- 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
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.