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!

These days money can be tight, and time is short, so spend more time with your family this Women’s Month with our easy and affordable 30-MINUTE meal inspirations.

Level

Beginner

Category

  • Baking
  • Breakfast

Cuisine

  • South African

Cooking Methods

  • Baking

Prep Time

Cooking Time

30 minutes

Ingredients

Flapjacks

    2 cups Sasko all-purpose flour
    4 tbsp sugar
    3 tsp baking powder
    Pinch of salt
    2 eggs
    2 cups buttermilk
    1 tbsp unsalted butter, melted

Berry Compote

    1 cup fresh blueberries
    1 1/2 cups fresh strawberries washed & sliced
    333/1000 cup granulated sugar
    1 tbsp cornstarch

Directions

Flapjacks

    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.

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.
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