Open Source Flapjack/ Griddlecake/ Hotcake/ Pancake Batter

Ingredients:

• 1 1/2 oz by weight lard or shortening
• 1 1/2 oz by weight butter or margarine
• 2 eggs
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/2 teaspoon baking soda
• 1 1/2 tablespoon baking powder
• 15 oz flour (packed by weight)
• 2 cup whole milk
• 1 cup buttermilk

Directions:

1. Place container for fats on scale and tare to set scale to zero,weigh butter and lard in your microwave safe container then gently melt fats in microwave on low and set aside
2. In a mixing bowl or electric mixing bowl add eggs, sugar, salt, baking soda, and baking powder. Beat until well incorporated and let stand to bloom or rise (around 2 minutes)
3. Add whole milk and buttermilk to egg mixture and mix until combined.
4. Once fully combined slowly beat in flour until well incorporated, and no dry lumps remain.
5. Slowly whip in the butter and lard mixture until velvety smooth
6. If using an electric mixer, start slow, and easily raise speed of mixer until you are on high or mid high, mix at speed for about 30 seconds, or until velvet smooth, otherwise beat until your arm hurts and you can live with how lumpy the batter is.

For best results (read picture perfect), ladle 1.5-2 fl oz of batter into a dry, preheated pan. For extra crispy edges, but some white discoloration. ladle batter into a well buttered or well oiled pan.

For extra style points add M&M's, chocolate chips, frozen blueberries, or any other creative mix in you can imagine.

Serve with butter and some real maple syrup for plain pancakes, or whipped cream alone for chocolate chip cakes and fresh fruit with whip for a fruit cake. You can try powdered sugar with caramel and baked apple slices, or really any other combination you can imagine!

This is truly a blank canvas of a recipe!