Lately I have had a bit of craving for flapjacks, so I have been making them for breakfast, lunch and dinner (obviously, not all on the same day). As a result, I’ve been experimenting with different flavour combo’s and such and although not new, it’s ‘new’ to me. So I give you my savoury flapjacks, perfect for a late Sunday breakie:
150g self-raising flour
1 egg, lightly whisked
1 clove garlic
1 round of Feta
1 cup quartered cherry tomatoes
2 tbls balsamic vinegar
1 tbls brown sugar
1 packet bacon
Salt & pepper to season
1. Put the tomatoes into a small sauce pan with the sugar and balsamic. Bring to a boil, then reduce heat and let it simmer until you need it (just add water if it reduces too much).
2. Meanwhile, start cooking the bacon in a large pan.
3. Then place the flour, garlic, feta, salt & pepper in a bowl. Make a well and whisk in the milk and eggs.
4. Push the bacon to the side of the pan and pour some of the flapjack mix into the pan (use the bacon fat to cook the flapjacks).
5. Repeat until you have used up all the batter.
6. Serve with a dollop of mascarpone cheese, the tomato relish, rocket and bacon.
Really, this is such the easiest dish and quite impressive (well I think so anyways). You can put anything in the flapjacks (corn, zucchini, spinach, etc) and add anything you want on top of it (pesto, avo, cream cheese, salmon, etc), so really have fun with it.
Just a note though, with the flapjacks being savoury and the added saltyness of the bacon, it does need something like the sweet tomato relish or mascarpone cheese to counteract each other.