Multi Seed Flapjack Recipes
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.
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- Preheat the oven to 180℃/170℃ fan/gas mark 4. Place the butter, sugar and golden syrup in a large saucepan and heat gently over a low heat. Stir until the the butter has melted and combined with the sugar.
- Add the oats, seeds and dried fruit. Mix well. Tip into a greased and lined 20cm square cake tin and press level with the back of a spoon.
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- Preheat the oven to 180°C/160°C fan/Gas 4 and line the base and sides of the baking tin with baking paper.
- To make it easy to measure golden syrup from a tin, first heat a tablespoon in a mug of boiling water for a minute before using. If you have digital scales, place a small pan on the scales, making sure they are registering zero, and use the hot spoon to scoop the syrup from the tin and into the pan. Re-set the scales to zero and add the demerara sugar and unsalted butter. Set the pan over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
- Mix the porridge oats, mixed seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
- Bake on the middle shelf of the oven for 20–25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.
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