Classic Flapjacks Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
• Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

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