Brunch Flapjacks Recipe by SASKO [Win R1000 Voucher]

With a little bit of planning, there’s no reason why Mother’s Day in lockdown can’t be a super fun and memorable day. Think about it: snuggling in bed, nowhere to rush to, quality time with the kids. What more can you ask for? If you answered ‘spa day’, all you need is some out-of-the-box thinking, stocking the pantry and dropping a few hints!

How about brunch at Mom’s Café?

Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn’t love freshly flipped flapjacks and a pot of tea?

Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It’s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that’s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!

If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you’re lucky, she just might save you a slice…Whatever you decide, SASKO has just the recipe to make you the Mother’s Day hero.

Show your mom care this Mother’s Day with these lockdown treats

Win a R1000 SASKO Voucher for Mother’s Day on Facebook

Whether she’s near or far, mom will always be in your heart🥰

What recipe reminds you of mom? Bake it, post it, share…

Posted by SASKO on Thursday, 7 May 2020





  • 30 ml Vegetable oil

  • 550 ml Milk

  • 2 Extra-large eggs

  • Vegetable oil for frying

To assemble:

  • 250 g Mascarpone cheese

  • 400 g Strawberries (washed and halved)

  • Handful of fresh mint

  • 40 Toothpicks

  • 125 ml Honey


Mix the flapjack batter as per the instructions on the Quick Treats Flapjack Mix packet.

  • Pour a little oil into a non-stick frying pan and, once hot, use a teaspoon to pour in small

  • Turn half way through the frying process and fry until golden brown.

  • Repeat until the batter is finished (makes approximately 100-120 mini flapjacks.)

  • Allow to cool before assembling: spread a little mascarpone onto 2/3 of the total number of flapjacks and layer them in threes with the bottom 2 flapjacks covered in mascarpone and the top one without, then top each stack with half a strawberry and a mint leaf and skewer with a toothpick.

  • Repeat.

  • Just before serving, drizzle the honey over the flapjacks.



For the Flapjacks:

  • 1 packet SASKO FLAPJACK Mix

  • 2 extra-large eggs

  • 30 ml vegetable oil

  • 550 ml milk

  • Oil for frying

For the Bake:

  • 250 g blueberry jam (If you can’t find blueberry jam, you can use any other berry jam)

  • 5 extra-large eggs

  • 1 cup cream

  • 2 cups milk

  • 160 ml castor sugar

To serve:

  • 80 g fresh blueberries and whipped cream/pouring cream


  • Make the flapjacks as per the instructions on the Quick Treats Flapjack Mix packet.

  • Allow the flapjacks to cool.

  • Grease a 34cm by 24cm rectangular or similar sized, high-sided, baking dish.

  • Spread a little jam over each flapjack and layer them across the dish like dominos.

  • Whisk together the eggs, cream, milk and castor sugar until the sugar has dissolved and pour over the flapjacks.

  • Allow to sit for 45 minutes so that the flapjacks can absorb the custard.

  • Preheat the oven to 180*C.

  • Bake the flapjack in the centre of the oven for approximately 50 mins -1 hour. (Cooking time may vary depending on the size and type of baking dish you use, you will know when the bake is cooked as it will have risen slightly and the custard in the centre will be set and no longer liquid – to check: use a spoon and press down gently in the centre of the bake and if some liquid custard emerges then it needs to be cooked for longer.)

  • Serve warm with fresh berries and cream.

Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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