2 cups self-raising flour
(or cake flour & 3 tsp baking powder)
½ tsp salt
½ cup white sugar
2 large eggs
2 Tbsp butter, melted
butter, for frying
butter, for spreading
60-100ml jam (strawberry or apricot)
100g Cheddar cheese, grated
100ml fresh cream
Sift the flour & salt into a mixing bowl.
Beat in the sugar, eggs, milk & melted butter well to make a smooth batter.
Do not stir the batter again.
Heat a large frying pan until hot & then turn the heat down to medium-high.
Lightly coat the pan with butter & spoon in heaped tablespoons of batter leaving sufficient room between the flapjacks.
As soon as bubbles appear on the surface, flip the flapjacks over & brown the other side. Place on a serving plate in a low oven to keep warm.
Repeat for the remaining flapjacks ensuring that the pan is kept buttered & to a medium-high heat.
Whip the cream to soft peaks.
Remove the flapjacks from the oven and serve with butter & bowls of jam, grated Cheddar cheese & whipped cream.