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Wine country flapjacks

Recipe by:Alexis Handelman
Alexis Baking Co. and Café, Napa¬†


  • 2 3/4 cups all-purpose flour or gluten-free flour (see note)
    3/8 cup merlot grapeseed flour
    6 tbsp. granulated cane sugar
    1 tbsp. baking powder
    1 1/2 tsp. baking soda
    1 1/2 tsp. salt
    3 large eggs
    4 cups 2 percent milk
    1 1/2 oz. unsalted butter, melted


In a large bowl, mix dry ingredients together. In a small bowl, mix eggs with milk and melted butter. Add wet ingredients to dry ingredients and combine only until mixed. Do not overmix. 

Drop by 1/2-cup measures onto a buttered griddle and cook until bubbles appear on the surface. Flip pancakes over and cook until the underside is nicely brown.

Note: The flapjacks can be made gluten-free. Handelman uses Cup4Cup gluten-free flour mix, but you can experiment with your favorite brand. She also uses grapeseed flour from Food & Vine of Napa.

Makes 9 to 10 (6-inch) pancakes

Califonia Bountiful