Firehouse Flap-Jacks                             
Recipe by: Jim Noah Station #10 Ft. Worth Fire Dept




1 Cup all-purpose Flour 1 Teaspoon Salt
1 Teaspoon Baking Powder 2 Tablespoon Sugar
1 Egg (Beaten) 1 Cup Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Vegetable Oil (Or meat drippings)


Mix first four dry ingredients then stir in liquids and Egg.
Beat until the batter is smooth. Batter should be about  the consistency of thin honey. If necessary, add milk  or water in small amounts to thin.

Griddle should be very hot. Test with a drop or two of water on the greased surface. The water should dance around while taking about one or two seconds to evaporate.

Pour or ladle the batter on the hot griddle surface.  When bubbles begin to quit rising (about 45 seconds)  flip the flap-jack over and cook about another 30 seconds. Lightly grease griddle between each batch if necessary.

Above receipt is enough for 3 servings or 1 hungry Firefighter.

Note: A firehouse Flap-jack should not fall  apart when syrup and butter is added.