Bacon Flapjacks with Chaloner Honey & Bain's Whisky Syrup

Boozy bacon flapjacks with honey-whisky syrup, anyone?

Say hello to our Bacon Flapjacks with Chaloner Honey & Bain's Whisky Syrup.

Think: salty baked bacon cooked inside of a sweet-and-fluffy flapjack covered in a smoky, syrup-y glaze so good it'll put you in a daze! 

Ingredients for the flapjacks

Serves 12 flapjacks

• 400g Bergdale Streaky Bacon
• 4 large I LIKE EGGS Free-Range Eggs
• 375ml full cream milk
• 1 tsp vanilla essence
• 6 tbsp butter or oil, melted
• 3 cup all purpose flour
• 4 tsp baking powder
• 4 tbsp brown sugar
• 1 1/2 pinches of salt

Method

1. Pre-heat the oven to 200 degrees Celsius.
2. Place the bacon strips on an oven-proof baking sheet. Bake for 10 to 20 mins or until crispy. Remove from the oven and allow to cool.
3. Whisk the eggs and milk together until frothy.
4. Add the vanilla essence and melted butter and whisk.
5. Add the flour, baking powder, sugar, and salt and whisk until smooth. Cover with cling wrap and refrigerate for 30 mins. Use this time to prepare the honey-whisky syrup or other accompaniments.
6. Remove the batter from the fridge.
7. Place a bacon strip in a non-stick pan and pour half a cup of the batter over the bacon.
8. Cook each pancake on medium heat for 1 min per side. Set aside.

Ingredients for the Chaloner honey and Bain's Whisky Syrup:

Serves 1/2 a cup

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp Bain's Whisky
• 1 tbsp vanilla essence
• 1/4 cup Chaloner Honey

Method

1. Melt butter, brown sugar, vanilla essence, and honey in a small saucepan over medium heat.
2. Pour in whisky and stir to let the alcohol burn off. About one minute.
3. Remove from the heat and keep warm until ready to use.

Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!

Looking for more drink/mealspiration? Check out our other recipes here.