Description
Golden Old School Flapjacks are the kind you make when you want something simple, sweet, and straight from the pan. They’re light, a little fluffy, and honestly hard to stop eating once the jam and cream come out.
Ingredients
Units
Scale
- 1 3/4 cups self-rising flour
- 1/4 tsp salt
- 2 large eggs at room temperature
- 5 dsp. castor sugar
- 1 cup full-cream milk at room temperature
- 4 dsp. canola oil
- Extra oil or butter for greasing the skillet
Instructions
- In a medium bowl, beat the 2 large eggs and 5 dsp castor sugar together for about 2 to 3 minutes until pale, slightly thick, and frothy.
- In a separate bowl, whisk together 1 3/4 cups self-rising flour and 1/4 tsp salt so the salt is evenly distributed.
- Add the dry mixture gradually to the egg mixture.
- Pour in 1 cup of full-cream milk slowly while mixing to avoid lumps.
- Stir in 4 dsp canola oil and beat just until everything is combined.
- The batter should be smooth and slightly thick but still pourable. If it feels too thick, add 1 to 2 tbsp milk.
- Cover the bowl and refrigerate the batter for 30 minutes.
- This little rest helps the flour hydrate properly and gives you a better texture when cooking.
- Heat a non-stick skillet or flat griddle over medium heat.
- Lightly grease with a little oil or butter. If the pan is too hot, the outside will brown too fast before the inside cooks through, so keep it steady.
- Stir the chilled batter gently.
- Pour about 1 to 2 tbsp batter per crumpet onto the hot skillet. Cook in batches, so you don’t overcrowd the pan.
- Cook until bubbles appear on the surface and the edges look set, about 1 to 2 minutes.
- Flip carefully and cook the other side for another 1 to 2 minutes until golden and cooked through.
- Transfer to a wire rack instead of stacking immediately, so they don’t go soggy from steam.
- Serve warm with jam preserves and softly whipped cream.
Notes
Created, prepared, tried, and tested Gail
