About the Recipe
ABOUT THE RECIPE
Mother’s Day is a day to honour the women who nurture, teach, and shape our lives with love. At Food Jams, we hold that spirit close. For us, the kitchen is where love is passed down in spoonfuls and laughter bubbles over the stovetop. That’s why we celebrate Mother’s Day with heart, by cooking together, connecting and creating joyful moments. This year, we’re flipping our fluffiest mini flapjacks - simple, sweet, and made to be topped with anything (and everything).
Let Mum lead the way, pile on the magic, and the mess, and share a table full of memories one bite at a time!
Ingredients
1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄4 tsp salt
1 large egg
3⁄4 cup milk (or oat/almond milk for plant-based)
1 tbsp melted butter (or coconut oil)
1 tsp vanilla essence
Zest of 1 lemon (optional but lovely!)
Preparation
1. Whisk & Woo
In a big bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix the egg, milk, butter, and vanilla. Add lemon zest if using.
2. Mix with Love
Gently fold the wet into the dry ingredients until just combined, don’t overmix, or your flapjacks will sulk! A few lumps is character
3. Flip It Like You Mean It
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour 1⁄4 cup batter per flapjack.
Flip when bubbles appear and edges are golden, about 2 mins per side.
4. Keep ‘em Warm
Pop them onto a plate and cover with foil or keep in a warm oven until all are done.
Toppings
Feeling chocalicious? Go wild with melty chocolate, crushed cookies and cocoa dust, or Nutella and banana slices.
Got a sweet tooth? Think honeycomb shards, marshmallow fluff or caramel drizzle dreams. Lemon curd or nut butter swirl, maple syrup or honey drizzle.
More of a zesty and fresh friend? Load up with citrus zest, fresh herbs or juicy berries. Greek yoghurt with mint, grated apple & cinnamon or vanilla mascarpone with a rose petal garnish
Flip your Flavour
Vegan vibes? Use plant milk, skip the egg and mash in 1 banana with 3 tbsp water and a splash of coconut oil.
Going gluten-free? Swap out the flour for a 1:1 combo of almond flour and oat flour.
Feeling fancy? Zhoosh it up with blueberries in the batter, or spice things up with a dash of cinnamon and cardamom.
Serve with a Sip
Pair your flapjacks with a floral Rosé & Hibiscus Iced Tea or go Bougie Brunch with non-alcoholic bubbly, topped with strawberries and edible flowers.