When I lived in England I ate a whole lot of “flapjacks”.
In Canada we have something called flapjacks but they are quite different - it’s another name for pancakes - and what the English call “pancakes” we call “crepes” (after the French) but that is another thread.
So I haven’t had the pleasure of a “flapjack” (little oaty cake, heavy, sweet, sometimes with frosting, yum) since I’ve been here and I really am craving one.
So, please help me: what are they? Are they available in Canada? Can I make them at home?
Last time I made them was in cookery class at school, but they were really easy. This recipe seems like the one I followed, and I’m sure you could substitute maple syrup for the golden if you can’t get Lyle’s.
Well they’ve never done me any harm, as far as I can tell, but then I’ve got so many other things to blame for ill health.
I notice she mentioned a melted chocolate topping and I’ve tried them like that. Very nice. Dried fruit like raisins or chopped dried apricots would work, or maybe a pinch of ginger?
For peanut butter ones, I’d just remove a little bit of oats and some of the butter, and make up to the same weight with peanut butter.
Do you get golden syrup of any kind (maybe corn syrup), because that’s a real key ingredient. You’re in Canada, eh? You’ve got me thinking: what about using maple syrup. That would be bleeding lovely.
Apologies to the OP in advance but I’ve just finished a flapjack bought from the bakery round the corner. Size of a postcard, half an inch thick, corner dipped in chocolate up to half way. My arteries prob’ly won’t thank me but my tastebuds seem pretty happy about the whole thing.
Just to second the idea of substituting maple syrup, rather than corn syrup, if golden isn’t available (do ask though - lots of markets carry it even here in the US, and I would think it’d be easier in Canada). “White” or “light” (color, not calories!) corn syrup has almost no flavor other than sweetness - it’s like adding plain sugar. Dark corn syrup is like molasses and may be overwhelming. Maple, although different, at least offers an interesting flavor that can be balanced.
