This isn't a recipe for pancakes - not even close! I don't know how this recipe got overlooked - why I didn't make it and tell you about it the day I read it, I just don't know. Because I should have!! But now, one year later, I can only tell you that I'm SO happy to have found it once again. And I'm thrilled I can share it with you. This is one of those recipes that you're going to read and think, "Really? It's good? Can't see it! Can't see how FIVE ingredients will make my head swoon!" But I'm telling you, this is that good...head-swooning good...IF you like oatmeal. IF you like crispy, chewy oatmeal held together with sugar and butter. IF you like that sort of thing, then you're going to LOVE this!
You're going to need Golden Syrup, which is a type of syrup that is found everywhere in Great Britain and Scotland - and on this side of the pond it can be found at some of the larger supermarkets, speciality food store or British Import shops, like The The British Pantry (Redmond, WA) where I purchased mine.
Golden Syrup tastes a bit like Karo Syrup but it's ten times stickier. There is no maple syrup taste like you might expect. Just kind of bland...but once this syrup is cooked with brown sugar and butter, it becomes this caramelized "goo" that clings to every little oat...making them irresistable.
When this pan of deliciousness comes out of the oven you'll need to cut them - while they're soft. But don't make the mistake I made...I immediately lifted out one triangle to put on a plate and it fell apart - totally fell apart! I went back over the recipe - where did I go wrong? And since this recipe is from Bon Appetit and Mollly Wizenberg, no less, I knew it couldn't be HER fault! (Molly's blog, Orangette is on my daily read list, it should be on yours, too!) Maybe it was the oats? Were they old?!? I couldn't imagine...and in despair I walked off. An hour later I returned, reached into the pan to have myself a crumb and the entire thing lifted up!! They worked!!! In fairness, Molly's recipe said when cutting "mixture will still be soft", (and she wasn't kidding!), and she did say to allow to cool completely in pan before serving - but I couldn't wait! The crumbs were great - but the bars themselves..well, IF you like butter and sugar and oatmeal, you will find them incredibly good...so good that you'll eat half the pan before you realize your blood sugar has hit a new high...kidding...I would never do that...at least I would never admit it if I did!
British Flapjacks - From Bon Appetit and Molly Wizenberg, March 2010
1/2 cup unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
pinch of salt
Preheat oven to 350 degrees. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving. Makes 16 triangle-shaped bars.
