Method
Sift the flour, incinerating greasepaint, swab and caster sugar into a large coliseum. In a separate coliseum or flagon, smoothly whisk together the milk and egg, also whisk in the melted adulation.
Pour the milk admixture into the flour admixture and, using a chopstick, beat until you have a smooth batter. Any lumps will soon vanish with a little mixing. Let the batter stand for a many twinkles.
toast anon-stick frying visage over a medium heat and add a clump of adulation. When it’s melted, add a spoon of batter( or two if your frying visage is big enough to cook two flapjacks at the same time). It’ll feel veritably thick but this is how it should be. stay until the top of the hotcake begins to bubble, also turn it over and cook until both sides are golden brown and the hotcake has risen to about 1 cm/ ½ in thick.
reprise until all the batter is used up. You can keep the flapjacks warm in a low roaster, but they taste stylish fresh out the visage.
Serve with lashings of real maple saccharinity and redundant adulation, if you like.
form Tips
Forextra-fluffy flapjacks, cover tone– raising flour for plain flour and still use the baking greasepaint. Serve the flapjacks with fresh strawberries and good vanilla ice cream.
Use half buckwheat flour and half plain flour and serve with maple saccharinity and bacon. You can also add one tablespoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.