A classic breakfast side served with sweet or savoury toppings.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 280g cake flour
- 400ml milk
- 2 free-range eggs
- 2 tablespoons caster sugar
- 4 tablespoons rapeseed oil
- 3 teaspoons baking powder
Serving suggestion:
- Butter, cubed
- Syrup
- Fresh berries
- Crispy streaky bacon
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Method
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1Preheat the Le Creuset Outdoor Rectangular Griddle over medium heat on the barbecue and lightly brush with a little rapeseed oil or melted butter to prevent sticking.
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2In a bowl, whisk together the eggs, oil and milk. In a separate bowl, whisk together the caster sugar, cake flour, and baking powder. Whisk the wet ingredients into the dry mixture until a smooth batter forms.
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3Spoon a small ladle of batter onto the hot griddle pan, leaving space for the flapjacks to spread slightly. Cook until bubbles begin to form on the surface and the edges look set, then carefully flip and cook on the other side until golden brown and cooked through.
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4Transfer to a plate and keep warm while cooking the remaining batter. Serve the flapjacks straight from the Le Creuset Outdoor Rectangular Griddle griddle with toppings such as fresh berries, syrup, or crispy bacon.
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5
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