1, 2, 3 BEST flapjack stacks EVER Cookies and Cream Flapjack StackMakes 811/3 cups cake flour2/3 cup White Star Chocolate Flavoured Instant Maize Porridge4 tsp baking powder2 eggs2 cups milk cup oil8 chocolate sandwich biscuits1 tbsp butterServing suggestion:Double cream choc-chip yoghurtChocolate sandwich biscuits, crushedMETHOD1. In a large bowl combine the flour, White Star Chocolate Flavoured Instant Maize Porridge and baking powder.2. In a separate bowl, whisk the eggs, milk and oil.3. Stir the wet ingredients into the dry ingredients.4. Place the chocolate sandwich biscuits into a resealable bag and lightly crush using a rolling pin. Fold the crushed chocolate sandwich biscuits into the batter. 5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter. 6. Serve the flapjacks stacked with layers of choc-chip yoghurt in between and on top, and finish off with a sprinkle of crushed chocolate sandwich biscuits 7. Serve alongside a cup of coffee and ENJOY!Pineapple Fridge Tart Flapjack StackMakes 8INGREDIENTS 11/3 cups cake flour2/3 cup White Star Original Flavoured Instant Maize Porridge4 tsp baking powder2 eggs cup oil2 cups milk1 tbsp butter8 tinned pineapple rings, patted dry8 glac cherriesServing suggestion:Whipped creamHoneyChopped pineappleMaraschino cherryMETHOD1. In a large bowl, combine the flour, White Star Original Flavoured Instant Maize Porridge and baking powder.2. In a separate bowl whisk the eggs, milk and oil.3. Stir the wet ingredients into the dry ingredients.4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it. 5. Cook until bubbles begin to appear on the surface, then place a tinned pineapple ring in the centre and a glac cherry into the centre of the pineapple ring. Allow to cook for another minute before carefully flipping the flapjack and allowing it to cook through. Repeat with the remaining batter and pineapple rings. 6. Serve the flapjacks stacked with a dollop of whipped cream, a drizzle of honey, pineapple pieces and a maraschino cherry.7. Serve alongside a glass of orange juice and ENJOY!Carrot Cake Flapjack StackMakes 8INGREDIENTSFor the carrot cake flapjacks:11/3 cups cake flour2/3 cup White Star Vanilla Flavoured Instant Maize Porridge4 tsp baking powder tsp cinnamon tsp nutmeg2 eggs cup oil2 cups milk1 cup finely grated carrot1 tbsp butterFor the cream cheese glaze: pack (115g) cream cheese4 tbsp butter, at room temperature1 tsp vanilla essence1 cup icing sugar4-6 tbsp milkServing suggestionChopped pecan nutsMETHOD1. In a large bowl, combine the flour, White Star Vanilla Flavoured Instant Maize Porridge, baking powder, cinnamon and nutmeg.2. In a separate bowl whisk the eggs, milk and oil. 3. Stir the wet ingredients into the dry ingredients and fold through the grated carrot.4. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of the batter into it. 5. Melt the butter in a frying pan over medium-high heat and ladle a spoonful of batter into it. Once bubbles appear on the surface, flip and cook the other side until cooked through. Repeat with the remaining batter. 6. In a bowl with a hand mixer, beat together the cream cheese and butter until light and fluffy. 7. Beat in the vanilla essence, then the icing sugar, until smooth. Add enough milk to thin the glaze to a pouring consistency. 8. Serve the flapjacks in a stack and top with a cream cheese glaze and chopped pecan nuts.9. Serve alongside a cup of tea and ENJOY!Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/