Cookie Chick

One of our favorite breakfast haunts is the Original Pancake House, not to be confused with the International House of Pancakes or IHOP. The Original Pancake House is also a chain, but one of greater distinction. Founded in 1953 in Portland, Oregon it is still a family run business with franchises coast to coast.

We’ve been patrons of the Original Pancake House since the early 1990s. We can’t remember who introduced us to this culinary delight, which is a shame since a sincere “thank you” is owed.

Our favorite meal at the Original Pancake House is the 49er Flap Jacks. They are large, crepe-like pancakes that are both tender and chewy. Over the years, I’ve tried various recipes seeking to duplicate or at least approximate this family favorite. Recipes online often call for a sourdough starter, but I’ve never tasted sourdough in the 49ers.

A friend recently shared a recipe for Palacsinta, a Hungarian Crepe that her grandmother used to make for her. I made her recipe and it was oh so close to 49ers. The next try, I adjusted the recipe slightly by cutting back on the sugar, adding a bit of salt and a bit more flour. We now have something that comes close enough to satisfy our 49er cravings, at home and on the cheap.

I now use my blender to mix the batter the night before as a tip from Alton Brown when making crepes. It’s easy and quick. The batter can be used right away, but the overnight stay in the refrigerator helps the bubbles escape and improves the flavor.

49er Flap Jacks (Approximation)

• 1 tablespoon of sugar
• 1/4 teaspoon of salt
• 2 eggs
• 1 1/4 cups of all purpose flour
• 2 cups of milk
• 2 tablespoons of melted butter
• 1/2 teaspoon of vanilla extract

Blend the sugar, salt, eggs, milk, melted butter and vanilla in a blender for 3 seconds. Add the flour and blend until combined, 5 – 10 seconds more. If any flour remains on the sides, scrape down and blend again for a few seconds until combined.

Pour batter into a covered container and refrigerate one hour or overnight.

When ready to cook the flap jacks, preheat a 10″ non-stick skillet or crepe pan on medium low heat until the pan reaches 325º or until a drop of water “dances” across the surface. If it evaporates immediately, the pan is too hot. Turn down the heat and try again. Brush the surface of the pan with melted butter and pour 1/2 cup of batter in pan. Swirl pan to cover the bottom evenly with batter. Cook until the edges begin to brown. Flip over the flap jack and cook until the other side browns lightly.

Serve with pure maple syrup and slices of lemon.

(Modified from Alton Brown’s Instant Pancakes)

These pancakes are so good that I’ve become very picky about the ones I have in restaurants. Restaurant pancakes just don’t live up to the possibility, often times they are tough and flavorless. This recipe is actually quite easy. I usually already have everything except the buttermilk. AB recommends making the “mix” (the dry ingredients) in bulk so that you only have to add the wet. I did this for a while, but our waistlines didn’t like eating pancakes that often. This recipe is modified to make the pancakes without the “mix”.

Pancakes

• 2 cups/10 oz/284 g of all-purpose flour
• 1/2 teaspoon/2g of baking soda
• 1 teaspoon/6g of baking powder
• 1 teaspoon/8g of table salt
• 2 teaspoons/10g of granulated sugar
• 2 eggs, separated
• 2 cups/488g of buttermilk
• 4 tablespoons of melted butter

Heat an electric griddle or frying pan to 350 degrees F. In a large bowl, whisk together the flour, salt, baking soda, baking powder and sugar. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk together the butter and egg yolks. Add the yolks and butter to the egg whites and buttermilk, whisk until combined. Pour the liquid ingredients on top of the dry ingredients. Using a whisk, mix the batter gently to combine. Stop as soon as you don’t see any more flour. The lumps will cook away.

Check to see if the griddle is hot by placing a few drops of water on the griddle. The griddle is ready when the water dances across the surface. If it evaporates immediately, it’s too hot. Turn the griddle down and try again in a few minutes. Electric griddles work very well for this because you can set the temperature. I have a Cuisinart Griddler. A very nice appliance for under $100.

If your griddle is non-stick you may not need to butter it. If you are not sure, lightly butter the griddle and wipe off the extra with a paper towel.

Gently ladle the pancake batter on the griddle. I like to use a 1/4 cup disher or ice cream scoop. When bubbles begin to set around the edges of the pancake and the underside is a golden brown, gently flip pancakes. Continue to cook for 2 to 3 minutes or until the pancake is set.

You can freeze the leftovers by placing them on a baking sheet and freezing individually. When they are frozen through, place them in a zip lock bag or use your FoodSaver.