FlapJacks

These flapjacks are so good that I could make them my breakfast starter everyday. (starter!? If you eat 2, you are full!)

They are like Pancakes, but have corn flour and buttermilk or creme fraiche, as well.

For a 2 stack, two portions, of flapjacks (4 pieces):

• Get 2 biological farm eggs, 2 spoons of self-raising normal flour, 1 spoon of corn flour, 1 coffee spoon of baking powder and 2 spoons of creme fraiche, or Buttermilk , but I prefer the creme fraiche . Make sure that they are heaped spoons... (well, for the butter milk just add a third spoon full)
• Mix all in the mixer, but not too much, or else they get tough, and add a pinch of salt.
• Use a buttered, non-sticky, pancake pan, or as it should be done, a hot plate, and make the pancake, letting it raise a bit, until the bubbles come to the surface and flapping it, then put it on the serving dish.
• Make another one and stack it.
• Top with some fine butter and some super good old canadian mounties maple syrup.
  
  Eat hot. Delicious...