Pan-Fried Flapjacks

Pan Fried Flapjacks Tracy Griffen 2023

Flapjacks is a traditional Scottish recipe, some say made with leftover porridge poured into a kitchen drawer and allowed to set. So how to make them even more Scottish? Add salt and fry them!

Makes 12

50g butter, melted
70g soft brown sugar
1 free range organic egg
50g plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
dash vanilla essence
100g porridge oats
50g fine oatmeal
1 Tbsp golden syrup
100g mi of raisins / dried cranberries / sunflower / pumpkin seeds / mixed nuts
1 generous pinch salt (optional)
butter for frying

In a bowl, mix butter and soft brown sugar.  Add egg and mix.

Weight plain flour straight into the bowl, add mixed spice and cinnamon and mix. Drizzle in a dash of vanilla.

Now add oats, golden syrup and seeds / dried fruit, (I like sunflower seeds and dried cranberries).  Mix well together.

They are now ready to cook. Melt the butter in a frying pan on a medium heat and add handful sized balls to the pan.

Gently fry on each side, flattening the balls with a spatula. Better to go slow and low and not burn them. Try five minutes on each side.

Serve warm with salted caramel ice-cream.

The batter will keep for a few days in the fridge so you don’t need to cook them all at once.