Flapjacks With Baking Soda

Today's experiment is actually the result of a kitchen mishap. A friend of mine inadvertently filled her cocoa container up with baking soda. She was convinced that she would have to dump the odd mixture when I happened upon her. I asked permission to experiment a little and she left the mixture in my care. As the ratio of baking soda to cocoa was only about 2:1, I figured I did not even have to take the cocoa into too much consideration. An effortless batter to mix would be flapjacks and I quickly came up with this recipe that proved quite delicious. Happily, as always, I took photos of the process and can share the results with you in today's blog.

In a large mixing bowl, add 2 1/2 cups (625 ml) cake flour and 1 1/2 teaspoon (7,5 ml) salt.

Disregard the fact that my mixture has cocoa added and add 3 teaspoons (15 ml) baking soda. (I added 4 teaspoons to compensate for the additional cocoa).

Add 2 cups (500 ml) milk, 2 tablespoons (25 ml) oil and 2 tablespoons (25 ml) vinegar. The vinegar is added to activate the baking soda.

Add 1 egg.

I tasted the batter at this stage and decided to add 3 tablespoons (37,5 ml) sugar. This is optional.

Mix the batter well. You will note that the batter froths up and makes bubbles. This is as a result of the vinegar and baking soda reacting with each other.

Heat a little oil in a frying pan and drop the batter onto the hot pan.

Once the surface of the batter starts to bubble, it is time to flip them over.

Flip the flapjacks over and bake the other side. Serve with butter and condiments.

Marietjie Uys (Miekie) is a published author. You can buy the books here:

You can purchase Designs By Miekie 1 here.

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