These easy to make delicious light and airy South African Flapjacks recipe is VERY different to the British granola type flapjacks. They are an easy and light mini pancake that can be served as a sweet treat topped with whipped cream, jam or curd or a savoury snack with butter and cheese.
When I was little I was the official ‘barakat’ deliverer during Ramadhan and went every night to our neighbours with a gift of sweet or savoury snacks before iftar.
The first snack that my mother allowed me to make myself were these Cape Malay Flapjacks. It was the easiest recipe she could teach me while preparing the evening meal and keeping one eye on me.
My mother loved these South African Flapjacks, and although we mostly reserved it for Ramadhan, there were occasions when she would make it for unexpected guests.
Even as a teen and adult it was always a very quick recipe that we could whip up whenever we had nothing special to serve with tea.
Our flapjacks are more similar to buttermilk pancakes usually served for breakfast, although more delicate in texture. It is very versatile recipe and can be eaten as sweet (with jam or caramel, banana and whipped fresh cream) or savory (with butter and grated cheese).
You can also find more Ramadhan recipes here.
South African Flapjacks
- 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)
- 250 ml fresh whipping cream
- 125 ml fruit jam or lemon curd
- 200 grams Fresh raspberries or strawberries
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.
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This recipe was originally refined and published for my guest post on the Gheza e Shiriin website, for their annual global Ramadhan round-up in 2016 called Ramadan – An Event to Share 2016