Flaxjacks Recipes

FLAPJACKS

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
• Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

ENGLISH FLAPJACK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
• Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

OLD FASHIONED FLAPJACKS

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.

BRITISH FLAPJACKS

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
• Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
• A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

FLUFFY FLAPJACK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until no lumps remain. Add milk, eggs, and oil; whisk until batter is runny and well mixed.
• Heat a nonstick griddle over medium heat and lightly spray with cooking spray. Pour in a portion of the batter. Cook until bubbles form, 3 to 4 minutes. Turn and cook, pressing middle gently with the spatula, until lightly browned on the other side, 2 to 3 minutes more. Repeat with the remaining batter.

FLAXJACKS

Steps:

• Place the flour, baking powder, and salt in a medium mixing bowl and stir them together.
• Place the flaxseeds in a dry blender and grind them into a powder.
• Add the water and blend until a gummy mixture is achieved, about 30 seconds.
• Add the milk, oil, sugar, and vanilla extract and process until frothy and well blended, about 1 to 2 minutes.
• Pour into the flour mixture and mix well until everything is just moistened.
• Coat a skillet or griddle with a little canola oil, and heat it over medium-high.
• Spoon the batter into the hot skillet using about 2 tablespoons for each pancake.
• Cook until bubbles pop through the top of the pancakes and the bottoms are golden brown, about 2 to 3 minutes.
• Turn the pancakes over and cook until they are golden and cooked through, about 1 minute longer.