Home > Recipes > Sweet pancake recipes > Jam jar pancakes with berries and crumbled flapjacks

Jam jar pancakes with berries and crumbled flapjacks

Published: 10 Jun 19
Updated: 18 Mar 24

Pancakes aren’t just for Pancake Day – this recipe for a magical breakfast around a campfire stove is what summer memories are made of. No bowls needed – it’s easy and more fun to shake your pancake batter in a jar when you’re cooking al fresco.

For a simpler recipe for berry-laden pancakes try our really easy fruit pancakes.

Easy
May 2019

Test kitchen approved

Makes 10-12 pancakes
Hands-on time 25 min, oven time 20-25 min

For a simpler recipe for berry-laden pancakes try our really easy fruit pancakes.

Nutrition: For 12 pancakes

Calories: 366kcals
Fat: 17.6g (8.7g saturated)
Protein: 5.8g
Carbohydrates: 44.1g (20.7g sugars)
Fibre: 3.8g
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

For the flapjacks

175g unsalted butter (with a pinch of salt added)
75g golden syrup
75g demerara sugar
250g fine-milled porridge oats
2 tbsp sesame seeds and/or chia seeds
30g flaked almonds and pine nuts or go for a mixture of both

For the berries

400g mixed berries
Grated zest and juice 1 orange
1-2 tbsp caster sugar

For the pancakes

175g self-raising flour
1 tsp baking powder
4-5 tbsp caster sugar
1 medium free-range egg
200ml whole milk
Splash sparkling water (1-2 tbsp)
Oil for greasing the pan
Natural yogurt to serve (optional)

You’ll also need

20cm square baking tin, lined with non-stick baking paper

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Ahead of your adventure (see Make Ahead), heat the oven to 190°C/ 170°C fan/gas 5. Melt the butter, syrup and demerara sugar together in a pan and warm through over the heat for a few minutes. Stir in the oats, seeds and nuts until evenly combined, then spoon into the prepared tin, even the top and bake for 20 minutes (or for 25 minutes if you prefer a firmer flapjack). Cool for 10 minutes, then cut into 16-20 squares. Leave to cool completely before packing (see make ahead).
Put the berries in a bowl with the orange zest and juice and the sugar, then stir and leave to macerate.
To make the pancake batter, put the flour, baking powder, caster sugar and a pinch of salt in a large airtight/sealable jar. Crack in the egg, add the milk, then seal the jar and shake vigorously to make a smooth batter. Add the sparkling water and shake again.

Heat an ovenproof frying pan on a grill over the fire, barbecue or camping stove – or on the hob if you’re at home. Brush with a little oil, then ladle small amounts of the batter into the pan, 2-3 at a time depending on the size of your pan. Leave the pancakes to cook until bubbles appear on the surface, then use a palette knife to flip. Cook for a few minutes more until done.
Serve with the berries and some of the flapjacks crumbled over, with a dollop of yogurt if you like.

Recipe from May 2019 Issue

Nutrition

Nutrition: per serving

Calories: 366kcals
Fat: 17.6g (8.7g saturated)
Protein: 5.8g
Carbohydrates: 44.1g (20.7g sugars)
Fibre: 3.8g
Salt: 0.4g

delicious. tips

Make the flapjacks 1-2 days before. Once they have cooled, pack in an airtight container. You can eat them as they are – a handy energy bar – and, crumbled, they can double up as granola.