more day for a tangier taste.