Tag Archives: the kendz

Crumpety Flapjacks

Pancakes, crêpes, crumpets, flapjacks, drop scones?! Let’s get a few things straight here…
Crêpes are the pancakes we mean when we say “flat as a pancake”. They are beautifully wafer thin and roll up with fillings such as cinnamon and sugar, maybe some syrup, and possibly a squeeze of lemon juice for added zing. They are beyond easy to whip up (but just as easy to ruin, so be careful).
Crumpets are those fat discs of batter that people with (hole phobia) would be afraid of. They are best enjoyed by melting butter onto them, maybe with a squeeze of syrup.
 crumpets
Flapjacks, are like the typical American pancake – but smaller. Americans stack the bigger ones high and have them with bacon and syrup, or you can have them stuffed with blueberries or chocolate chips. I accept people calling these pancakes as much as I accept when people still consider deep dish pizza (as opposed to thin base) to be “pizza”. Some people just prefer a thicker pancake, and we call them flapjacks. Then you get those random people from who knows where that talk about drop scones. I know this can be confusing, as these have no scones in them at all. We’ll pretend this makes sense, those individuals are gradually fading out of society, so we’ll just let them stay in their alternate reality until they are no longer around to confuse people.
Then we have those who just need to acknowledge their wrongness. Those who think that chewy oat squares, what we call “Crunchies” in South Africa, are “flapjacks”. I’m sorry, but how now??? Please can someone explain how this biscuit is the same as a pancake in any which way? I am willing to accept defeat if there is some logical explanation behind this madness.
At the end of the day, however, they are all absolutely, completely, resolutely delicious, and the possibilities for making them even more exciting are endless. So whichever is your favourite, keep on loving the batter, and let me know which it is in the comments below.

Crumpets

Ingredients

  • ½ cup flour
  • 1 Tbsp sugar
  • Pinch of salt
  • 2ml baking powder
  • 1 egg
  • Approx. 125ml milk
  • 5ml melted butter

Method:

  1. Sift flour, salt and baking powder together
  2. Make a well in flour mixture with a wooden spoon, and add the egg
  3. Slowly work in enough milk to only wet the mixture. Tilt the bowl on its side and beat (slap) until there are no more lumps
  4. Melt the butter and add to the mixture
  5. Gradually add enough milk to form a pouring batter
  6. Heat pan to medium heat and spray with non-stick spray (or light coating of oil)
  7. Pour in spoonfuls at a time. When bubbles appear, turn over with a palette knife
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Courtney’s Gran’s Fudge

Nothing compares to a good fudge recipe – one that doesn’t crack and crumble and break your teeth, but also one that is so soft that it practically didn’t set. No, there has to be the perfect balance of stability and melt in your mouth softness. And this old family recipe gets that just right.
Fudge
This is one of those “handwritten-in-pencil-and-covered-in-coffee-stains-and-who-knows-what-else-from-the-kitchen” recipes. I got it from my bestie’s grandmother’s recipe book. It was the treat she would bring to school for those of us who are lucky to be her friend. She doesn’t make me fudge anymore, but I am still blessed beyond measure that I still get to count her as one of my closest. I promise not all my relationships are based on whether or not you feed me. It is a factor though…
Courtney's Gran's fudge

Gran’s Fudge

Ingredients

  • 1 large can of condensed milk
  • 400g sugar
  • 35ml golden syrup
  • 75ml water
  • 60g butter
  • 5ml vanilla essence

Method:

  1. Put sugar and water into a heavy saucepan. Stir over low heat until dissolved
  2. Add butter and syrup, stir until melted
  3. Pour in the condensed milk and stir until boiling
  4. Simmer slowly for 20-25 minutes, stirring continuously
  5. Remove from stove and stir in the vanilla essence
  6. Pour into a greased pan. Leave to cool. Cut into squares