Blueberry & Ricotta Flapjacks

Make a decadent Sunday brunch or after school snack of delicious flapjacks with fresh blueberries and honey.

Difficulty

Medium

Prep Time

10 mins

Cooking Time

5 mins

Serves

Makes 12

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)

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.

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