Top the pulled pork with the salsa and garnish with micro coriander leaves and serve with Caribbean dumplings.
Pink Bacon Flapjacks
Ingredients
- 1 cup cake flour
- 1½ teaspoons baking powder
- 40ml sugar
- 5ml beetroot powder or pink/red food colouring
- Large pinch of salt
- 30ml oil, plus extra for greasing the pan
- 1 large egg
- 190ml milk
- 5ml vanilla essence
- 200g Eskort Streaky Bacon, grilled or fried until crispy
- Vanilla ice cream, to serve
- Golden syrup, to serve
Method
- In a mixing bowl, whisk together the flour, baking powder, sugar, beetroot powder (or powdered food colouring; if using liquid food colouring, add this to the wet ingredients below), and salt.
- In a separate bowl, whisk the oil, egg, milk, and vanilla essence until combined.
- Add the wet ingredients to the dry ingredients and whisk gently until a smooth, pink batter forms.
- Heat a non-stick pan over medium heat and lightly grease with oil.
- Pour 60ml of batter into the pan for each flapjack. Cook until bubbles form on the surface, then flip and cook until golden and cooked through. Repeat with remaining batter.
- Stack the warm flapjacks onto plates and top with crispy bacon.
- Finish with scoops of vanilla ice cream, a drizzle of golden syrup, and optional dollops of butter. Serve immediately.
Serve
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