Ricotta flapjacks

Ricotta flapjacks

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  • Makes 12
  • Easy
  • 10 minutes
  • 20 minutes


  • 125 g flour
  • 1 t baking powder
  • 1 ½ T sugar
  • ¼ t salt
  • 2 free-range eggs, separated
  • ¾ cup milk
  • ½ t Woolworths vanilla paste
  • 1 lemon, zested
  • 1 orange, zested
  • 250 g ricotta
  • vegetable oil, for frying
  • lemon curd or butter, for serving

Cooking Instructions

1. Sift all the dry ingredients into a bowl.

2. Beat the egg yolks together, then add the milk, vanilla paste and lemon and orange zest.

3. Whisk the egg whites until stiff peaks form. Fold the dry ingredients into the wet ingredients, then fold in the ricotta and egg whites. Don’t overmix the batter, pieces of ricotta should still be visible.

4. Fry 1 heaped T batter per hotcake in a nonstick pan over a medium heat until golden, then turn and cook on the other side.

5. Serve with butter or lemon curd.

Discover more flapjack recipes here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker

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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