240g (8oz) cake flour
50ml (2oz) sugar
15ml (3t) baking powder
Pinch salt
2 eggs
375ml (1½cups) milk
50ml (2oz) butter
250ml (1cup) roasted muesli
Denova Apricot Kernel Oil for frying
Mix flour, sugar, baking powder and salt. Beat eggs and milk and add to dry ingredients. Mix with wire whisk until smooth. Do not over beat. Add melted (not too
warm) butter to mixture and allow to rest for at least five minutes.
Heat Denova Apricot Kernel Oil in pan until quite warm and gently fry tablespoonfuls of batter. Place a teaspoonful muesli in the middle of each flapjack and when golden brown and small bubbles appear on surface, turn it over and gently fry other side.
To serve: Stack three to four flapjacks on plate with apricot fruit yoghurt
