A while ago I shared my favourite flapjack/crumpet/pancake recipe with you. This one is based on the same recipe, but with an added twist I discovered while catching up on one of my favourite photography blogs. I don’t have Katie’s recipe, but thought I could figure it out for myself.
These turned out fantastic. They were so tasty, and the little bits of bursting berries throughout were superb!
I’m pretty sure these would be a hit with picky eaters, purely because of the colour and if nothing else, they’d make a great Halloween morning breakfast
300ml (1 Â½ cup) blue or black berries
125 ml (Â½ cup) sugar
250 ml (1 Cup) Flour
60 ml (1/3 cup) Castor Sugar
1/2 teaspoon baking powder
pinch of salt
Milk to consistency
- 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 slightly
- Add the flour and castor sugar in a mixing bowl
- Add the berries and some of the juice from the pot, egg and salt and mix with a hand or electric blender. The batter should be like pancake batter, but firmer. You have to judge the consistency, if it seems to dry add a few drops of milk, but if it becomes too runny you’ll need to add more flour again.
- 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 remaining syrup mixture over.
- Add a dollop of cream or icecream and serve warm.
- Be careful when eating as the berries might ooze when you bite in to them and may stain!
Let me know what you think!