Since I was a little girl, I’ve always loved flapjacks (or what the rest of the world call pancakes/hot cakes) for breakfast. 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. As I’ve grown older (and hopefully wiser), I realised that although delicious, this is not exactly the healthiest way to start your day. So now I keep this as a breakfast to serve on special days or days where I feel like spoiling my family.
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!
Makes approximately 12 flapjacks (depending on size)
150g flour
5ml baking powder
pinch of salt
2 tbsp caster sugar
1 egg (I use extra-large free-range eggs)
125ml milk
50ml butter, melted
100g ricotta
fresh blueberries (to add to the frying flapjacks and extra to serve)
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.
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Perfect breakfast, brunch or lunch!!
Absolutely!
Just made these and they were outstanding! They actually make only 7-8 4 inch
Flapjacks not 12 as indicated. Delicious!!
Glad you like them Natalie. I actually don’t make my pancakes quite that big normally, although, maybe I should! 😉
What beautiful pancakes! I’d love to feature this recipe in the October issue of my magazine, Elegant Impressions. Email me if you’re interested!
making these right now, I mean they’re cooking in my skillet!
Jou nuwe site lyk beautiful, Alida! En hierdie flapjacks (ek noem dit ook so!) lyk AMAZING! Ek is seker die ricotta maak dit veerlig.
Ek gaan volgende week ‘n resep probeer met karringmelk, sal bietjie kyk hoe dit uitkom!
Dankie Ilse! Ek waardeur dit. Ja die flapjacks is amazing. Ek het ‘n resep van my ouma wat sy dit ook met karringmelk gemaak het, te heerlik!
These look so so delicious! As an American living in SA, I soooo miss American pancakes slathered with butter and maple syrup. sigh.
This is something i am going to try …. thank you I agree with Micheal you can just … nearly grab one.
What stunning pics – you can almost reach out to grab one. Or two! Mxx
Thanks Michael! 🙂
Oh my word those look incredible 🙂
Thanks Samlet! They were absolutely delicious!