Jam jar pancakes with berries and crumbled flapjacks
- May 2019
- Makes 10-12 pancakes
- Hands-on time 25 min, oven time 20-25 min
There’s something magical about breakfast around a campfire. This pancake recipe, served with fresh berries and chewy flapjacks, is great to make over a campfire stove.
Rather than whisking up pancake batter in a bowl, we’ve made ours by shaking it in a jar; an easier, fun way.
For something a little simpler, try our really easy fruit pancakes.
- 17.6g (8.7g saturated)
- 44.1g (20.7g sugars)
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
- 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.
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.
Rate & review
Or, how about...?
July seasonal recipes
Ricotta and buttermilk pancakes with blueberry and orange butter
Breakfast, brunch or pudding – this blueberry ricotta pancake recipe never goes amiss. Whip a...