Hh Famous ‘twisted’ Flapjacks Recipe

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

In a small bowl combine 1/2 cup brown sugar and 1 teaspoon ground cinnamon. If using, stir in 1/3 cup finely chopped pecans and 1/4 cup raisins or currants. Set the twist mix aside.

In a separate medium bowl whisk together 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 4 tablespoons melted butter and 1 teaspoon vanilla extract until smooth and slightly frothy.

Make a well in the center of the dry ingredients and pour the wet mixture into the well. Using a rubber spatula or wooden spoon, fold gently until just combined. Small lumps are fine; do not overmix.

Reserve about 3 tablespoons of the brown sugar-cinnamon mixture for sprinkling between layers. Fold the remaining twist mix (brown sugar, cinnamon, pecans and raisins) gently into the batter so that it is distributed but not fully homogenized—this creates pockets of the 'twist' inside the flapjacks.

Heat a heavy skillet or griddle over medium heat until hot (about 350°F if using a thermometer). Brush or wipe on 1 teaspoon oil or 1/2 teaspoon butter to coat the surface.

For each flapjack, pour about 1/4 cup batter onto the griddle. Immediately sprinkle a small pinch (about 1/2 teaspoon) of the reserved brown sugar-cinnamon mixture onto each pancake, pressing it lightly into the batter. This creates the 'twisted' pocket of sweet cinnamon.

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a thin spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Wipe the griddle with paper towel and add a little more oil or butter between batches. Repeat with remaining batter and sprinkle mixture, making roughly 10–12 pancakes total (depending on size).

Keep cooked flapjacks warm on a baking sheet in a 200°F oven while you finish the rest. When ready to serve, stack pancakes and spread a small pat of butter between layers if desired.

Serve with warm maple syrup (about 3/4 cup for the batch) and an optional dusting of powdered sugar. Offer extra chopped pecans or a spoonful of warmed brown sugar-cinnamon as a topping.