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BS: Looking for Flapjacks Recipe
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Subject: BS: Looking for Flapjack Recipe From: GUEST,Snoozer at work Date: 22 Dec 04 - 08:13 AM Happy Holidays Everyone! I'm looking for a recipe for Flapjacks, but all the ones I find on the web are in British measurements (gms and things). I'm in the US and don't know if I trust myself to convert to cups and tablespoons. So does anyone have a Flapjack recipe in US measurements? And the recipe must include Golden Syrup. Thanks, Snoozer |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Bunnahabhain Date: 22 Dec 04 - 08:18 AM It's flapjack, just do it by feel. If it sounds healthy, then you're doing something wrong. It works. Unless the conversions are out by 300%, you'll be fine... Trust me. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: PoppaGator Date: 22 Dec 04 - 09:08 AM As far as I know, "flapjack" is just another word for "pancake," and syrup is poured onto a stack *after* they've been made -- not used as an ingredient. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: MMario Date: 22 Dec 04 - 09:14 AM Here's one that uses golden syrup as an ingredient... 2 cups all purpose flour 2 teaspoons baking powder 2 pinches salt 2 eggs, beaten 2 cups milk 2 tablespoons Rogers' Golden Syrup 2 tablespoons butter, melted combine flour, baking powder and salt. Mix eggs, milk and syrup. Combine wet with dry, adding melted butter. Mix well. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Coyote Breath Date: 22 Dec 04 - 10:15 AM Every year at this time my sister, who lives in Maine and is a Vegan, sends me pancake "mixes" of the dry ingredients mentioned above and which are "organic" in origin. Right now I am eagerly devouring "Fiddle Cakes". She also sends me organic maple syrup to pour over the stack. Yumm! The directions on the package say you can substitute orange juice for water! Boy these are great! When I visited her in 2003 I picked up a package of "Ployes" an arcadian pancake which cooks up like a crepe. Again Yummm! Sometimes I use water and also use natural peanut butter and natural honey to slather over a stack of hot cakes! I justify all this by telling myself that I need the "extra energy" to clear brush or shovel snow or take a walk-about in the cold weather. I'd make my pancakes from scratch but I'm lazy. Besides I really like these stone-ground organic beauties better than anything I have ever been able to come up with. The Fiddle Cakes are sold by Fiddler's Green Farm in Belfast, Maine(www.fiddlersgreenfarm.com) and the Ployes by the Bouchard Family Farm of Fort Kent, Maine, (no website) the maple syrup is from Strawberry Hill Farms of Skowhegan, Maine (www.puremaple.com)' Whatever justification you use, there is nothing tastier than a nice stack of hotcakes on a cold winter's morning. CB |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Bunnahabhain Date: 22 Dec 04 - 10:19 AM Flapjack is mainly rolled oats, with fat, sugar and syrupy type stuff. Is it an american thing to call something else flapjack? |
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Subject: RE: BS: Looking for Flapjacks Recipe From: MMario Date: 22 Dec 04 - 10:23 AM In the US - "flapjack" and "pancake" are virtually synonomous (sp?) - they are related to crepes - but usually a baking powder leavened batter. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,Snoozer at Work Date: 22 Dec 04 - 11:20 AM Thanks, everyone! I am looking for the oats, butter, sugar, syrup concoction (for those in the US, it ends up looking kinda like a granola bar). I will try the recipe I have, and estimate the ingredients (thanks Bunnahabhain!). I was just worried about getting the dry/liquid proportions wrong and ending up with something hard as a rock. Snoozer |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Grab Date: 22 Dec 04 - 12:27 PM Working from memory (several years since I made them) my "custom" recipe for flapjacks goes:- 1kg oats 500g margarine 250g brown sugar (may have those the wrong way round - have to check) 1 tin (907g) Golden Syrup Various handfuls of chopped mixed nuts, crushed flaked almonds, raisins and sultanas SALT Need to check the marg and sugar quantities. One way or the other, anyway. You get the idea - 4:2:1 ratio. Note that this is by weight. It isn't possible to *just* measure in cups/spoons unless the recipe is some real dumbed-down version for kids (or alternatively unless the recipe is some back-of-an-envelope deal). If your scales don't do grams, divide by 25 and call it ounces. But as Bunnahabhain says, it's difficult to get flapjacks wrong - the only question is how right you get them! :-) The main thing to get right is the salt. You need *much* more than you'd think, else the flapjacks will be sickly-sweet. Once you can just taste the salt through the sugar, that's about right. It's difficult to mix when all the oats are in there, though, and the oats affect it slightly too. So put in about half the oats, get the salt right, then put in the rest. My secret tip: If you add the nuts and dried fruit as you're melting the marg, sugar and syrup together, you get more of the taste of them in the resultant gloop, and the flapjacks are tastier as a result. My other secret tip: The consistency is better if you have more large oat flakes. Generally the packs you buy tend to have smaller flakes and more powder (oat flour), because that's better for porridge, but the small bits and flour make flapjacks more "brick-like". If you can find bags of rolled oats with nice large flakes, fine. Otherwise, use a suitable colander to separate the large flakes from the flour. This oat flour then gives you the raw ingredients for oat biscuits (oatmeal cookies in the US?), so two for the price of one! My third secret tip: Demerara sugar is OK, but the darker the sugar, the better. Molasses sugar or soft dark brown sugar is best. Graham. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: s&r Date: 22 Dec 04 - 12:37 PM Squeeze a lemon in the mix. Stu |
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Subject: RE: BS: Looking for Flapjacks Recipe From: s&r Date: 22 Dec 04 - 12:38 PM And a glass of brandy Stu |
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Subject: RE: BS: Looking for Flapjacks Recipe From: MMario Date: 22 Dec 04 - 01:01 PM ?? That would be granola in the states... and Grab? It isn't possible to *just* measure in cups/spoons unless the recipe is some real dumbed-down version for kids (or alternatively unless the recipe is some back-of-an-envelope deal). Generations of cooks in the US - not to mention many generations of cooks elsewhere who grew up using the Imperial system of measurements are apt to dispute this. I agree - by weight is more accurate - but "It isn't possible" is highly inaccurate. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 22 Dec 04 - 01:09 PM I grew up with "pancakes" that are the flat breakfast* food cooked on a pan or griddle and topped with maple or fruit-flavored syrup, with the understanding that in other parts of the U.S. sometimes they are called "flapjacks." Mine are thin in the Scandiavian tradition, not those 1/2 inch this syrup sponges like they serve at Denny's or IHOP, etc. But it sounds like this isn't what you're looking for? *When it's a cold day or you're really tired and nothing else sounds good, pancakes are fabulous for dinner. The ultimate comfort food! SRS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Grab Date: 22 Dec 04 - 01:24 PM Apologies to US cooks then. :-) But many of us in the UK still use the Imperial system, and that includes units such as "pounds" and "ounces" which let you give quantities of ingredients by weight. UK recipes freely mix by-volume measurements (eg. water, milk) and by-weight measurements (eg. butter). I simply don't see how it's possible to measure margarine, butter or fruit without using weight (to pick three off the top of my head). Sugar, flour and other dry goods like that are reasonable, because their density is pretty consistent amongst suppliers and they fill a container neatly. But there are things which just won't go neatly into a measuring cup/jug. Maybe you can fill a cup with butter or margarine, but you'll have a hell of a job getting it out! And fruit recipes like apple pie can't just say "three apples" because the size of apples (from smallest to largest) can vary by about a factor of 3 even with shop-bought apples, and by much more with home-picked ones. So I can't see a "by-volume" measurement working for those with any accuracy. Maybe I'm prejudging too much - or maybe US cooks are just used to the inaccuracy of their measuring... ;-) Seriously, how *do* you do it? And you need to weigh meat before you cook it, don't you? Graham. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: PoppaGator Date: 22 Dec 04 - 01:31 PM I had no idea that "flapjack" had a completely different meaning in Britain than in the US, where it's just a synonym for "pancake." I'm about to drift off in a whole new direction, but this discussion reminds me that I learned somewhere that Mardi Gras Day (Shrove Tuesday) is observed in Britain by some kind of ritual that involves running with pancakes. (Nothing at all, presumably, like running with scissors.) As a New Orleanian deeply involved in an entirely different approach to Carnival/Mardi Gras, I find this concept difficult to wrap my brain around. Any input, anyone? |
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Subject: RE: BS: Looking for Flapjacks Recipe From: MMario Date: 22 Dec 04 - 01:35 PM new thread! |
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Subject: RE: BS: Looking for Flapjacks Recipe From: jeffp Date: 22 Dec 04 - 01:54 PM In the US, the wrappers of sticks of butter are marked in 1 tablespoon increments. This makes it rather easy to measure a particular amount. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,Snoozer still at work Date: 22 Dec 04 - 02:08 PM (Yes, I am getting work done...) I learned to cook using cups, spoons, etc for measurement, never knew there was another way, until I started going to Scottish and Irish festivals and looking through cookbooks they had for sale! Butter and margerine usually comes in sticks and you learn (from your Mom or home ec teacher) how much of the stick is a teaspoon or tablespoon (plus the packages are marked), or sometimes a recipe will call for "half a stick" of butter (which is 4 tablespoons). As to the fruit, most recipes I've seen do include a weight. It will say something like 5 cups sliced apple (1 1/2 pounds). Although they will sometimes say something like 3 medium apples. But we manage.... Thanks for all the info on flapjack, can't wait to get home and try it! Snoozer (Susan) |
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Subject: RE: BS: Looking for Flapjacks Recipe From: MMario Date: 22 Dec 04 - 02:10 PM whoops - lost a whole big long posting - which also bemoaned the fact I can't start a new thread from this computer... anyway - lots of ways to measure by volume - including suspension in liquid - like ol' whassiname in the tub... I come from a long line of "by guess and by golly" cooks - |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,.gargoyle Date: 22 Dec 04 - 04:03 PM I have known it as Hudson Bay Bread http://www.holry.org/baybread.html
This is a recipe for what the Sommers Canoe Base calls Hudson Bay Bread, or sometimes just Bay Bread. In the 1960's, the Base got the recipe from the Minnesota Outward Bound School, and for several years it was baked at the Barbara Ann Bakery in Ely. At the bakery, it was baked in a convection oven, so it is difficult to get exactly the same effect in a conventional oven. This recipe comes very close. One important technique left out of the Base's official instructions is that rolled oats should be used (not instant oats), and more importantly, they should be ground up. A blender works fine for about a cup at a time, and a food processor would probably work even better. Bay Bread is most excellent as lunchtime fare on canoe trips when you are burning thousands of calories each day. It is convenient, easy to pack, and is a concentrated food source that everyone seems to look forward to on the trail. When you see the ingredients, you will see why it does NOT make a very good "light snack" at home.
1 1/2 lbs. (3 cups) butter or margarine - soft
Cream together the above ingredients. Gradually add:
1 1/2 cups sliced almonds
Press into cake pan or large sheet pan about 1/4 to 1/2 inch thick. Bake at 325 degrees for about 20 minutes. Do not overcook, as it will get crispy and brittle. Take out of oven and use spatula to press down (keeps it from crumbling). Cut into exactly 3 1/2 inch squares. Package in plastic bags with as many as there are crew members (one each for lunch). If you measured correctly, they should just fit into 1/2 gallon paper milk cartons. They will be protected, easy to pack, and easy to find when you want to grab a quick lunch. Slather with massive quantities of peanut butter and jelly, and wash it down with some Red-Eye, and you will know you ate lunch!
Note: The above is a very slightly embellished version of the Canoe Base recipe, as provided by Craig Pendergraft and Dave Greenlee. Below Chuck Rose offers some variations that seem quite workable:
Chuck Rose' Hudson Bay Bread Variations
Here's my versions of Hudson's Bay Bread. I have in various places seen other versions so I doubt it was invented by Outward Bound. Here are two versions of the recipe. I made both many times while working at the canoe base in the 80s. -- Chuck Rose
Ely version
Bissett version Cream all ingredients except oats/nuts. Then add oats/nuts and mix well. Spread into 2 greased cookie sheets about 1/2 inch thich Bake at 360 degrees for about 8 minutes. The mixture puffs up while baking. Roll it down with a rolling pin and bake again until golden brown (about 8 more minutes). Roll down again or it will crumble. Don't overbake. Cut while warm, leave in pans to cool.
Chuck Rose prefers the vanilla version.
Hudson Bay Bread AND FROM: http://www.backpacker.com/article/1,2646,1200,00.html
Recipe Ingredients
* 1 Cup butter, softened
Serves: 6 At Home: Cream together the butter, sugar, syrup, honey, and vanilla. Grind the oats using a food processor or coffee grinder, then slowly stir in the almonds and oats. Press it all into a 13 x 9-inch pan. Bake at 325?F for 15 to 20 minutes. Don?t overcook; it crumbles. As soon as you remove it from the oven, press the mix firmly with a spatula. Cut into squares and let cool in the pan.
Calories: 400
Hudson Bay Bread(Old Way)
Recipe Ingredients
* 3 Cups butter
Serves: 6
This was a European staple before workers of the Hudson Bay Company packed it along on beaver-trapping excursions into what is now the American West. No light snack, this early energy bar reportedly stoked the metabolic fires of Sir Edmund Hillary as he ascended Everest.
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Sincerely, |
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Subject: RE: BS: Looking for Flapjacks Recipe From: wysiwyg Date: 22 Dec 04 - 04:13 PM Uh, I think we did this thread last year.... ~S~ |
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Subject: RE: BS: Looking for Flapjacks Recipe From: wysiwyg Date: 22 Dec 04 - 04:20 PM Pancakes at Mudcat: http://www.mudcat.org/thread.cfm?threadid=39486 http://www.mudcat.org/thread.cfm?threadid=44146 ~S~ |
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Subject: RE: BS: Looking for Flapjacks Recipe From: s&r Date: 22 Dec 04 - 05:53 PM In some places on Shrove Tuesday (sometimes the Sunday before) a race may be organised where the competitors carry a frying pan (skillet?) with a pancake cooking in it, or already cooked. The race rules probably insist on so many 'tosses' during the race. This custom is not found everywhere in the UK. Pancakes are eaten most often as a sweet course, sprinkled with sugar and lemon juice and rolled up. Orange and golden syrup is sometimes used, but my mother didn't approve of that. Traditionally the pancake is cooked on demand and eaten immediately, with family members waiting for the next one to come out of the pan. Where the cook has the confidence the pancake is not turned with a spatula, but is tossed in the air, flipping over so that the uncooked side lands in the pan. Many houses will only eat pancakes on Shrove Tuesday. Stu |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Liz the Squeak Date: 22 Dec 04 - 06:01 PM From memory, bananana flapjacks. 1 big or 2 smaller bananas, the squishier the better (great for using those overripe black ones) 2 big spoons honey or golden syrup 1 kg bag muesli (rolled oats, wheat, sultanas, nuts, the usual rabbit food mix) Warm the honey/syrup in a pan, mash in the banana, take off heat and mix in the muesli. Put into well greased baking tray and bake at 180* until light brown and springy. Cut while warm but do not turn out until cold or they will fall apart. Enjoy! (You can enhance the bananana flavour by adding a couple of teaspoons of bananana milkshake powder or a small amount of syrup.) LTS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 22 Dec 04 - 07:18 PM Graham, The measuring method is no less accurate than the weights method, as long as you're consistent in what you're doing. My mother used to do the "displacement" method for shortening when I was a kid, but I always that that was inconsistent and time consuming. It was also wet and messy and sometimes got too much liquid into your recipe if pockets of water occurred. So who doesn't have a rubber scraper (spatula) around these days to scoop shortening from a measuring cup? Or, as others have noted, cut a stick of margarine or butter at the appropriate point on the marked waxpaper wrapper. I'm one of those cooks who buys the package of meat and if the amount is too much for a recipie either 1) uses it all anyway or 2) lops off a piece and puts it in the freezer and uses the rest for the dish. I'm the cook who pulls a bag of apples out of the fridge and peels and pares them until "that looks about right." I do measure the spices and sugar and levening ingredients accurately (even if that means adding an extra measure of spices, etc.). Some parts of cooking don't do to mess around with, when you have a chemical reaction that allows your bread or biscuits to rise or your custard to set, etc. Other things are completely up to your judgement, and the recipe is only a suggestion. I make things straight, by the recipe, at least the first time to see how it was intended to turn out. Depending on the outcome, I may or may not adapt it to taste in the future. If I do, I make notes on the margin or a scrap of paper tucked in the book so I can remember what I changed so after that my change is consistent. (Well, that's clear to anyone else who cooks the way I do--and you don't see folks spitting food out over here, so I guess it works!) SRS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: open mike Date: 22 Dec 04 - 10:01 PM sorry if i misssed it, but why not just post the given measurements and ask for translation, equivialent, etc. figureing form the "Cats here? we were going on about bushels, pecks, etc today in the chat... i have a sour dough starter which is a great way to make pancakes--in Alaska the "Sour Dough" was the nick name given the miners as they nearly always had a bit of "starter" tucked away in the dog sled somewhere!@ and SWan Francisco Sour Dough bread is quite famous... |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Grab Date: 23 Dec 04 - 09:26 AM OK SRS, I can see displacement method working - I'd forgotten old Archimedes. *Way* much grief for just getting a bit of margarine though! And marking the butter packet like that is a neat idea - Anchor butter comes marked in grams in Britain, but no others do it. I guess if you're used to it then no worries - there's no way I'm going to convince a whole country that their system of measurement isn't too hot. ;-) It just seems vastly more complicated than bunging it on the weighing scales. Ho hum - put it down to cultural differences like all the other UK-US oddities (such as the word "flapjack", for instance... :-) Graham. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Blissfully Ignorant Date: 23 Dec 04 - 09:52 AM I don't measure anything for flapjacks... i just melt some butter in a pot, stir in some sugar and syrup and honey, and some sultanas, some mixed spice and nutmeg and cinnamon, and then some oats, then i press it into a baking tin and put it into a hot oven for quarter of an hour. Works fine :0) |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 23 Dec 04 - 11:07 AM What kind of scales are you talking about, anyway? Is this something you have to clean between each ingredient? How convenient is that [not!]? |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,pattyClink Date: 23 Dec 04 - 07:58 PM Oh, for heaven's sake. Rule number one is, in the U.S., what we do is we buy a box of Bisquick (or better, Pioneer baking mix, or Hodgson Mills mix if you want whole wheat) and do what it says on the box! If you like them a little sweeter, you can add a tablespoon of sugar and a splash of vanilla. Want healthy-hearty? Throw in a few tablespoons of dry 4-grain or 7-grain cereal. For the absolutel top of the line pancakes, mix in a half-cup of cooked Cream of Wheat along with everything else. (you can make it in the microwave, or use leftover) I don't know why, but they're awesome. (I got the idea from IHOP, so you can try them out there if you think I'm crazy) |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 23 Dec 04 - 08:37 PM I wouldn't have Bisquick in the house. It's too easy to make them from scratch and they taste much better. Same goes for pancake mix. And biscuits from the cooler that come in those exploding cardboard wrappers. IMHO. SRS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: catspaw49 Date: 23 Dec 04 - 08:58 PM Those are called "Whomp Biscuits." Jerry Clower as I recall coined that one for the sound they make when the tube pops open. The most depressing sound in the world................... Brits.....for Biscuit, read Scone. I can't imagine calling a biscuit a scone though. Some 6 foot 3, 275 pound Bubba walks into the kitchen and says, "I could eat me a mess uv scones and sawmill gravy." Don't hardly sound right to me............ Spaw |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,Champagne Carol's Secret Santa Date: 23 Dec 04 - 10:04 PM Grab: In the US, sticks of butter, oleo, margerine etc. are marked off on the wax paper in which they are wrapped into Teaspoons, tablespoons, 14 cups, 1/2 cups so that all a cook need do is slice off the desired amount - no measuring or squashing into a cup needed! Also, in the US - most butter has a consistant moisture and fat content unlike Ireland and UK where it can vary from Creamery to Creamery. If you want higher fat and moisture contents in the US..you need to buy what is called 'Artisinal' butters or...Kerrygold..or churn your own. >I< was raised to believe that 'Flapjack' denoted a griddle-cake using the Oats recipe and that the only thing called a 'pancake' was with wheat flour. The first Oat-cake recipe was pretty much what I'd been raised with, but my parents are of recent Irish descent (Dad's family was born there) so maybe I'm not sufficiently 'American' to have grown up believing in the fairytale that anything cooked on a griddle is a pancake. Now Oatcakes are a whole 'nuther matter. Those are also made with Golden Syrup but come out like Hockey-pucks. Tasty hockey pucks. To the basic Oat Flapjack, I would suggest you add a sprinkle of Ginger, All-spice, Mace and Cinnamon, but NO dried fruit - those are for Oat-cakes. As for the Syrup, half-Golden Half-Maple is a nice blend. Pure maple is not to most UKers tastes. Of course, you can also make a type of griddle cake called Hoe-Cake with cornmeal although you can find more Pancakey recipes using Cornmeal these days. Another good topping is seedless boysenberry preserves, melted in a sauce-pan until the right conistancey. The Gold Standard of American Pancakes is The Buttermilk Pancake, preferably a Southern Recipe and wrapped around a sausage and called: Pigs in Blankets. I'm getting hungry - time for IHOP Champagne Carol's Secret Santa who stops by to look for Cllr and inevitably posts somewhere else. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,Scoville on Mom's computer Date: 23 Dec 04 - 11:51 PM I grew up with the regular old Joy of Cooking pancake recipe, if that's what you're looking for when you ask for "flapjacks": 1. Place a griddle or heavy-bottomed skillet over low heat. After a little while (while you mix ingredients) turn it up to medium. When you've got the batter mixed, flick a little water onto the surface of the pan--if it dances around, the temperature is right. 2. Sift before measuring: 1 1/2 cups flour (you can also try replacing half the flour with whole-wheat flour, or replacing 1/4 of the flour with cornmeal.) 3. Resift or mix with: 1 teaspoon salt 3 tablespoons sugar 1 1/2 teaspoons double-acting baking powder 4. Combine and add to the dry ingredients: 1 or 2 slightly beaten eggs 3 tablespoons melted butter 1 to 1 ¼ cups milk When the batter is mixed, you can also mix in a few blueberries, chocolate chips, etc. or a little cocoa powder, for variety. I've been told on occasion to grease the griddle with butter but my dad never does, and I never have, and it seems to work fine without it if you have a nonstick griddle. Pour a little batter onto the hot griddle and leave it until the bubbles that form toward the MIDDLE OF THE CAKE just hold their shape. Flip them once and leave them for a little bit on the other side (it shouldn't take long since they should already have cooked most of the way through on the first side). I can normally fit four cakes at once on a regular griddle (the kind that sits on the stove burner). We always used to call the little drips that form teeny pancakes "Razz cakes" in honor of a cat we had who loved pancakes. Even when we didn't get drips in the pouring process we'd make a few intentional drips just for her. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 24 Dec 04 - 02:06 AM The things we called "pig in a blanket" are baking powder biscuits, rolled out thinner than usual, and wrapped around small sausage links before baking. When I was a kid the left-over pancakes were used as a sort of poor-man's blintz--they were spread with jam and rolled up and eaten standing up over the kitchen counter. SRS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Grab Date: 24 Dec 04 - 06:32 AM Scoville etc, if the thing you mean by "flapjack" is thinner than about 1/2" to 3/4", it's not the type of flapjack the original thread poster was looking for. It isn't any sort of pancake or griddle cake. It's a heavy bar of oats, syrup, sugar, nuts and dried fruit that can harden your arteries just by opening the tin and smelling them! :-) Graham. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: mg Date: 26 Dec 04 - 11:11 PM flapjacks in U.S. are what Paul Bunyon and probably Babe the Blue Ox ate. He had to tie something on his ice skates to grease the griddle with it was so big as I recall. mg |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Mr Red Date: 27 Dec 04 - 05:12 AM I once wrote a local newspaper article (on folk) and mentioned St Annes Wells on the Malvern Hills (regular sessions reported to have re-started. In it was a reference to their treacle (treacle is black, golden suyup is er well golden) and said that "treacle was an aphrodisiac - ypou know". Rather impish of me but there you go. Melanie told me a feww days later that she had had a little old lady asking specifically for the flapjack. Good on yer lady. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Mr Red Date: 27 Dec 04 - 05:15 AM I forgot to say that it was only a percentage of treacle v golden syrup, about 1 of treacle to 2 or 3 of syrup. Joy used some molasses recently. Super taste but ....... seriously STICKKKKKKKKY FINGERS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,jennifer Date: 27 Dec 04 - 05:16 AM You don't need to clean the scales in between ingredients - they're all going in the same place! Helps if you start with flour and then do the butter, obviously, so the flour doesn't then stick to the butter. Surely you'd have to wash out the measuring cup or have a whole line of them? Anyway, my scales are weigh-and-add, you just press zero as you add each ingredient. My flapjack recipe is 12oz porridge oats, (I like them bricklike, they're more resilient in lunchboxes) 6oz butter, 3oz syrup and 3oz soft brown sugar. I also used to add a splash of Ratafia flavouring but I'm distraught to learn this has possibly been discontinued - does anyone know where I can get it? My granmother made flapjacks with it and I can hardly bear the thought of never tasting them again. |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Liz the Squeak Date: 27 Dec 04 - 08:07 PM A pig in a blanket? Here that's a poorly porker with a soppy owner, wrapping it up in a nice woollen rug to keep it warm..... I thought they were what we call sausage rolls.... sausage meat wrapped round with pastry. Pigs in a blanket here are the chipolata (very thin) sausages with strips of bacon wrapped round them served with roast turkey. The bacon and sausage fat keeps the turkey moist. Two nations divided by a single language..... LTS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: Stilly River Sage Date: 27 Dec 04 - 08:28 PM I have several sets of measuring cups. 1/4, 1/3, 1/2, and 1 cup (which equals 8 ounces). There are also large pyrex cups, up to one quart (four cups = two pints = 32 ounces). Several sets of measuring spoons. Starting with teaspoons 1/8, 1/4, 1/2, 1 teaspoon, 1 tablespoon. (One set had a horrible 1 1/2 teaspoon measure that I accidentally used as a teaspoon, so I've pulled it off of the ring.) 16 Tablespoons equal one cup. So depending on how much of something, it gets measured in it's own spoon or cup. If you use a weight and add scale, what if you get too much of something? Do you scoop it off easily without taking other stuff with it? What if it was a wet something added too much to a dry something? Do you premeasure it in something before you weigh it? I measure dry stuff in the cups first, then wet or messy, to hopefully use as few of the vessels as possible. And depending on the order stuff goes into the recipe. SRS |
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Subject: RE: BS: Looking for Flapjacks Recipe From: GUEST,LilMissBritain Date: 25 Apr 08 - 07:22 AM 2 cups of porridge oats |
