FRUITY FEIJOA & CARDAMOM FLAPJACK PANCAKES
You can substitute the feijoa with any seasonal fruit or berries of your choice.
Makes 16 to 20
2¼ cup (340g) SELF RAISING FLOUR
3 tbsp CASTER SUGAR
½ tsp SALT
6 CARDAMOM PODS, seeds only, crushed (or ¼ tsp CARDAMOM POWDER)
1½ cups (375ml) MILK
ZEST of 1 LEMON + 4 tbsp LEMON JUICE
2 tsp VANILLA EXTRACT
80g BUTTER, melted
1 cup FEIJOA PULP, roughly chopped
VEGETABLE OIL or COCONUT OIL, for frying
In a mixing bowl combine the flour, sugar, salt and cardamom.
In another small bowl mix the milk with the lemon juice and zest. Let it sit for a few minutes to allow it to curdle (this is an easy way to make buttermilk).
Whisk the eggs into the curdled milk, then add the vanilla and melted butter together. Stir in the feijoa pulp.
Make a well in the middle of the flour mix and pour in the wet ingredients. Using a fork, stir until just combined - don’t over mix it! The batter should be thick and a little bit lumpy. Set aside for 5 minutes to rest.
Place a frying pan over a low to medium heat with a dash of oil. Using a ¼ cup measure, pour the batter into the pan, don’t over-crowd the pan, as this makes it hard to flip them.
Cook until bubbles start to form & settle on the top of the flapjack then flip over to lightly brown the other side.
To serve: drizzle the flapjacks with maple syrup and natural yoghurt.