- 150 g flour
- 2 T sugar
- 1 1/2 t baking powder
- 1/4 t salt
- 20 g desiccated coconut
- 1 T lemon zest
- 1 T free-range egg
- 1/2 cup buttermilk
- 1 cup coconut milk
- 2 T butter
- For the whipped maple-and-bacon-bacon butter
- 125 g streaky bacon, cooked until very crispy
- 150 g butter, softened
- 1/2 cup maple syrup
Gently combine all the dry ingredients and lemon zest in a large bowl. Mix the egg, buttermilk and coconut milk and fold into the dry ingredients – take care not to overmix.
Heat a little butter in a pan over a medium to high heat. Pour 8 cm-sized circles of batter into the hot butter. Cook on both sides until golden, about 5 minutes.
To make the whipped butter, coarsely chop the crispy bacon, then place in a blender with the butter and slowly blitz. Stir in the maple syrup. Stack the hot flapjacks on a serving plate and top with a generous amount of maple-and-bacon butter. Serve immediately.
Stack the hot flapjacks on a serving plate and top with a generous amount of maple-and-bacon butter. Serve immediately.
Cook's notes: This tower of spongy, piping-hot flapjacks drenched in rivulets of maple-and-bacon butter was born in the USA but, perfected in SA with Abigail's citrus and coconut twist.