Have You Tried 49er Flapjacks?
There has been a restaurant around here that various people keep telling us about again and again so it was finally time to go check it out. Doesn’t it seem like people these days love talking about shows they are watching and good restaurants? That sums up the 2020’s pretty nicely I think :) Anyway, this restaurant is a fantastic breakfast spot called The Original Pancake House and there are several locations in Southern California, among26 other locations all over the United States. It was started in 1953 in Portland by two entrepreneurs, Les Highet and Erma Huenke, who created a pancake recipe using only “93 score butter, pure whipping cream, fresh grade AA eggs, hard wheat unbleached flour and sourdough yeast.”
They have lines out the doors on the weekends and are known for being one of the very best places to get breakfast in the whole state! Their prices are very reasonable, their portions are huge (the omelet was three times the size of any other omelet I’ve ever had) and their food is delicious. Everything is cooked fresh to order, which can take a while if you order the German pancakes, which take 15 minutes to bake. They of course serve excellent waffles, thick slices of bacon, all kinds of different pancakes and even savory dishes like corned beef hash and steaks and eggs if you’re not in a pancake kind of mood.
The thing my husband couldn’t wait to try that his friend orders every time he goes are the “49er flapjacks”. They are really thin pancakes, quite similar to crepes but even larger and thicker. They serve you three of these thin pancakes the size of your giant plate with whipped butter and syrup on the side. My husband was obsessed from his first bite and I know this will be a staple restaurant we will visit for breakfast time and time again.
Naturally, the lightbulb went off in my head when we were at the restaurant that these would be the perfect thing to make for him for breakfast in bed on Father’s Day. Now came the real challenge--the hunt to find the perfect copycat recipe. This was a hard one to find. There weren’t very many recipes to begin with, and they varied quite a bit from one recipe to another in what the ingredients were. Some swore it had to have sourdough starter, while others swear it doesn’t have any sourdough anything in it.
I went for the recipe with the most comments saying they were delicious and taste the closest to the ones from The Original Pancake House. This recipe was so fun to recreate to make for my husband and I hope you enjoy them too if you love pancakes.
Have you had these thin, crepe-like 49er pancakes before? What is your favorite meal to order at a breakfast restaurant? Please share your thoughts in the comments below.
1 tablespoon granulated sugar
1/4 teaspoon table salt
2 eggs
1 1/4 cups all purpose flour
2 cups milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Directions:
Add Recipe to Cook'n
They have lines out the doors on the weekends and are known for being one of the very best places to get breakfast in the whole state! Their prices are very reasonable, their portions are huge (the omelet was three times the size of any other omelet I’ve ever had) and their food is delicious. Everything is cooked fresh to order, which can take a while if you order the German pancakes, which take 15 minutes to bake. They of course serve excellent waffles, thick slices of bacon, all kinds of different pancakes and even savory dishes like corned beef hash and steaks and eggs if you’re not in a pancake kind of mood.
The thing my husband couldn’t wait to try that his friend orders every time he goes are the “49er flapjacks”. They are really thin pancakes, quite similar to crepes but even larger and thicker. They serve you three of these thin pancakes the size of your giant plate with whipped butter and syrup on the side. My husband was obsessed from his first bite and I know this will be a staple restaurant we will visit for breakfast time and time again.
Naturally, the lightbulb went off in my head when we were at the restaurant that these would be the perfect thing to make for him for breakfast in bed on Father’s Day. Now came the real challenge--the hunt to find the perfect copycat recipe. This was a hard one to find. There weren’t very many recipes to begin with, and they varied quite a bit from one recipe to another in what the ingredients were. Some swore it had to have sourdough starter, while others swear it doesn’t have any sourdough anything in it.
I went for the recipe with the most comments saying they were delicious and taste the closest to the ones from The Original Pancake House. This recipe was so fun to recreate to make for my husband and I hope you enjoy them too if you love pancakes.
Have you had these thin, crepe-like 49er pancakes before? What is your favorite meal to order at a breakfast restaurant? Please share your thoughts in the comments below.
49er Style Pancake
A similar recipe to the Original Pancake House’s 49er pancake. Recipe Type: American Total Time: 10 mins
Prep time:
Serving size: 2
Calories per serving: 573
Ingredients:
Serving size: 2
Calories per serving: 573
1 tablespoon granulated sugar
1/4 teaspoon table salt
2 eggs
1 1/4 cups all purpose flour
2 cups milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Directions:
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.
Source: cookiechica.com
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.
Source: cookiechica.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.flickr.com
- www.commons.wikimedia.org
- www.cookiechica.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
