how do you make flap jacks??? and what do you need?????

Question

i want to make flap jacks how do you make them what do you need?

Answer 1

300g oats
225g soft light brown sugar
225g butter
100g raisins
a small knob of ginger, cut into tiny bits

Grease a baking tray (about 20cm/9” square). Set the oven to 160C/325F/Gas Mark 3. Melt the butter in a saucepan and once melted add the sugar. Warm gently, then remove from the heat and stir in the oats, raisins and ginger. Press into the baking tray (if your hands are wet I think the mixture sticks to you less).

Bake for up to 20 minutes. Don’t wait for the flapjack to turn brown, as if you leave it too long it’ll end up far too hard. Cut into squares or slices while it’s warm, then leave in the tray to cool.

These amounts give me 16 chunky squares using my baking tray. You can leave out the raisins and ginger if you like. And you can add 90ml/6 tbsp of golden syrup when adding the sugar; this gives you flapjack that’s more sticky than crumbly.

Answer 2

flapjacks

You will need:

150 grams (2 cups) rolled oats
150 grams (2 cups) flaked oats
200 grams (1 cup) of margarine
200 grams (1 cup) of sultanas
200 grams (1 cup) of dessicated coconut
4 tablespoons golden syrup
4 tablespoons brown sugar
There is a lot of margarine used in this recipe. Have faith that it is the right amount, even if it does look excessive! I prefer to use margarine that isn't too salty. Set the oven to 180°C/350°F/Gas Mark 4. Grease a cake tin with a little margarine. The one I use is about the size and shape of a house brick. The resultant flapjack is about an inch thick. Use whatever size tin you have that is appropriate for the recipe. Put the margarine, sugar, and syrup into a saucepan and melt together over a very low heat, stirring with a wooden spoon. You can do this in a microwave, if you wish. Do not let the mixture boil, as this will caramelise the sugar. Mix until the sugar has dissolved. Pour the mixture into a large bowl and stir in the oats, sultanas, and coconut. Mix well. You can use a wooden spoon, but in my opinion your hands are best -- just make sure they're clean first! Press the sticky mixture into the cake tin and press down with the back of a spoon or a spatula. Bake in the oven for about 20 minutes, but not much more. My flapjacks come out of the oven with the same appearance they had when they went in. Maybe a little bit browner. They are also quite soft. This is normal. This will result in moist and chewy flapjacks. When cool, cut into wedges or squares, but leave in the tin until completely cold and set before removing.

Answer 3

Hi there! I make the most gorgeous flapjack ever - and I'll share the recipe with you! I usually make a double batch and freeze half.

150g margarine
100g demerara sugar
2 10ml spoons golden syrup (1 tablespoon)
200g porridge oats

Grease a tin, 30 x 20cm. Melt the margarine, syrup and sugar, then stir in the oats. Spread across the tin then bake at 180 c, gas mark 4 for 15-20 minutes until golden brown.

Lovely stuff, hope yours turns out well!

Answer 4

There are griddles, that JUST make pancakes or flapjacks. There are mixes in a box all you do is add water. You need a good Canolia oil. A paper towel, and a good spatula. Heat the pan so that the oil kinda stings the pan... then have a THIN layer of oil on the pan use the paper towel to spread it out. only start small like six inches or you won't be able to flip it. Cook the one side until bubbles are all on top and popping. Loosen the edges so that it won't stick. After it is good and done on one side, golden brown...(takes practice) flip it and cook it on side two. this is tricky to know when it is done. it will puff up and steam will come out, poke ONE hole with a fork in the middle after a little of that steam has had a chance to cook the middle of the flapjack. Don't squish it with the spatula just pat it a couple times to make sure no runny batter is left. Then flip onto a plate, some serve with fruit, most like syrup, butter or jams and jellies. To make a second one be sure to use the paper towel with oil and have a thin layer of oil to cook the additional pancakes or they will stick. Good luck

Answer 5

Flap Jack Do It Again

Answer 6

The definition of fruits has different meanings depending on context.

Answer 7

u need all the equipment and the ingredients to make flapjacks, that's all u need, don't u know that lol, but hey ive just made some, still warm, want 1 with a coffee, here u go, good arent they

Answer 8

its dead easy to do them in the microwave- you need oats, sugar, butter and treacle and basically melt it all together then spread them into a tray and let them cool in the fridge or somthing!!!! exciting stuff I LOVE flapjacks

Answer 9

put your griddle on medium heat, allow it to sit for a bit (five to ten minutes) if you hold your hand over it, you should feel some radiating heat (my mother would flick water on it to see if it was hot enough to sizzle). you don't want it to be so hot you might burn yourself... put a THIN layer of oil (spray, butter, whatever makes your day) on the griddle, and pour the pancake batter on in a SMALL manageable portion (remember it spreads). Try to keep it smaller than the spatula you're using. watch for the bubbles... they'll rise for a bit, once they seem to stop and the outside rim becomes dry, flip the pancake, just like you would a burger on the grill. the pancake is done when you press down in the center and it springs back to you (like bread, it is a pan CAKE afterall)


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Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence


2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings


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Crepes Suzette au Beurre d'Orange
Recipe courtesy Pierre Orsi

13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.
Orange Butter:
18 ounces unsalted butter
12 ounces caster sugar
12 oranges, juiced
1 lemon, juiced
1 big splash Grand Marnier
Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.
To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)
Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes.



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The Willows Raised Apple Pancake
Recipe courtesy Lee Fraitag


2 tablespoons oat flour
2 tablespoons cake flour (*Cook's Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan
Serving suggestion: Maple, Apple Cider and Nutmeg syrups
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately.

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PANCAKES (like IHOP)

Recipe By
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 teaspoon baking powder -- heaping
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
cooking spray

Preheat skillet over medium heat. Use pan with nonstick surface and apply pam spray. In blender or with mixer, combine all ingredients until smooth. Pour batter by spoonfuls onto the hot pan, forming 5 inch circles. When edges appear to harden, flip the pancakes. They should be golden brown. Cook on other side. Makes 8 pancakes.

- - - - - - - - - - - - - - - - - -

Serving Ideas : serve with good syrup and fruit


IHOP Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 cup cooking oil
Pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray. In a blender or with a mixer, combine all of
the remaining ingredients until smooth. Pour the batter by spoonfuls into
the hot pan, forming 5-inch circles. When the edges appear to harden, flip
the pancakes. They should be golden brown. Cook pancakes on the other side
for same amount of time, until golden brown. Makes 8 to 10 pancakes.

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Ihop banana syrup

Banana Syrup:

1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 Tbs. dark molasses
1 1/2 Tbs. light corn syrup

Combine all ingredients in saucepan. Bring to a boil, stirring constantly. Reduce to a simmer, continue heating and stirring until desired thickness. Serve immediately, enjoy!

Tip: also try honey instead of sugar - 1/1 ratio

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Recipe for IHOP's country griddle pancakes

Country Griddle Cakes
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup Instant Cream of Wheat, dry
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
Nonstick spray
1. In large bowl, combine all ingredients with mixer set on high speed. Mix until smooth.
2. Preheat skillet over medium heat. Apply nonstick spray (away from heat source).
3. Pour batter by 1/3-cup portions into hot pan and cook pancakes 1-2 minutes per side or until brown. Repeat with remaining batter.
Yield: 8-10 pancakes

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Original Pancake House Apple Pancake

2 tablespoons butter
1 Granny Smith apple, peeled, cored, and
sliced thin
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
1/8 teaspoon vanilla
2 eggs
1/4 cup dark brown sugar
2 tablespoon granulated sugar
Cinnamon ice cream, optional

Add butter to a cast-iron skillet and put in the oven. Turn on to 400 degrees. When the butter is melted, add the apple slices to the skillet, sprinkle with 1/8 teaspoon cinnamon, and stir to coat.

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.

In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Pour the batter over the apples that are in the oven and top with the sugar mixture.

Bake for 25-30 minutes. Cut into wedges and serve topped with ice cream (if desired).

Yield: Serves one

Source(s):
http://www.recipelink.com/mf/14/15785......

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Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.