World Famous Flappers

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Flappers

Makes 8-12 Flappers

4 cups milk
3 TB sugar
1 TB yeast (check that it’s not expired)
1 TB cognac
3 eggs
3 TB butter melted
5 cups all-purpose flour
1 tsp sea salt

Heat milk to 105 degrees, transfer to a large bowl
Stir in sugar, yeast and cognac
Let sit 10 minutes, until yeast/batter begins to foam
Stir in eggs and butter
Sift in flour and salt
Wisk only until all ingredients come together. Some lumps are good. Do not over mix.
Let batter rest for 30-60 minutes

(If resting for longer and batter becomes too thick, mix in more milk and let rest an additional 20 minutes.)

Heat lightly buttered griddle or fry pan to 375 degrees
Drop 4 TB per flapper onto hot griddle/fry pan
Let cook 1-2 minutes per side

Top with butter, maple syrup, fresh fruit or apple/walnut/brie (recipe follows)

Serve with thick sliced bacon or sausage (see recipe with Meatloaf, form into patties and sauté 3-4 minutes per side)

Apple, Walnut, Brie Flapper Topper

Topper for 2-4 flapper stacks

1 TB butter
2 granny smith apples peeled, cored and rough chopped
1 cup brown sugar
1 cup honey
1/3 cup walnuts chopped
1/4 cup heavy cream
1 slice brie

Combine the first 5 ingredients in a saucepan
Sauté over medium high heat until butter and sugar melt together, add heavy cream
Pour over stack of flappers, top with Brie