Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Firehouse Flap-Jacks




Source of Recipe


Jim Noah Station #10 Ft. Worth Fire Dept


List of Ingredients




1 Cup all-purpose Flour 1 Teaspoon Salt
1 Teaspoon Baking Powder 2 Tablespoon Sugar
1 Egg (Beaten) 1 Cup Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Vegetable Oil (Or meat drippings)

Recipe



Mix first four dry ingredients then stir in liquids and Egg.
Beat until the batter is smooth. Batter should be about the consistency of thin honey. If necessary, add milk or water in small amounts to thin.

Griddle should be very hot. Test with a drop or two of water on the greased surface. The water should dance around while taking about one or two seconds to evaporate.

Pour or ladle the batter on the hot griddle surface. When bubbles begin to quit rising (about 45 seconds) flip the flap-jack over and cook about another 30 seconds. Lightly grease griddle between each batch if necessary.

Above receipt is enough for 3 servings or 1 hungry Firefighter.

Note: A firehouse Flap-jack should not fall apart when syrup and butter is added.