South Africans call American style breakfast
pancakes ‘flapjacks’. However, keeping to my roots, here is
my recipe for UK-stylee flapjacks (with a tropical twist).
The Hawaiian theme was inspired by an ancient tin of pineapple and some leftover dessicated coconut. The result definitely conjures memories of a pina colada on a sandy beach, perfect for with a cuppa on a drizzly day when you need a little escapism.
Also a great breakie on the go or lunch-box treat.
Ingredients (makes about 12 big ones)
1x 440g tin of pineapple in light syrup, blended
100 g dessicated coconut
200 g unsalted butter
200 g brown sugar
200 g honey
500 g chunky porridge oats
90 g dark chocolate (optional)
Method
1. Heat the oven to 180C and grease and 20 cm x 30 cm cake tin or roasting tin.
2. Put the honey, sugar and butter in a saucepan and heat until the sugar has dissolved...
Take off the heat and add the oats, pineapple mush and coconut and stir well.
Take off the heat and add the oats, pineapple mush and coconut and stir well.
3. Pour the mixture into the tin and cook for about 30 minutes or until golden around the edges and still slightly soft in the middle....
Cut into squares while still hot and then allow to cool in the tin. They will harden as they cool.
Cut into squares while still hot and then allow to cool in the tin. They will harden as they cool.
4. It you fancy a chocolate topping, melt the chocolate in a bowl over a pan of hot water.
5. Drizzle the chocolate over the flapjacks and allow to set (I've given up chocolate so plain it is for us - pretty damn scrummy).
They keep for days in the fridge.
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