Best 6 Old Fashioned Flapjacks Recipes

OLD FASHIONED FLAPJACKS

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.

BRITISH FLAPJACKS

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.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

CLASSIC FLAPJACKS

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

49ER FLAPJACKS

Steps:

• THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
• Dissolve in yeast.
• Let mixture stand 5 minutes.
• Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
• Add melted butter to milk mixture.
• Mix wet ingredients into dry and whisk until fully combined.
• Let stand at room temperature for 1 hour , then whisk down to deflate.
• Let stand overnight in the refrigerator or at room temperature.
• In the morning, deflate again, whisk in beaten eggs and vanilla.
• Batter should be runny and spread easily on the griddle.
• Use a 12 inch skillet on medium high heat.
• Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
• Do not turn until all bubbles pop and the top is basically dry.
• This will ensure a uniform golden brown color and correct texture.
• Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
• Serves 3-4.
• Tangy, soft and chewy.
• Store the batter one more day for a tangier taste.

BIDDY'S FLAPJACKS

Steps:

• Preheat oven to 350°F. Line 9-inch square baking pan with foil, leaving 2-inch overhang. Melt butter, sugar and syrup in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in oats, nuts and sunflower seeds. Transfer mixture to prepared pan. Press down firmly to form even layer. Bake until golden brown, about 25 minutes. Transfer to rack and cool. Using foil sides as aid, lift cookie out of pan. Carefully cut into squares. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)