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INTRODUCTION

Today the schools are closed because we are experiencing a hectic storm. All my kids are home and of course, they are bored and hungry.

Last night in preparation, I made up this flapjack batter for breakfast. That meant that I could still sleep in and make their favourite breakfast. I can hear my “Mother of the Year” nomination coming, can you?

Whether you call these Flapjacks like we do or crumpets or pancakes, they are the perfect make ahead breakfast and although you can make the batter and rest it for half an hour before frying it off, I do find that I get fluffier flap jacks if I leave it in the fridge overnight. It can keep in the fridge for three days, do make a double batch for the weekend and compete with me for the “Mother of the Year” award! (on a side note: why have they not created a “tongue in cheek” emoji yet?)

 

INGREDIENTS

 3 Eggs
 600 ml Milk
 45 ml Cooking Oil (or Melted Butter)
 750 ml Flour
 30 ml Baking Powder
 60 ml Castor Sugar
 5 ml Salt

METHOD

1

In a large bowl, whisk together eggs, milk and oil.

2

Sift in dry ingredients.

3

Mix well until batter is smooth.

4

Cover and refrigerate for at least 30 minutes. Start 30min timer

5

Over a medium heat, heat up some oil in a frying pan.

6

Using a 60ml measuring cup, pour small amounts of batter into the frying pan.

7

When the top of the flapjack bubbles, then it is ready to be turned. It should take about two minutes. Turn down the heat if it’s going too fast.

8

Flip the flapjacks and fry on the other side for another few minutes. Fry off the batter in small batches.

9

Serve warm with honey and chopped up bananas, or chocolate chips and strawberries or anything that takes your fancy.

Happy baking! Keep warm and dry fellow Capetonians!

Ingredients

 3 Eggs
 600 ml Milk
 45 ml Cooking Oil (or Melted Butter)
 750 ml Flour
 30 ml Baking Powder
 60 ml Castor Sugar
 5 ml Salt

Directions

1

In a large bowl, whisk together eggs, milk and oil.

2

Sift in dry ingredients.

3

Mix well until batter is smooth.

4

Cover and refrigerate for at least 30 minutes. Start 30min timer

5

Over a medium heat, heat up some oil in a frying pan.

6

Using a 60ml measuring cup, pour small amounts of batter into the frying pan.

7

When the top of the flapjack bubbles, then it is ready to be turned. It should take about two minutes. Turn down the heat if it’s going too fast.

8

Flip the flapjacks and fry on the other side for another few minutes. Fry off the batter in small batches.

9

Serve warm with honey and chopped up bananas, or chocolate chips and strawberries or anything that takes your fancy.

Happy baking! Keep warm and dry fellow Capetonians!

Crumpets / Flap Jacks

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