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Wine country flapjacks

Discover for yourself the nutty, chocolaty note and toothsome texture grapeseed flour can impart to your baked goods and other treats.

Alexis Handelman
Alexis Baking Co. and Café, Napa¬†

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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

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