Pan-fried Flapjack recipe

This is an adaption of my favourite on-the-go snack for the Golden Spurtle World Porridge making championship, where a Specialty recipe has to be cooked on a hob (no oven). This was my recipe for the 2023 competition - it got a special mention from the judges, and smells amazing when you cook it.

Makes 12

50g butter, melted
70g soft brown sugar
1 free range organic egg
50g plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
dash vanilla essence
100g porridge oats
50g fine oatmeal
1 Tbsp golden syrup
100g mix of raisins / dried cranberries / sunflower / pumpkin seeds / mixed nuts
A pinch of salt (optional)
Butter for frying

1. In a bowl, mix butter and soft brown sugar.  Add egg and mix.
2. Weigh plain flour straight into the bowl, add mixed spice and cinnamon and mix. Drizzle in a dash of vanilla.
3. Now add oats, golden syrup and seeds / dried fruit, (I like sunflower seeds and dried cranberries).  Mix well together.
4. They are now ready to cook. Melt the butter in a frying pan on a medium heat and add handful sized balls to the pan.
5. Gently fry on each side, flattening the balls with a spatula. Better to go slow and low and not burn them. Try five minutes on each side.
6. Serve warm, or allow to cool and take to work as a snack.
7. The batter will keep for a few days in the fridge so you don’t need to cook them all at once.