Blueberry Ricotta Flapjacks
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!
- 1.25 cup flour
- fresh blueberries (to add to the frying flapjacks and extra to serve)
- 0.5 cup ricotta cheese
- 0.5 cup milk
- 3.5 Tbsp butter, melted
- 1 egg (I use extra-large free-range eggs)
- 2 Tbsp caster sugar
- pinch of salt
- 1 tsp baking powder
- syrup, to serve
- Sift together the flour, baking powder, salt and sugar.
- 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.
- 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 tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
- Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
- Serve with syrup (I prefer Maple) and fresh blueberries.
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