Blueberry Flapjacks with Berry Compote

Prep Time: 5 mins
Cooking time: 20 mins
Total time: 25 mins
Serves: 2 (makes 8 - 10 flapjacks)

Equipment required:

•  Hand or stand mixer
• Large frying pan
• Medium saucepan

Ingredients:

Flapjacks:

• ¾ cup milk
• 2 tablespoons white vinegar
• 1 cup cake flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 1 egg
• 1 teaspoon vanilla essence
• 2 tablespoons melted butter
• 1 tablespoon oil
• 300g fresh blueberries
• Extra butter for pan

Berry Compote:

• 450g mixed berries, fresh or frozen
• ¼ cup granulated sugar
• Juice from 1 small lemon

Instructions:

Flapjacks:

1. Mix the milk and vinegar and allow to curdle (you are making “buttermilk” here).
2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined. Add the vanilla essence and mix again.
3. Heat a nonstick pan over medium heat. Melt a little butter and a little oil in the pan (essential for giving the flapjacks that golden-brown crust).
4. Pour about 1/3 cup of batter into the hot skillet and spread out as round as you can make it (it will be fairly thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1 - 2 minutes until the flapjacks are cooked through. Repeat until you have finished the batter, adding more butter and oil as required.

Berry Compote:

1. In a saucepan, add all the ingredients and cook over low - medium heat, stirring frequently. Bring the berries to a boil first, then reduce the heat to low and continue to stir. The berries will naturally break down over time. If you prefer chunkier compote, cook for less time, and if you prefer less chunky, cook a bit longer.
2. Store any leftover compote well in an airtight container in the fridge for up to 1 week.

To Serve:

Serve flapjacks with Chantilly cream and berry compote.