If you order flapjacks in Britain, you’ll get a granola bar made from oats and golden syrup. If you want pancakes, you must order American pancakes, and then you’ll be told that isn’t on the menu. I’ve never seen American pancakes anywhere here except on Shrove Tuesday, or at Tesco wrapped in plastic like crumpets.
So the other day I adapted a recipe for British flapjacks and added apricots and maple syrup instead of golden syrup. I also tossed in some hazelnuts, for extra yum. These are good for breakfast, or a snack when you’re hiking. I suppose you could also eat it for dessert, maybe with some soy ice cream.
Next time we'll discuss the trans-Atlantic differences in the waffle, or How the Waffle Crossed the Atlantic and Became a Cookie.
Apricot and Hazelnut Flapjack
4 tablespoons margarine
¾ cup brown sugar
2 tablespoons maple syrup
10-12 dried apricots, chopped
1 cup rolled oats
1 tablespoon golden flaxseeds
1 tablespoon pumpkin seeds
2 tablespoons hazelnuts, chopped
½ cup self rising flour
Melt the margarine, sugar, and syrup in a large saucepan over medium heat. Stir in the remaining ingredients. Spread in a prepared (sprayed with cooking spray, or lined with parchment paper) 8" x 8" pan and bake at 350F/180C for 20-25 minutes.
Let cool before slicing.