Page 582 - YC Cooking School

Let the batter rest

Letting the batter rest means that the glutens can relax in their slacks, which leads to a
fluffier lighter texture. Ten minutes is all you need to achieve this.

A one-size-fits-all batter
For this breakfast course, we’ve developed a recipe that works for waffles as well as

flapjacks (let’s call them this from now on). What’s more, the batter keeps well in the fridge
for up to three days, so make a bigger batch and you’ll be all set for a breakfast quick fix.

A few fun flavour variations
Looking for something extra special? Experiment by mixing one of these ingredients into the

batter:

A handful of chocolate chips
A cup of fresh blueberries
The zest of one orange or lemon

A cup of chopped nuts
A few of your favourite spices like cinnamon, nutmeg or cardamom
A handful of chopped cranberries or apricots

Get your toppings ready

Flapjacks should ideally be served warm straight from the pan, as reheating them can result
in a rubbery texture. Try and make all of your toppings before you cook the flapjacks so that
once they’re done, you can serve them right away.

Flapjacks can be healthy or decadent, depending on your mood! You can drizzle creamy

melted chocolate over them or opt for a healthier and guilt-free topping of fruit and
yoghurt. It’s entirely up to you.

A few topping tips to remember:

Bacon cooked in the oven over a rack will crisp up beautifully.
Cut banana at an angle so that a larger surface area makes contact with the heat and
caramelises.
Take care when zesting fruit - the white pith is bitter, so leave it out.
Adding a little sugar to cut berries will draw out liquid, giving you a delectably sweet
and sticky berry sauce.

Remember food safety
To prevent bacteria spreading, always wash your hands with hot soapy water in between
handling raw meat and other ingredients. It’s also really important to thoroughly wash any
work surfaces or utensils that have had contact with raw meat before using them for any

other cooking.

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