Easy Flapjack Recipe
These flapjacks are so quick and easy to make. They are light and fluffy
Servings: 10
Ingredients
- 1 cup cake wheat flour
- 1 &1/2 teaspoon baking powder
- 1 tbsp granulated sugar
- 2 tbsp melted butter or oil plus a little extra butter to grease the pan
- 1 large egg
- 200 ml milk please see note 1
Instructions
- Sift all the dry ingredients and set aside. Beat the egg and combine it with the melted butter or oil and milk
- Stir the dry ingredients into the wet mixture until it forms a smooth batter. I use a whisk to ensure there are no lumps. Add more milk if you feel the batter is too thick
- Heat a pancake pan on medium heat. Pour a little batter, using a 1/4 measuring cup or a ladle, on a greased pan and cook. Once little bubbles form on the surface, flip it over and cook the other side. If the pan is too hot you may need to adjust the temperature
- Serve with whipped cream and maple syrup
Notes
- You may need more or less milk for the batter. Please adjust the milk accordingly. However, ensure that your batter is not too runny or it will be difficult to keep the shape. When pouring the batter it should form a ribbon, it's how I judge the consistency of my batter
- Ensure that you cook the flapjacks on a medium heat but you may need to adjust the temperature from time to time if the pan becomes too hot. You don't want them cooking too quickly as the insides will not be cooked
- You can make them egg free by replacing the egg with some lemon juice or vinegar. The texture may not be exactly the same but close enough
- The batter does thicken a little on standing so if it's too runny allow it to stand for 5 minutes
- This recipe can be doubled