MAGIC DRY MIX
A simple flour mixture that gives you four different choices. Keep the recipes taped to the ziplock bag and you can whip up whichever you like in minutes.
• 8 cups cake flour, sifted
• 1½t bicarbonate of soda
• 3t baking powder
• 1T salt
• 2T sugar
Pancakes
Makes 8–10
• 2 cups dry mix
• 4 eggs
• 2 cups amasi
• 2 cups water
• oil for greasing
Place the dry mix in a large bowl. Crack in the eggs, and whisk in the amasi and water. Whisk until it’s a smooth batter.
Dip a piece of paper towel in oil and lightly grease a round frying pan. Heat the pan over medium-low heat.
Add ½ cup batter, tilting the pan to cover the base with batter. Cook for a minute. then flip and cook for another minute.
Repeat with the remaining batter.
SERVE with a bacon-and-egg breakfast or just with cinnamon sugar and lemon juice.
Flapjacks
Makes 8–10
• 2 cups dry mix
• 1 cup oats
• 2 eggs
• 3 cups amasi
• butter or oil for cooking
Place the dry mix in a large bowl. Add the oats, eggs and amasi, and mix to form a thick batter.
Heat a greased pan over medium-low. Pour in a ¼ cup of batter per flapjack.
Fry them for three minutes until bubbles form, then flip and cook for two minutes. Repeat with the remaining batter.
SERVE warm with grated cheese, preserves and/or charcuterie.
Flatbreads
Makes 6
• 2 cups dry mix, plus extra for kneading
• 3T oil, plus extra for cooking
• ¾ cup milk
Place the dry mix in a large bowl. Add the oil and milk, and mix with your fingertips until a soft dough forms.
Form into six balls and roll these out on a floured surface into 5mm-thick flatbreads. (A wine bottle makes a great rolling pin.)
Place flatbreads on the braai grid over medium coals and grill until bread puffs. Gently flip over to cook the other side.
SERVE with a stew, the kebabs (see recipe opposite) or as a braai side.
TIP Flick water onto the flatbreads during cooking to create more steam, which makes for softer, more pliable bread.
Scones
Makes 6
• 2 cups dry mix
• ½ cup butter
• ½ cup milk
Place the dry mix in a large bowl. Rub in the butter with your fingertips until it resembles crumbs.
Add the milk and mix in with a knife until a dough forms. Portion into six scones.
Bake in the oven for 35–40 minutes at 180˚C until golden brown.
SERVE with your favourite jam.
BRAAI SCONES
• Grease a rectangle of foil generously, then place the dough portions on it.
• Cover with a larger, loose piece of foil and lightly pinch the sides closed.
• Place on the braai grid over low coals for 20 minutes.
• Gently turn the scones to cook the other side for 20 minutes more.