Fluffy flapjacks

Fluffy flapjacks

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  • 4
  • Easy
  • 10 minutes
  • 30 minutes


  • For the flapjacks:
  • 180 g flour
  • 3 T sugar
  • 2 t baking powder
  • a pinch salt
  • 1 ¼ cups milk
  • 4 T butter, melted and at room temperature
  • 3 free-range eggs, separated
  • ¼ t cream of tartar
  • For the cashew cream
  • 100 g cashews
  • ½ cup full-cream milk, plus 2 T
  • salt a pinch
  • 1 t vanilla paste
  • ½ t ground cinnamon
  • maple syrup, for serving

Cooking Instructions

1. Preheat the oven to 180°C. To make the flapjacks, combine the flour, sugar, baking powder and salt. In a separate bowl, combine the milk, butter and 1 egg yolk.

2. Beat the egg whites and cream of tartar in a separate bowl with an electric mixer at a medium-high speed until stiff peaks form, about 2 minutes.

3. Stir the milk mixture into the flour mixture until just combined (it’s okay if there are a few lumps).

4. Stir a third of the egg whites into the flour-and-milk mixture. Gently fold in the remaining egg whites until just combined, taking care not to overmix.

5. Coat a ring mould in the size of your choice with cooking spray – we used 7 cm ring moulds. Fry the flapjacks in the moulds in a nonstick pan until golden on both sides. Finish off in the oven for 10 minutes.

6. To make the cashew cream, blend all the ingredients until a smooth paste is formed. Serve on the hot flapjacks with the maple syrup.

Find more flapjack recipes here.

Photographs: Jan Ras
Food assistant: Marcelle De Wet

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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