Sweet Potato Flapjacks with BBQ Pork Rashers and Whipped Honey Butter

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  • 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


  • 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.


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