Flapjack Roll Ups For The Road

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  • Filling:
  • 500 g Eskort Red Viennas
  • 125 ml chopped leeks
  • 30 ml thyme
  • Handful baby spinach
  • 65 ml feta cheese
  • olive oil
  • 250 ml cream cheese
  • 500 ml grated white cheddar cheese
  • salt and pepper
  • Flapjacks:
  • 4 eggs separated
  • 125 ml castor sugar
  • 5 ml vanilla
  • 125 ml oil
  • 250 ml flour
  • 65 ml buttermilk


  • Flapjacks:
  • Separate the egg yolks from the whites (keep the egg whites separate).
  • Add castor sugar and vanilla to the egg yolk and whip until light and creamy.
  • Gradually add oil to the whipped yolks until combined.
  • Add 1/3 of the flour and mix until well combined, then add ½ the buttermilk, mix until smooth, then add another 1/3 flour, mix until well combined, add remaining buttermilk, mix well until smooth and add the remaining flour and mix well.
  • In a large mixing bowl beat the egg whites until foamy, add salt and beat until thick and glossy.
  • Fold the egg whites into the batter and combine.
  • Add sufficient oil to grease the surface of a pan at medium heat, pour in enough batter to cover the surface, cover and cook until golden brown, turn and cook the other side. Remove cooked flapjack from pan, set aside and repeat making flapjacks until the batter is used.
  • Filling:
  • In a frying pan over medium heat, fry the chopped leeks and thyme until soft.
  • Add baby spinach and stir until the spinach has
  • Remove the pan from the heat and add the feta.
  • In a frying pan fry the Viennas in a little oil.
  • Assemble:
  • Spread cream cheese on each flapjack, add white cheddar and the leeks. Season with salt and pepper to taste
  • Place two Viennas in the middle of the flapjack and roll it up.
  • Cover the roll ups and allow to cool down before packing them into a container.


Pack as Padkos.