Malpoa – Indian style Crumpets

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.

Malpoa

Ingredients

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

Method

  1. Combine all ingredients in a bowl until well blended.
  2. 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.

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Flapjacks (crumpets, pancakes, griddlecakes)

Flapjacks are a quick, easy and tasty breakfast or lunch especially when served with crispy bacon, grated cheese and syrup or honey.  They are equally as yummy as a tea time treat served with a berry jam and lightly whipped cream.  The recipe works well doubled and even tripled – it’s one of those fail-proof “go-to” recipes.

 

Flapjacks

Ingredients

1½ cups self raising flour
10ml sugar
1.5ml salt
1 egg beaten
¼ cup milk
½ cup water

Method

  1. Sieve the flour into a bowl and add the sugar and salt.
  2. Combine the egg, milk and water together in a jug.
  3. Add the egg mixture to the dry ingredients and combine until just mixed.  The mixture will look lumpy.
  4. 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.