Orange and almond flapjacks

It is the season of orange here.  I looked at the garden this morning and saw so many orange flowers and leaves turning to ochers and orange-browns.  The aloes are also starting to bloom and in a month or so one whole section of the garden will just be a haze of orange.  I think I like autumn more than summer these days.  Not sure, but I think so:  beautiful, mild days and a gorgeous garden.  The only down side is the shortness of the days.  I like to sit outside and look at the sunset, but now it seems to set almost before we have time to breath after work.  

It is also the start of the citrus season.   Orchards and orchards full of juicy oranges, naartjies and lemons.  We drove to a farm stall nearby on sunday and bought huge quantities.  We eat them, juice them, eat some more.  They form the basis of our salads.  

We'll need to go again over the weekend, to buy more that is.

To me there are few scents as intoxicating as citrus zest.  I'll often squeeze an orange or lemon just to get a whiff.  It smells like winter holiday and dewy, wintery grass.  And I'll often grate a bit into food.

That's what happened over the weekend when we baked some flapjacks.  All the ingredients were lined up on the counter and I saw the oranges.  A little squeeze and my brain started thinking of ways to put the orange zest into the mix.  It worked beautifully and the orange syrup makes it even better.  Almost more grown-up.  

After the pancakes it was off to the orchid show.  You can see some pictures here.

I really had trouble putting this recipe down into measurements.  I do these so often and I always wing it.  I guess what I am trying to say is, try them, they are really easy.  

Flapjacks and also orange and almond flapjacks


Normal, every saturday sort-of flapjacks

150ml buttermilk
110g self-raising flour
50g castor sugar
1 egg
2 tablespoons melted butter


Beat the egg and the sugar.  Add the buttermilk and mix again and then add the flour and when incorporated add the melted, cooled butter.


Heat a non-stick pan until hot and drop spoonfuls onto the pan.  Wait until bubbles form on the surface and then flip.  Cook for another minute or so and plate up.  Serve with syrup, honey, salmon and cream cheese, the options are endless.


Orange and almond flapjacks
70g self-raising flour
50g almond flour
1 egg
15oml buttermilk
2 tablespoons melted butter
zest of half an orange



Beat the egg and the sugar.  Add the buttermilk and orange zest and mix again and then add the flour and almond flour and when incorporated add the melted, cooled butter.


Heat a non-stick pan until hot and drop spoonfuls onto the pan.  Wait until bubbles form on the surface and then flip.  Cook for another minute or so and plate up.  Serve with syrup, honey, salmon and cream cheese, the options are endless.

Orange syrup

½ cup sugar
¼ cup cream
juice of 1 orange


Heat the sugar over low heat until melted.  Increase the heat until a light caramel starts to form.  Add the cream and stir until all solid sugar has dissolves.  Add the orange juice and boil until syrup consistency.