Wild rice flap­jacks with hon­eyed ba­con

Give flap­jacks a flavour and tex­ture twist by adding wild brown rice to the bat­ter.

YOU Breakfast - - Contents -


8-12 flap­jacks

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.


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