Fluffiest Flapjacks with Pecan Nut Brittle, a Berry Compote and Cinnamon Greek Yoghurt

We often take some time on the weekend to make a nice breakfast together with the kids. And of course on Mother’s Day and Father’s Day this is a must. But these flapjacks are so delicious, they double-up as a wonderful desert of afternoon treat as well.

After making flapjacks from scratch many times, I have learned a trick to make the flapjacks extra fluffy.

How to make Flapjacks Super Fluffy

The secret to making the fluffiest flapjacks is in beating the egg whites into soft peaks before gently folding them into the rest of the mixture, being careful not to overmix.

Fluffiest Flapjacks Recipe

Ingredients

• 2 eggs (separated)

• 250 ml full cream milk

• 250 g self raising flour 

• 50 g sugar 

• 2 t baking powder 

• 1 t salt

• 1 tbsp vegetable oil for frying

• 1 cup double thick Greek yoghurt 

• 1 tsp cinnamon 

Method

Mix the yoghurt and cinnamon and set aside for serving

Beat egg whites to a soft peak (do not overbeat).

Sift the flour and mix with the baking powder, salt and sugar, then mix in the milk and egg yolks (again - do not overmix). Gently fold beaten egg whites into batter. You should still be able to see some of the egg whites.

Heat some vegetable oil in a non-stick pan on a medium heat. Add a small amount of butter in the pan. Flip when you can see holes starting to form. The flapjacks should be fried until lightly golden brown on both sides.

Enjoy with the cinnamon Greek yoghurt and a berry compote to make sure the flapjacks are not too sweet, and add some pecan nut brittle for extra crunch!

Berry Compote

Flapjacks pair well with a berry compote, as they can be quite sweet on their own. This is my favourite recipe to make a delicious Berry Compote:

Ingredients

• 2 cups mixed frozen berries (thawed)

• 50 g brown sugar 

• 1/2 tsp vanilla essence 

• 2 tbsp lemon juice

• zest of one whole lemon

Method

Add thawed berries to a pan on medium to high heat, together with the sugar. Heat while stirring occasionally. The compote is getting to the right temperature when bubbles start to form. Keep the berry mixture at this temperature until it has reached the correct consistency and thickness. 

Add vanilla essence, lemon juice and lemon zest and combine. Set aside for serving.

Nut Brittle

Last but not least, and something I learned to do in the MasterChef kitchen: every dish needs a crunchy element too. I love serving flapjacks with some nut brittle. As much as it is also sweet, the berry compote recipe above balances the flavours.

Ingredients

• 200 g mixed nuts 

• 2 cups sugar 

• 100 g salted butter

• 1/3 cup syrup 

• 1/2t baking powder

• 1 tsp maldon salt 

Method

In a large saucepan, combine the sugar, water, butter and honey and bring to a boil. 

Cook over moderately high heat, stirring occasionally, until the caramel is light brown and is heated up to 150 °C on a thermometer. Once the caramel reaches this temperature, it needs to be kept at a temperature of 150-155 °C for ten minutes. After ten minutes, remove the mixture from the heat and carefully stir in the baking soda. This will cause the mixture to bubble.

Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Spread the brittle into a thin, even layer. Sprinkle maldon salt over and let cool completely, this will take about 30 minutes. Break the brittle into large shards and serve with your pancakes.

And that’s it! Please comment below if you happen to make this flapjack recipe.

For more recipes, see check out The Roasted Dad recipe page.

About Shawn Godfrey

Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.

Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.

It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.

On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).

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