Fantabulous Flapjacks

These are the best flapjacks ever. Say "No!" to pasty white pancakes! Say "Yes" to fragrant, flavorful, FANTABULOUS flapjacks! Aunt Virginia gave this to us for Christmas 2005. We've been giving it out to neighbors for Christmas since then. Everybody loves it, and they can save it until after the Christmas overload of treats is over to enjoy it. 

Fantabulous Flapjacks 

 For the mix: 

4 cups quick oats (410 g)

2 cups flour (267 g)

2 cups whole wheat flour (310 g)

1 cup dry milk (139 g) (from the cannery or Morning Moos) 

3 Tablespoons baking powder (44 g)

2 Tablespoons cinnamon (20 g)

2 1/2 teaspoons salt (19 g)

1/2 teaspoon cream of tartar 

1 cup packed brown sugar (186 g)

2 cups of mix is 353 g.

In mixer with paddle attachment, add all ingredients but the brown sugar. Mix well while measuring out the brown sugar. Add the brown sugar and mix well. Remove the bowl of mixer and, with hands, break up any brown sugar lumps. Store in an airtight container.

To make flapjacks: 

2 eggs, beaten 

1/3 cup oil*

2 cups mix 

1 cup water 

Combine all ingredients. Refrigerate for 30 minutes. Scoop the batter onto a hot griddle or pan.  Cook for two to three minutes, then flip. Continue cooking until brown on both sides.

Suggested additions:

blueberries

frozen raspberries (broken into bits like at the bottom of the bag)

cinnamon bits

walnuts and mini-chocolate chips

*I use extra light olive oil--but melted coconut oil works too--maybe melted butter would as well?