By adding ricotta to these flap jacks, they become fluffy and incredibly light (which makes it easier to eat more than you are meant to). I also love the addition of the beautiful blueberries. Not only are they a ‘superfood’ but they are also one of my favourite fruits. Sweet and just a tiny bit tangy, they’re the perfect thing to serve with a stack of flap jacks. As mentioned, the only way to serve these are stacked high with a generous drizzle of syrup. Coffee, orange juice and the morning paper are all optional, but certainly recommended! Makes approximately 12 flapjacks (depending on size) 150g flour5ml baking powderpinch of salt2 tbsp caster sugar1 egg (I use extra-large free-range eggs)125ml milk50ml butter, melted100g ricottafresh blueberries (to add to the frying flapjacks and extra to serve)syrup, to serve
