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Mother’s Day with a Stack o’ Jacks and Bacon Brunch

May 14, 2012

Mother’s Day…..that one day a year set aside to honour our mothers. I miss mine so much sometimes that the pain is almost palpable. Today is always one of those days. And yet the day is such a joyous, happy, love-filled day once the family arrive that the tears are soon wiped away…..but my mom is never far from my heart and thoughts. She was both father and mother to myself and my 4 siblings as my father died suddenly at the age of 36 – just one day before my mom gave birth to their eagerly awaited twin boy and girl.  So the missing is intense in this close knit family of mine.

My children came around to our home today bearing gifts and ingredients….while my daughter (who is the mummy of these two adorable boys – the apples of their nanna’s eyes)

and I sat around chatting and drinking tea, the boys set about work in the  kitchen cleaning and whipping up a delightful brunch for us. Soon the enticing aromas of bacon sizzling in the pan wafted out and we started getting quite hungry. But it wasn’t long to wait until we were handed beautiful plates of flapjacks/crumpets/scottish griddle cakes/ drop scones/American pancakes drizzled with syrup and topped with crispy grilled bacon and some grated mature cheddar cheese.

Doesn’t that look delicious? Here is my recipe that you can try for yourself:

BREAKFAST FLAPJACKS 

(for a crowd you can double up the recipe to make 24 flapjacks)

Ingredients

225g Self Raising Flour

1ml grated Nutmeg

2ml Salt

55g Castor Sugar

1 tbsp clear runny Honey

1 Egg, beaten

300ml Milk (or Buttermilk)

Peanut Oil for frying

Method
1. Place the sifted flour, nutmeg, salt and sugar in bowl making a well in the centre.
2. Mix the honey and egg together and pour into the centre of the flour mixture.
3. Add half the milk, beating all together well until smooth. Add the rest of the milk a bit at a time until dropping consistency is reached.
4. Use a drop or two of oil to lightly grease a heavy based frying pan or griddle and heat until moderately hot.
5. Drop 30ml  of the mixture into the pan and cook until bubbles appear on the surface and the underneath is golden brown. Flip over with a spatula, cook the other side for a further 1-2 minutes.
6. Place between a tea towel or kitchen paper and keep warm. Repeat until all the batter is used.

Serve hot with butter and golden syrup, (maple syrup is just the best if you have it), honey or cinnamon sugar.

And of course we love to top it with some crisply grilled bacon.

See other ideas here :

Buttermilk and Oat Flapjacks 

Stack o’ Jacks Breakfast

In other news entirely, you may want to pop over to the South African Food and Wine Blog Indaba…the exciting agenda is up for FBI2012  and booking has opened. Within 48 hours of registration going live the venue is already more than half booked out. So if you are wanting to attend this year’s Indaba it might be best if you pop over and register soon.

There are some really exciting workshops being planned for the afternoon and very interesting talks for the morning. Some wonderful sponsors are coming on board again this year and the goodie bags are promising to be splendiferous 🙂

The good news is that, despite the hectic inflation in the country, I have managed to keep the price of a ticket below last year’s price. Now THAT’S a bargain! Go over and have a look at the agenda and start planning for the 24th June!

Have a great new week!

browniegirl xx

4 Comments leave one →
  1. May 14, 2012 10:00 AM

    What a beautiful day you shared with your family Colleen.
    🙂 Mandy

    • May 14, 2012 11:24 AM

      It sure was a lovely relaxing happy day Mandy. Have a good week xx

  2. Glynis permalink
    May 29, 2012 4:17 PM

    Loved the stack of Jacks so tasty with the bacon, a Friday night must in our house,thanks so much for all the yummy goodies. xx

    • May 31, 2012 10:17 AM

      That’s great to hear Glynis and you are welcome. Thank you so much. We love them too! Usually breakfast but I am now thinking of a Friday night of bliss 🙂 xx

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