Another weekend breakfast recipe! This recipe has been adjusted and made up over the years from so many other flapjack recipes that it has almost taken on a live of its own. Last weekend I made the flapjacks with cumin and served them with poached eggs. This morning I decided to go the sweet route and added a touch of sugar and cinnamon. I don’t know how healthy this breakfast is, but it was absolutely scrumptious!
Enough for 2 to 3 portion (and of course the recipe can be doubled if so desired!)
For the apricots:
Switch the grill on for the the oven. Half the apricots (I used 1 1/2 apricots per serving), remove the pip, and place half a teaspoon of honey in the middle of the halved apricot and place on a greased baking tray in the oven. Grill until the honey is runny and the apricots start turning golden. Remove from the oven.
For the flapjacks:
1 cup whole wheat flour
1/2 cup uncooked oats
2 tablespoon sugar
1 teaspoon baking powder
1 tablespoon cinnamon
pinch of salt
1 cup milk
1 tablespoon melted butter
1 tablespoon cooking oil to fry
Whisk the egg in a mixing bowl, add 1/2 cup milk and the melted butter. Whisk everything together. Slowly add all the dry ingredients whilst mixing after each addition. I usually start with the flour, followed by the oats, sugar, cinnamon, baking powder and the salt. Add the rest of your milk and mix together until the dough has a runny consistency.
Heat the oil in a large pan over moderate heat and place heaped tablespoon dollops of dough in the pan. They are ready to be flipped once you see bubbles forming on the surface of the flap jack. Turn once and fry for another 3 minutes or until brown on the other side. Serve warm, covered with apricots and melted honey!