Tip One: Never batter your pancake batter. Flapjack batter should only be mixed just enough to moisten the dry ingredients. When your dry ingredients are moist, stop battering, even if you still have lumps. The lumps form because flour contains gluten, a sticky substance that activates when it gets wet and mixed. If gluten is over-mixed it becomes tough, rubbery, and unappetizing. Don’t worry about the lumps; they’ll disappear when you cook your flapjacks.
Tip Two: Mix it in! We talk a lot about our favorite flapjack toppings, but mix-ins are another fun addition that can surprise you when digging into your flapjacks. Some of our favorite mix-ins include: berries, bananas, cinnamon and vanilla, chocolate chips, and even sausage or bacon for more savory flapjacks.