Firehouse Recipe of the Week: Firehouse Flapjacks
Sep 29, 2010 at 8:40 AM 0 Comments
Firehouse Flapjacks
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)
Preparation:
- 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.
Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:
- Apple Cake
- Southwestern Layered Bean Dip
- Thai Noodle Salad
- Penne Rigate with Italian Sausage and Basil
- Sausage and Pepper Skewers
- BBQ Chicken Burritos
- Grilled Polish Sausage with Sauerkraut
- Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice
- Easy as Pie Peach Cobbler
- Garlic Basil Shrimp
- Watermelon Hors d'Oeuvres
- Seafood Fettuccine
- Pot Roast
- Sweet and Sour Pork
- Sauteed Chicken with Ancho-Orange Sauce
- Shrimp Fried Rice
- BBQ Flank Steak with Chipotle Mayo
- Caramel-Pecan Brownies aka Eeeeeevil Brownies
- Citrus-Roasted Salmon
- Coconut Shrimp
- Chicken with Black Bean Salsa
- Brown Rice, White Fish, Spinach Salad
- Three Cheese Scalloped Potatoes
- Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffeecake, Traditional Eggs Benedict with Fresh Hollandaise
- Hazmat Wraps
- Corned Beef and Cabbage and Irish Blackberry Sorbet
- Favorite Chocolate Chip Chewy Toffee Cookie Surprise
- Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti
- Honey-Orange Marinated Salmon
- Enchiladas, Spanish Rice, and Honeymoon Salad
- Pumpkin Dessert
- Roasted Asparagus with Balsamic Browned Butter
- Good for the Belly Beef Stew
- Chicken with Black Bean Salsa
- Oven-Roasted Sweet Potatoes and Onions
- Chicken and Strawberries over Mixed Greens
- Carmel-Pecan Rolls
- Cajun Oven-Fried Chicken
- Green Chile-Chicken Casserole
- Sweet Potato Souffle
- Spicy Peanut Noodles with Shrimp
Portland Fire & Rescue We Respond: Always Ready, Always There
September 29, 2010
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