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