Eskort

Sweet Potato Flapjacks with BBQ Pork Rashers and Whipped Honey Butter

Eskort Sweet Potato Flapjacks with BBQ Pork Rashers and Whipped Honey Butter

Prep Time

10min

Cook Time

15min

Total Time

25min

Serves

4

Ingredients

  • 1 pack Eskort BBQ Pork Rashers
  • 500ml (2 cup) flour
  • 10ml (2 tsp) baking powder
  • 5ml (1 tsp) salt
  • 4 eggs
  • 125ml (½ cup) castor sugar
  • 45ml (3 tbsp) cooking oil
  • 250ml (1 cup) milk
  • 125ml (½ cup) sweet potato, cooked and mashed
  • 125ml (½ cup) honey
  • 125ml (½ cup) butter, room temperature
  • 60ml (¼ cup) oil, for cooking
  • 1 handful of granola, for garnish

Method

  • Preheat the oven to 180°C.
  • Sweet Potato Flapjacks
  • In a mixing bowl, combine the flour, salt and baking powder.
  • Separate the eggs and set aside the egg whites.
  • Add the yolks, sugar and oil to a separate mixing bowl, and whisk until light and creamy.
  • Slowly fold the milk and flour into the egg yolk mixture.
  • Add the mashed sweet potato and whisk together until the batter is smooth.
  • In a separate bowl or using an electric mixer, whisk the egg whites until stiff peaks form.
  • Using a spatula, gently fold the egg whites into the batter.
  • In a large frying pan over a low heat, add the oil and add 60ml (¼ cup) of batter per flapjack into the pan.
  • Fry the flapjacks until bubbles appear in the batter and the bottom is golden brown, then flip over to cook the other side.
  • BBQ Pork Rashers
  • Place the rashers onto a greased oven tray and bake in the oven for ten minutes.
  • Whipped Honey Butter
  • In a large mixing bowl, whisk the honey and butter together until light and fluffy.

Serve

Top the flapjacks with dollops of honey butter and serve with a portion of crispy BBQ rashers.

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