Saturday, March 27, 2010

British Flapjacks - Not to be confused with American Flapjacks! Oh, and some local wildflowers for this Spring...


Saturday mornings is not only my chance to catch a few extra winks of sleep-- it's a morning I set aside to make something special for breakfast.  Sometimes I like to whip up a quick batch of muffins, or homemade waffles.  Eggs are a favorite, too. Heck, Craig and I just enjoy our leisurely Saturday morning breakfast! In the March 2010 issue of Bon Appetit, Molly Weizenberg (of the very success blog "Orangette" and a recently published author, published this recipe.  I was definitely intrigued. My definition of Flapjacks, for all of my American life, has been pancakes. But these are different in the US...they are more of a bar cookie.  Molly's version of British Flapjacks requires an ingredient I had never heard of before-- Golden Syrup.  I filed this recipe in my "gotta try" part of my brain that reminded me to scout out this elusive ingredient. At last!  I found Lyle's Golden Syrup at my local World Market for less than $4.00.  Gripping my new treasure, I was ready to give this recipe a go.


Golden Syrup is made from Cane Sugar.  What is the bottle set in? It's my 8x8 pan, which I have lined with a parchment paper "sling".  I read the reviews from folks who made this recipe.  Several complained that they couldn't get the bars out of the pan. Problem solved...


You need a 1/4 cup of Golden Syrup.  TIP: Anytime I need to measure sticky syrups or honey, I wipe a little olive oil in the measuring cup-- it helps the syrup to slide right out.   If you cannot find Golden Syrup, some reviewers said that Maple Syrup worked great. But please-- no pancake syrup.  I never buy the stuff anymore-- don't get me started on the ingredients in there!  The rest of the ingredients are, unsalted butter, brown sugar, Quick Oats (big no-no on Old Fashioned Oats, Molly says) and a pinch of salt.  Preheat the oven to 350F.

In a pot, melt the butter, brown sugar and Golden Syrup (see how it slides right out...clever, eh?) until melted, stirring constantly.  Remove the pot from the heat, and add the oats and a pinch of kosher or sea salt.



Pour the mixture into the pan...

An off-set spatula makes flattening the mixture easy.  Bake for about 25 minutes...

The aroma will get anyone's attention... I'd check these at about 20 minutes.


I let these sit for about 5 minutes.  Using a bench scraper tool, made it easy work to cut these into fourths, then each fourth in half-- like a triangle.  Molly's version cut eat square into four small wedges.  I went for BIG! After cutting them, they sling lifted right out!

  I didn't let these cool completely. 


VERDICT:  These are definitely sweet and we really liked the chewy texture.  The balance of butter, nuttiness of the brown sugar and oats made us each go back for seconds. Craig took a few nibbles and commented that they remind him of something.  "Granola bars?", I suggested.  "That's it",he exclaimed  I have a really healthy version of granola that is a one of my family's favorite breakfast snacks that I make.  This version is a little naughtier because of the full stick of butter.  I brought my son two of these, and he devoured them.  These are super simple to make, and I will definitely try them again.  I would definitely want to add some dried fruit and maybe even almonds... for sure, I think cinnamon would raise the flavor bar on these just a little higher.  If you make these for your kids-- they might have a sugar rush going on for a bit.  Overall, I say "try these" if you like sweets. I think these are more of a dessert/snack than a breakfast item. Although, cookies for breakfast have been known to happen in our home-- on occasion!

Please scroll to the very end of this post for a printable recipe card.

LOCAL WILDFLOWERS

Today, Craig and I drove about 90 minutes south of where we live, to the Lake Nacamiento (California) area.  The wildflowers were in full swing-- I wish I could share the fragrance of the purple lupines.  It was great to get away and enjoy a drive in the country.  I'll leave you with a few images of our day, and the printable recipe on the bottom of this post.


  Gotta love Spring!











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23 comments:

Lucie said...

Your flapjacks look gorgeous, I can never wait for them to cool before wanting to taste them :) The pictures are just beautiful. Lucie x

T.W. Barritt at Culinary Types said...

At first, I was thinking that your flapjacks were a cross between an oatmeal cookie and a scone, but I think granola bars is right. We agree that anything with oats is wonderful! The shots of wildflowers - especially the sweeping colors in the open field - are pretty stunning! Thanks for sharing.

Kim said...

I wouldn't have let them cool completely either;D

Isn't it so much fun when you get the chance to cook with a new ingredient, like your golden syrup?

These look yummy and would be good with your citrus salad that you posted just a week or so ago. Yum!

Joanne said...

These are not the flapjacks I know and love...but I'm pretty sure there's room in my belly for these as well. Good call on the parchment paper. That stuff has saved my life (and my bakeware!) many a time. These look great.

teresacooks said...

I just came back from buying the Golden syrup to try these. The recipe caught my eye a while ago. Thanks for the tips.

Debinhawaii said...

What a fun thing to try--they look and sound yummy. Love the wildflower pictures too--so pretty! ;-)

Cathy said...

I've seen golden syrup on the shelf but have never cooked with it. Isn't it fun to try something new? These flapjacks do look delicious and your photos are terrific as always.

Phoo-D said...

I read that article and thought the recipe sounded quite interesting! Glad to hear that it turned out well. I love your photos of the lupines, so beautiful. I can't wait for spring to hit here!

Bit of Butter said...

I am a sucker for British flapjacks! Yum!

Deborah said...

These sound delicious! And what beautiful flowers.

Marguerite said...

These British Flapjacks look wonderfully delicious! I love oats and Golden Syrup and I can't wait to try these! And what gorgeous photos! Happy Spring!

tasteofbeirut said...

I immediately thought of the flapjacks I bought one year in England, Derbyshire, while I was visiting my friend Catherine in her little 12 house and a church village!
This recipe sounds excellent! Love the photos of California, that state is so beautiful!

The Short (dis)Order Cook said...

I often seen golden syrup at Whole Foods and I was always curious about it. What would I use it in? This answers that question. These look great and do seem like a homier version of granola bars.

I suppose the golden syrup would be good on pancakes too since I don't like maple and don't think pancake syrup is a good idea.

The Short (dis)Order Cook said...

Forgot to say how much I love your wildflower photos. Just beautiful. Spring is making its way to my neck of the woods bit by bit.

My Carolina Kitchen said...

I hate to admit it, but I don't think I've ever eaten flapjacks. Wonder where I've been? Thanks for including the pretty wildflowers. They're gorgeous.
Sam

Doña Masita said...

Oh my God! This are definitly a feast for the eyes! You are amazing. Congratulations.

Doña Masita
www.donamasita.com

Monica H said...

Can't say I've ever seen flapjacks wuite like this. They do look like granola bars! I just bought her book too.

Pretty flowers. They've been lacking here :-(

rtfgvb796 said...

IS VERY GOOD..............................

laurie said...

Looks really good! Im definately going to make these!! YUM!

kitchen aide mixer said...

lol seem like no one cant let them cool.. i like the pictures of the wildflowers..good to know where our food come from.

MsBabyPlan said...

Oh my my, where am I? I feel like Alice in the forbidden world. I am following you.

Ingrid said...

I have Golden Syrup which I bought at World Market, too!

I'll have to give these flapjacks a try. They look and sound good though you know what I'm thinking vanilla ice cream. Wouldn't that be delish broken up into big chunks and mixed in? Yes, I think so! :)

~ingrid

Abi, Scotland said...

Flapjacks are one of those lovely treats that I would always make with my Granny when I was a little girl and I still make regularly as an adult.

I would also let you know that Golden Syrup is beautiful on Frnech Toast and on plain vanilla ice cream.