These easy to make delicious, light and airy South African Flapjacks pancakes recipe is an easy and light mini pancake that can be served as a sweet treat or dessert topped with whipped cream, jam or fruit curd.
South African breakfast flapjacks are similar to American pancakes, hotcakes or griddle cakes. Our mini flapjacks very different to the British granola type of oat based flapjack bars, that are similar to Crunchies Oat and Coconut cookies that were left out to soften.
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 the fluffy pancakes recipe for 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 served it during Ramadhan, there were occasions when she would make it for unexpected guests as a quick afternoon tea recipe. 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.
Strangely enough, even though it is the perfect flapjack recipe my mother never made these as breakfast flapjacks.
Our flapjacks are 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 flapjack toppings of caramel and banana or strawberry jam, berries and whipped fresh cream. For savory flapjacks we served it with butter and grated cheese.
You can also find more pancake recipes below:
- Cape Malay Pancakes with berries
- Almond and Coconut breakfast pancakes
- Cape Malay Banana pancakes
- Sweet corn and polenta fritters
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.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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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