These flat, crepe-like flapjacks are reminiscent of the hotcakes eaten by miners during the California Gold Rush of 1849, and they're also a signature dish at the Original Pancake House chain. These beauties are thin, slightly chewy, somewhat sweet, and so big they cover your entire plate. And a home hack is one of the easiest things you’ll ever cook. Because morning food shouldn’t be complicated.

The recipe is a simple matter of mixing up a thin pancake batter and cooking it in a pan coated with clarified butter. Clarified butter has the milk solids removed so it won’t brown, and I’ll show you how to make it in the first step. The Original Pancake House uses clarified butter, so we should do the same.

Swirl the batter in the butter to the edges of your pan, cook it for a couple of minutes, then flip it over and cook it for another minute. Stack the warm flapjacks on a plate and serve them with soft butter and maple syrup on the side. 

Also, check out my version of the Original Pancake House Apple Pancake for a decadent cinnamon apple-filled delight.

They may not be as intriguing as the German Pancakes, 49’er Flap Jacks, or the other specialty hotcakes at Original Pancake House, but if pancake skills of any chain are best judged by how they put together a stack of old-fashioned buttermilks, then this chain is at the top of the game.

The first step to making a perfect clone of these fluffy hotcakes is to use clarified butter on your skillet or flat grill to keep the pancakes from sticking. This method will add better flavor to your pancakes than using a flavorless oil, and it’s how the Original Pancakes House makes their pancakes. So we'll do the same.

When you’ve got your clarified butter ready, the rest is a cinch. Mix the batter, measure 1/3-cup portions onto a hot pan or griddle greased with the butter, cook the pancakes until golden brown on both sides, then serve up a stack with whipped butter and warm maple syrup on the side.

Try my Original Pancake House Dutch baby and apple pancake recipes here.

Menu Description: "Oven baked. Dusted with powdered sugar, served with lemon and butter."

It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. The German Pancake AKA "Dutch Baby" is baked at high temperature in a skillet where it puffs up like crazy in the oven, then settles down when it comes out. It's dusted with powdered sugar, and served with whipped butter and lemon wedges on the side—delicious. A cast-iron skillet works best for this recipe.

Check out my version of the Original Pancake House Apple Pancake for a decadent cinnamon apple-filled delight. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze."

Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze. You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other.

You may also like my clone recipe for the Original Pancake House German Pancake aka "Dutch Baby".

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.