By Lea Brink
My secret weapon for breakfast. My kids and guests always enjoy it enormously.
You will need:
2 cups self-raising flour
½ teaspoon salt
1 tablespoon castor sugar
1 beaten egg
1 ¼ cups milk
250g bacon strips
250g mascarpone cheese
I prefer to freeze my blueberries a few days ahead. The frozen blueberries keep their shape so much better in the pan.
Fry the bacon in a pan with a bit of oil until done.
Sift the flour and salt together in a mixing bowl. Stir in the sugar, egg, frozen blueberries and half of the milk. Mix well, add the remaining milk and stir through.
Heat the pan and add a bit of butter/oil. Drop spoonsful of the dough into the pan and make sure there is enough space so that the do not touch.
Bubbles will start forming on the flapjacks. Turn them over and bake until golden-brown.
Stack the flapjacks on top of each other with slices of bacon in between.
Pour over a generous layer of honey.
Place slices of the flapjack stack in everyone’s plate. Top with one or two spoonsful of the mascarpone cheese.
Serve with extra blueberries and honey.