These easy to make delicious light and airy South African Flapjacks recipe is VERY different to the British granola type flapjacks. They 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 was the South African Flapjacks. It was the easiest recipe she could teach me while preparing the evening meal and keeping one eye on me.

South African Flapjacks

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

Course: Tea time treats

Cuisine: Cape Malay, South African

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10

Calories: 222 kcal

Author: Razena Schroeder

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).

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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

1. Sift the cake flour, baking powder and salt together in bowl.
2. In another bowl, whisk together the egg and sugar until pale and thick.
3. Gradually add the buttermilk and milk and whisk until combined.
4. Make a well in the centre of the dry ingredients and add half the egg mixture.
5. Next whisk in the cooled melted butter.
6. Stir to combine adding the remainder of the egg mixture until the mixture is smooth and there are no lumps.
7. 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.
8. 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.
9. Allow the flapjacks to cool then pipe rosettes of fresh cream and fill the indentation with jam or lemon curd.
10. Decorate with fresh berries.

Nutrition Facts

South African Flapjacks

Amount Per Serving (30 g)

Calories 222 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 7g 35%

Cholesterol 59mg 20%

Sodium 106mg 4%

Potassium 174mg 5%

Total Carbohydrates 23g 8%

Sugars 9g

Protein 3g 6%

Vitamin A 9.9%

Vitamin C 15.8%

Calcium 7.8%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

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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