Recipe Basics - Flapjacks

So for those unaware, flapjacks are a relative of the pancake, in whose family also resides crepes and pikelets.

Other names for flapjacks include griddle cakes, hot cakes, flannel cakes or wheat cakes.

Where some pancakes can be quite dense and heavy, flapjacks, which are made with self-raising flour, are on lighter side. More aerated if you will.

So they're very quick to make and use super common ingredients so you won't need to make an emergency trip to the shops.

Flapjacks 
(from Margaret Fulton's must have Encyclopedia of Food and Cookery)

INGREDIENTS

2 cups self-raising flour
pinch of salt
2 teaspoons sugar
3 eggs
1 3/4 cups milk
60g butter (melted)


METHOD

1. Sift flour and salt together in a bowl and sprinkle the sugar over the top

2. Beat together the eggs and milk and then add to the flour mixture, mixing with a wooden spoon until the flour is moistened

3. Stir in the melted butter


COOKING

Just like anything from the pancake family, melt some butter in a pan then pour in the flapjack mixture. You can make small ones or one big one, the mixture will work for both. Cook on the first side until bubbles appear over the surface (as in the picture) then flip and cook the other side.

Top them with whatever you normally put on your pancakes. Myself, I go for a little chocolate indulgence.


TIPS & TRICKS

In step 2, it is important that the eggs and milk get mixed together first, otherwise you might end up with stray chunks of egg in your flapjacks.

This mixture can end up pretty lumpy and while a few lumps are perfectly fine, if you're worried, just get a whisk out and whisk the butter in as opposed to stirring.

When cooking, heat the pan up a little before pouring the flapjack mixture on or else you might find the middle of your flapjack is undercooked.

Until next time.