By Joel Clark – Kodiak Cakes
Flapjacks (traditional pancakes) are good when made with the right ingredients and cooked the right way. We think the best flapjacks are made with whole grains, which have, more nutrition, more flavor, and better texture than refined flour flapjacks. Whole- grain flapjacks feel good in your stomach, and you won’t need to take a nap after breakfast. Assuming you’ve got a great mix or are using the right ingredients, here are ten tips that will help you turn your flapjack-flipping into celebrity status.
Tip One: Never batter the batter. Batter should only be mixed enough to moisten the dry ingredients. Then stop battering – even if you still have lumps. This is because flour contains gluten – a gluey-like substance that activates and stiffens when it gets wet and mixed. Don’t worry about the lumps - they’ll disappear when cooked.
Tip Two: Lay it on thick (or thin). Thinner batter gives the flapjack a lighter texture, while thicker batter makes it more dense and heavy.
Tip Three: Mix it up! Stir-ins are always a fun surprise for flapjack eaters. Some ideas are blueberries, bananas, cinnamon and vanilla, raspberries, chocolate chips, or even sausage and bacon.
Tip Four: Wait ‘till I say, “Go!” Be patient, and let the griddle heat up for about five minutes. If the pan is too cool, your flapjacks will turn out tough from cooking too long. If the pan’s too hot, you’ll end up with doughy centers. A few drops of water should dance around the griddle – 375 degrees is usually about right.
Tip Five: Got rhythm? To look like a pro and make consistently shaped flapjacks, use a 1/3 or 1/4 cup measuring cup for each flapjack.
Tip Six: Don’t muddle your puddle. Make a small puddle of oil on the griddle and pour the batter directly into the middle of the puddle. The oil will surround the edges and make them crispy and tasty. Butter can burn on the pan and cause bitter specs of burnt butter to get on your flapjack. Cooking spray is good if you’re trying to keep it lean, but it doesn’t add flavor or make the edges crispy.
Tip Seven: No double flipping! Flipping the flapjack more than once causes a dry flapjack. Flipping the flapjack at the right time will help you avoid this temptation. Flapjacks are ready to turn when the top is full of air holes, and the sides start looking a bit dry. Peaking underneath a lifted edge will help you determine the proper flipping-time – look for a nice golden brown color.
Tip Eight: Don’t flatten the flippin’ flapjack! This is the cardinal sin of the art of flapjack flipping and must be avoided! These are not burgers guys! A big misconception is that smashing the flapjack will help it cook faster or eliminate the possibility of a doughy center. Not true. The hot air inside the flapjack helps it cook better. Smashing it merely pushes the air out of it and undoes all of the work you did to create a perfectly light and fluffy flapjack.
Tip Nine: Some like it hot! Actually, everyone does. Who wants a cold flapjack? If you are cooking for a large group and can’t serve them hot off the griddle, the best way to keep flapjacks warm is to place them, single-layered, on a cookie sheet in a warm oven. Do not stack them or cover them or they’ll become soggy.
Tip Ten: Don’t short the stack. This means to never skimp on the toppings. Real butter, warmed pure maple syrup, fresh berries, apple sauce, peanut butter, bananas, or all of the above.
About Kodiak Cakes: Based on an old family recipe and started in a Salt Lake City basement, Kodiak Cakes is a whole grain, add-water-only flapjack & waffle mix made with no added fat, sugar and cholesterol sold in over 7000 grocery stores nationwide.
Visit www.KodiakCakes.com for more information and don't miss them on Shark Tank Friday April 4 9/8c on ABC!
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