Does anyone know a recipe to 49'er Flapjacks, the kind you find at the Original Pancake House?

Question

They are really good, but the recipe is impossible to find.

Answer 1

Hi !!!
Hope this is what you are looking for...

Forty-Niner Flapjacks

Ingredients:
2 cups sour milk (regular milk can be used)
1 cup cornmeal
2 tablespoons flour
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
Water as needed

Directions:
This is a very old recipe from the California Gold Rush days. These flapjacks were very popular in the gold camps.

1. Mix the milk, cornmeal, flour and egg together.
2. Add the baking soda and salt, then mix. Add a little water if needed (if it looks too dry).
3. Drop dough (like pancakes) onto a greased skillet (medium heat).
4. When bubbles appear and the bottom of the flapjacks are browned, turn and cook until the other side is brown. Turn only once!

On top of these flapjacks they served syrup, honey, jam or whatever was available.

------------I ALSO FOUND THIS RECIPE FOR YOU...

TOP SECRET RECIPES' VERSION OF ORIGINAL PANCAKE HOUSE APPLE PANCAKE

2 medium Granny Smith apples
3 tablespoons butter (salted)
1/2 cup light brown sugar
3/4 teaspoon ground cinnamon
3 eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour

Peel and quarter two apples. Cut the core from each of the quarters, then slice the quarters into 4 to 5 slices each. Melt 3 tablespoons butter in a 9- or 10-inch skillet. (If you've got a skillet that isn't nonstick, such as cast-iron, that's the best kind for this recipe, although any oven-safe skillet this size will still work.) Add brown sugar, cinnamon and the sliced apples and saute for 10 minutes, stirring occasionally. Turn off the heat and let the pan sit for one hour so that the apples and glaze will stick to the bottom when the batter is poured on top.

Preheat oven to 475 degrees.

In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.

After the apples have cooled for an hour, pour the batter over the apples and pop the whole thing into the oven for 16 to 18 minutes or until the top begins to brown. Remove it from the oven, cool for one minute, and then use a spatula to loosen the pancake around the edges. Put a plate on top of the pan and invert the pan and plate together so that the pancake comes out upside-down on the plate. Serve with an optional dusting of powdered sugar over the top.

Note: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but using the cream and milk separately makes for a fluffier texture and better clone.

Makes 1 large pancake.