Super Yummy! Pictured with full fat, unsweet yogurt and strawberry preserves.
~1 egg per flapjack
For every egg add-
~1 Tbsp yogurt (see above)
~1 tsp melted or liquid fat of choice
~Splash o’ vanilla
~Pinch o’ sugar
~Dash o’ salt
Beat like crazy
Put skillet on medium (I LOVE cast iron)
~Add 1 Tbsp mashed potato flakes
Beat like crazy again then let sit while skillet gets really hot. Just when you think it’s hot enough, give it another minute!
Add lots o’ butter or coconut oil to skillet, give mixture another quick beatin’, pour one portion into skillet. Let/make it spread real thin, then slap a lid on it. Once the edges look crispy and the top has set, flip it. Add a little more butter/coconut oil around the edges. No more lid, watch and smell the alluring sizzle develop! Turn out on a wire rack, if you have one, to prevent it from getting soggy against a plate until you’re ready to top and devour.
Top and Devour!
Much of the above can be adjusted/substituted/experimented with to taste, but try to maintain the 1 egg, 1Tbsp yogurt, 1 Tbsp taty flakes proportions. For instance, Bacon Fat is an excellent choice of fat too!
Lemme know how yours turned out!
UPDATE- I’ll add alterations as I think of them…
-Sour cream, loosened up a bit with milk, instead of yogurt.
-I haven’t completely replaced the taty flakes with this but did about 50/50 with the grated parmesan that you sprinkle on spaghetti.
OMG! This sounds decadently wonderful!
They are!