Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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