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Sweet Potato Flapjacks with BBQ Pork Rashers
Sweet Potato Flapjacks with BBQ Pork Rashers

Why wait for breakfast? These #JustDelicious indulgent flapjacks are the perfect treat at any time of the day!

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Serves: 4



1 pack

Eskort BBQ Pork Rashers

500 ml (2 cups)


10 ml (2 t)

baking powder

5 ml (1 t)




125 ml (½ C)

castor sugar

45 ml (3 T)

cooking oil

250 ml (1 C)


125 ml (½ C)

sweet potato, cooked and mashed

125 ml (½ C)


125 ml (½ C)

butter, room temperature

65 ml (¼ C)

oil for cooking


granola, for garnish


  • Preheat the oven to 180°C.

Sweet Potato Flapjacks

  • 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 a low heat, add the oil and add 60ml (¼ cup) of batter per flapjack into 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.

BBQ Pork Rashers

  • Place the rashers onto a greased oven tray and bake in the oven for ten 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 and serve with a portion of crispy BBQ rashers.

Recipe Meal Types: - Breakfast - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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