FLUFFY BUTTERMILK FLAPJACKS
Ek het nou ongeveer 5 resepte vir flapjacks getoets en die een is loshande die beste. Vir ons is dit ‘n midnight snack en nie noodwendig ontbyt nie.🥓🥓
- 1 cup plain cake flour
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- extra milk, if needed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 large egg, separated
- extra butter for cooking
Combine all the dry ingredients in a large bowl.
Whisk the buttermilk, melted butter, vanilla extract and the egg yolk together.
In another bowl, whisk the egg white to firmish peaks.
Add the wet ingredients to the dry ingredients and stir to combine, add extra milk if needed to obtain desired consistency. Gently but thoroughly fold in the egg white, keeping as much air in the batter as possible.
To cook:
Heat a knob of butter in a large non-stick sauté pan over a medium heat. Add ¼ cups of batter and cook until small holes appear in the surface. Turn over and cook for 1-2 minutes, or until puffed and golden and they feel firm to the touch.
Keep the flapjacks warm in a low oven on a cooling rack and repeat with the remaining batter.
Makes 8 medium flapjacks.
- Additions to batter:
- blueberries and a pinch of cinnamon
- raspberries and a pinch of nutmeg
- lemon zest
Serving suggestions:
Maple syrup, golden syrup or honey
Crispy bacon, sliced bananas, fresh berries, sliced stone fruit, roasted apples or pears, yogurt, crème fraîche, sour cream, Mascarpone.
Recipe and photo: Elize de Kock
