EASY FLAPJACKS
Classic, chewy and good for your soul, Lorraine Pascale's easy flapjacks are simple to make and hard to beat! Each serving provides 318 kcal, 3.5g protein, 43g carbohydrates (of which 25.5g sugars), 14g fat (of which 8g saturates), 2.5g fibre and 0.1g salt.
Provided by Lorraine Pascale
Categories Cakes and baking
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2 and line a 20cm/8in square baking tin with baking paper.
- Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
- Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
- Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out onto a chopping board and cut into squares.
- These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.
Nutrition Facts : Calories 318kcal, Carbohydrate 43g, Fat 14g, Fiber 2.5g, Protein 3.5g, SaturatedFat 8g, Sugar 25.5g
FLAPJACKS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about a dozen 4-inch wide pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
- Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
OLD FASHIONED FLAPJACKS
Been using this recipe for many years. It came from one of McCalls oldest cookbooks. ALWAYS use real maple syrup.
Provided by mewmew
Categories Breakfast
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
FEELGOOD FLAPJACKS
These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar
Provided by Cassie Best
Categories Lunch, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
- Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PERFECT FLAPJACKS
A classic buttery falpjack- original and best!
Provided by anya19
Time 30m
Yield Makes Bars
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/gas 5.
- Cover a square 7" or an 8" round tray with baking paper.
- Place the butter, sugar and golden syrup in a pan and heat gently until melted and the sugar has dissolved.
- Take off the heat and gradually stir in the rolled oats.
- Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft.
- Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!
BASIC FLAPJACK RECIPE
This basic flapjack recipe is an amazing treat and quick to make.
Provided by foodalicious235
Time 55m
Yield Makes 8 squares
Number Of Ingredients 5
Steps:
- Preheat the oven 200C/ Gas mark 6. Make sure you line a baking tray with grease-proof paper.
- In a saucepan, put sugar, butter and syrup and heat gently until it is melted.
- Place the ingridents in a bowl and mix.
- Put onto the tray and cook for 10-15 minutes. The remove from the oven, let it cool for 5 minutes and cut into squares.
EASY HONEY FLAPJACKS
Treat yourself to these easy honey flapjacks for elevenses or the afternoon slump. Perfect for picnics, packed lunches and bake sales
Provided by GF member meganrosepw
Categories Afternoon tea, Treat
Time 23m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 30 x 15cm rectangle tin with baking parchment. Melt the butter, sugar and honey in a pan over a medium heat, stirring frequently until the butter has melted and the mixture is smooth.
- Put the oats in a mixing bowl, then pour over the butter and honey mixture. Stir until all the oats are coated. Tip into the prepared tin, and use a spatula or the back of a spoon to evenly spread out the mixture. Cook for 10-15 mins until lightly golden. Leave to cool in the tin, then remove before cutting into squares.
Nutrition Facts : Calories 302 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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