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Breakfast recipes

Lemon-and-poppy seed flapjacks

15 minutes

Lemon-and-poppy seed flapjacks

By Lesego Madisa

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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.

Find more flapjack recipes here.

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Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Hot beetroot, citrus and coriander drink

Scallops in a spicy mandarin and coconut broth

Caramelised mandarin tart with cardamom

Fine french beans with Moroccan spiced dates and mandarin

Mozzarella and citrus rocket salad

Clementine and lemon sorbet with balsamic cream

Stir-fried green-vegetable salad with citrus dressing

Free fold lemon biscuit

Trout-and-grapefruit crudo

ClemenGold® sorbet

Upside-down ClemenGold® blender cake

Lemon-and-poppy seed flapjacks

Lemon-and-poppy seed flapjacks

Ingredients

Method