Mealie flapjacks are also great for breakfast.
Makes about 16 flapjacks
• 240 g (430 ml) cake flour
• 20 ml baking powder
• 2 ml salt
• 2 eggs
• 350 ml milk
• 25 ml sunflower oil
• ½ x 340 g tin corn, drained
• butter for frying the flapjacks
1. Sift flour, baking powder and salt together in a mixing bowl.
2. Beat eggs, milk and oil together in a small bowl.
3. Add corn to sifted flour.
4. Add egg mixture to flour mixture. Mix well until it forms a smooth batter. Allow to stand for about 20 minutes. Melt butter in a pan. Add spoonfuls of batter. Fry on one side until bubbles form on top. Turn carefully and fry the other side until browned. Set aside and keep warm and repeat until all batter is used. Serve with honey or golden syrup.
Mealies are always great, whether in a tin or cooked on the cob. On top of that they’re really versatile and can be used in any number of dishes – from bread to tarts, and vetkoek to flapjacks
More ways with mealies
Edition SARIE FOOD April / May 2014 | Story More ways with mealies| Recipe Mealie flapjacks