Lunch Box Ideas: Three kinds of flapjacks

By Drum Digital
15 March 2014

Gone are the days when flapjacks were reserved for breakfast food and could only be served with syrup. Here are a few clever ideas to flip the flapjack upside down for lunch.

MAKES 32

Preparation time: 5 min

Standing time: 10 min

Cooking time: 12 min

BASIC FLAPJACKS

500 ml (2 c) self-raising flour

3 eggs

275 ml (1½ c) buttermilk

salt and freshly ground peper

FLAVOURING

Tuna and sweetcorn

1 can (170 g) tuna, drained

1 can (410 g) whole-kernel

sweetcorn, drained

2 spring onions, finely chopped

Spinach and bacon

500 ml (2 c) finely chopped

spinach

125 g bacon, fried and finely

chopped

Butternut and feta

500 ml (2 c) grated butternut

2 rounds feta cheese, crumbled

pinch of ground cumin

TO COMPLETE

oil for frying

1 Basic flapjacks Mix the ingredients until well blended.

2 Flavouring Stir in one of the preferred flavourings and allow the batter to stand for about 10 minutes.

3 To complete Heat a little oil and fry spoonfuls of the mixture over medium heat until

cooked and golden on both sides.

TIP The flapjacks freeze well so consider baking a batch in two or all three flavours for variety.

- Carmen Niehaus         

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