A pancake (otherwise called a muesli bar, oat bar, oat bar or oat cut) is a prepared bar, cooked in a level broiler tin and cut into squares or square shapes, produced using moved oats, fat (normally margarine), earthy colored sugar and generally brilliant syrup.
The bite is like the North American granola bar, and in the United States and a large portion of Canada the term hotcake is a commonly known however lesser-involved term for flapjack.
Story of Flapjacks
The Oxford English Dictionary records “pancake” as being utilized as soon as the start of the sixteenth century, despite the fact that as of now it appears to have been a level tart. Shakespeare alludes to “fold jacks” in Pericles, Prince of Tire, however this is one of the numerous chronological errors in his authentic plays and doesn’t propose that he thought it was a center eastern dish, just a typical English treat of the time:
“Come, thou shant return home, and we’ll have tissue for occasions, fish for fasting-days, and moreo’er puddings and fold jacks, and thou shalt be gladly received.”
Act II Scene I
Afterward, pancake would be utilized to depict something almost identical to an apple flan, however it isn’t until 1935 that the word is first used to portray a food made of oats. In the UK, this utilization has for the most part supplanted before plans.
Easy FlapJack Recipe
- 500 g jumbo porridge oats
- 250 g butter, plus extra for the tin
- 250 g light brown sugar
- 4-6 tbsp golden syrup (depending on how gooey you want it)
- Heat the broiler to 200C/180C fan/gas 6. Put the oats, margarine, sugar and brilliant syrup in a food processor and heartbeat until blended – be mindful so as not to overmix or the oats might lose their surface.
- Daintily spread a 20 x 20cm baking tin and add the combination. Press into the corners with the rear of a spoon so the blend is level and score into 24 squares. Heat for around 15 mins until brilliant brown.