Whether you prefer to eat dainty flapjacks as tea treats, or thick pancakes as breakfast, is your choice. I grew up with them for morning tea on the farm with my gran when lunch seemed too far to wait for, but encountered them under a different name on my breakfast plate while studying in the US. Personally I love them both ways, but the traditional ones don’t really love me so much. Or perhaps my digestive system just objects to all the highly refined wheat flour & sugar, with no fibre. So this is my personal variation that works equally well as breakfast & tea.
Serve it plain; with bacon &/ syrup; with marmite &/ grated cheese; even chunky marmalade.
1 Cup whole meal flour (250ml) Not nutty wheat!
1/2 Cup pure rye flour (125ml)
1/2 Cup ground almonds (125ml)
4 tsp baking powder (20ml)
1 3/4 Cup Milk (640ml)
1 Tblsp oil (15ml)
3-5 Tbsp honey (to taste)
Mix dry ingredients together, & form into a well.
Add the milk & 2 eggs, & whisk inside the well, gradually incorporating the flour from around the edges as the liquid mixes.
Add the oil and the honey and continue mixing until smooth.
Mixture should be thick, but able to pour.
Leave it to stand for 20-60min.
Drop 1/4 cup full at a time onto a warm, oiled, thin based pan, over medium to low heat.
Waite for bubbles to rise to the top and then gently loosen the edges and flip it over. The cooked side should be golden brown in colour. Cook both sides till golden brown and set aside until you are ready to serve.