Depending on where you grew up, you may know flapjacks by one of many different names.
In our house, we’ve always called them flapjacks or crumpets. Some call them pancakes, hotcakes and even pikelets.
But whatever you choose to call them, the one thing that’s constant is how scrumptiously delicious they are – much thicker than a crepe, slightly chewy on the outside and ever so soft inside.
When a stack of flapjacks are placed before you, let your imagination and taste buds run wild! Top them with maple syrup and berries, or whipped cream, crème fraîche, honey, toasted almond flakes, caramel sauce, freshly sliced strawberries and bananas, or caramelised popcorn. Or just grab them straight from the pan, plain as they are or with a curl of butter.
However you serve your flapjacks, they’re so quick and easy to make that within a jack flash, you and your family could be devouring a stack of these delectable darlings. Try them with a drizzle of Limoncello syrup.
- 3 cups cake flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 egg
- 2 cups milk
- 1 tsp vanilla essence
- 2 tbsp cooking oil (or half cooking oil and half butter)
- 1 tsp salt
- Mix the dry ingredients in a bowl (flour, sugar, salt, baking powder)
- Whisk egg, vanilla essence and milk in a separate bowl
- Slowly mix the wet ingredients into the dry ingredients
- Pour and stir in stages instead of adding it together all at once
- Stir until you have a thick, smooth batter
- Add cooking oil (or melted butter if you prefer) to the batter
- Set aside for a few minutes to rest
- Add oil or butter to your pan, drop two or three spoonfuls of the batter into the pan
- Fry your flapjacks until bubbles appear on the top
- Turn them over and brown the other side for a minute or so
- For best results, don’t turn the heat too high and keep toggling the heat so that the flapjacks don’t scorch on the outside while remaining uncooked on the inside
- Keep warm on a plate, covered with baking paper and cover the flapjacks with a clean tea towel
- Serve whilst still warm
- ¼ cup limoncello
- ¼ cup honey
- 1 tbsp lemon juice
- Combine limoncello, honey and lemon juice in a small saucepan over a medium heat
- Bring to a simmer and cook until reduced slightly about 3-4 minutes
- Remove from heat and set aside to cool
- Store in the refrigerator in an airtight container