Pancakes or Flapjacks? Which do you prefer? Wondering what the difference is, if any, between these two delicious breakfast dishes? Believe it or not, they’re not as similar as you think.
While most of us wouldn’t be able to tell at first glance, there are subtle, yet significant differences between the two. The traditional pancake is light, fluffy, round, and a bit thinner. They’re packed full of buttermilk goodness with a batter that is extremely smooth (no clumps) and thin. Flapjacks, on the other hand, are anything but these things. Hearty, dense, misshaped, and made from a batter that looks a bit clumpy and thick, flapjacks pack a lot of cakey goodness in each patty and soak up any topping like a sponge! While pancakes go done smooth, flapjacks, as my grandpa would say, “stick to your ribs.”
Today, we wanted to show you how you could make some delicious, hearty flapjacks using two of our favorite Honeyville ingredients: our easy-to-use Buttermilk Pancake Mix and our tasty Freeze Dried Bananas. Trust us, you’ll savor these tasty treats with each bite! Grab your favorite spatula, it’s time to flip up some Cinnamon Banana Flapjacks!
Preheat your griddle and get it nice and warm before starting your batter.
In a large bowl, add freeze dried bananas and water and allow to sit until bananas are soft and almost mushy.
Drain about 1/4 cup water from the bowl, then add pancake mix and cinnamon and mix together.
The texture of batter you’re looking for is thick and clumpy.
Using a 1/3 cup, scoop out and pour batter in a circle shape on top of warm griddle. Cook until bubbles form, then flip to cook other side. Repeat process until all your batter is gone. Serve warm with butter and syrup.
These flapjacks are everything you love about Holiday or weekend breakfasts! The banana and cinnamon give these buttermilk patties the perfect amount of flavor and texture without overpowering the flapjack. Serve this up for a delicious breakfast or exciting dinner option. Trust us, your family will not disapprove!
Flapjacks or Pancakes? I think the choice is very clear with this recipe!