American style coconut flapjacks with whipped maple-and-bacon butter

American style coconut flapjacks with whipped maple-and-bacon butter

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Tierhoek Straw Wine 2013

Ingredients

  • 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

Cooking Instructions

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.

See more flapjack recipes here

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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