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
- Combine in a food processor and leave to stand for a few minutes to thicken.
- If, while cooking, the standing mixture starts to thicken, just add a little milk.
- 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.