Wild rice flapjacks with honeyed bacon
Give flapjacks a flavour and texture twist by adding wild brown rice to the batter.
Preparation time: 15 minutes Cooking time: 30 minutes
750 ml (3 c) cake flour pinch of salt 30 ml (2 T) baking powder 60 ml (¼ c) sugar 875 ml (3½ c) milk 2 eggs 30 ml (2 T) melted butter 250 ml (1 c) cooked wild brown rice
250 g streaky bacon rashers 30 ml (2 T) honey
30 ml (2 T) oil
ricotta cheese chopped almonds extra honey
Preheat the oven to 230 °C. Grease a baking sheet with nonstick spray. 1 Flapjacks In a bowl, combine the flour, salt, baking powder and sugar. 2 Whisk together the milk, eggs and butter. Make a well in the middle of the dry ingredients and add the milk mixture. Whisk until the batter is well blended and smooth. 3 Add the cooked rice, mix and set the batter aside. 4 Bacon Arrange the bacon on a baking sheet and grill for 5 minutes. Drizzle with the honey and grill for another 5-10 minutes or until crisp. 5 To finish Heat a little of the oil in a pan and ladle spoonfuls of the flapjack batter into the pan. Turn when the flapjacks are brown underneath and cook the other sides until done and golden brown. Repeat with the remaining oil and batter. 6 To serve Serve the flapjacks with the honeyed bacon, ricotta cheese, chopped almonds and extra honey.