Blueberry-Ricotta flapjacks / pancakes

Makes approximately 12 flapjacks (depending on size)


150g (5.29 ounces) flour
5ml (0.17 fluid ounces) baking powder
pinch of salt
2 tbsp caster sugar
1 egg (I use extra-large free-range eggs)
125ml (4.23 fluid ounces) milk
50ml (1.69 fluid ounces) butter, melted
100g (3.53 ounces) 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.

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