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Buttermilk Flapjacks

Makes at least 20 Preparation time: 20 minutes Cooking time: 60 minutes   A classic recipe every cook should have in their repertoire.

INGREDIENTS

For the flapjacks:

  • 220 g (2 cups) self-raising flour
  • 5 ml (1 teaspoon) baking powder
  • 15 ml (1 tablespoon) castor sugar
  • pinch of salt
  • 625 ml (2 1/2 cups) Clover Amasi Othando
  • 60 ml (1/4 cup) Clover Fresh Full Cream Milk
  • 30 ml (2 tablespoons) Clover Mooi River Salted Butter, melted
  • 1 large egg, whisked lightly
  • vegetable oil, for frying

 

To serve:

  • 60 ml (1/4 cup) golden syrup or honey (or more to taste)
  • fresh seasonal berries

Method

For the flapjacks:

  1. In a large bowl, sift together flour, baking powder, sugar, and salt. Set aside.
  2. In a separate bowl, mix the Amasi, milk, butter, and egg.
  3. Slowly add the Amasi mixture to the flour mix. Use a wooden spoon to mix until combined. Set aside for 15 minutes.
  4. Preheat oven to 100 ̊C.
  5. Lightly coat a non-stick pan with cooking oil. Heat the pan over medium heat.
  6. Evenly pour some batter into the pan to form 10 – 12 cm rounds. Reduce the heat and cook for 2 – 3 minutes or until the surface starts to bubble. Turn the flapjack over and cook for another 2 minutes on the other side until browned.
  7. Transfer from the pan into an ovenproof dish to keep warm in the oven.
  8. Repeat the process until all the batter is used.

 

To serve:

  1. Serve warm with syrup/honey and berries.

 

TIPS:

  • Dollop spoonfuls of butter onto the warm cooked flapjacks for a more indulgent version.
  • The batter can be made the night before, just keep it in the fridge and allow to reach room temperature again once you are ready to fry the flapjacks.
  • Substitute the flour with self-raising rice flour for a gluten-free version.
  • Use a few pans at the same time to cut down on the cooking time.