South African Flapjacks
South African Flapjacks
South African Flapjacks are very versatile pancakes and can be eaten sweet (with whipped cream, preserves or fruit curd) or savory (with butter and cheese).
Recipe PDF
Ingredients
Flapjack batter
- 140 grams cake or fine sponge flour approximately 250 ml or 1 cup
- 7 grams baking powder approximately 7.5 ml or 1 1/2 level teaspoons
- 1.25 ml salt approximately 1/4 teaspoon
- 13 grams fine granulated sugar approximately 15 ml or 3 teaspoons
- 1 extra large egg
- 125 ml buttermilk approximately 1/2 cup
- 60 ml milk approximately 1/4 cup
- 30 grams butter melted (approximately 35 ml or 7 teaspoons melted butter)
Decoration
- 250 ml fresh whipping cream
- 125 ml fruit jam or lemon curd
- 200 grams Fresh raspberries or strawberries
Instructions
- Sift the cake flour, baking powder and salt together in bowl.
- In another bowl, whisk together the egg and sugar until pale and thick.
- Gradually add the buttermilk and milk and whisk until combined.
- Make a well in the centre of the dry ingredients and add half the egg mixture.
- Next whisk in the cooled melted butter.
- Stir to combine adding the remainder of the egg mixture until the mixture is smooth and there are no lumps.
- Heat a heavy bottom frying non-stick pan or crepe pan to medium hot and drop tablespoon fulls of the batter to make circles approximately 5m in diameter. I used a 20ml ice cream scoop to measure.
- When the bubbles form on the top it is ready to turn. Do not flip over until the bubbles appear as it will not be fully cooked.
- Allow the flapjacks to cool then pipe rosettes of fresh cream and fill the indentation with jam or lemon curd.
- Decorate with fresh berries.
Nutrition
Serving: 30gCalories: 222kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 59mgSodium: 106mgPotassium: 174mgFiber: 0gSugar: 9gVitamin A: 495IUVitamin C: 13mgCalcium: 78mgIron: 0.4mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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