I am trying to make flapjacks. I have butter, brown sugar, golden syrup and oatmeal. I tried one recipe last week and they were way too greasy. I tried another recipe today and I needed a jackhammer to get them out of the pan. I could use them for bricks and build a house.
So what do I need to do to get a nice flapjack?
I’ve not made flapjacks in years- but I do remember they should still be far softer than you think- almost runny- when taken out the oven, or they become suitable only for making rockeries. Maybe that’s all the problem is?
That’s probably it. I cooked the second batch too long thinking they weren’t done. They might make a good ice cream topping if I take a mallet and crush them!
Rocky flapjacks make wonderful, if extremely unhealthy, breakfast cereal when broken up and served with milk. Nom!
So in Western Europe (according to Wikipedia), flapjacks are absolutely nothing like pancakes and everything like granola. Huh.
Mind blown!
Only I think granola is supposed to be healthy, and flapjacks sure aren’t!
I was all set to point out the buttermilk pancake recipe on Joy of Baking.
I’m glad I know the diiference before I move to England.
Nah people think granola is healthy but it’s not. It’s made with syrup and sugar and oatmeal here too.
Same here. I googled it and those aren’t like any flapjacks I’ve ever eaten.
Granola bars.
Aah, we call those oat crunchies, and Filbert is correct, you’re leaving them in too long.