Double chocolate flapjacks with grilled bananas and crispy streaky bacon by Chef Alfred Henry

April 11, 2017
Double chocolate flapjacks with grilled bananas and crispy streaky bacon

These chocolate flapjacks are a salty-sweet delight

PAIR WITH The interplay between the chocolate and cacao richness with salty bacon notes requires a wine that is full-bodied and subtly fruity with mature prunes and raisins. Some of the Cape’s finest examples of port-style fortified wine include a Boplaas Tawny Reserve or Cape Winemakers Guild (CWG)Auction Boplaas Cape Vintage Reserve Port 2009, both served lightly chilled.


For chocolate flapjacks, don’t be tempted to fry them over a high temperature. The cocoa powder and chocolate pieces incorporated in the batter mean this mixture burns easily. Use a low, steady heat.

Double chocolate flapjacks with grilled bananas and crispy streaky bacon

Serves: 2
Cooking Time: 30 mins



  • 300g cake flour, sifted
  • 50g cocoa powder, sifted
  • 15ml (1 tbsp) baking powder, sifted
  • 2,5ml (½ tsp) salt
  • 100g castor sugar
  • 80ml oil
  • 300ml milk
  • 2 eggs, beaten
  • 150g mixture of white and dark chocolate, chopped
  • butter and oil, to fry

  • grilled fresh bananas
  • crispy streaky bacon
  • toasted cacao nibs
  • microherbs, to garnish



Combine the flour, cocoa, baking powder, salt and sugar in a mixing bowl. In a separate bowl or jug, beat together the oil, milk and eggs. Combine with the dry ingredients and mix until a smooth mixture is formed, taking care not to over-mix the ingredients. Once a smooth texture is obtained, fold in the chocolate and refrigerate until needed.


Place a non-stick frying pan over low heat, adding a little butter and oil to the pan. Take care to keep the heat to a gentle to low temperature, as to prevent the flapjacks from burning.


Using a soup ladle, scoop up portions of batter and drop this into the heated pan, around 5cm in diameter and roughly 0,5cm thick.


When bubbles burst on the surface of the flapjack, turn it over – ensure the bottom is golden brown and firm. Cook the flapjacks, repeating these steps, on both sides, until golden brown, about 1 minute 30 seconds per side.


Once you have used up all of the batter and made all of the flapjacks, assemble your dish as desired with the grilled bananas, streaky bacon and top with the toasted cacao nibs. Garnish with microherbs.


This dish goes well with a little freshly whipped cream and add honey for a hint of sweetness.

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