Pete saw this recipe in the Le Matinal newspaper a few weekends ago and we thought it would be a great weekend snack. On reading through the recipe, they say to fry the malpoa in 1½ inches of oil which I was not keen on trying especially after seeing how thin the batter was. There is no egg or raising agent in this recipe either; the malpoa were very thin and seemed quite heavy so after the first batch in the pan, I added a bit of baking powder to the mixture If I wanted the flavours of this recipe again, I will use my standard Flapjacks Recipe and add banana and coconut to it.
1 banana mashed
1 tbsp desiccated coconut
1 cup all purpose flour
1 cup milk
½ tsp fennel seed (I omitted this)
½ tsp sugar
½ tsp salt
- Combine all ingredients in a bowl until well blended.
- Place spoonfuls into a lightly oiled pan over a medium low heat and when they start to bubble turn for a few seconds until cooked through and golden brown on both sides. *
* The original recipe calls for dropping spoonfuls of the mixture in 1½ inches of heated oil.