Method

Preheat the oven to 95 degrees C. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked flapjacks warm.

Whisk the flour, maizena, icing sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and the batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes. 

Heat a large nonstick pan over medium heat and brush with butter. Ladle 1/4 cup batter onto the pan; repeat to make a second flapjack. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until flapjacks are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the flapjacks and cook until the peaches are caramelised and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the flapjacks, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the pan with more butter between each batch. 

To serve, place 3 flapjacks, fruit side up, on each plate. Sprinkle with almonds, dust with icing sugar and serve immediately with maple syrup or whipped cream.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)