flapjacks ?

Question

Ok people - what do I need and how do I make good flapjacks ?

Answer 1

try this link the beeb website, its a recipe off ready steady cook and is very good and easy to follow!

Answer 2

Everybody loves flapjacks and I think making them with whole oats – sometimes called “Jumbo” oats – adds an extra dimension.

Makes 10
Ingredients
4 oz (110 g) light brown soft sugar
6 oz (175 g) butter
1 dessertspoon golden syrup
6 oz (175 g) porridge oats
a few drops of almond essence
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a 7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased.

To start, place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence.
Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.
This recipe appears in The Delia Collection: Baking, to be published on 8 September 2005.

Answer 3

Try the following

100g/3½oz unsalted butter, melted
50g/1¾oz caster sugar
50ml/2fl oz clear honey, plus extra for drizzling
200g/7oz oats
icing sugar, to dust

1. Preheat the oven to 200C/400F/Gas 6.
2. Line a baking sheet with greasproof paper.
3. Place all the ingredients into a bowl and mix together.
4. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes.
5. Remove the flapjacks and transfer into the freezer for five minutes to set and firm.
6. Once the flapjacks are set, remove from the freezer and cut into chunks.
7. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey

or Honey flapjacks
200g/7¼oz unsalted butter
200g/7¼oz demerara sugar
200g/7¼oz honey
400g/14¼oz porridge oats
50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

or Whisky flapjacks
55g/2oz oats
2 eggs, beaten
55g/2oz self-raising flour
55g/2oz caster sugar
vegetable oil
1 miniature whisky
To serve
2 segments orange
fresh mint sprig

1. Mix together the main ingredients, except the oil and whisky, and shape into three patties.
2. Heat a pan with a drop of oil and fry for two minutes on each side.
3. Add the whisky to the pan, warm and carefully set alight to flambé for a few seconds.
4. Serve on a warm plate with the orange segments and mint sprig.

or Fig flapjacks
Instead of figs you could add any dried fruit, or 100g/4oz of chopped chocolate or nuts for a change.
Ingredients
175g/6oz unsalted butter
175g/6oz soft brown sugar
4 tbsp golden syrup
½ orange, finely grated zest only
325g/11½oz porridge oats
150g/5oz dried figs, chopped

1. Preheat the oven 180C/350F/Gas 4.
2. Place the butter, sugar, syrup and orange zest in a large saucepan over a medium heat and stir until the butter has melted.
3. Remove from the heat and stir in the oats and figs. Tip into the prepared tin, pressing firmly down and bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
4. Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.

Answer 4

Canadian Flapjacks

Ingredients

(4 servings)

2 c Flour
1 Pinch sea salt
1 1/2 c Apple juice or milk
2 tb Oil
2 Eggs
1/2 c Honey
2 ts Baking powder
1 Pippin apple, grated


Instructions

Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best.

Answer 5

90g butter
90g (1/2 C) light brown sugar
75g (1/4 C) golden syrup
250g (2 3/4 C) rolled oats
pinch of salt

Grease 18cm square tin. Pre-heat oven to 200 C or 170 fan-forced.
Heat butter, sugar and syrup gently til sugar has melted. DO NOT BOIL. Remove from heat and add rolled oats and salt. Stir thoroughly. Tranfer to greased tin and level out. Bake 15-20 minutes or until golden brown. Stand tin on wire rack to cool for approx. 25 mins. Cut into bars with a sharp knife while still warm. Remove from tin to cool completely.

Answer 6

Seriously. Buy some Bisquick and follow the directions. Add in a 1/2 teaspoon of vanilla extract and 3 tablespoons of sugar.

Also, make sure you let the mix sit for 5 minutes before you start to ladle them into your pan/griddle.

Answer 7

Pancakes with Orange Honey Butter

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon honey
1/2 cup butter or margarine, softened
1/3 cup honey
2 tablespoons orange juice concentrate

In a mixing bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

Answer 8

If your making for one person:
1 cup flour-all purpose
1/2 butter milk
2 tsp baking powder
1 egg white
pink of salt and sugar

mix together baking powder and egg white
then add the butter milk and the rest of the ingredients.

Answer 9

Here are a couple of very good recipes:
Best Buttermilk Pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
Source: Martha Stewart
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbs sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 Tbs unsalted butter, melted, plus 1/2 teaspoon for griddle
1 Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2 Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3 Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4 Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Yield: nine 6-inch pancakes

I.H.O.P.'s Pancakes
http://www.topsecretrecipes.com
Nonstick spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 cup cooking oil
1 pinch salt

1 Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2 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.
3 Cook pancakes on the other side for same amount of time, until golden brown.
4 This recipe yields 8 to 10 pancakes.
Yield: 8.00 to 10 pancakes

Answer 10

You can't make a good flapjack without radish butter.