Great for breakfast or afternoon tea, flapjacks are the ultimate quick and easy old-school treat.
Photographs: Natasha Liviero
Text: Natasha Liviero
Buttermilk flapjacks with orange blossom syrup and mascarpone cream
Serves 6
Orange blossom syrup:
230g granulated sugar
120g water
8g lemon juice
1-2g orange blossom water to taste
Method:
Combine sugar and water, stir and bring to a boil.
Add lemon juice and boil for 5 minutes.
Remove from the heat, add orange blossom water, and pour into a serving jug to cool (or a storage jar if making ahead of time-cool completely before storing in the fridge for one week).
Mascarpone cream:
125g whipping cream
105g mascarpone, room temperature
16g maple syrup
5g vanilla extract
Method:
Combine the whipping cream, mascarpone, maple syrup, and vanilla in a bowl. Whisk on high until smooth with medium-stiff peaks. Keep a close eye on the cream mixture, as it will become grainy if overwhipped.
Spoon into a serving bowl and refrigerate until ready to use. (This is a stable cream that will hold its shape overnight.)
Flapjacks:
400g flour
10g baking powder
4g bicarbonate of soda
80g castor sugar
Pinch of salt
2 XL eggs
500g buttermilk
50g butter, melted
5g vanilla extract
Method:
In a large bowl, sift the flour, baking powder, bicarbonate of soda, sugar and salt.
In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla.
Slowly pour the liquid mixture into the bowl of dry ingredients while mixing with a wooden spoon. You are looking for a thick pouring consistency (you may only need to use some of the milk mixture). The batter will be lumpy - do not overmix!
Grease and heat a wide, heavy-based frying pan over medium-high heat. Once the pan is hot, spoon a dessert spoon or 1/4 cup-sized dollop of batter onto it, leaving enough space for the batter to spread.
Once bubbles rise to the surface of the flapjacks, it’s time to flip them over. They are ready once both sides are golden brown.
Place in a warmer drawer or clean dish towel to keep warm until ready to serve.
Serve with a drizzle of orange blossom syrup, mascarpone cream and fresh berries.
