“The King of the Hill,” season 9 episode 23

It’s pretty crazy that one episode of a show would have so much iconic food in it that I’m on recipe #4 and I’m not done. That’s why I could keep writing this blog for eternity and never run out of content. I’m going to end up looking like Sam Simon in the clip episode, still plugging away. Anywho!

If you’re just tuning in, I’m doing a weekly series centered around one season nine episode: “The King of the Hill.” It all started with deviled eggs followed by a bucket of ice cream with mini pies and a spaghetti bar. I talk about the episode in each one, so check them out in that order if you haven’t already.

After Homer scarfs his spaghetti bar, he’s approached at the gym by the Powersauce bros. They want Homer to climb Springfield’s tallest peak, The Murderhorn, as a publicity stunt. Turns out Springfield has lots of extremely tall mountains, and this one is the tallest. Homer is reluctant, but Bart believes in him so hard that he agrees.

Grandpa Simpson comes by the house as Homer is packing up to try and talk him out of it. Abe reveals that in the winter of 1928 he and a guy named McAllister were sponsored by the Butter Baby Flapjack Company to climb the Murderhorn.

They were almost at the top and were low on supplies, and Abe gave his climbing partner the last shortstack (“Flapjacks In Oil”) only for McAllister to betray him and head for the top alone. He sent Abe falling 8,000 feet, but as folks were “tougher in those days,” he was “jitterbugging that very night.” McAllister was never seen again.

Despite Grandpa’s cautionary tale, Homer was undeterred. More on that in the next and final installment!

Going on a big climb soon? Then you should probably pack some Flapjacks in Oil. And since the Butter Baby Flapjack Company has long been defunct, you’ll have to can your own. I made these vegan, since I figured they’d last longer in a can without eggs and milk. They’re still fluffy and super delish. Note that if you aren’t going to slick up your flapjacks and pack them away for winter, then simply use this recipe sans the oil (highly recommended, lots of oil=gross). Top as you see fit and enjoy.

Flapjacks in Oil
Makes 1 can (1-2 servings)

1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 pinch salt
1/2 cup non-dairy milk
1/2 teaspoon vinegar (white or apple cider)
Optional: SO much oil

  1. In a small mixing bowl, combine the dry ingredients and whisk together.
  2. Add the milk and vinegar and whisk to combine. Let the batter rest for a few minutes while you heat up the pan.
  3. Heat a large skillet or griddle over medium heat. Once hot, brush with a little oil.
  4. Add 2 heaping tablespoons of batter to make mini, can-sized pancakes. Repeat, cooking as many pancakes at once as you can while leaving plenty of room for flipping.
  5. Cook for 2-3 minutes until bubbles appear on top and the bottom is golden brown. Flip and cook another 30 seconds to a minute more until cooked thorough and browned.
  6. Repeat with remaining batter. Top as desired and enjoy.
  7. OPTIONAL (and honestly, not recommended): Place the pancakes in a clean, sanitized can, trimming the edges as needed. Add enough oil to cover and seal.

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