Breakfast Flapjacks
Breakfast has never been this much fun!
Recipe type: Breakfast
Serves: 4 - 6 (depending on the chefs)
  • 2 cups cake flour
  • 2 eggs
  • 1 tablespoon sugar
  • 2 tablespoons melted butter
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • Cooking oil
  • 2 packets bacon, chopped
  • 1 punnet brown mushrooms, chopped
  • 2 cups cheese, grated
  • I bunch spring onions, sliced
  • Any other filling that takes your fancy (Feta and sundried tomatoes and a few fresh herbs would add a nice Mediterranean twist. Ooh, and salmon, cream cheese and caviar if you want to get all fancy!)
  • Eggs
  • Sauce to serve. We used a creamy mushroom, but Hollandaise would be fantastic!
  1. For the flapjack batter, whisk the eggs and sugar together.
  2. Add ½ cup of milk and butter to the egg mixture.
  3. Sift the flour, baking powder and salt together and add to the egg mixture.
  4. Add the remaining milk and mix to a smooth batter.
  5. If necessary, add a little water to the batter if it’s too thick.
  6. Now oil and fire up the grill. To cook the flapjacks, each person fries whatever filling combination they like. Once cooked, you can flatten the ingredients on the grill into more or less a flat, round shape and then pour the batter over, but I found the best way is to scoop the cooked ingredients into a bowl, add the batter and cheese and then scoop spoonfuls back onto the hot griddle. When bubbles start forming on the top, flip over, cook the other side for a few moments and serve with the sauce and a fried egg.
Recipe by Two Suitcases and a Tin Pot at