Does anyone know the recipe for 49er flapjacks?
all in on the flop asked: I love those things…. so damn delish!!!!
Deborah
Tags: Flapjacks, Love
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During the Klondike gold rush of 1898, it was said that a real “Alaskan Sourdough” would just as soon spend a year in the hills without his rifle, as to tough it through without his bubbling sourdough pot. since food was scare, food provisions were more valuable than gold. In extreme cold, miners would put the dough ball under their clothes, next to their skin, or tuck it into their bedroll with them at night, anything to keep it alive.
49er Flapjacks
2 cups sourdough starter, room temperature
2 tablespoons sugar
4 tablespoons olive oil
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoons warm water
In a large bowl, add sourdough starter, sugar, egg, and olive oil; mix well.
Dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Only add baking soda to batter just before you are ready to cook the pancakes. Fold gently into the sourdough batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.
Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Serve on hot plates.
Flapjack Recipe (Both Chewy & Crunchy Versions)
Description
A simple to make oaty cake that is sweet, moist & chewy (or caramel flavoured, hard & crunchy).
Summary
Mix oats with melted margarine, golden syrup & sugar.
Bake.
Takes approximately: 5 min work, 25 min cooking, 60 min total.
Ingredients
Porridge (chopped rolled) oats 125 g
Rolled oats 125 g
Margarine 150 g
Golden syrup 75 g
Sugar 75 g
Equipment
Oven. Hob & saucepan (or microwave oven with microwaveable bowl). Knife, chopstick, wooden spoon or similar (to mix ingredients with). Pallet knife (to press into cake tin with). Scales & spoons (or just estimate). Square shallow baking tin about 20 cm sided. Greaseproof paper.
Detailed Instructions for Chewy Flapjack
Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
Meanwhile line the baking tin with greaseproof paper.
Mix all the oats into the liquid.
Put the mixture into the baking tin & press flat.
Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
Leave to cool and set.
Crunchy Flapjack
The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
Fruit Flapjack
The recipe is identical to above but mix in some raisins and/or sultanas before baking (obviously).
Notes
The chewy and brittle versions can be make simultaneously from the same mix by baking them on different shelves in the same oven provided the oven does not have forced temperature equalisation (e.g. a fan oven) by utilising the temperature differences between shelves. In my gas oven, I can bake chewy flapjack on the middle shelve whilst baking brittle flapjack on the top shelf.
The rolled oats are not vital. Flapjack can be made from pure porridge oats but the texture is less interesting. however, pure rolled oats does not work well because the resulting cake is very fragile.
I have not calibrated my oven (I just relied on its thermostat) so please check your oven produces flapjack the way you like it and adjust the temperature accordingly before producing a big batch. My oven, being a gas one, reaches its final temperature quickly; if your is an electric one without a fan assist it will take far longer to warm up and save time & electricity by cooking as it warms up then the nominal settings may be very different.
I have been asked by a reader of this site from North America as to what ‘golden syrup’ is. It is the British English name for a common viscous sugar syrup. It is golden brown, transparent, about 80% sugar & 20% water and made from sucrose that has been partially ‘inverted’ (split into glucose & fructose to make it sweeter). It has a slightly butterscotch taste and is often erroneously called ‘treacle’ because it, not real treacle, is used with breadcrumbs & shortcrust pastry to make ‘treacle tart’. That reader used maple syrup instead and wrote that it tasted very good (but maple syrup is far more expensive than golden syrup in the UK). Another reader later informed me that ‘corn syrup’ is the American English name for it.
This is a remarkably cheap cake because it can be made with no eggs, chocolate, fruit or alcohol.
Origin
This is a family recipe except for the details. The original recipe was simply “Melt margarine, sugar & golden syrup in the ratio 2:1:1. Add sufficient porridge oats. Bake with whatever else is being cooked.” and sometimes produced a chewy cake, sometimes a brittle one. When I came to want to make it for a party, I experimented across different temperatures, times & compositions to remove the chance element to get it reliably chewy. Whilst the experiments were cooking, a friend telephoned and told me she liked flapjack hard so I recorded how to make hard flapjack as well. The rolled oats instead of porridge oats were originally an accident when I bought the wrong type of oats but found they worked well.