375 ml (1½ c) cake flour
10 ml (2 t) baking powder
pinch of salt
1 extra large egg
187 ml (¾ c) full-cream milk
45 ml (3 T) water
30 ml (2 T) oil
pinch of red pepper
1 onion, grated
2.5 ml (½ t) dried mixed herbs
60 ml (4 T) frozen corn kernels
3 chives, chopped
250 g (1 tub) mascarpone cheese
250 g (1 packet) streaky bacon, fried
2 avocados, skinned, stoned and cut in strips
black pepper to taste
1 Sift cake flour, baking powder and salt together.
2 Whisk egg and add milk, oil and red pepper. Whisk again.
3 Mix egg mixture with flour mixture to form dough.
4 Add onion, mixed herbs and chives.
5 Spoon big spoonfuls of mixture into frying pan greased with some oil.
6 Fry on both sides till golden brown.
7 Place in bowl and keep warm in oven while rest of flapjacks are being fried.
8 Serve breakfast flapjacks with mascarpone, bacon and avocado strips, sprinkled with black pepper.