|310 ml||flour — self-raising|
|250 ml||LANCEWOOD® Buttermilk|
|2||eggs — large|
|60 ml||brown sugar|
|30 ml||olive oil|
|5 ml||Robertson's vanilla essence|
|5 ml||cinnamon — ground|
|5 ml||allspice — ground|
|250 ml||carrots — peeled, grated|
|250 ml||walnuts — toasted|
|180 ml||cold water|
|180 ml||white sugar|
|5 ml||vanilla extract|
|45 ml||carrots — finely grated|
For the syrup, heat the water and sugar in a small saucepan over medium heat.
Stir until the sugar has melted; add the carrots and simmer, 5 mins.
For the flapjacks, combine the flour, buttermilk, eggs, milk, brown sugar, olive
oil, vanilla, cinnamon, all spice and salt and whisk until smooth.
Stir in the carrots.
Finely chop the toasted nuts and fold half of it into the flapjack batter.
Add a splash of olive oil to a large pan over medium heat.
Spoon 2 tablespoons of batter per flapjack into the pan and fry each flapjack until
golden, 1-2 mins per side.
Drain on kitchen paper.
Repeat with the rest.
Serve the flapjacks in stacks topped with dollops of crème fraiche.
Drizzle with the carrot syrup and scatter some of the remaining nuts on top.
To easily toast any nuts, place the nuts on a baking tray and bake at 180°C until golden, 5-8 mins.
If the syrup thickens on standing, simply reheat it over very low heat with a splash of hot water and whisk until smooth.