Home Lifestyle Recipes RECIPE: Sorghum flapjacks

RECIPE: Sorghum flapjacks

Fluffy flapjacks with a Mzansi twist


Food anthropologist, author, chef and commentator Dr Anna Trapido is not a fan of quinoa, as widely touted as it is. When it comes to ancient grains, she much prefers Africa’s own sorghum.

She makes these tasty sorghum flapjacks, the recipe for which was also from the 2016 World Gourmand Cookbook wining book, Eat Ting.

They’re warm, inviting and delicious. Sorghum is a great gluten-free grain alternative. It is a nutritionally dense grain with a higher content of protein, iron and various other vitamins compared to the celebrated quinoa.

Silenced: Covid-19 puts black female representation in restaurants on the back burner

Sorghum Flapjacks (from Eat Ting)


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1 ½ cups fine sorghum meal (mabele)

1 teaspoon bicarbonate soda

1 teaspoon brown sugar

1 egg

2 tbs melted butter

1 cup amasi


  1. Combine all dry ingredients.
  2. In a separate bowl combine all wet ingredients.
  3. Add wet into dry and mix well.
  4. Lightly grease then heat a frying pan to a medium heat.
  5. Drop tablespoons of mixture into the pan. When one side is golden brown, flip the flapjack and cook the other side – about 2 minutes per side.
  6. Serve with amasi curds and/or honey or jam. Or indeed anything else you like.

Silenced: Covid-19 puts black female representation in restaurants on the back burner


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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.


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