Jam jar pancakes with berries and crumbled flapjacks

Method

1. 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).
2. Put the berries in a bowl with the orange zest and juice and the sugar, then stir and leave to macerate.
3. 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.
4. 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.
5. Serve with the berries and some of the flapjacks crumbled over, with a dollop of yogurt if you like.