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Flapjacks

Thick, fluffy SA-style pancakes — dead simple, ready in 20 minutes.

Prep: 5 minCook: 15 minTotal: 20 minServings: 2

Ingredients

  • 200g self-raising flour
  • 2tbsp caster sugar
  • 1pinch salt
  • 1 egg
  • 200ml milk
  • 1tsp vanilla extract
  • 1tsp white vinegar
  • 30g butter (for frying)
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Instructions

  1. 1

    Whisk together flour, sugar, and salt in a large bowl.

  2. 2

    In a separate bowl, whisk egg, milk, vanilla, and vinegar until combined.

  3. 3

    Pour wet into dry and stir until just combined. A few lumps are fine — don't overmix. Rest 5 minutes.

  4. 4

    Melt a knob of butter in a non-stick pan over medium heat. Get the pan properly hot before you start.

  5. 5

    Drop about 2 tbsp batter per flapjack. Cook until bubbles form on top and edges set (~2 min), flip, cook another 1-2 min until golden.

  6. 6

    Keep warm in a low oven (80°C) while you cook the rest. Add more butter between batches as needed.

Notes

Buttermilk instead of milk + vinegar works even better. Any vinegar works (white, apple cider, etc.) — it's the acidity that matters. Batter should be thick; add more flour if it spreads too thin. Makes 10-12 small or 6-8 larger flapjacks. Any white sugar works in place of caster, just dissolve it a bit longer.