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
1 cup (250 g) SPAR Cake Flour
2 tsp (10 ml) baking powder
A pinch of salt
2 tbsp (30 ml) SPAR Caster Sugar
1/2 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)
Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
Make a well in the centre of the dry ingredients and pour in the wet ingredients.
Gently mix in the wet ingredients until you have a smooth batter.
Fry spoonfuls of the mixture in a warm, non-stick frying pan.
Add a generous tablespoon of blueberries to the uncooked side of each flapjack before turning.
Remove the flapjacks from the pan and keep warm in an oven until ready to serve.