Breakfast in our house is quite a boring meal most of the time. I sometimes get creative and zhoosh up the normal oats but most of the time it’s oats with syrup and a knob of butter or toast with some topping. If my family is lucky, they’ll get a scrambled egg. But sometimes I feel very ‘domestic goddess-like’ early in the morning and I’ll whip up some waffles or flapjacks. I wasn’t in the mood for the regular old flapjacks this weekend and spotted the dessicated coconut in the pantry and decided to add some to the batter. It transformed them into (if possible) more-moist, more flavorsome little cakes. The twins ate 2 each and mom and dad scoffed the rest. This batter really only makes enough for 8 large-ish flapjacks or about 12 smaller ones, but doubling the recipe will sort out any portion issues. Nothing goes better with this than golden syrup!!
1 cup Flour
1tsp Baking Powder
Pinch of Salt
1 large Egg
30ml (1.01 fluid ounces) oil
70ml (2.37 fluid ounces) water
100ml (3.38 fluid ounces) Milk
6tbsn Dessicated Coconut
- In a large bowl, sift together the flour, baking powder and salt. Mix in the sugar.
- Beat the egg lightly and mix with the oil, water and milk. Slowly combine with the dry ingredients.
- Fold in the coconut.
- Place spoonfuls of the batter in a hot pan and flip once bubbles start appearing on the surface.
- Serve immediately with syrup.