Flapjacks with pecan nut butter

Recipe from: 4/15/2004 12:00:00 AM

Ingredients 13
Servings 6
Time 15 minutes

Ingredients

  • FLAPJACKS
  • 250
    ml
    self-raising flour
  • 30
    ml
    castor sugar
  • 1
    extra-large egg, whisked
  • 150
    ml
    milk
  • PECAN NUT BUTTER
  • 75
    ml
    castor sugar
  • 25
    ml
    water
  • 50
    g
    pecan nuts
  • 125
    g
    unsalted butter
  • TO FINISH
  • oil
  • maple syrup for serving
 

Method

30 minutes
 
FLAPJACKS
Mix the flour, castor sugar, egg and milk in a food processor for 20 seconds. Set aside.
PECAN NUT BUTTER
In a heavy-based saucepan, dissolve the castor sugar in the water.
Bring the syrup to the boil and simmer, without stirring, until it turns golden.
Remove from the heat and stir in the pecan nuts.
Turn the mixture out onto a sheet of lightly oiled baking paper.
Leave the mixture to cool and harden and then break into pieces.
Crush the pecan nut brittle with a rolling pin and mix with the butter. Chill until cold.
TO FINISH
Cook the flapjacks by heating a little oil in a non-stick pan and pouring a dessertspoonful of the batter into the pan, allowing it to spread.
Cook until golden brown on both sides and nicely risen.
Serve with the nut butter and maple syrup.
 

Read more on: shallow-fry
 

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