Doughnut Batter Flapjacks and Grapefruit Glazed Bacon
June 17, 2016
Happy Friday! This weekend is Father’s Day and chances are you’re already planning exactly how you’re going to spoil your Pops! If you’re going to be saying thank you via a tasty breakfast in bed I’ve got the most delicious and slightly decadent breakfast recipe for you in collaboration with Woolworths.
My original plan was to create the recipe with mini doughnuts but if you’ve ever tried making doughnuts you will know how incredibly tricky they can be to make, seriously I flopped them about fifty times. Eventually I had the idea to use the batter to make flapjacks and they turned out really really well! Because of the yeast they are way more airy and a little lighter than usual flapjack mixture. The trick to making perfectly shaped flapjacks is using an egg shaper…you know the little metal ring contraptions that you use to keep fried eggs in shape.
I hope everyone out there has an amazing day celebrating their fathers and if you’re not celebrating you can always just stuff your face with these delicious flapjacks. To my Dad, love you soooo much and I’ll always be your little Annie!
Add the Xylitol to the warm milk, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
In a small bowl, beat the eggs and pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. Turn the mixer to low speed.
Mix the flour and salt in a bowl, and slowly add to liquid mixture.
Continue mixing for 5 minutes after the flour is combined.
Let the mixture rise for 10 minutes and then fry it as you would flapjacks.
Layer the cut Kiwifruit and Stroopwaffels accordingly, finishing off with the glazed bacon
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