Did someone say flapjacks?! I have to admit, I don’t make these often (I’m the lie-in-bed-til-the-latest-possible-second-ignore-the-alarm kind of person), but when I do – flapjack heaven! This morning I decided it was only right to make blueberry ricotta flapjacks because Saturday and everyone knows Saturdays are for long, lazy brunches (I say brunch, because as previously explained I sleep through breakfast). Now, ricotta may sound like a weird addition for flapjacks, and they sure don’t help with achieving a silky smooth batter, but once those little golden spoonfuls of yumminess are frying away, the ricotta melts and adds this creamy, gooey dose of deliciousness. Here’s what you’ll need to earn a million brownie (flapjack?) points from the fam:
BLUEBERRY RICOTTA FLAPJACKS
METHOD 01. In a large mixing bowl, sift together the flour, baking powder, sugar and salt. Create a well in the middle and set aside. 02. In a separate mixing bowl, whisk together the melted butter, egg and milk. Make sure the butter is properly melted or you’ll get lots of clumps of butter. Add in crumbled ricotta and mix thoroughly. Don’t worry if the wet mixture doesn’t smooth out. Like I said, the ricotta will melt nicely during frying. 03. Slowly pour the wet mixture into the well of the dry ingredients, carefully incorporating until you have a nice, even mixture. If it’s too thick or dry, add in small amounts of milk until you reach a smooth consistency. 04. Fry small dollops of mixture over medium heat in a non-stick frying pan. Drop in a few blueberries onto the uncooked side just before flipping over (Aaah!! Blurry pic! Sorry – multi tasking is hard). Fry until golden. Serve warm with maple syrup and more fresh blueberries. Enjoy! If you’d like to, you can add in some vanilla essence or cinnamon to the batter before frying, or try replacing the blueberries with sweetcorn (trust me on this), coconut shavings, banana or even chocolate chips for some extra indulgence.