The ingredients are as follows: 1/2 cup of flour 1/4 tsp. salt 1/3 cup of sugar 1 1/4 cups of milk 2 eggs, beaten 6 tablespoons butter, melted and cooled to room temperature 3 teaspoons vanilla extract 3/4 teaspoon baking powder Pinch of nutmeg

Flapjacks are a breakfast staple, and this recipe is a healthy twist on the classic.

For breakfast, you’d want a dessert. Learn how to create Flapjack Stacks in 3 Easy Steps.

Ingredients

1 Stack of Cookies and Cream Flapjacks (Makes 8)

  • 11/3 cup flour for cake
  • 2/3 cup White Star Instant Maize Porridge with Chocolate Flavor
  • a quarter teaspoon of baking powder
  • 2 eggs
  • 212 quarts milk
  • 14 cup of oil
  • 8 biscuits with chocolate sandwich filling
  • 1 tablespoon of butter

Suggestion for serving:

  • Yogurt with double cream and chocolate chips
  • Crushed chocolate sandwich biscuits

Flapjack Stack with 2 Pineapple Fridge Tarts (Makes 8)

  • 11/3 cup flour for cake
  • 2/3 cup White Star Instant Maize Porridge, Original Flavor
  • a quarter teaspoon of baking powder
  • 2 eggs
  • 14 cup of oil
  • 212 quarts milk
  • 1 tablespoon of butter
  • 8 pineapple rings in tins, patted dry
  • 8 cherries glacés

Suggestion for serving:

  • Cream whipped
  • Honey
  • Pineapple, chopped
  • Cherry maraschino

Flapjack Stack with 3 Carrot Cakes (Makes 8)

To make the carrot cake flapjacks, combine the following ingredients in a large mixing bowl.

  • 11/3 cup flour for cake
  • 2/3 cup Vanilla Flavored Instant Maize Porridge White Star
  • a quarter teaspoon of baking powder
  • 12 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 2 eggs
  • 14 cup of oil
  • 212 quarts milk
  • 1 cup carrots, finely grated
  • 1 tablespoon of butter

To make the cream cheese glaze, combine the following ingredients in a mixing bowl.

  • 12 pound cream cheese (115 g)
  • 4 tbsp room temperature butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 4-6 tablespoons milk

Suggestion for serving:

Instructions

1 Stack of Cookies and Cream Flapjacks

  1. Combine the flour, White Star Chocolate Flavoured Instant Maize Porridge, and baking powder in a large mixing basin.
  2. Whisk together the eggs, milk, and oil in a separate dish.
  3. Combine the wet and dry ingredients in a mixing bowl.
  4. Using a rolling pin, gently crush the chocolate sandwich cookies in a resealable bag. Crumble the chocolate sandwich biscuits into the batter and fold them in.
  5. In a frying pan over medium-high heat, melt the butter and pour a tablespoon of batter into it. When bubbles form on the surface, turn and cook until the second side is done. Rep with the rest of the batter.
  6. Serve the flapjacks piled with chocolate-chip yogurt in between and on top, and a sprinkling of crushed chocolate sandwich biscuits on top.
  7. With a cup of coffee, of course.

Flapjack Stack with 2 Pineapple Fridge Tarts

  1. Combine the flour, White Star Original Flavoured Instant Maize Porridge, and baking powder in a large mixing basin.
  2. Whisk together the eggs, milk, and oil in a separate dish.
  3. Combine the wet and dry ingredients in a mixing bowl.
  4. In a frying pan over medium-high heat, melt the butter and pour a dollop of the batter into it.
  5. Cook until bubbles form on the top, then put a tinned pineapple ring in the middle and a glacé cherry in the pineapple ring’s center. Allow another minute of cooking before gently turning the flapjack and allowing it to finish cooking. Using the leftover batter and pineapple rings, repeat the process.
  6. Serve the flapjacks piled with whipped cream, honey drizzle, pineapple chunks, and a maraschino cherry.
  7. Serve with a glass of orange juice on the side.

Flapjack Stack with 3 Carrot Cakes

  1. Combine the flour, White Star Vanilla Flavoured Instant Maize Porridge, baking powder, cinnamon, and nutmeg in a large mixing basin.
  2. Whisk together the eggs, milk, and oil in a separate dish.
  3. Fold in the shredded carrot after mixing the wet and dry ingredients together.
  4. In a frying pan over medium-high heat, melt the butter and pour a dollop of the batter into it.
  5. In a frying pan over medium-high heat, melt the butter and pour a tablespoon of batter into it. When bubbles form on the surface, turn and cook until the second side is done. Rep with the rest of the batter.
  6. Cream together the cream cheese and butter in a mixing dish with a hand mixer until light and creamy.
  7. In a separate bowl, whisk together the vanilla extract and icing sugar until smooth. Thin the glaze with enough milk to make it pourable.
  8. Top the flapjacks with a cream cheese icing and chopped pecan nuts and serve in a stack.
  9. With a cup of tea, of course.

 

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