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.
BRITISH FLAPJACKS
Provided by Molly Wizenberg
Categories Bake Vegetarian Quick & Easy Low Cal Dinner Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 5
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.
BIDDY'S FLAPJACKS
Provided by Jackie O'Halloran
Categories Cookies Nut Dessert Bake Oat Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 25
Number Of Ingredients 6
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.)
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