Best Old Fashioned Flapjacks Recipes

Old Fashioned Flapjacks image

Provided by mewmew

Categories Breakfast

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour (wheat can be used also or a combination of the two)
4 tablespoons sugar
2 teaspoons baking powder
6 tablespoons butter, melted
1 1/2 cups milk
1/2 teaspoon salt
2 eggs

Steps:

Preheat griddle so that a drop of water beads when dropped on it.
Combine dry ingredients.
Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
Add wet ingredients to dry ingredients.
Mix but not too much. Batter will be slightly lumpy.
Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
Serve with real butter and real maple syrup.

***** Chewy English Flapjack ***** image

Provided by comfort_food_rocks

Categories Bar Cookie

Time 40m

Yield 9-12 SQUARES, 9-12 serving(s)

Number Of Ingredients 7

8 ounces plain porridge oats
4 ounces butter
4 ounces golden syrup
4 ounces sugar (either brown or white, whichever is your favourite)
2 ounces chocolate chips (white or milk or dark)
2 ounces raisins or 2 ounces other dried fruit
2 ounces nuts or 2 ounces seeds

Steps:

Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
put the mixture in a papered tin, flattening the mixture with the back of a spoon.
bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
once you take the flapjack out, you should cut it before it cools completely because it will harden.
if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.

Classic flapjacks image

Provided by GeorgieL123

Time 35m

Yield Makes 12

Number Of Ingredients 4

Steps:

Preheat the oven to 180C/160C fan oven
Grease the bottom of a 20cm square tin then line it with baking parchment
Put the butter, sugar and golden syrup into a medium pan and then leave so that the butter melts and stirring regularly
Once the butter is melted, bring the pan off the heat and pour in the oats, making sure to cover each oat in the mixture
Turn it all into the tin and make sure to spread it out evenly by using a spoon or a knife
Bake for 25 minutes or until brown around the sides
Remove from the oven and leave to cool down for 2-3 minutes in the tray then remove from the tray and leave a further 5 minutes
Cut the flapjack so you have four lines down and three line across, giving you lovely rectangle flapjacks

British FlapJacks image

Provided by Molly Wizenberg

Yield Makes 16

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

Steps:

Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.