Cookies and Cream Flapjack Stack

 

Makes 8

 

11/3 cups cake flour

2/3 cup White Star Chocolate Flavoured Instant Maize Porridge

4 tsp baking powder

2 eggs

2½ cups milk

¼ cup oil

8 chocolate sandwich biscuits

1 tbsp butter

 

Serving suggestion:

Double cream choc-chip yoghurt

Chocolate sandwich biscuits, crushed

 

METHOD
 

  1. In a large bowl combine the flour, White Star Chocolate Flavoured Instant Maize Porridge and baking powder.

  2. In a separate bowl, whisk the eggs, milk and oil.

  3. Stir the wet ingredients into the dry ingredients.

  4. Place the chocolate sandwich biscuits into a resealable bag and lightly crush using a rolling pin. Fold the crushed chocolate sandwich biscuits into the batter.

  5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter.

  6. Serve the flapjacks stacked with layers of choc-chip yoghurt in between and on top, and finish off with a sprinkle of crushed chocolate sandwich biscuits

  7. Serve alongside a cup of coffee and ENJOY!

Pineapple Fridge Tart Flapjack Stack

 

Makes 8

 

INGREDIENTS

 

11/3  cups cake flour

2/3 cup White Star Original Flavoured Instant Maize Porridge

4 tsp baking powder

2 eggs

¼ cup oil

2½ cups milk

1 tbsp butter

8 tinned pineapple rings, patted dry

8 glacé cherries

 

Serving suggestion:

Whipped cream

Honey

Chopped pineapple

Maraschino cherry

 

METHOD

  1. In a large bowl, combine the flour, White Star Original Flavoured Instant Maize Porridge and baking powder.

  2. In a separate bowl whisk the eggs, milk and oil.

  3. Stir the wet ingredients into the dry ingredients.

  4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it.

  5. Cook until bubbles begin to appear on the surface, then place a tinned pineapple ring in the centre and a glacé cherry into the centre of the pineapple ring. Allow to cook for another minute before carefully flipping the flapjack and allowing it to cook through. Repeat with the remaining batter and pineapple rings.

  6. Serve the flapjacks stacked with a dollop of whipped cream, a drizzle of honey, pineapple pieces and a maraschino cherry.

  7. Serve alongside a glass of orange juice and ENJOY!

Carrot Cake Flapjack Stack

 

Makes 8

 

INGREDIENTS

 

For the carrot cake flapjacks:

11/3 cups cake flour

2/3 cup White Star Vanilla Flavoured Instant Maize Porridge

4 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

2 eggs

¼ cup oil

2½ cups milk

1 cup finely grated carrot

1 tbsp butter

 

For the cream cheese glaze:

½ pack (115g) cream cheese

4 tbsp butter, at room temperature

1 tsp vanilla essence

1 cup icing sugar

4-6 tbsp milk

 

Serving suggestion

Chopped pecan nuts

 

METHOD

  1. In a large bowl, combine the flour, White Star Vanilla Flavoured Instant Maize Porridge, baking powder, cinnamon and nutmeg.

  2. In a separate bowl whisk the eggs, milk and oil.

  3. Stir the wet ingredients into the dry ingredients and fold through the grated carrot.

  4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it.

  5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter.

  6. In a bowl with a hand mixer, beat together the cream cheese and butter until light and fluffy.

  7. Beat in the vanilla essence, then the icing sugar, until smooth. Add enough milk to thin the glaze to a pouring consistency.

  8. Serve the flapjacks in a stack and top with a cream cheese glaze and chopped pecan nuts.

  9. Serve alongside a cup of tea and ENJOY!

Dessert-for-Breakfast Flapjack Stacks 3 Ways