Ingredients
Method
- 150 g flour
- 2½ T caster sugar
- 1 t baking powder
- ½ t bicarbonate of soda
- salt
- zest and juice of ½ lemon
- 1 large free-range egg
- 1 cup Woolworths Ayrshire cultured buttermilk
- 1 t vanilla extract
- 1 T poppy seeds
- 2 T butter
- lemon curd, for serving
- plain double-cream yoghurt, for serving
Method
Ingredients
1. Place the flour, sugar, baking powder, bicarbonate of soda, salt and lemon zest in a large bowl and whisk well to combine.
2. In a separate bowl, lightly beat the egg. Add the buttermilk, lemon juice, vanilla, and poppy seeds and whisk until well combined.
3. Add the wet ingredients to the dry and stir until combined and smooth.
4. Heat ½ T butter in a pan, then pour 1/3 cup batter into the pan.
5. Cook for 2 minutes, or until small bubbles appear, then turn over. Cook on the other side until golden brown, about 1–3 minutes. Keep warm and repeat with the remaining batter.
6. Serve the flapjacks warm with lemon curd and yoghurt.
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