Pancakes these aren’t. I’m talking about British flapjacks : oaty, buttery, sweet bars of delight that are the perfect packable snack or breakfast on the go. Reminiscent of a granola bar, flapjacks are a traditional UK breakfast treat made with butter, oats, sugar and golden syrup, a jar of which I just received as a gift from an English-born co-worker. Making them is terribly simple, but keeping them around is difficult — which is why this is my second batch in less than a week! I have a feeling that jar of syrup will be gone quick… — Megan B.
chocolate pecan flapjacks
adapted from this recipe
makes 20 crunchy 1” x 2” bars, or 10 chewy bars
4 oz. (1 stick) salted butter, softened
1 oz. brown sugar
1 tbs vegetable oil
1/4 tsp salt
7 oz. (by weight) rolled oats
3 tbs golden syrup (substitute honey, agave or corn syrup if you like)
4 oz. semi-sweet chocolate chips
2 oz. chopped pecan pieces
Preheat oven to 350 degrees. Grease a glass baking dish (9 x 13 for a crunchy treat, 8 x 8 if you’d like them soft) and set aside. Cream together the brown sugar and salted butter with a mixer until light and fluffy, about 7 minutes. Measure out the tablespoon of oil, then measure out the syrup (this will help you measure the syrup more accurately and remove it from the measuring spoon with ease). Add both to the creamed butter/ sugar along with salt and dry ingredients and mix to combine evenly. Press evenly into prepared pan and bake 30-45 minutes, until the edges are golden brown. Cut when slightly cool and transfer to an airtight container for storage, or freeze to keep for longer periods.
*note: this recipe is done by weight rather than dry measurements. If you don’t have a scale, use a heaping 2 cups of oats, a scant 1/4c brown sugar, 2/3 c chocolate chips, and 1/2 c pecan pieces.
For more tips on producing the proper British flapjack, go here.