Cook Culinary & Craft Studio


Debbie Hannibal
Recipe by
Comments Off on FLAPJACKS
20 minutes
Prep: 5 minutes | Cook: 15 minutes | Servings: 20

I am a lazy baker, drawn to cup measurements rather than  weights, more so when it comes to something humble like flapjacks and pancakes.

But tweaking a recipe to my liking yielded a weight and not a cup size of flour and these puffed up charms are just not the same without adding the schlepp of a scale.

The downside is that I have created a monster. My children demand these daily while I succumb to them weekly. I have been known to wake up at 5:30 AM for the simple trade off: I make warm flapjacks with a sprinkling of cinnamon sugar and my girls miraculously get ready school in record time with no drama.

I often double up and keep the batter in the fridge or whisk it off to Vaal for the weekend, though It does thicken up requiring a splash of milk.



  • 280g cake flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2 cups milk
  • 2 extra-large free-range eggs
  • 2 tablespoons oil


  1. Combine in a food processor and leave to stand for a few minutes to thicken.
  2. If, while cooking, the standing mixture starts to thicken, just add a little milk.
  3. Pop spoonful’s of the batter in a heated (medium) non-stick pan. When they rise and then start to form bubbles, flip them over for another minute.