Old fashioned flapjacks – a contemporary way to start the day. And because flapjacks freeze well, pop the leftovers into the freezer to use later.
- 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
- Whisk the eggs together with 375 ml of the milk.
- Sieve all the dry ingredients into a large bowl. Stir to mix.
- Make a well in the centre of the dry ingredients and gradually whisk in the egg mixture to incorporate all the flour.
- Continue whisking until the batter is smooth.
- 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.
- Heat the oil in a non-stick frying pan over medium heat.
- Spoon the batter in even-sized amounts into the pan.
- Depending on the size of your frying pan, you can make two or three flapjacks at once.
- When bubbles rise to the surface of the flapjacks, turn over and continue cooking until firm to the touch.
- Keep warm while preparing the remainder of the flapjacks.
- Melt the butter in a saucepan and add the Rhodes Peach Slices.
- 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.
- Stack the warm flapjacks and spoon some warm peaches over.
- Add a spoonful of mascarpone cheese to the top of the flapjack stack and drizzle generously with the honey.
- Serve immediately.