‘Flip’ for Flapjack Recipes

Crepes. Blinis. Blintzes. They may be called by different names, but pancakes are known and loved all over the world – especially by kids. So cherished are pancakes, in fact, they have been celebrated for hundreds of years on Pancake Day, which is held on the Tuesday before Ash Wednesday – the same day as its better-known cousin, Paczki Day. As you might have already guessed, it all falls on Fat Tuesday!

Ready to start your own tasty tradition? Don the apron, fire up the old griddle – and try out these three yummy recipes!

Recipe #1: Great griddlecakes

Whether plain or piled high with toppings, this basic recipe for classic pancakes is hard to beat as a warm and toasty winter treat.

Recipe #2: Yummy vegan flapjacks

Kids have any egg or dairy sensitivities? This vegan-friendly recipe, which features soy milk and unbleached flour and sugar, is the perfect alternative to traditional pancakes.

Recipe #3: Strawberry angel pancakes

Penny White, mother of two and owner of The Breakfast Club in Farmington Hills and Madison Heights, recommends this sweet, kid-friendly take on hotcakes.

Extra fixin’s!

Whatever toppings you fancy, there’s a pancake for every palate. Local mom and restaurateur White, who’s known for her fancy flapjacks. suggests these fun fillings and tasty toppings to add a twist to traditional pancakes.

  • Chocolate chips
  • White chocolate chips
  • Bananas
  • Caramel
  • Lemon curd
  • Whipped cream
  • Blueberries
  • Strawberries
  • Mixed berries
  • Mango
  • Coconut
  • Carrots
  • Pineapple
  • Frostings
  • Gingerbread or pumpkin filling
  • Chopped apples
  • Bacon with cheddar cheese
  • Nuts of any kind


White also suggests the following while cooking your family’s flapjacks:

  • If you have one, it is best to use a griddle for “even” cooking.
  • Use a nonstick food spray, rather than oil or butter. “Otherwise, you are frying them instead of cooking them,” White says.
  • Although White says it’s best to make pancakes fresh, busy moms may find it convenient to whip up a batch and freeze them for later. “I would not freeze them for more than three weeks for optimum quality,” White adds.
  • Most pancakes should be cooked on high, or 400 degrees, White says. If the surface is too hot, pancakes will end up with a hard crust on the outside but not fully cooked on the inside. If the surface isn’t hot enough, she says, the pancakes will be too “doughy.”


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