Pete Goffe-Wood

Flapjacks with fresh berries and honey



Everybody loves fresh berries and I’ve not met anyone who’d turn down a plate of steaming hot flapjacks first thing in the morning. Any unexpected overnight guest will be convinced to linger longer if their day were to begin with such an offering especially served on a tray in bed with the host in nothing but a butchers apron – be careful when cooking the flapjacks though we would won’t any hot oil on the tastiest bits.


250ml/1cup cake flour
10ml/2tsp baking powder
40ml/2tbsp sugar
1 egg, lightly beaten
160ml/2/3 cup milk
250ml/1cup fresh berries such as raspberries, straw, and blueberries
125ml/½ cup crème fraiche
125ml/½ cup honey


Sift the flour, baking powder and sugar together into a bowl. Add the egg and milk and whisk until smooth. Heat a large pan and brush with a little butter. Spoon tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the flapjacks over and cook for another 30 seconds. Serve the hot flapjacks with fresh berries, a dollop of crème fraiche, a good drizzle of honey and a dusting of icing sugar.
A good chilled Champagne of Méthode Cap Classique is the only way to go with this number.