Before I can even tell you about this recipe, I have to clarify terminology. I am from South Africa. In the children’s cookbook that I have had for years upon years, these are called flapjacks. In the UK, flapjacks are something totally different, and these are more likely to be called crumpets. In the US, I believe these would be called pancakes, but I’m not sure.Â What they are are mini pancakes, made with a different batter.
I’ve been making these since I was a child, probably about eight years old. They are great for kids, I think, as they don’t require hot oil or butter, but still need supervision!
I love them with syrup, my husband loves them with butter. In this recipe I’ve made them with blackberries, raspberries and strawberries. I find that we usually don’t finish a punnet of fruit before it starts going off, so just before they do, we pop them in the freezer to prolong life, then use them for something like this.
250 ml (1 Cup) Flour
60 ml (1/3 cup) Castor Sugar
125 ml (1/2 cup) Milk
1/2 teaspoon baking powder
FOR THE BERRIES
Small punnet mixed berries
4 tablespoons sugar
- In a pot, add berries, a few tablespoons of water and sugar
- Bring water to the boil until sugar has melted, leave for a few minutes until liquid becomes syrup like (Don’t keep it on too long or it’ll harden)
- Remove to cool
- Add the flour and castor sugar in a mixing bowl
- Add the milk,egg and salt and mix with a hand or electric blender. The batter should be like pancake batter, but firmer. If it’s too dry, add more milk
- Heat non-stick pan (or add a little olive oil to the pan)
- Add 1/2 teaspoon baking powder to the batter and gently stir in
- Using a tablespoon of batter for each one, space flapjacks evenly over the pan. Once air bubbles form on the surface, flip the flapjacks over to brown the other side.
- Remove from heat and pour the syrup mixture over.
- Add a dollop of cream, sprinkle with icing sugar if desired, and serve warm.