Old fashioned flapjacks – a contemporary way to start the day. And because flapjacks freeze well, pop the leftovers into the freezer to use later.

Ingredients

• 3 eggs
• 375 ml – 500 ml milk
• 250 ml sugar
• 750 ml cake flour
• 10 ml baking powder
• 1 ml salt
• sunflower oil for frying
• 30 ml butter
• 1 x 410 g can Rhodes Peach Slices in Syrup, drained
• 5 ml ground cinnamon
• 15 ml sugar

to serve: honey / mascarpone cheese

Method

1. Whisk the eggs together with 375 ml of the milk.
2. Sieve all the dry ingredients into a large bowl. Stir to mix.
3. Make a well in the centre of the dry ingredients and gradually whisk in the egg mixture to incorporate all the flour.
4. Continue whisking until the batter is smooth.
5. The consistency of the batter must be thick but able to drop from a spoon, use the remainder of the milk to adjust the consistency if necessary.
6. Heat the oil in a non-stick frying pan over medium heat.
7. Spoon the batter in even-sized amounts into the pan.
8. Depending on the size of your frying pan, you can make two or three flapjacks at once.
9. When bubbles rise to the surface of the flapjacks, turn over and continue cooking until firm to the touch.
10. Keep warm while preparing the remainder of the flapjacks.
11. Melt the butter in a saucepan and add the Rhodes Peach Slices.
12. Sprinkle the peach slices with the cinnamon and the sugar and stir gently over medium heat until the sugar is melted and the peaches heated through.
13. Stack the warm flapjacks and spoon some warm peaches over.
14. Add a spoonful of mascarpone cheese to the top of the flapjack stack and drizzle generously with the honey.
15. Serve immediately.