• Our stacked flapjacks recipe creates fluffy pancakes with a twist. Topped with vibrant berries and a warm citrus sauce infused with spices, it’s a breakfast sensation you won’t want to miss.

    Stacked flapjacks with berries and warm citrus sauce


    • 80g butter
    • 50g cake flour
    • 50g cornflour
    • a pinch of salt
    • 500ml (2 cups) milk
    • 6 large eggs, separated
    • 50g sugar
    • 15ml (1 tbsp) oil
    • SAUCE
    • 100g butter
    • 150g sugar
    • 1 litre orange juice
    • zest of 1 lemon
    • 4 cardamom pods
    • 1 cinnamon stick
    • 500g each strawberries, blueberries and raspberries (see Cook’s Tips below)
    • pistachios, chopped, to sprinkle
    • fresh mint, to garnish



    For the flapjacks, melt the butter in a saucepan. Sprinkle in the flour, cornflour and salt. Stir with a wooden spoon to make a smooth roux. Gradually add the milk, stirring constantly with a wooden spoon until there are no more lumps.


    Transfer the mixture to a bowl and beat in the egg yolks one at a time.


    Whisk the egg whites until stiff peaks form, slowly adding the sugar. Gently fold the egg whites, a little at a time, into the batter.


    Heat the oil in a frying pan. Place egg rings in the frying pan and spoon the batter into the rings. Cook the flapjacks over a medium to hot heat for 1 minute on each side.


    For the sauce, melt the butter in a saucepan. Add the sugar and stir until it is a golden-brown caramel, about 5 minutes. Add the juice, zest, cardamom and cinnamon. Bring to the boil and allow to simmer for 10 minutes.


    Place a flapjack on each serving plate and top with the berries. Place another flapjack on top and drizzle with the  sauce. Sprinkle with pistachios and garnish with mint.

    • You can substitute the berries with any other fresh seasonal fruit you prefer.
    • Add a tot of Cointreau, Triple Sec or Grand Marnier to the sauce for an extra kick.

    ALSO SEE: How to Make Homemade Pancakes

    How to Make Homemade Pancakes