Buttermilk Flapjacks with a Fresh Berry Compote
Flapjacks are a firm favourite for breakfast with the family. The addition of buttermilk ensures a light and fluffy texture. The berries bring antioxidants, vitamin C and a tart yet sweet flavour!
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- South African
Cooking Time30 minutes
2 cups Sasko all-purpose flour
4 tbsp sugar
3 tsp baking powder
Pinch of salt
2 cups buttermilk
1 tbsp unsalted butter, melted
1 cup fresh blueberries
1 1/2 cups fresh strawberries washed & sliced
333/1000 cup granulated sugar
1 tbsp cornstarch
Sift flour, sugar, baking powder, and salt into a large bowl.
In a small bowl, beat the eggs and buttermilk together with a whisk.
Stir in the melted butter.
Pour the wet ingredients into the dry and fold the ingredients together with a spoon. Do not over mix!
The batter should still have lumps.
To cook the flapjacks, heat a heavy bottomed pan over a medium to low heat and add one large serving spoon of batter.
Cook the flapjack for 2-3 minutes on the first side, until bubbles begin to form on top. Flip the flapjack and cook for another 1-2 minutes.
Serve with the berry compote.
Wash the blueberries and add them to a medium size pot over a medium to high heat.
Add the sugar and a tablespoon of water.
Cook for about 10 minutes, then turn the heat down and add the sliced strawberries. Mix the cornstarch with enough water to make a liquid and stir into the berry mixture, gently stirring until the juices thicken slightly and the mixture just comes to a boil, about 2 minutes.
Allow to cool before serving.