Top the flapjacks with dollops of honey butter and serve with a portion of crispy BBQ rashers.
Sweet Potato Flapjacks with BBQ Pork Rashers and Whipped Honey Butter
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
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