There’s something so indulgent and satisfying about a pile of warm, doughy flapjacks covered in a shiny, golden layer of syrup that instantly puts a smile on my face. By adding ricotta to these flap jacks, they become fluffy and incredibly light (which makes it easier to eat more than you are meant to). I also love the addition of the beautiful blueberries. Not only are they a ‘superfood’ but they are also one of my favourite fruits. Sweet and just a tiny bit tangy, they’re the perfect thing to serve with a stack of flap jacks.

As mentioned, the only way to serve these are stacked high with a generous drizzle of syrup. Coffee, orange juice and the morning paper are all optional, but certainly recommended!

Blueberry & Ricotta Flapjacks Recipe

Recipe Ingredients

• 1 cup (250 g) SPAR Cake Flour

• 2 tsp (10 ml) baking powder

• A pinch of salt

• 2 tbsp (30 ml) SPAR Caster Sugar

• 1 egg

• 1/2 cup (125 ml) SPAR Full Cream Milk

• 50ml SPAR Butter, melted

• 1 tub (270 g) ricotta

• A handful of fresh blueberries

• SPAR Honey (for serving)

Recipe Method

1. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.

2. Make a well in the centre of the dry ingredients and pour in the wet ingredients.

3. Gently mix in the wet ingredients until you have a smooth batter.

4. Fry spoonfuls of the mixture in a warm, non-stick frying pan.

5. Add a generous tablespoon of blueberries to the uncooked side of each flapjack before turning.

6. Remove the flapjacks from the pan and keep warm in an oven until ready to serve.

7. Serve with honey or syrup and fresh blueberries.

This recipe is sponsored by SPAR

For all the above ingredients shop online using https://www.spar.co.za/ or visit your nearest store.