Mark’s Blackjack Flapjacks
This month’s grillee is a good friend and fellow writer from Labrador with a taste for all things traditional and rustic (in other words, a greasy hipster), Mark Jackson.
What recipe have you decided to grace us with, Good Sir? What culinary delight awaits us?
You’re still weird. It’s my family’s recipe for Blackjack Flapjacks. They’re basically the same as normal flapjacks but with oats, blackberries and molasses.
Mark, I’m about to ask a dumb question for a cook to ask, what’s the difference between pancakes and flapjacks?
Most people will say [sic] nothing but in reality, flapjacks are masculine while pancakes are feminine. Flapjacks are firm and hardy and almost unleavened, suitable for lumberjacks and hard-working men of the nineteenth century whereas pancakes are soft, fluffy and suited more for-
Food Dude: Mark:
FD: MJ: FD: MJ:
The remaining ninety nine percent of the population or people who aren’t dead yet?
(laughs) I think you get my point regardless, Bro… It’s a heartier and more nutritious version of a pancake meant to fuel a hard day’s work.
Why call them blackjack flapjacks? Are they a gamble to make?
Because of the molasses; back then sugar was processed and the byproducts were molasses and a thicker stuff called blackjack. Over time the ingredients changed but the name stuck around.
Clever. So you dress and look like a lumberjack, aside from those soft and uncalloused hands. Is that partially responsible for your affinity for flapjacks?
(laughs nervously) No, like I said, it’s a family recipe that I grew up eating for breakfast in Quebec. My family history has a lot of lumberjacks and foresters in it but cutting down trees for money isn’t my thing.
Yes, as a fellow writer I bet you use a lot of paper though and while we’re not quite ready for hemp paper for some reason, it does come from trees. Thus, you help create a demand for cutting down trees.
I have to live with that guilt every day, but do you know
FD: MJ: FD: MJ: FD: MJ: FD: MJ:
What’s that, Buddy? Flapjacks.
2 cups flour 2 cups oats ½ cup molasses 2 ½ tsp baking powder 1 ½ cups blackberries 1 ½ cups milk 1 tsp salt 1/3 cup butter, melted 3 eggs 1 tsp vanilla
Preheat a griddle or pan on medium high. Combine and blend all dry ingredients in a large bowl, set aside. Whisk together all wet ingredients and add this to your dry
ingredients to make a batter. Blend until smooth but some lumps are normal. Dollop a three-tablespoonsized amount onto your griddle for each flapjack and flip when bubbles begin to fully cover the top surface and cook for an additional minute before removing from heat. Serve with molasses and butter.