Dessert For Breakfast Flapjack Stacks (3 Ways)

Instructions

1-Cookies and Cream Flapjack Stack

1. In a large bowl combine the flour, White Star Chocolate Flavoured Instant Maize Porridge, and baking powder.
2. In a separate bowl, whisk the eggs, milk, and oil.
3. Stir the wet ingredients into the dry ingredients.
4. Place the chocolate sandwich biscuits into a resealable bag and lightly crush using a rolling pin. Fold the crushed chocolate sandwich biscuits into the batter.
5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter.
6. Serve the flapjacks stacked with layers of choc-chip yogurt in between and on top, and finish off with a sprinkle of crushed chocolate sandwich biscuits
7. Serve alongside a cup of coffee.

2-Pineapple Fridge Tart Flapjack Stack

1. In a large bowl, combine the flour, White Star Original Flavoured Instant Maize Porridge, and baking powder.
2. In a separate bowl whisk the eggs, milk, and oil.
3. Stir the wet ingredients into the dry ingredients.
4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it.
5. Cook until bubbles begin to appear on the surface, then place a tinned pineapple ring in the center and a glacé cherry into the center of the pineapple ring. Allow cooking for another minute before carefully flipping the flapjack and allowing it to cook through. Repeat with the remaining batter and pineapple rings.
6. Serve the flapjacks stacked with a dollop of whipped cream, a drizzle of honey, pineapple pieces, and a maraschino cherry.
7. Serve alongside a glass of orange juice.

3-Carrot Cake Flapjack Stack

1. In a large bowl, combine the flour, White Star Vanilla Flavoured Instant Maize Porridge, baking powder, cinnamon, and nutmeg.
2. In a separate bowl whisk the eggs, milk, and oil.
3. Stir the wet ingredients into the dry ingredients and fold through the grated carrot.
4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it.
5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter.
6. In a bowl with a hand mixer, beat together the cream cheese and butter until light and fluffy.
7. Beat in the vanilla essence, then the icing sugar, until smooth. Add enough milk to thin the glaze to a pouring consistency.
8. Serve the flapjacks in a stack and top with a cream cheese glaze and chopped pecan nuts.
9. Serve alongside a cup of tea.