Select Page
Hot Cross Bun Flapjacks (Pancakes)

Hot Cross Bun Flapjacks (Pancakes)

by | Apr 18, 2019 | 7 comments

Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 614 Warning: Attempt to read property "calories" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Warning: Attempt to read property "caloriesFromFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 618 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 620 Warning: Attempt to read property "transFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Warning: Attempt to read property "polyunsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Warning: Attempt to read property "monounsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 625 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 627 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 629 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 631 Warning: Attempt to read property "sugars" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Warning: Attempt to read property "protein" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Warning: Attempt to read property "vitaminA" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 635 Warning: Attempt to read property "vitaminC" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 636 Warning: Attempt to read property "calcium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 637 Warning: Attempt to read property "iron" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 638

Hot Cross Bun Flapjacks (or pancakes if you’re in other parts of the world) are the best Easter breakfast you never knew you needed! 

SPONSORED

What we (in South Africa) call ‘flapjacks’, others (in Britain) call ‘crumpets’ or ‘pancakes’ (America), but in New Zealand ‘flapjacks’ are what we call ‘crunchies‘. It’s all rather confusing! But no matter what we call them, we can all agree that they are seriously good piled into a stack and loaded with syrup. When I think of flapjacks I have this wonderful memory of sitting on the kitchen counter ‘helping’ my mom whip up (her) and devour (me) a batch. We’d both have syrup dripping down our elbows because we were too impatient to wait for them to cool before putting the syrup on! 

So when Angie over at Lucky Pony, challenged me to Easterify (totally a word) her favourite flapjack recipe using Royal Baking Powder, I was super excited. When a Hot Cross bun loves a flapjack very much, they have cute little Hot Cross Bun Flapjack babies which we can devour for Easter breakfast and all live happily ever after! My secret to the fluffiest flapjacks/pancakes/whatchamacallit is to put a lid on top of the pan when you spoon in the batter. This creates a little oven that lets the Royal Baking Powder work its magic and rise extra high!

What I love about these hot cross bun flapjacks, is that even if you’re not a skilled baker, anyone can make them. It’s a simple recipe that you can make with your kids and gives you that warm fuzzy feeling of making something from just a handful of ingredients. Baking from scratch is so therapeutic – there have been so many studies about it. It increases happiness, decreases stress, gets our creative juices going and gives us a huge feeling of satisfaction – especially when we bake for others (my favourite part). 

I’d love to know what YOUR favourite childhood baking memory is – tell me in the comments below and you could win an R1000 Royal Baking Powder hamper (South African residents only, sorry!). 

Hot Cross Bun Flapjacks
Yields 8
Light, fluffy pancakes spiced with cinnamon, mixed spice and raisins.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Crosses
  1. 30g (¼ cup) cake flour
  2. 45ml (3 tbsp) water
Flapjacks
  1. 175g cake flour
  2. 15ml (1 tbsp) Royal Baking Powder
  3. 55g soft brown sugar
  4. 1 large egg
  5. 250ml milk
  6. 2 tsp vanilla extract
  7. 40g salted butter, melted
  8. 1 tsp mixed spice
  9. 1 tsp ground cinnamon
  10. 15ml (1 tbsp) mixed peel
  11. 15ml (1 tbsp) raisins and sultanas (or The Kate Tin Dark Baking Chocolate Chips)
  12. Honey, maple syrup or chocolate sauce, to serve
Instructions
  1. In a small bowl, combine the flour and water together, whisking all the lumps out. Pour mix into a disposable piping bag and set aside.
  2. Combine the flour and baking powder in a large bowl and whisk to combine.
  3. Make a well in the centre.
  4. In a separate bowl whisk together the milk, egg, vanilla and melted butter.
  5. Add the wet ingredients into the centre of the well and whisk to make a smooth batter.
  6. Add the sugar, spices, mixed peel and raisins (or chocolate chips) to the remaining batter.
  7. Heat a non-stick frying pan and a little butter to the pan.
  8. Pipe a cross into the pan and carefully drop ¼ cupfuls of the batter on top of the cross. (I have a small 10cm pan which is perfect for this!). Pipe another cross on top of this, if desired.
  9. Place a plate or lid on top of the pan and cook for 2 minutes over low heat until puffed.
  10. Flip the flapjack over and cook for 1-2 minutes.
  11. Stack on top of each other and serve with more butter, honey, maple syrup or chocolate sauce.
Notes
  1. TIP My secret for the fluffiest flapjacks? Cover the pan while they’re cooking!
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Sticky Toffee Flapjacks

Sticky Toffee Flapjacks

by | Jul 25, 2017 | 0 comments

This Sticky Toffee Pudding Pancakes post is #SPONSORED by Natura Sugars

Image of Sticky toffee pudding pancakes piled high with toffee sauce dripping over them

This Sticky Toffee Pudding Pancakes recipe balances effortlessly between being breakfast and dessert. Whether you call them flapjacks (South African), crumpets (if you’re in the UK) or pancakes (if you’re American), around the world we seem to strongly disagree on what exactly they’re named but the one thing we can all agree on is they should be piled high!

Flapjacks fall within the same category as muffins and waffles – whoever made serving a dessert in the morning socially acceptable, let us know who you are so we can worship at your feet forever! These Sticky Toffee Pudding Pancakes/Flapjacks are inspired by one of my favourite puddings – with a hint of spice and loaded with fresh dates, they’re then covered in what has got to be the best sauce I’ve ever licked off a spoon.
Image of a stack of sticky toffee pudding pancakes

The secret is my favourite Natura Sugars Light Muscovado Sugar which is unrefined (all the goodness of the sugar cane is locked in) so is loaded with flavour – so much so that you don’t even need to caramelize it to develop flavour. Simply pop the ingredients in a pot (or jug) and heat until dissolved. I’ve got a jar of this in my fridge right now because I swirl a spoonful into my morning oats. Breakfast goals! See some more breakfast goals here and here!

Image of the ingredients for sticky toffee pudding pancakes with light muscovado sugar
STICKY TOFFEE PUDDING PANCAKES

Serves 4-6

 

200g Natura Sugars Light Muscovado Sugar

300g cake flour

7.5ml (1/2 tbsp) baking powder

pinch of salt

1 large egg

125ml (1/2 cup) buttermilk

5ml (1 tsp) vanilla extract

300ml milk

90g butter, melted

100g fresh dates, finely chopped

 

TOFFEE SAUCE

100g Natura Sugars Light Muscovado Sugar

60ml cream

45g salted butter

 

To make the sticky toffee pudding pancakes, mix all the dry ingredients together. Whisk the egg, buttermilk, vanilla and milk and add to dry ingredients. Add the melted butter and dates. The mixture should be of a dropping consistency. Heat a non-stick pan and grease thoroughly. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side for 1-2 minutes. Repeat with the remaining batter. Keep warm while you make the sauce. To make the toffee sauce, place the sugar in a small saucepan with the cream and butter and stir over low heat until dissolved. Increase the heat and boil for 5 minutes or until thickened slightly. Allow to cool slightly.

WATCH HOW TO MAKE THEM HERE:
Chocolate Peanut Butter Brownie Flapjacks

Chocolate Peanut Butter Brownie Flapjacks

by | Nov 24, 2014 | 0 comments

Let’s be honest here, we’ll use any excuse to have dessert for breakfast. The person who decided muffins were an okay way to start the day? Genius. I mean, you’re eating cake for breakfast, people! Just without the frosting. And somehow it’s now healthy for you?  That person deserves a high five!
 
Now if we’re going to be eating cake for breakfast, then sneaking a little chocolate into flapjacks (or pancakes or crumpets or whatever you choose to call them) is perfectly acceptable. And since I’m the one coming up with this recipe, well then you won’t be surprised that I threw in some pretzel brittle (salted pretzels drenched in caramel) and a little (okay a lot of) peanut butter sauce just for funzies. Because who said breakfast had to have restrictions? Lunch and dinner don’t have to deal with this kind of stereotyping!
The flapjacks are basically little round brownie blobs – moist, dense and rich, which goes perfectly with the salty-sweet peanut butter and pretzels. And I even put your morning cup of coffee IN the flapjack. Who’s the genius now?

Mile-high Chocolate Brownie Flapjack Stack with Pretzel Brittle and Peanut Butter Sauce

Recipe created for Food and Home Entertaining Magazine

Makes 12-15

 

200g sugar

200g cake flour

100g The Kate Tin Cocoa Powder

7.5ml (1/2 tbsp) baking powder

pinch of salt

1 egg

125ml (1/2 cup) buttermilk

5ml (1 tsp) vanilla extract

160ml hot black coffee

30g smooth peanut butter

60g butter, melted

 

Pretzel brittle

100g salted pretzels

200g sugar

 

Peanut butter sauce

1 cup  (250ml) creamy peanut butter

60ml (1/4 cup) peanut oil

60ml (¼ cup) icing sugar, sifted

pinch of salt

 

To make the brownie flapjacks, mix all the dry ingredients together. Whisk the eggs, buttermilk and vanilla and add to dry ingredients. Combine coffee, peanut butter and butter and add to the mixture. The mixture should be of a dropping consistency. Heat a non-stick pan and grease thoroughly. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side for 1-2 minutes. Repeat with the remaining batter. To make the brittle, scatter the pretzels on a nonstick baking mat or baking paper. Place the sugar in a saucepan with ¼ cup water and heat gently until sugar is dissolved. Bring to the boil and simmer until the sugar turns a deep caramel. Remove from the heat and immediately pour over the pretzels. Allow to set. Break into pieces. To make the sauce, combine all the ingredients together and stir until smooth. Serve the flapjacks piled high on top of each other, sprinkled with pieces of brittle and drizzled with peanut butter sauce.

 

 

TIP