Louisiana Praline Flapjacks
1 1/2 cups milk
2 tablespoons vegetable oil
2 eggs
1 teaspoon each brandy extract, vanilla extract
1 cup flour
1/4 cup packed brown sugar
1/4 teaspoon each cinnamon, salt
1 cup ready-to-eat white or brown rice
1/2 cup coarsely chopped pecans
Serves 2 to 3 for breakfast, 5 to 6 as a dessert
In a bowl whisk milk, oil, eggs and extracts. Mix flour, sugar, cinnamon and salt in a clean bag and dump into the bowl. Mix until evenly moistened and fold in rice and pecans. Cook on lightly greased pan.
More: 4 Quick and Easy Breakfast Recipes
Fried Flapjack Floaters
Flapjack base:
2 cups biscuit mix
Milk, water or beer
Oil for cooking
1 tablespoon sugar, 1 teaspoon cinnamon (for sweet floaters only)
1/2 teaspoon each smoked paprika, garlic powder (for savory floaters only)
Extras:
2 tablespoons tomato paste plus 1 to 2 teaspoons well drained capers
1/2 cup chopped scallions plus 1 finely chopped, seeded jalapeno
1/2 cup raisins or other dried fruit
1/2 cup chopped apple plus 2 tablespoons coarsely chopped walnuts
Make the base blend: Stir biscuit mix and desired dried herbs or spices in a bowl. Stir in water, milk or beer to make thick dough. Mix desired extras into your flapjack base.
Heat oil to 350 degrees in a large pot and carefully drop dough into hot oil by the tablespoon. When dough floats to the surface, carefully flip it over to brown the other side. Remove to a paper towel-lined bowl to keep warm and soak some of the oil. Serve alone or with a savory dip or sweet syrup.
More: Best Warm Drinks to Sip by the Fire
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