Ingredients

Method

• 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

Method

Ingredients

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.

See more flapjack recipes here