Flapjacks
5 Pink Lady® apples - each cut into eight wedges ...
60 ml honey
45 ml butter
10 ml ground cinnamon
Heavy duty foil
Batter:
1 Tbs cinnamon
1x600 g Ina Paarman's Vanilla Cake Mix
1 egg
To serve:
125 ml sugar
1 Tbs cinnamon
2 lemons - cut into wedges
Wrap the apples, honey, butter and cinnamon in sturdy foil.
Place on a medium fire, turning occasionally. It will take ± 30 minutes. Leave to cool in the foil.
Or alternately bake in foil at 180°C for 35-40 minutes.
Beat the egg and milk together. Add and stir in the dry cake mixture. Don't fuss if some lumps remain - leave to stand.
Just before cooking stir the cooled apples into the batter and cook a spoonful at a time on a well-oiled flat griddle or skottel.
Sprinkle the hot flapjacks with cinnamon sugar and serve with a wedge of lemon.
Place on a medium fire, turning occasionally. It will take ± 30 minutes. Leave to cool in the foil.
Or alternately bake in foil at 180°C for 35-40 minutes.
Beat the egg and milk together. Add and stir in the dry cake mixture. Don't fuss if some lumps remain - leave to stand.
Just before cooking stir the cooled apples into the batter and cook a spoonful at a time on a well-oiled flat griddle or skottel.
Sprinkle the hot flapjacks with cinnamon sugar and serve with a wedge of lemon.
