Stacked! Pancakes done four ways

Stacked! Pancakes done four ways.

What’s better than a warm flapjack slathered in syrup? A stack of them! Learn how to make flipping fantastic flapjacks plus four different flavour variations for every craving.

 

Basic buttermilk flapjacks

 TOTAL TIME 25 min | MAKES 8 

INGREDIENTS

• 2 cups Self-raising flour
• ½ tsp Bicarbonate of soda
• 2  Eggs, whisked
• 1 ½ cups Buttermilk
• ¼ cup Caster sugar
• 40g Butter

 

METHOD

SIFT together the flour and bicarbonate of soda. 

ADD the eggs, buttermilk and sugar and whisk until smooth. 

MELT 1 teaspoon of butter in a frying pan. Pour ⅓-cups of batter into pan; cook pancakes for 2 minutes or until bubbles appear on the surface. Turn and cook on the other side until golden brown. Remove from pan and repeat with remaining batter. 

FOOD TEAM TIP: You can use Amasi instead of buttermilk.

 

Flavour variations 

Walnuts, lemon & sugar

Serve pancakes topped with 100g coarsely chopped roasted walnuts, 2 tablespoons caster sugar, small fresh mint leaves and lemon wedges.

Blueberries & cinnamon sugar

Stir ½ cup blueberries into flapjack batter before cooking. Serve pancakes topped with extra blueberries, 2 tablespoons cinnamon sugar and maple syrup.

Banana & salted caramel

Melt 100g butter, ½ cup firmly packed brown sugar, ½ cup cream and ¼ teaspoon sea salt in a small pot; simmer for 2 minutes, then remove from the heat to cool. Serve pancakes topped with sliced banana and drizzle over some caramel.

Bacon & syrup

Cook 4 rindless slices of bacon in a small frying pan over medium heat until crisp; drain on paper towel. Serve pancakes topped with bacon and ¾ cup pure maple maple-flavoured syrup.

Did you try these Pancakes done four ways? Tag us on Instagram @foodandhomesa!

ALSO SEE Savoury pancakes with ricotta and basil

Savoury pancakes with ricotta and basil

Feature image : Aremedia