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15 minutes

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20 minutes

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20 minutes

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10 minutes

Flapjack recipes

Flapjacks

20 minutes

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg
1 cup milk
140 g flour
250 g fresh ricotta
1 t bicarbonate of soda
1 Crunchie chocolate bar
3 T butter

Method

In a bowl, combine the egg with the milk, flour, ricotta and bicarbonate of soda and whisk until incorporated.

Place a nonstick pan over a medium to high heat and grease with a little sunflower oil. Ladle the flapjack mixture into the pan and cook until tiny bubbles appear on the surface.

When golden and firm, flip to cook the other side. In a bowl, crush the chocolate bar and microwave with butter until melted.

Spoon the honeycomb butter over a pile of soft ricotta flapjacks and serve warm.

To make honeycomb butter, crush 100g of honeycomb with a rolling pin (you could also use a Crunchie bar) and mix with 250 g softened, unsalted butter. Add 2 T of honey if you like it to be sweeter.

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Gluten-and-dairy-free flapjacks

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Banana flapjacks

Hidden spinach flapjacks

Banana-and-buttermilk flapjacks

American-style coconut flapjacks

Chocolate chip-and-coconut flapjacks

Flapjacks

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Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Ingredients

Method