Simple. Thin. Sweet.
The kind of recipe that feels like it was written in someone’s handwriting on a worn index card, because it was.

These flapjacks come from my dad’s Mawmaw, lovingly known as Mawmaw Ducie, from Jeanerette, Louisiana. She lived on a houseboat and cooked with whatever she had on hand, stretching ingredients the way so many Louisiana women did to feed big families with love and ingenuity.

These aren’t your typical fluffy pancakes. They’re thin, delicate, almost like a crêpe, meant to be rolled up, dusted with sugar, and eaten warm. And now, four generations later, I get to make them with my granddaughter Ella. There’s something powerful about passing down a recipe that’s this simple… and somehow sacred.

Quiet food. Memory food. The kind that sits with you long after breakfast is over.

Before You Get Started

These flapjacks rely on very simple ingredients, so the magic is really in the technique.
A thin batter, a hot skillet, and a gentle flip are all you need. They’re meant to be rustic, don’t overthink it.

What You Need to Make Mawmaw Ducie’s Flapjacks

Just a few humble pantry staples, exactly the way she made them:

Flour
Water
Egg
Vanilla (optional, but lovely)

Serve with:
Sugar for sprinkling and rolling.

How to Make Houseboat Flapjacks

1. Make the Batter

Whisk together the flour, water, egg, and a splash of vanilla until smooth. The batter will be thin — that’s exactly right.

2. Heat the Pan

Warm a non-stick skillet over medium heat and lightly coat it with cooking spray or a touch of oil.

3. Cook the Flapjacks

Pour in a thin layer of batter and tilt the pan to spread it out like a crêpe.
When bubbles form and the edges look set, flip gently and cook until lightly golden.

4. Serve Them Mawmaw’s Way

Sprinkle with sugar, roll it up, sprinkle more sugar on top, and eat it warm.