Mark’s Black­jack Flap­jacks

The Packet (Clarenville) - - Sports - Terry Bursey 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:


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


what helps?

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.

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