My old housemate was taught to make these fabulous flapjacks by her grandmother and they’ve become my favourite Sunday breakfast. You can make them gluten-free or with regular flour and have them savoury or sweet.
You’ll need: (serves 2 well)
1 cup flour (you can use self-raising Entice rice flour, available from most health shops and major Spar and Pick ‘n Pay stores)
1 egg
1 cup milk
1 tbsp oil
Dash of cinnamon and nutmeg
Drop of vanilla essence
Also Read: Gluten-free and sugar-free pancakes
Here’s how:
Put all your ingredients into a blender and mix to a smooth consistency. It should be pourable but not runny – you can add a little extra milk or flour to get this right.
Heat a good non-stick frying pan (very important, sticking flapjacks are just plain irritating!) to a medium to high heat and wipe with oil so the pan has a thin coat.
Always do a tester first to check your heat and batter consistency! This is the chef’s sample. Pour a drop of batter into the centre of the pan and wait until the bubbles on the top burst. Flip it over, the first side should be a nice honey/treacle colour. If it’s not, you may need to adjust your heat. Give the under side about 2 minutes to cook and when it has some colour, remove from the pan.
When you’re happy with the result, get cooking on the rest! You can eat as you go or put them into a warming draw until you’re done.
Helpful hints:
I always keep a piece of kitchen towel with oil on it next to me and every time I take out a flapjack, I quickly wipe the spot where the next one is going to go to prevent any sticking. Also, if you have any left over, keep them in the fridge and just pop them in the toaster to re-heat when you’re ready to eat them.
Serve with whatever you desire! Enjoy your Sunday breakfast.
Yours in food
Leigh
