Recipe: South African crumpets aka flapjacks

by Lala

We love these so much, that I’ve yet to take a picture of the fully cooked ones. They are eaten up before I get a chance to put them on a plate and snap a picture. These are a childhood favourite for me and this is a very simple recipe that you can mix in one bowl or a blender. The simpler, the better.

These are also known locally as flapjacks. They are most similar to UK crumpets (not UK flapjacks which are something else entirely) but they don’t need yeast.

2 cups cake flour
2/3 of a cup sugar
2 teaspoons baking powder
A pinch of salt
3 eggs
1 cup of milk
2 tablespoons of Canola or sunflower oil

Optional: Blueberries, banana slices, choc chips, raisins etc.

If using a blender add the milk and eggs first, then the rest of the ingredients except the oil. Blend until well incorporated, then add oil and blend for a few seconds more. If mixing by hand, combine everything in a bowl, and add the oil last.

Pre-heat and oil a pan, or spray with non-stick cooking spray. Pour spoonfuls of batter into pan and sprinkle with the optional toppings for flavour. For larger crumpets, use a serving spoon. To get perfectly round ones, pour the batter from the tip of the spoon, otherwise pour it as you like. Turn them over when they start to bubble and remove from the pan when they are golden brown on both sides.

That’s it. Enjoy!

Blueberry and banana crumpets, almost ready to flip. Again, no pictures of the final product. My husband and my sister practically inhaled them as soon as they were cooked.

Banana and choc chip crumpets, almost ready to flip.

Blueberry favourite.

Blueberry pancakes…my favourite.

Update, 10 Jan 2014:

I woke up very early and made peach flapjacks, so I finally managed to get pictures of them before they got eaten.

Peachy crumpets

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