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Clover Flapjacks with Cheesy Sweet Corn & Bacon Topping

Clover Flapjacks with Cheesy Sweet Corn

Clover Flapjacks with Cheesy Sweet Corn & Bacon Topping
Recipe by Daleen van der Merwe

Serves: 6
Preparation: 20 minutes
Cooking: 12 minutes

2 cups cake flour
4 tsp baking powder
½ tsp salt
4 tsp sugar
2 eggs
⅔ cup milk (170 ml)
⅔ cup water (170 ml)
5 tsp melted butter or oil
Oil for frying
Oil for frying
6 rashers streaky bacon
1 cup fresh sweet corn kernels
Salt to taste
¼ tsp pepper
¼ cup grated Clover Gouda Cheese
1 tsp chopped chives
Butter as required
Sift the dry ingredients together. Beat the eggs, add the milk, water, melted butter and the dry ingredients. Mix until smooth. The batter should be the consistency of thick cream.

Heat a frying pan, add a little bit of oil - just enough to grease the bottom of the pan.

Drop a spoonful of the flapjack batter on to the hot pan. When bubbles start to form on the surface, turn the flapjacks with a spatula; allowing the other side to brown.
Heat a frying pan, add a little oil. Fry the bacon on both sides until brown and crisp. Cut three of the rashers in half and keep aside. Cut the other 3 rashers into pieces.

Cook the sweet corn in a little salted water until just cooked. Drain well. Add the bacon pieces, pepper and cheese to the warm sweet corn and mix.

Smear the hot flapjacks with butter and spoon the sweet corn mixture over. Sprinkle the chopped chives over and place the halved rashers of bacon in top.

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