Flapjack Crunchies Recipes

Steps:

• Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
• Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
• Mix all the oats into the liquid.
• Put the mixture into the baking tin & press flat.
• Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
• Warning: the timing is tolerant but accuracy in temperature is critical.
• Slice into 8 fingers before it sets but leave in place in tin.
• Leave to cool and set.
• Crunchy Flapjack:.
• The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
• Fruit Flapjack:.
• The recipe is identical to above but mix in some raisins and/or sultanas before baking.

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.