Blueberry-Ricotta flapjacks
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!
For the recipe for Blueberry-Ricotta flapjacks, visit Simply Delicious
Michéle said on January 16, 2012
Hi Aly! Hoop dit gaan goed, bokkie? Alles van die beste vir 2012, hoor! Net gou … wat’s die storie met daai chocolate koek van jou en Sarie? Mich en ek het dit nou elkeen probeer en elkeen van ons se koeke het geflop!? Is ons sulke bad baksters of wat gaan daar aan??? Laat ons weet want Barbara toets gewoonlik haar resepte voor sy dit druk!
ally_r said on January 16, 2012
Hi Anne! Nee jong, hulle HET dit getoets (en ek het dit self al seker 20 keer gebak) maar daar was ‘n druk fout. Ipv 7.5ml (een en ‘n halwe teelepels) bak poeier en koeksoda het hulle 15ml geprint. So die koek rys verskriklik vinnig en val dan in die middel. Maar wat snaaks is, is dat ek so baie e-mails gekry het van mense wat sê dit is die wonderlikste koek, selfs met die ekstra bak poeier en koek soda. Hulle het ‘n ‘apology’ geprint, ens. Maak my steeds vies want dis so sleg as jy ‘n resep probeer en dit werk nie. As jy na die resep op my blog kyk sal jy sien dis 7.5ml elk. Ai tog! Hoop 2012 is vir jou wonderlik!
ninatimm said on January 16, 2012
Lovely pictures, Ally. We are in great minds about the ricotta, I see!
ally_r said on January 16, 2012
Thanks Nins! Most definitely!
Chef Caro said on January 16, 2012
I am drooling!