Comments on: Maple & Pecan Flapjack

By: Mother’s Day Breakfast Ideas: Recipes for Pancakes, Hotcakes, French Toast, and More | Mother’s Day Breakfast Ideas: Recipes for Pancakes, Hotcakes, French Toast, and More recipe | Mother’s Day Breakfast Ideas: Recipes for Pancakes, Hotc

Tue, 09 Mar 2010 14:45:01 +0000

[...] and Pecan Flapjack at Real Epicurean Sour Milk Griddle Cakes at The Wednesday Chef Leek and Mushroom Buckwheat Oven Pancake at The [...]

By: scott

scott — Fri, 20 Feb 2009 23:12:11 +0000

A good tip, and one which applies to biscuits too. I remember my first time making shortbread where I waited till they looked “cooked”. They were horribly overdone

By: Nicola

Nicola — Fri, 20 Feb 2009 22:34:40 +0000

That would be, “throw out the pan”, but it was indeed a pain!

By: Nicola

Nicola — Fri, 20 Feb 2009 22:33:57 +0000

One thing to add (for the cooking inept like myself) would be that they don’t “look” done when in fact, they are. They still look moist and bubbly, but it is imperative not to overcook them. As I did recently and had to throw out the pain because the remnants were quite literally cemented on for life. If you wait for them to “brown”, they’re already dead in the water. They will firm up as they cool.

By: scott

scott — Fri, 19 Dec 2008 19:07:05 +0000

Mrs Leone Evrenos: Well I have to admit that after checking, my cake tin is 20cm! I’ll amend the recipe accordingly. The mixture shouldn’t come out runny, though; I’m not sure why yours did. Maple syrup is often much thinner than golden syrup so perhaps yours is especially runny? I use this recipe myself so I’m a little bit confused on that one. Perhaps try it with just golden syrup and let me know how it turns out?

By: Mrs Leone Evrenos

Mrs Leone Evrenos — Fri, 19 Dec 2008 17:32:12 +0000

Hi,
I have just made these flapjacks and used a 25cm cake tin as suggested. However the mixture barely covered the bottom and was very runny. Could you have made a mistake with the tin size? Although delicious maybe a larger quantity of oats could be used, or a smaller tin, say victoria sponge tin so it would come out much thicker instead a pizza base thickness.

Regards, Leone.

By: maria

maria — Wed, 26 Nov 2008 20:27:57 +0000

this recipe is so culturally ingrained that it can’t be reproduced in hania where i live
haing grown up on english-style sweets while i was living in new zealand, i find it difficult to reproduce them now that i live in crete, mainly because ingredients like golden syrup, maple syrup and pecans are simply unknown on our island
this sweet reminds of the good old days in nz when i found this sort of thing available in most of the cafes!

By: Lael

Lael — Thu, 20 Nov 2008 04:33:28 +0000

My sister and I ate so many flapjacks when we were in England. We’ve been dying to reproduce them since but have never been sure if the recipes we come across will actually give the results we’re wanting. Judging from your picture and this ingredient list, I think we’ve finally found what we’re looking for!

By: Jamaica Bob

Jamaica Bob — Wed, 12 Nov 2008 17:20:26 +0000

Mmm, these turned out great I added blackberry’s in their own juices on top to make this a breakfast of champions.

By: Anne

Anne — Tue, 11 Nov 2008 15:35:29 +0000

and to think, I had cereal for breakfast when I could’ve been having a real pilgrim breakfast!