Ingredients
Method
- 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
Ingredients
Mix flour, salt, sugar, milk and egg yolks into a batter, being careful not to over mix.
Beat egg whites to a soft peak and gently fold into batter. The batter will be thick, but this makes for the fluffiest flapjacks!
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.
Flip again until lightly golden brown.
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.
Best flapjack recipe by far! I have tried many but I just made these and they came out delicious!
As Sina noted below, the 1tsp salt is too much!
I doubled this recipe and now have a batch of flapjacks noone wants to eat!!!
Please test your recipe!
Hi there, sorry this recipe did not work out for you. We do test all our recipes, this one included. But we hear your feedback and have now updated the recipe accordingly. Best, Annzra Denita – Online Editor.
The 1 teaspoon of salt is very random, and makes the flapjacks, well, salty. I will probably only use half a teaspoon, or no salt at all next time I make them.
I agree Sina, way too much salt.