TnF Farms Backwoods Flapjacks

Thin and crispy edges are my favorite way of making a fresh stack of backwoods flapjacks.

With the fall here, we are doing a lot more work outside. The weather is more mild and the scrub in our woods is a little dried out. Faith and I are working hard to cut and fence a new grazing area for our livestock. We strive to make sure our pigs, goats and chickens always have something growing out of the ground to eat. The current grazing pasture has been perhaps almost too cleaned out so we are working quickly to accommodate our livestock with a fresh area to forage.

Today we will be working all day on the far part of our property. We’re going to load up our side by side with Dobby the farm dog, fencing materials and some water. We plan to make the most of our day and “call it” around supper time. So we are going for a breakfast that is very filling and nutritionally dense. Sounds like TnF Farms Backwoods Flapjacks are a perfect fit.

Let’s start cooking

Put two large iron skillets on the stove and set the heat to medium low. Add a large dollop of cocoanut oil to each skillet. I like to cook flapjacks with cocoanut oil because there is a hint of sweet and the food gets crispy without drying out.

In a large bowl, add all the dry ingredients:

• 1 cup all purpose flour
• 1/2 cup almond flour
• 3-1/2 tsp baking powder
• 1/4 tsp Himalayan salt
• 1 tbsp Stevia
• Cinnamon to taste

I substitute a little almond flour to add more protein. Sugar can be substituted for Stevia. The salt and the sweetener can be adjusted to taste.

Then add all the wet ingredients:

• 1-1/4 cup milk
• 2 medium farm fresh eggs from TnF Farms
• 3 tbsp melted butter
• 2 tsp of pure vanilla

I really like the taste of vanilla so I do more of a generous splash.

We try to do as little stirring as possible to avoid creating gluten. I fold everything together then let the wet and dry ingredients sit for a few minutes to combine.

I prefer my backwoods flapjacks thin with extra crispy edges. So I add water to get to a thinner consistency mixture. Usually it takes about 1/2 cup of water.

Use a 1/2 cup dry measuring scoop to portion out my flapjacks into the iron skillets.

I wait to see the edges get crispy and for some of the bubbles in the batter to pop. Then I flip and give the other side a few minutes.

This recipe will yield about 8 backwoods flapjacks.

Let’s Eat

We’re plated up. I like mine with just a pat of butter. Faith adds maple syrup to hers. These backwoods flapjacks are very filling and we’re both usually good for about 2.

The Backwoods Flapjacks don’t reheat in the microwave very well. If we don’t have guests to help us eat them, we usually throw the remaining backwoods flapjacks like frisbees to the pigs.