Stacked! Pancakes done four ways.
What’s better than a warm flapjack slathered in syrup? A stack of them! Learn how to make flipping fantastic flapjacks plus four different flavour variations for every craving.
Basic buttermilk flapjacks
TOTAL TIME 25 min | MAKES 8
INGREDIENTS
- 2 cups Self-raising flour
- ½ tsp Bicarbonate of soda
- 2 Eggs, whisked
- 1 ½ cups Buttermilk
- ¼ cup Caster sugar
- 40g Butter
METHOD
SIFT together the flour and bicarbonate of soda.
ADD the eggs, buttermilk and sugar and whisk until smooth.
MELT 1 teaspoon of butter in a frying pan. Pour ⅓-cups of batter into pan; cook pancakes for 2 minutes or until bubbles appear on the surface. Turn and cook on the other side until golden brown. Remove from pan and repeat with remaining batter.
FOOD TEAM TIP: You can use Amasi instead of buttermilk.
Flavour variations
Walnuts, lemon & sugar
Serve pancakes topped with 100g coarsely chopped roasted walnuts, 2 tablespoons caster sugar, small fresh mint leaves and lemon wedges.
Blueberries & cinnamon sugar
Stir ½ cup blueberries into flapjack batter before cooking. Serve pancakes topped with extra blueberries, 2 tablespoons cinnamon sugar and maple syrup.
Banana & salted caramel
Melt 100g butter, ½ cup firmly packed brown sugar, ½ cup cream and ¼ teaspoon sea salt in a small pot; simmer for 2 minutes, then remove from the heat to cool. Serve pancakes topped with sliced banana and drizzle over some caramel.
Bacon & syrup
Cook 4 rindless slices of bacon in a small frying pan over medium heat until crisp; drain on paper towel. Serve pancakes topped with bacon and ¾ cup pure maple maple-flavoured syrup.
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