"flapjacks" news and stories

I love the word flapjack. It's one I often forget about as I grew up knowing griddle-cooked rounds of batter as pancakes, but every time I hear it, my ears perk up. It has an old-fashioned ring that appeals to my inner pioneer girl. I believe that life would be better if there were more flapjacks involved.

I particularly like this picture of Elana's dairy-free flapjacks, as she has captured the batter in action and you can nearly feel the heat of that grill (such a nice, well-seasoned grill!). As luck would have it, the recipe is also available on her blog, so if this picture makes you crave a nice stack of flapjacks, you have immediate recourse.

Thanks Elana, for adding your photo to the Slashfood Flickr pool!

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I'd love to think this method for cooking up miniature flapcracks, sorry, I meant flapjacks, in a teaspoon over a Zippo was inspired by an avante garde pastry chef. Somehow, I'm not so sure.

I've heard tell of my alter ego Joey Deckle using syringes during the extreme stress of cooking 'cue – but only to inject marinade into a 200-pound hawg.

For what it's worth, I never pass up good silver-dollar pancakes. But I might have to give teaspoon pancakes a long, hard think before I try 'em. As you probably guessed from the headline, this pictorial recipe involves drawing the ingredients through one or more syringes, and then expressing them into the teaspoon to be cooked à la minute over the heat source of your choice, be it Zippo or crack lighter.
[via: Boing Boing]

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Baby, you look fabulous, even after partying all night on the Sunset Strip.

The best way to blast that hangover for good so you can do it all over again tonight, though, is to go out for breakfast. Not eat breakfast, for how do you expect to shimmy your svelte little self into that strappy, form-fitting thing? Go out for breakfast. Pull back your hair and put on your Prada sunglasses. We're getting pancakes in LA.

Now, for the LA-uninitiated, the above scenario might well seem the standard, taking place right in front of The Standard. I mean LA couldn't possibly know how to make a mile-high stack of thick, fluffy, hot pancakes glistening with butter and dripping with maple syrup; and even if it could, no one would actually eat them, right? 

Ha. Uninitiated.

There are lots of places to get pancakes in LA, and not all of them serve paper-thin, fruits, nuts, and flakes tenuously held together with non-fat soy milk and garnished with low-fat air. LA joints know how to make not only plain Jane buttermilk pancakes, but pancakes that are all dressed with everywhere to go: laced with Kahlua and Bailey's, filled with Oreos, or covered with caramel. And the breakfast/brunch set certainly knows how to dive fork-first into a stack. With their Prada sunglasses on, of course.