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Blueberry flapjack breakfast bake


Things you’ll need:

250g Self-raising flour
5ml Salt
10ml Baking powder
50g Caster sugar
250ml Milk
2 Eggs
A little oil, to fry 

3 Eggs
75g Castor sugar
5ml Vanilla essence
250 ml Milk
250 ml Cream
100g Frozen blueberries
50g Butter, cubed
Icing sugar, to serve

Step 1

Preheat your oven to 180°C.

Step 2

For the flapjacks, add the flour, salt, baking powder and caster sugar to a bowl and whisk to remove any lumps and combine well.

Step 3

Add the milk and eggs to a jug and whisk to combine well. Slowly add the milk mixture to the flour mixture and whisk until smooth and a thick batter forms.

Step 4

Heat a little oil in your 24cm Capri Saute Frying Pan over medium heat. Add scoops of the batter to the pan and fry until the bubbles on the top burst, then turn oven and fry the other side for a further 30 seconds. Repeat until all the batter is used up and set the flapjacks aside until you assemble the bake.

Step 5

For the bake, in the 4.5 Litre Capri Ultimate Mixer whisk together the eggs, sugar and vanilla until just combined. Slowly add the milk and cream to this mixture, whisking continuously. Arrange   your flapjacks in our 30cm Lime Green Cast Iron Casserole. Pour the mixture over the flapjacks and scatter with blueberries and dot with cubes of butter.

Step 6

Bake for 30 – 40 minutes in the preheated oven until the custard has set and cooked through. Remove from the oven and dust with icing sugar to serve.


Items used in this recipe

30cm Lime Green Cast Iron Casserole
24CM Non-stick Red Saute Frying Pan