Christie C. I found this Apple Flapjack recipe in a vintage World War II book. It is rather enlightening going back in time and finding recipes from another era. They are essentially pancakes dotted with finely chopped apples and a splash of cinnamon.
Why You’ll Love This Recipe
- Easy to make
- 8 ingredients
- Fresh apples and cinnamon
- Pairs well with both sweet and savory meals
This is one of the first vintage recipes to catch my eye when I was reading the Victory Binding of the American Woman’s Cookbook, Wartime Edition. Its original photograph reminded me of empanadas. It was a completely different food, but I was tempted to try them anyway.
Back in September of 2023, I talked about one of my vintage finds: The Victory Binding of the American Woman’s Cook Book, Wartime Edition. This gem of a book was published in the early 1940s in order to provide households with culinary resources to help sustain families during World War II.
I reference this book a lot. You can tell I really love it!
Vintage Recipe from the Victory Binding of the American Woman’s Cookbook, Wartime Edition
This vintage recipe comes from the 1942 edition of the Victory Binding of the American Woman’s Cookbook, Wartime Edition by Ruth Berolzheimer. It is in the “Breads” chapter of the book.
This recipe is a variation of American Apple Flapjacks, which is used interchangeably with “pancakes.” Apple Flapjacks are, in essence, pancakes with apples added to the batter. You can add small apple pieces or add thinly sliced apples on top of the pancake as it cooks―as is done with blueberries. Spice up the pancakes with cinnamon to taste if desired.
Mom & Pop’s World’s Best Vermont Maple Syrup
Once a year, I buy three 12oz bottles of Mom & Pop’s World’s Best Vermont Maple Syrup. They have a Bourbon infused and a Vanilla Bean and Cinnamon infused maple syrup that goes very well with these decadent pancakes. It is definitely a treat, so do not shy away from your favorite tried and true pancakes syrups form your local grocery store if funds are tight. You can also try Apple Jam, golden syrup, honey, or caramel.
Other Uses for these Flapjacks
The original recipe recommends serving these flapjacks “in an overlapping row around a platter of pork chops or serve separately with roast pork, either hot or cold,” (Berolzheimer, 1942). I decided to use them for breakfast instead. I also added 1/4 tsp of salt to round out the flavor.
More Recipes Like Apple Flapjacks
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Special Tools and Equipment
2 Large mixing bowls – for mixing and preparing ingredients.
Silicone spatulas – for mixing ingredients and scraping down bowls.
Large skillet – for cooking pancakes
Hand mixer – for mixing batter.
Vintage Recipe: Apple Flapjacks
Ingredients
- 1 tbsp (15g) shortening, or butter
- 1 tbsp (15g) granulated sugar
- 3 large eggs
- 1 1/2 cups (150g) all purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup (200ml) milk
- 1 cup apples (roughly 1 to 2 apples), chopped fine
Instructions
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In a large mixing bowl, cream together the shortening or butter with the sugar.
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Beat the eggs into the creamed butter and sugar.
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In a separate large mixing bowl, sift or whisk together the flour, baking powder, cinnamon, and salt.
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A third at a time, mix the dry ingredients into the creamed butter and sugar.
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A third at a time, mix in the milk until fully incorporated. Mix in the apples.
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Heat a large skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it is ready.
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Pour a 1/3 cup sized amount of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown. Once finished, place the cooked pancakes in a warm place.
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Spray the pan and repeat cooking the remaining batter until all of the batter has been used. If you are serving a large number of pancakes, it helps to keep the cooked pancakes in the oven at the lowest temperature until ready to serve.
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Batter makes 8 to 10 pancakes. Serve with your choice of syrup.
References
Berolzheimer, R., (1942). The Victory Binding of the American Woman’s Cookbook. Consolidated Book Publishes, Inc., Chicago Illinois.
