- 180 g sorghum flour
- 160 g rice flour
- 1 t salt
- 2 cups buttermilk (or 1 cup plain yoghurt and 1 cup full-cream milk)
- 2 large free-range eggs
- 1 t baking powder
- 1 t bicarbonate of soda
- 2 T honey
- 2 t vanilla extract
- 95 g butter, melted
- vegetable oil and cooking spray, for frying
- For the blueberry compote:
- 100 g blueberries
- 145 g honey
1. To make the flapjacks, mix the dry ingredients in a large bowl. Whisk the wet ingredients, except the butter, in a separate bowl.
2. Fold the wet ingredients into the dry until the batter comes together loosely. Add the butter and fold in gently, making sure not to overmix the batter. If the batter is too thick, fold in a bit of milk to loosen it a bit.
3. Heat a pan until very hot, add some oil and spray the pan with cooking spray. Reduce the heat to medium. This prevents the flapjacks from sticking to the pan.
4. Pour about ½ cup batter into the pan. Fry for about 3 minutes on each side. Repeat with the remaining batter.
5. To make the blueberry compote, put the blueberries and honey in the pan. Heat until the blueberries burst and the mixture becomes jammy. Drizzle over the flapjacks to serve.
Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-ellen Van Rooyen
Videography: Xolisani Khumalo
Editing: Barry De Villiers
Video production: Katharin Pope