- 240 g self-raising flour
- 1 t salt
- 2 t baking powder
- 50 g sugar, or 65g for sweeter
- 1 cup Ayrshire full-cream plain yoghurt, plus extra, for serving
- 1/2 cup Ayrshire full-cream milk
- 2 free-range eggs, separated
- bananas, to serve
- creamed honey, to serve
Mix the flour, salt and sugar.
In another bowl, mix the yoghurt, milk and egg yolks.
Combine yoghurt mixture with the dry ingredients until smooth. Make sure not to overmix.
Beat egg whites to a soft peak and gently fold into the batter. It will be a thick batter, but they make for the fluffiest flapjacks!
Fry spoonfuls of batter for 2 minutes on one side in a lightly greased pan over a medium heat. When the batter starts to make holes, carefully flip and they'll fluff up. Flip again and cook until lightly golden.
If the batter is too thick, add 1 T milk at a time to loosen to your preference.
Cook's note: For banana flapjacks, top the raw side of the flapjack with slices of banana, then turn and cook the other side. Serve with creamed honey (which can be bought at selected Woolworths stores or delis, or simply whip regular honey until creamy white).