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The food is called a flapjack in the United Kingdom, the Isle of Man, Ireland, and Newfoundland. In other English-speaking countries, the same item is called by different names, such as cereal bar, oat bar or (in Australia and New Zealand) oat slice. In the United States and Canada, "flapjack" is a widely-known but lesser-used term for pancake.
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in ...
Flapjack lobster (Ibacus peronii), a crustacean that lives in shallow waters around Australia Flapjack octopus ( Opisthoteuthis californiana ), a deep-sea mollusc Flapjack (plant) ( Kalanchoe luciae and Kalanchoe thyrsiflora ), native to South Africa
They brewed pumpkin ale, ate it stewed, and added it to bread, flapjacks, and more. People started to make a version of pumpkin pie as early as the 1600s. Cooks in France would boil the pumpkin in ...
A 1982 information package for the Stampede stated: “If you had spent the night on the prairie with your saddle for a pillow, and the stars for a roof, then the flapjacks and bacon that a ...
The Kodiak Power Cakes flapjack and waffle mix is a must. I use the mix for pancakes, waffles, and even power-cake muffins for breakfast. The mix contains 14 grams of protein per serving. Best of ...
The commercial recipe for Hobnob biscuits was introduced by McVitie's in the UK in 1985. [5] A best seller, demand for the plain Hobnobs led to the introduction of a chocolate variant in 1987. [ 5 ] The biscuit is available in many varieties, including dark chocolate , chocolate orange, and Hobnob bars.
This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom.The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine