sweet potato flapjacks with bbq pork rashers & whipped honey butter

By Drum Digital
29 May 2019


Preparation: 10 min | Cooking: 15 min | Serves 4

Highly nutritious, tasty and endlessly versatile, flavourful sweet potatoes paired with our #JustDelicious pork are a mash made in heaven!

Sweet potato flapjacks with BBQ pork rashers and whipped honey butter. Why wait for breakfast? These #JustDelicious indulgent flapjacks are the perfect treat at any time of the day!


1 pack Eskort BBQ Pork Rashers

Sweet potato flapjacks

500ml (2c) flour

5ml (1t) salt

10ml (2t) baking powder

4 eggs

125ml (½c) caster sugar

45ml (3T) cooking oil

250ml (1c) milk

125ml (½c) sweet potato, cooked and mashed

60ml (¼c) oil, for cooking

Whipped honey butter

125ml (½c) honey

125ml (½c) butter, room temperature

1 handful of granola, for garnish


Sweet potato flapjacks

  • Preheat the oven to 180°C.
  • In a mixing bowl, combine the flour, salt and baking powder.
  • Separate the eggs and set aside the egg whites.
  • Add the yolks, sugar and oil to a separate mixing bowl, and whisk until light and creamy.
  • Slowly fold the milk and flour into the egg yolk mixture.
  • Add the mashed sweet potato and whisk together until the batter is smooth.
  • In a separate bowl or using an electric mixer, whisk the egg whites until stiff peaks form.
  • Using a spatula, gently fold the egg whites into the batter.
  • In a large frying pan over low heat, add the oil and add 60ml (¼c) batter for each flapjack to the pan.
  • Fry the flapjacks until bubbles appear in the batter and the bottom is golden brown, then flip over to cook the other side.
  • Put the rashers onto a greased oven tray and bake in the oven for 10 minutes.

Whipped honey butter

  • In a large mixing bowl, whisk the honey and butter together until light and fluffy.
  • Top the flapjacks with dollops of honey butter, sprinkle granola over and serve with a portion of crispy BBQ rashers.

Find Love!