self-raising flour Archives

Afternoon tea

Hot toddy bundt cake

45 minutes

Cake recipes

Vegan jam and coconut sponge pudding

Cupcake recipes

Jam doughnut cupcakes

15 minutes

Lentil recipes

Braised lentils with cheesy dumplings

1 hour

Cake recipes

Espresso cupcakes

15 minutes

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Citrus recipes

Self-saucing lemon pudding

35 minutes

Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour

Bread recipes

Rotis

15 minutes

Eid recipes

Gulab jamun

30 minutes

Brunch recipes

The fluffiest flapjacks

10 minutes

The fluffiest flapjacks

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

240 g self-raising flour
a pinch salt
2 t baking powder
50 g sugar (for sweeter flapjacks, use 65 g)
2 free range large eggs, separated
1 cup milk

Method

1. Mix flour, baking powder, salt, sugar, milk and egg yolks into a batter, being careful not to over mix.

2. Beat egg whites to a soft peak and gently fold into batter. The batter will be thick, but this makes for the fluffiest flapjacks!

3. Fry off large spoonfuls of batter in a non-stick pan over a medium to low heat in some butter and canola oil. When the batter starts to make holes, carefully flip and they'll puff up.

4. Flip again until lightly golden brown.

5. Best eaten hot out of the pan

Cook's note: If the batter is too thick, add 1 T milk at a time to loosen to your preference.

Find more flapjack recipes here.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Plum, marshmallow and chocolate cobbler

Hot toddy bundt cake

Vegan jam and coconut sponge pudding

Jam doughnut cupcakes

Braised lentils with cheesy dumplings

Espresso cupcakes

Niël’s pumpkin puffs

Self-saucing lemon pudding

Lentil curry with two-ingredient flatbreads

Rotis

Gulab jamun

The fluffiest flapjacks

The fluffiest flapjacks

Ingredients

Method