January 16, 2012 in Uncategorized
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!